Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken breasts (cut into 2-inch pieces); 1/4 cup oil; 1 cup finely chopped onion; 1/2 cup chopped red bell pepper; 1/2 cup chopped fresh parsley; 1/2 cup chopped scallion; 1 lb smoked sausage, sliced into 1/4-inch pieces; 1 1/2 cups long grain rice; 4 cups chicken broth; 1 tablespoon chopped garlic; 1 teaspoon salt; 1 teaspoon cayenne pepper

Servings: persons

2 lbs chicken breasts (cut into 2-inch pieces)
1/4 cup oil
1 cup finely chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped fresh parsley
1/2 cup chopped scallion
1 lb smoked sausage, sliced into 1/4-inch pieces
1 1/2 cups long grain rice
4 cups chicken broth
1 tablespoon chopped garlic
1 teaspoon salt
1 teaspoon cayenne pepper

1
In a large pot, cook chicken in oil over medium heat until brown, and cooked through.
2
Remove chicken from pot preserving remaining oil.
3
Add onions, bell pepper, parsley, and scallions to oil and saute until the onions are transparent (about 5-10 minutes).
4
Add sausage, rice, broth, garlic, chicken, salt, and pepper.
5
Continue cooking over medium heat until nearly all the water has absorbed into the rice (about 15-20 minutes).
6
Reduce heat to low, cover, and let simmer until rice is done.
7
Do not lift lid for at least 1 hour.
8
Remove from heat and serve.

1203

kcal

Calories

Fat

Carbs

152

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 lbs chicken breasts (cut into 2-inch pieces), 1/4 cup oil, 1 cup finely chopped onion, 1/2 cup chopped red bell pepper, and more.

Yes, Jambalaya falls under the Soups & Stews 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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