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Jambalaya Recipe

Jambalaya Recipe

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."
TOTAL TIME: Prep: 5 min. Cook: 30 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1-1/2 cups: 229 calories, 4g fat (1g saturated fat), 112mg cholesterol, 502mg sodium, 27g carbohydrate (0 sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.

Reviews for Jambalaya

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Reviewed Jan. 5, 2018

"I have been making this for years when it was first published in the magazine, I love that it is a lightened up version. The only thing I add to this delicious dish is 3 whole cloves & cut up 1/2 of a kielbasa. Sometimes I use light kielbasa to keep the fat amount down & sometimes I use regular to give it more heartiness. I take the cloves out before serving, it adds a richness & depth of flavor. I have made this for parties served in a crockpot with the rice combined or I add the rice to the bowl & ladle the jambalaya over the rice just before serving. Keeper recipe!"

Reviewed Jul. 29, 2012

"Simple, and tasty!"

Reviewed Feb. 19, 2011

"SO GOOD! Thank you"

Reviewed Apr. 6, 2010

"This was good but it didn't have much kick. I had to add creole seasoning to taste to give it more flavor. I also added smoked sausage to give it a little more flavor."

Reviewed Oct. 18, 2009

"Very good. I used 14oz of smoked turkey sausage in place of the chicken, reduced the onion to 1/2 large, and added 1/4 tsp. of dried red pepper in place of the jalapeno peppers and cayenne to reduce the heat for the kids. Still very flavorful! Excellent with corn bread and honey butter."

Reviewed Sep. 9, 2009

"Very good but I ended up adding more jalepenos and cayenne pepper to add more heat."

Reviewed Mar. 10, 2009

"This is good with diced ham instead of chicken as well."

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