Smoky Cajun Jambalaya Recipe

Name: Smoky Cajun Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb andouille sausages or 1 lb Cajun-style sausage; 4 boneless skinless chicken breast halves; 2 tablespoons peanut oil; 1 cup chopped cooked ham; 2 teaspoons cajun seasoning (I use Tony Chachere's); 1 large onion, chopped; 1 medium green bell pepper, chopped; 1/2 cup chopped celery; 3 garlic cloves, minced; 1 (14 1/2 ounce) can cajun-style stewed tomatoes, undrained; 1/2 cup chicken broth; 1 tablespoon Worcestershire sauce; 1/2 - 1 teaspoon hot sauce (I use Tabasco, add to taste); 3 cups hot cooked rice; 1 cup finely chopped green onion

Servings: persons

1 lb andouille sausages or 1 lb Cajun-style sausage
4 boneless skinless chicken breast halves
2 tablespoons peanut oil
1 cup chopped cooked ham
2 teaspoons cajun seasoning (I use Tony Chachere's)
1 large onion, chopped
1 medium green bell pepper, chopped
1/2 cup chopped celery
3 garlic cloves, minced
1 (14 1/2 ounce) can cajun-style stewed tomatoes, undrained
1/2 cup chicken broth
1 tablespoon Worcestershire sauce
1/2 - 1 teaspoon hot sauce (I use Tabasco, add to taste)
3 cups hot cooked rice
1 cup finely chopped green onion

1
Cut sausage into 1/2-inch pieces; cut chicken into 1/2-inch pieces.
2
Cook sausage in oil in a large Dutch oven over medium-high heat 3 minutes or until browned.
3
Add chicken, and cook, stirring constantly, 3 minutes or until browned.
4
Stir in ham, and cook until thoroughly heated.
5
Remove meat mixture, reserving 1 tablespoon drippings in Dutch oven.
6
Return meat mixture to Dutch oven; stir in Cajun seasoning and next 5 ingredients.
7
Cook 5 minutes, stirring constantly.
8
Stir in chicken broth and remaining ingredients; cook, stirring constanly, 2 minutes or until thoroughly heated.

1019

kcal

Calories

Fat

148

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 15 ingredients. The key ingredients include: 1 lb andouille sausages or 1 lb Cajun-style sausage, 4 boneless skinless chicken breast halves, 2 tablespoons peanut oil, 1 cup chopped cooked ham, and more.

Yes, Smoky Cajun 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.

Smoky Cajun Jambalaya

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