Homemade Jambalaya

Total Time

Prep: 20 min. Cook: 20 min.

Makes

8 servings

Updated: Oct. 16, 2022
I first tasted this dish at a church potluck. I got the original recipe from my daughter's godfather and adapted it suit my family's tastes.—Glada Marie St. Clair, Crossville, Tennessee

Ingredients

  • 1 pound smoked kielbasa or smoked Polish sausage,. cut into 1/4-inch slices
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 celery ribs, thinly sliced
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups uncooked rice
  • 2 cups water
  • 1/2 pound fresh or frozen uncooked medium shrimp, peeled and deveined
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon cayenne pepper

Directions

  1. In a Dutch oven, saute sausage for 1 minute. Add chicken; saute 2 minutes longer. Add the celery, onion, green pepper and garlic; saute for 2 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients. Bring to a boil.
  2. Reduce heat; cover and simmer for 20 minutes or until chicken is no longer pink; stir. Let stand for 5 minutes to absorb any remaining liquid before serving. Fluff with a fork.

Nutrition Facts

1 each: 464 calories, 17g fat (6g saturated fat), 111mg cholesterol, 1161mg sodium, 47g carbohydrate (6g sugars, 3g fiber), 28g protein.