Chicken Jambalaya

Chicken Jambalaya

A good recipe for feeding a large group. Ingredients are not expensive.

-Sweet Mama Janisse



For 10 Serving(s) ()


  • 1 (6 pound) baking chicken, cut up
  • 2 pound(s) smoked sausage, cut in 1-inch pieces
  • 4 cup(s) rice, uncooked
  • 1 large onion, chopped
  • 3 quart(s) water
  • 1 cup(s) vegetable oil
  • 3 clove(s) garlic, minced
  • 0.25 cup(s) green pepper, chopped
  • 1.5 tablespoon(s) red pepper
  • 2 tablespoon(s) fresh chopped parsley
  • 1 teaspoon(s) salt
  • fresh ground pepper to taste

Chicken Jambalaya Directions

  1. Combine salt and pepper. Sprinkle over chicken.
  2. Heat oil in large Dutch oven. Add chicken pieces. Brown on all sides. Remove from pan, drain on paper towels and set aside. 
  3. Add onion and garlic to oil in Dutch oven. Saute until tender. Remove, drain and set aside.
  4. Add sausage to pan. Cook over medium heat until browned. Remove, drain and set aside. Discard pan drippings. 
  5. Return chicken, onion, garlic, sausage and water to Dutch oven. Bring to boil. Reduce heat, cover and and simmer 2 1/2 hours or until chicken is tender.
  7. Add green pepper, parsley and rice. Stir well. Cover and cook over low for 45 minutes or until liquid is absorbed.

Nutrition facts

(gluten free, lactose free)