Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. Tony Chachere creole seasoning; 3 Tbsp. Kitchen Bouquet; 2 lb. ground chuck; 2 lb. milk pork sausage; 5 lb. bag thighs and legs; 1 lb. smoked sausage; 2 bell peppers, large; 2 bundles green onions; 2 large onions; 1 medium stalk celery; 5 c. long grain rice; 10 c. water or chicken stock

Servings: persons

2 Tbsp. Tony Chachere creole seasoning
3 Tbsp. Kitchen Bouquet
2 lb. ground chuck
2 lb. milk pork sausage
5 lb. bag thighs and legs
1 lb. smoked sausage
2 bell peppers, large
2 bundles green onions
2 large onions
1 medium stalk celery
5 c. long grain rice
10 c. water or chicken stock

1
Brown ground chuck, sausage and smoked sausage.
2
Boil chicken and cool and debone (save stock).
3
Saute bell peppers, chopped green onions, onions and celery.
4
Add meat, chopped chicken, sauteed vegetables, creole seasoning and Kitchen Bouquet to 5 cups uncooked rice and 10 cups water or stock.
5
Bring to boil then reduce heat to low setting stirring occasionally until rice is tender.
6
Bon appetit!!

2267

kcal

Calories

Fat

261

Carbs

216

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbsp. Tony Chachere creole seasoning, 3 Tbsp. Kitchen Bouquet, 2 lb. ground chuck, 2 lb. milk pork sausage, and more.

Yes, Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jambalaya

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