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Homemade Jambalaya

 Homemade Jambalaya
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
8 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 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

Directions

  • 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

2 of 2

Homemade Jambalaya (continued)

Directions (continued)

  • liquid before serving. Fluff with a fork. Yield: 8 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.