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Hearty Jambalaya Recipe

Hearty Jambalaya Recipe

Mel Miller of Perkins, Oklahoma shares this meaty and satisfying jambalaya.
TOTAL TIME: Prep: 25 min. Cook: 10 min. YIELD:8 servings

Ingredients

  • 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 large onion, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 4 garlic cloves, minced
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1/2 teaspoon hot pepper sauce
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon pepper
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • Hot cooked rice, optional

Directions

  • 1. In a Dutch oven, saute the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink.
  • 2. Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn pink. Serve over rice if desired; or cool, cover and freeze for up to 2 months. Yield: 8 servings.

Nutritional Facts

1 cup (prepared with turkey sausage and reduced-fat butter; calculated without rice) equals 220 calories, 6 g fat (3 g saturated fat), 101 mg cholesterol, 675 mg sodium, 16 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Reviews for Hearty Jambalaya

Sort By :
MY REVIEW
Reviewed Jan. 12, 2015

"This was great! I made a couple of changes - used Johnsonville Andouille sausage, no hot sauce because I was out of it, and only 1/8 of a teaspoon of cayenne pepper. We'll definitely make it again the same way except to cut back a little more on the cayenne. I made 7 cups of white rice and once both were done cooking I mixed them together in the Dutch oven and served from there. My husband and I both liked it a lot and I already know that I'm going to make it for company."

MY REVIEW
Reviewed Apr. 28, 2014

"Made this according to the recipe.., was thinking there would be some left over to freeze... nope, none left!!"

MY REVIEW
Reviewed Jun. 11, 2013

"I've tried a few jambalaya recipes, none of which really appealed to me. This one, however, is excellent! I used leftover roasted chicken & left out the shrimp, as I didn't have any on hand. Otherwise, I followed the recipe exactly. We gobbled it up! We love Cajun-style food, so I'm very pleased that I now have a jambalaya recipe to add to our dinner rotation."

MY REVIEW
Reviewed Jun. 25, 2012

"This is the best jambalaya I have ever tasted. Will definitely make again."

MY REVIEW
Reviewed Mar. 17, 2012

"Totally loved this Jambalya. Easy to make and delicious."

MY REVIEW
Reviewed Feb. 14, 2012

"This was the best jambalaya I have found so far. I have made several recently, all different recipes, and this is the best. Next time, the only thing I would do differently is use tomatoes with chiles instead of plain diced tomatoes.."

MY REVIEW
Reviewed Dec. 2, 2011

"LOVE IT!!! Reminds me of Po' Folks gumbo!"

MY REVIEW
Reviewed Jun. 2, 2011

"great comfort food. easy to make. will make again."

MY REVIEW
Reviewed May. 26, 2011

"As Cajun food fans, this has become a fave for us! We appreciate the full, spicy flavor even diabetics can enjoy. Treat family and friends to this wonderful easy dish from the Bayou!"

MY REVIEW
Reviewed Mar. 17, 2011

"The only thing I did different was throw it all in a crockpot and added the shrimp last."

MY REVIEW
Reviewed Mar. 13, 2011

"This really is a fantastic dish! We all can't help but gobble it up in record time. The leftovers certainly don't last very long."

MY REVIEW
Reviewed Feb. 26, 2009

"Delicious! I left out the cayanne pepper to scale back on the heat."

MY REVIEW
Reviewed Oct. 8, 2008

"This is the best Jambalaya I've ever made! It's easy to double the recipe and hard to stay out of while cooking it. My husband and I love it and so do my four kids.

Sarah"

MY REVIEW
Reviewed Dec. 12, 2007

"This is by far my favorite Jambalaya recipe. It is very rich and robust!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.