Jambalaya Ii Recipe

Name: Jambalaya Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 to 3 lbs.) cut up chicken; 1 lb. smoked sausage, sliced; 3 Green Peppers, diced; 2 Onions, diced; 5 cloves garlic, minced; 2 (14.5 oz) cans peeled and diced tomatoes; 1 Tbsp. chili powder; 1/2 tsp. hot pepper sauce; 1/2 tsp. ground cayenne pepper; 1 tsp. Worcestershire sauce; 5 Bay leaves; 1 (6 oz) can tomato paste; 1 c. uncooked white rice

Servings: persons

1 (2 to 3 lbs.) cut up chicken
1 lb. smoked sausage, sliced
3 Green Peppers, diced
2 Onions, diced
5 cloves garlic, minced
2 (14.5 oz) cans peeled and diced tomatoes
1 Tbsp. chili powder
1/2 tsp. hot pepper sauce
1/2 tsp. ground cayenne pepper
1 tsp. Worcestershire sauce
5 Bay leaves
1 (6 oz) can tomato paste
1 c. uncooked white rice

1
Place chicken and sausage in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until chicken is opaque and falls from the bone, 45 minutes.
2
(I usually do this the night before and refrigerate to skim the fat.)
3
Remove chicken and sausage, reserving broth.
4
Shred chicken.
5
In a large pot over medium heat, cook bell pepper, onion and garlic until onion is translucent, adding reserved chicken broth if necessary.
6
Stir in tomatoes, chili powder, pepper sauce, cayenne, Worcestershire and bay leaves; reduce heat and simmer 15 minutes.
7
Stir the shredded chicken, sausage and tomato paste into the spiced vegetables. Continue to simmer until flavor is as spicy as you like, adding reserved liquid as needed to thin.
8
Stir in 1 cup reserved liquid with the rice.
9
Simmer 20 minutes, until rice is tender.
10
Serve or continue to simmer as desired.

321

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 13 ingredients. The key ingredients include: 1 (2 to 3 lbs.) cut up chicken, 1 lb. smoked sausage, sliced, 3 Green Peppers, diced, 2 Onions, diced, and more.

Yes, Jambalaya Ii 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 Ii

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