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From her home in Topeka, Kansas, subscriber Betty May shares her recipe for quick-to-cook jambalaya. "Unlike some versions, this one doesn't have to simmer for hours," she notes. "Folks who like their food a bit spicy are sure to enjoy it. Jalapeno and cayenne pepper add some zip to the shrimp and chicken."
6 ServingsPrep: 5 min. Cook: 30 min.


  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 large onion, chopped
  • 3/4 cup chopped green pepper
  • 1 celery rib, chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1/2 cup water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups cooked long grain rice


  • In a large Dutch oven or saucepan, saute the chicken, onion, green
  • pepper, celery, jalapenos and garlic in oil until chicken is no
  • longer pink. Add the tomatoes, water, thyme, salt, pepper and
  • cayenne; bring to a boil.
  • Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer 6-8
  • minutes longer or until shrimp turn pink. Stir in rice. Yield: 6
  • servings.

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Jambalaya (continued)

Nutritional Facts: 1-1/2 cups equals 229 calories, 4 g fat (1 g saturated fat), 112 mg cholesterol, 502 mg sodium, 27 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now