Jambalaya

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 to 3 lb. broiler-fryer chicken, cut up; 2 c. water; 1 1/2 tsp. salt; 1/4 tsp. pepper; 8 pork sausage links; 1 c. uncooked regular rice; 1 medium onion, chopped; 1/2 tsp. dried thyme leaves; 1/8 to 1/4 tsp. cayenne red pepper; 1 large clove garlic, finely chopped; 1 (16 oz.) can stewed tomatoes (undrained)

Eats Now Editorial Team · 855 kcal · Meat & Poultry

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Jambalaya – a delicious recipe with broiler-fryer chicken, water, salt, pepper, pork sausage, regular rice. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 1/2 to 3 lb. broiler-fryer chicken, cut up
2 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
8 pork sausage links
1 c. uncooked regular rice
1 medium onion, chopped
1/2 tsp. dried thyme leaves
1/8 to 1/4 tsp. cayenne red pepper
1 large clove garlic, finely chopped
1 (16 oz.) can stewed tomatoes (undrained)

1
Remove skin from chicken, if desired.
2
Place chicken, water, salt and pepper in Dutch oven.
3
Heat to boiling; reduce heat. Cover and simmer for 20 minutes.
4
Skim fat from broth, then strain broth.

855

kcal

Calories

Fat

Carbs

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 2 1/2 to 3 lb. broiler-fryer chicken, cut up, 2 c. water, 1 1/2 tsp. salt, 1/4 tsp. pepper, 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.

Quick Info

Servings
4 servings
Calories
855 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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