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Hearty Jambalaya

Mel Miller of Perkins, Oklahoma shares this meaty and satisfying jambalaya.
  • Total Time
    Prep: 25 min. Cook: 10 min.
  • Makes
    8 servings


  • 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 large onion, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 4 garlic cloves, minced
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1/2 teaspoon hot pepper sauce
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon pepper
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • Hot cooked rice, optional


  • In a Dutch oven, saute the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink.
  • Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn pink. Serve over rice, if desired.
    Freeze option: Freeze cooled jambalaya in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts
1 cup: 220 calories, 6g fat (3g saturated fat), 101mg cholesterol, 675mg sodium, 16g carbohydrate (8g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

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Average Rating:
  • forbiddendelight
    Apr 14, 2018

    Absolutely LOVE this recipe . I’m highly allergic to seafood so I opt out of that, but use andouille sausage instead and added 2 bay leaves. I will make this always, now. Yum-O

  • Gramma Amy
    Feb 24, 2018

    So quick and easy to make, and wonderful flavor! I serve over rice. Since we enjoy some zip, I sometimes use Andouille sausage in place of the polish sausage. This is a regular addition to my menu rotation.

  • carabubble
    Jan 12, 2015

    This was great! I made a couple of changes - used Johnsonville Andouille sausage, no hot sauce because I was out of it, and only 1/8 of a teaspoon of cayenne pepper. We'll definitely make it again the same way except to cut back a little more on the cayenne. I made 7 cups of white rice and once both were done cooking I mixed them together in the Dutch oven and served from there. My husband and I both liked it a lot and I already know that I'm going to make it for company.

  • zookeeperk
    Apr 28, 2014

    Made this according to the recipe.., was thinking there would be some left over to freeze... nope, none left!!

  • VictoriaElaine
    Jun 11, 2013

    I've tried a few jambalaya recipes, none of which really appealed to me. This one, however, is excellent! I used leftover roasted chicken & left out the shrimp, as I didn't have any on hand. Otherwise, I followed the recipe exactly. We gobbled it up! We love Cajun-style food, so I'm very pleased that I now have a jambalaya recipe to add to our dinner rotation.

  • ValerieMS
    Mar 31, 2013

    No comment left

  • Lisakze
    Jan 26, 2013

    No comment left

  • shellybeth
    Jan 2, 2013

    No comment left

  • katlaydee3
    Jun 25, 2012

    This is the best jambalaya I have ever tasted. Will definitely make again.

  • trobinson13
    Mar 17, 2012

    Totally loved this Jambalya. Easy to make and delicious.