22
Submitted by Heirloom
"I learned this recipe from a friend in Louisiana, it's been a favorite in my house since day one! I've changed it some over the years so I know it's not a traditional recipe, hence the Creole "Style" title! I usually serve it up with some cornbread muffins and sweet tea. Delicious!"
photo by SharonChen
- Ready In:
- 55mins
- Ingredients:
- 19
- Serves:
-
6
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ingredients
- 1 lb boneless skinless chicken breast, cubed
- 1 (14 ounce) package loop sausage beef polska kielbasa, sliced
- 1 green bell pepper, diced
- 1 yellow onion, chopped
- 3 large celery ribs, chopped
- 3 garlic cloves, minced
- 1 bunch scallion, chopped
- 1 (32 ounce) can diced tomatoes, with juices
- 1 (15 ounce) can chicken broth
- 1 1⁄4 cups long grain rice
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 1 teaspoon paprika
- 1 tablespoon tony chacere's creole seasoning, no substitutes for Tony's
- 1 teaspoon salt
- cracked black pepper
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directions
- Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
- Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
- Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
- Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
- Bring to a boil over medium high heat.
- Add rice, bring back up to a boil.
- Boil for 1 minute.
- Cover reduce heat to low, simmer for 30 minutes.
- The jambalaya should still be wet, but not soupy.
- Ladle into bowls and serve up with some cornbread!
- Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast!
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Reviews
-
So good! Just like I remember from my trips to New Orleans. This Yankee loves Creole! My hint - if you are working with fresh chicken breasts, not frozen, cube them with kitchen shears. I just scissor the breasts into strips then scissor the strips into cubes. The teeth on the edge of the shears holds the floppy meat from moving. Easy! BTW - I've replaced the chicken with shrimp - just as good. And I've replaced the kielbasa with andouille - even better!
Caddy Lady
-
5 Stars! I love this "accessible" jambalaya (kielbasa instead of andouille sausage; I bought Tony Chacere's Creole seasoning online and received it promptly). The seasonings hit a bulls-eye! The directions didn't say, so I added the Worcestershire sauce with the tomatoes. Testifying 5.05.08 that this cooks up deliciously after freezing, DH is also a "believer". Made originally for PAC Spring 2008, but DH demanded I make this again and again. Photo added 7/23/08.
KateL
-
First time making this a nd it turned out so well!! I was looking for a recipe without shrimp as I am allergic and this will be my go to!
sandy444
-
Made it last night with shrimp, delicious, loved the flavor. Rice took a good 10-15mins longer to get soft.
Deborah W.
-
Delicious ! made it for my son’s birthday. I added shrimp to the recipe & doubled up the ingredients. He is a chef & he loved it! Thank you for sharing your recipe
-
see 17 more reviews
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Tweaks
-
I know I wasn't supposed to, but I used Slap ya Mama seasoning. Turned out great!
Steven B.
-
Instead of sausage I will probably use shrimp. I hope it will taste good.
gabriella t.
-
Used a couple of mushrooms and substituted a different spicy sauce where they told me not to... Because I didn't have what they suggested!still great!
Gwen P.
-
Since I don't eat pork or beef I replaced the sausage with 1/2 of a smoked turkey kielbasa, added about 1/2 of a Diestel smoked turkey thigh chopped and chicken thighs rather than breasts. Also I added 2c of homemade chicken stock and 3 - 14 oz cans of diced tomatoes. It would have never occurred to me that sage would be a complimentary spice but the combination of spices in this was spot on. Will definitely make again, only next time I'll invite friends to join us!!
Katherine H.
-
This was very good! I made exactly as directed except I substituted turkey kielbasa for the beef. We had company over for supper, and this was filling and hearty and everyone loved the flavors. It was not soupy or goupy - it was thick and rich. As suggested, I served with cornbread. I also served with cauliflower and green salad. This wasn't terribly spicy, which I appreciated. Those who like spicier foods may want to add some red pepper flakes or hotter peppers. Thanks for a great recipe! I took a photo while it was still in my pot!
jessymroberts
RECIPE SUBMITTED BY
Heirloom
- 5 Followers
- 35 Recipes
I'm a newlywed recently transplanted from the Pacific Northwest to Central California. I've been cooking for as long as I can remember and am always willing to try out new things. I look forward to finding new recipes and meeting new people here on 'Zaar. Onward to the kitchen!
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