Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. long grain rice; 1 large onion, chopped; 1/2 c. chopped celery; 1/2 c. chopped green pepper; 2 cloves garlic, minced; 1/4 c. margarine or butter; 16 oz. can tomatoes; 1/3 c. tomato paste; 1/2 c. smoked sausage; 1 tsp. Creole seasoning or three-pepper seasoning; 2 whole large chicken breasts, skinned, boned and cut into bite size pieces; 1/4 tsp. hot pepper sauce

Servings: persons

1 c. long grain rice
1 large onion, chopped
1/2 c. chopped celery
1/2 c. chopped green pepper
2 cloves garlic, minced
1/4 c. margarine or butter
16 oz. can tomatoes
1/3 c. tomato paste
1/2 c. smoked sausage
1 tsp. Creole seasoning or three-pepper seasoning
2 whole large chicken breasts, skinned, boned and cut into bite size pieces
1/4 tsp. hot pepper sauce

1
Cook rice according to package; set aside.
2
In 3-quart pan cook onion, celery, green pepper and garlic in butter or margarine until tender.
3
Stir in undrained tomatoes, tomato paste, sausage and Creole seasoning.
4
Bring to boiling; reduce heat.
5
Cover and simmer for 30 minutes.
6
Stir in chicken pieces and hot pepper sauce.
7
Simmer, covered, about 15 minutes or until chicken is done.
8
Stir in cooked rice; serve with okra.

457

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

You need 12 ingredients. The key ingredients include: 1 c. long grain rice, 1 large onion, chopped, 1/2 c. chopped celery, 1/2 c. chopped green 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.

Jambalaya

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