Chicken Jambalaya

Chicken Jambalaya

Source : Heat Butter In A Large 5 Qt Sauce Pan Or Dutch Oven Add Onion Red And Green Bell Pepper Celery And Garlic Saute Over Medium Heat Until Onion Is Tend...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : February 7, 2026

Step:

  1. Heat butter in a large 5 qt sauce pan or Dutch oven Add onion, red and green bell pepper, celery, and garlic. Saute over medium heat until onion is tender, about 10 minutes. (trying not to brown)

  2. Add everything except the parsley
    Bring to a boil, reduce heat, cover, and simmer for 20 minute, or until rice is cooked. Stir as needed so as not to burn.

  3. Note you can add more Chicken broth if needed.

  4. Adjust seasoning as needed.
    Add chopped parsley in the last 2 minutes before service
    Remove the bay-leaf

Ingredients

  1. 2 tablespoons butter
  2. 1 small onion diced ¼ inch (about 1/2 cup a little extra is great:)
  3. 1/2 each red bell pepper diced ¼ inch
  4. 1/2 each green bell pepper diced ¼ inch
  5. 1 ribs celery, diced ¼ inch
  6. 4 cloves garlic, chopped fine
  7. 1 bay leaf -remove at the end
  8. 14.5 ounce can diced tomatoes (use the juice)
  9. 2 cups+ chicken broth or stock (you might add additional if needed)
  10. 1 cup long-grain rice
  11. 1/2 teaspoon oregano
  12. 1/4 teaspoons thyme
  13. 1/4 teaspoon black pepper
  14. 1 1/2 tablespoon Worcestershire sauce
  15. 5 tablespoon Crystal hot sauce
  16. 2 tablespoon tomato paste
  17. 1 teaspoon paprika
  18. 1/4 teaspoon salt
  19. 16 ounces Chicken – cooked diced
  20. 6 ounces Andouille sausage slice ¼ inch (smoked spicy Cajun sausage)
  21. 1/4 teaspoons cayenne pepper
  22. 1/4 cup Parsley chopped- add in the last 2 minutes before service

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