Easy Crowd-Pleasing Jambalaya Recipe
With andouille sausage, chicken breast, and shrimp, this oven jambalaya has all the flavors of the original but requires less time standing in front of a hot stove.
This Jambalaya pleases every one from picky kids to the even pickier dads, total time from start to finish is about 40 min, and a big plus ONLY ONE BIG POT TO CLEAN! This is very filling and is great heated up in a skillet the next day.
Chicken breast and kielbasa are sauteed with green pepper, onion celery and garlic, then stewed with chicken stock and rice. This version is lightly spiced, in response to those a little more sensitive to pepper.
Easy Southern classic, with chicken, sausage, ham, and shrimp.
Chicken and andouille sausage is simmered with rice and Cajun seasonings in this spicy jambalaya recipe.
Chicken, sausage, and shrimp are seasoning with a hot spice mix and served over rice in this recipe for jambalaya.
My family loves a lot of flavor and spice in our food and jambalaya delivers. This is my version of a New Orleans jambalaya that's got a nice kick to it but not overly hot for those whose tongues can't handle it.
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe.
A sixteen-serving batch of Creole classic! Chicken, ham, shrimp, and Andouille sausage are combined with onion celery, green pepper and garlic. Tomatoes, chicken stock and rice are stirred in, and the whole thing is baked in a large roasting pan.
Start with a boxed jambalaya mix, add andouille sausage, onion, and a can of diced tomatoes with green chile peppers, and finish deliciously.