- 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
- 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.
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Homemade Jambalaya
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"Very yummy. Disappeared very quickly. Will definitely make thus again."
"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!"
"excellent, I didn't have the tomato, and added cheese!"
"I too made this with ham instead of chicken and did not put in cayenne due to my young children. Yummy!"
"This tasted so good, I made mine without the chicken breast and added chopped ham. Definiately going to make again!!"