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Homemade Jambalaya Recipe
Homemade Jambalaya Recipe photo by Taste of Home

Homemade Jambalaya Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 8 servings


  • 1 pound Johnsonville® Polish Kielbasa Sausage 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

Nutritional Facts

1 serving (1 each) equals 464 calories, 17 g fat (6 g saturated fat), 111 mg cholesterol, 1,161 mg sodium, 47 g carbohydrate, 3 g fiber, 28 g protein.


  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. Yield: 8 servings.
Originally published as Jambalaya in The Best of Country Cooking Annual 2005, p50

Nutritional Facts

1 serving (1 each) equals 464 calories, 17 g fat (6 g saturated fat), 111 mg cholesterol, 1,161 mg sodium, 47 g carbohydrate, 3 g fiber, 28 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Oct. 22, 2013

I am giving this a 5 for the flavor. It was simple to put together. I made it as directed and with Kielbasa. My problem was the rice. I did just use plain white and it didn't cook well. So for that part my review would be a 3. I will still make again and try a different brand of rice. The recipe is a keeper!

Reviewed May. 1, 2013

excellent, I didn't have the tomato, and added cheese!

Reviewed Feb. 12, 2013

I too made this with ham instead of chicken and did not put in cayenne due to my young children. Yummy!

Reviewed Mar. 13, 2011

This tasted so good, I made mine without the chicken breast and added chopped ham. Definiately going to make again!!

Reviewed Sep. 15, 2010


Note: Be SURE to use your typical cheap white rice. I used fancy stuff the first time which took too long to cook and the veggies turned to mush. Otherwise delicious and I can't wait to make it again!

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