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New Orleans Jambalaya Recipe

New Orleans Jambalaya Recipe

Jambalaya is a catch-all for meat and seafood, making it a favorite for my husband! It's sure to warm you up on a chilly day. —Sabrina Hickey, Columbus, Ohio
TOTAL TIME: Prep: 30 min. Cook: 1 hour YIELD:16 servings


  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon whole peppercorns
  • 1/2 teaspoon dill seed
  • 1/2 teaspoon whole allspice
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
  • 1/2 pound boneless pork, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 1 large green pepper, chopped
  • 1 celery rib, chopped
  • 2 tablespoons butter
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 pound Johnsonville® Polish Kielbasa Split Rope Sausage or Polish sausage, cut into 1-inch slices
  • 1 cup diced fully cooked ham
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 to 2 cups water, divided
  • 1/2 cup tomato puree
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon apple pie spice
  • 2 bay leaves
  • 1/2 pound uncooked small shrimp, peeled and deveined
  • Hot cooked rice


  • 1. Place the first five ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Set aside.
  • 2. In a stockpot, saute the chicken, pork, onion, green pepper and celery in butter and oil until meat is browned. Add garlic; cook 1 minute longer. Stir in the sausage, ham, tomatoes, 1 cup water, tomato puree, parsley, salt, pepper, thyme, cayenne, chili powder, apple pie spice, bay leaves and spice bag.
  • 3. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. During the last 3 minutes, add shrimp and remaining water if necessary. Discard bay leaves and spice bag. Serve with rice. Yield: 16 servings.

Nutritional Facts

1 serving (1 cup) equals 271 calories, 15 g fat (5 g saturated fat), 107 mg cholesterol, 838 mg sodium, 5 g carbohydrate, 1 g fiber, 28 g protein.

Wine Pairings

Full-Bodied White Wine

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