New Orleans-Style Jambalaya with a Hint of the Bayou

What’s jambalaya? It’s a taste of New Orleans, Louisiana. Jambalaya’s got soul – it’s made with seasonings and spices that bring out the flavors of fresh seafood, meat, and vegetables.

Jambalaya is an easy and healthy dish you can make instantly. It’s the perfect meal for busy nights, especially when you’re short on time but don’t want to sacrifice quality.

  • Author: Kim Nicholson



Two tablespoons peanut oil, divided

One tablespoon Cajun seasoning

10 ounces andouille sausage, sliced into rounds

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

One onion, diced

One small green bell pepper, diced

Two stalks celery, diced

Three cloves garlic, minced

1 (16-ounce) can of crushed Italian tomatoes

½ teaspoon red pepper flakes

½ teaspoon ground black pepper

One teaspoon salt

½ teaspoon hot pepper sauce

Two teaspoons Worcestershire sauce

One teaspoon file powder

One ¼ cups uncooked white rice

2 ½ cups chicken broth


Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.

Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

In the same pot, saute onion, bell pepper, celery, and garlic until tender.

Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.

Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

Stir in the rice and chicken broth.

Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

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