Chicken-Sausage Jambalay

Chicken-Sausage Jambalay

Instead of using the fryers cut up I would debone the chicken. I find that that's easier to eat takes less room in the pot and you don't really need the bones. If you don't have the time or the talent to debone your chicken buy separate boneless skinless chicken breasts and boneless skinless thigh meat

-Sweet Mama Janisse




Creative Commons Creative Commons Attribution-No Derivative Works 2.0 Generic License   by  telepathicparanoia 


For 15 people ()


  • 2 pound(s) pure pork smoked sausage
  • 3 fryers weighing 3 to 4pounds each
  • 4 large onions
  • 0.25 large bell pepper, chopped
  • 2 large stems celery, chopped
  • 1 whole garlic head, minced
  • 1 bundle parsley, minced
  • 1 bundle onion tops, minced
  • 1 can tomato sauce, small
  • 2.5 pound(s) raw rice
  • water

Chicken-Sausage Jambalay Directions

  1. Select a heavy twelve quart cooking pot.
  2. Cut the sausage into bite size pieces. Place in pot and cook over medium heat until browned. Add no fat, the sausage should furnish it's own.
  3. Cut the fryers into serving pieces and season with salt, black pepper and lots of red pepper. Put the chicken into the pot with the sausage and cook until it passes the tnderness test, stirring often in order that it will not stick.
  4. Remove the sausage and chicken from the pot. Add a fourth cup of water to the pan drippings and allow to come to boil, scrape sides and bottom well.
  5. Add the chopped onions, bell pepper, celery, garlic, onion tops and parsley.
  6. Stir ingredients until well cooked. Add the tomato sauce and one cup water and cook four or five minutes.
  7. Put all the meat back into the pot along with the raw rice.
  8. Add water to the level of one and one-half inches to two inches above contents in pot. Add more salt and pepper.
  9. Bring to boil and stir with two spoons every now and then. When everything is well mixed, lower the fire and cook until all the water is gone and rice is done.

Nutrition facts

(gluten free, lactose free)