Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. broiler-fryer; 2 celery stalks, sliced; 1 medium carrot, sliced; saltwater; 2 Tbsp. salad oil; 1/2 lb. sausage links, cut into 1-inch chunks; 1 1/2 c. long grain rice; 2 medium green peppers, cut into chunks; 1 garlic clove, crushed; 16 oz. can tomatoes; 1/2 tsp. thyme leaves; 4 oz. pimentos, drained and diced; 1/2 lb. ham, cooked and cut into chunks; 3 drops hot pepper sauce

Servings: persons

3 lb. broiler-fryer
2 celery stalks, sliced
1 medium carrot, sliced
saltwater
2 Tbsp. salad oil
1/2 lb. sausage links, cut into 1-inch chunks
1 1/2 c. long grain rice
2 medium green peppers, cut into chunks
1 garlic clove, crushed
16 oz. can tomatoes
1/2 tsp. thyme leaves
4 oz. pimentos, drained and diced
1/2 lb. ham, cooked and cut into chunks
3 drops hot pepper sauce

1
Rinse chicken and its giblets with cold water.
2
In 5-quart saucepot over high heat, heat chicken, giblets, celery, carrot, 1 1/2 teaspoons salt and water to boiling.
3
Reduce heat to low; cover and simmer 30 minutes.
4
Remove chicken to large bowl; refrigerate 30 minutes or until easy to handle.
5
Remove and discard chicken bones and skin.
6
Cut meat and giblets into bite-size pieces; set aside.
7
Skim fat from broth; measure 1 3/4 cups for reserve. (Cover and refrigerate remaining broth and vegetables for soup another day.)

3600

kcal

Calories

354

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 14 ingredients. The key ingredients include: 3 lb. broiler-fryer, 2 celery stalks, sliced, 1 medium carrot, sliced, saltwater, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jambalaya

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