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    Home » Chicken

    Jul 30, 2020 · Modified: Dec 1, 2021 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income via ads.

    The Best Jambalaya

    Jump to Recipe Print Recipe

    The best jambalaya includes tender chicken, spicy sausage and a combination of perfectly steamed rice onions and celery. Here's another big plus, this recipe makes enough to feed a crowd.

    Note: The links you find on this page are paid links, Amazon Associates. That means I make a small commission when you click and shop. Your cost is always the same and I only link to products or ingredients that I use and totally love.

    A scoop of jambalaya on a plate with a fork.
    Jambalaya tastes as good as it looks. A classic southern staple.

    Ingredients

    • Chicken breasts, about 3 pounds or shredded rotisserie chicken
    • Ground sausage, Jimmy Dean Sage variety
    • Beef Smoked Sausage, Hillshire Farm
    • Celery
    • Green onions
    • Uncle Ben's Long Grain and Wild Rice
    • Long grain white rice
    • Better than Bouillon, chicken
    • Cavender's seasoning
    • Cayenne pepper

    Top Tips and FAQ

    Are there good meat substitutions?

    For sure! That's one of my favorite things about the best jambalaya recipe - there's room for plenty of versatility. I think everyone who makes jambalaya has their own unique spin on things.

    I've substituted leftover ham for the beef smoked sausage and it was wonderful. Use chicken thighs instead of breasts or add your favorite variety of any ground sausage. Options abound.

    Fluffy rice and a variety of meats, this is one of the most delicious meals!
    Raw chicken breasts and celery with water in a large stockpot.
    No need to use an exact amount of water, you'll just want enough to cover the chicken. About 8 cups of water is usually the right amount.

    Time Saving Tip

    The chicken cooks quickly in your large stockpot with celery. But, as an option, and as a (big!) timesaver, buy a rotisserie chicken from the grocery store. Remove the skin, dice the chicken meat and you are set.

    Diced celery, onion and sausage in a large stock pot.
    Here's where the flavor starts getting serious! The celery, onions and sausage soften in a large stockpot.

    Steam Before Serving

    Probably the most important step in making the perfect pot of jambalaya, is allowing time for the ingredients to steam.

    After everything has simmered for about 45 minutes, be sure to allow plenty of time with the heat turned off - at least 15 minutes.

    This gives the flavors time to combine and the rice will be perfect.

    Jambalaya ingredients in a large stock pot.
    So much great flavor in jambalaya! And we can thank all those meats and spices for it.

    The Inspiration

    Recipes like this one with a connection to a special region are always best when they are shared by someone who lives there. I'm proud too say this recipe for the best jambalaya is from my sister-in-law's family and they have a long connection to Louisiana. I've enjoyed eating this jambalaya for years at family gatherings, and now I get to share it with you!

    A scoop of jambalaya on a plate with a fork.
    Jambalaya tastes as good as it looks. A classic southern staple

    Southern Comfort Food

    Everyone has a different take on this hearty, southern favorite. Some folks include shrimp, a unique mix of spices or various types of rice.

    But whatever the combination, it is always a time-honored version of jambalaya and comfort food at it's best.

    When someone shares their special family recipe it's quite a thrill. Many thanks to Jack and MeMe Owen for sharing their delicious recipe with the Crinkled Cookbook!

    MeMe and Jack Owen sitting at a table.
    Photo courtesy of MeMe and Jack Owen. These two are experts at entertaining, southern hospitality, and great cooking.

    Other Dinner Favorites

    Here are some other ideas for dinner, all of these recipes also call for chicken as one of the main ingredients.

    • Skillet Chicken Tacos, the chicken is seasoned with familiar Mexican spices along with crunchy cabbage, fresh cilantro and a squeeze of lime juice.  So good!
    • Tamale Casserole, this tastes just like your favorite tamales, but ready to eat in much less time.
    • Pot Pie, talk about comfort food. Whether you use chicken or turkey to make your pot pie, this recipe is a winner, winner chicken dinner!
    • Butternut Squash Mac and Cheese, a creamy and satisfying combination of squash, cheese and pasta.

    Keep Me Posted

    Be sure to give a star rating to the recipes you make from the Crinkled Cookbook. I always love hearing from you. Sharing is great too! Use the buttons after the recipe to text it with just one click or send it to family and friends on Pinterest and Facebook. Enjoy.

    A scoop of jambalaya on a plate with a fork.

    The Best Jambalaya

    Recipes with a connection to a special region are always best when they are shared by someone who lives there. This jambalaya recipe is from my sister-in-law's family and they have a long connection to Louisiana.
    4.98 from 35 votes
    Print Rate Pin Recipe
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Servings: 12 people
    Calories: 643kcal
    Author: Melinda O'Malley Keckler

    Ingredients 

    • 6 chicken breasts about 3 lbs or use one rotisserie chicken
    • 8 cups water enough to cover the chicken
    • 2 pounds ground sausage Jimmy Dean Sage
    • 1, 12 ounce beef smoked sausage sliced and diced (Hillshire Farm, Beef Smoked Sausage)
    • 8 stalks celery diced, about 3 ½ cups, but save the tops
    • 2 bunches green onions diced - about 10 green onions or 2 cups
    • 1, 6 ounce box Uncle Ben's Long Grain and Wild Rice Including the spice packet
    • 2 ½ cups long grain white rice
    • 6 ½ cups chicken broth I like Better than Bouillon, chicken
    • Cavender's seasoning to taste, about 1 teaspoon to start
    • Cayenne pepper to taste - about ½ teaspoon to start

    Instructions

    Cook and Dice Chicken

    • Place chicken breasts, water and celery tops in a large stockpot with enough water to cover them all, bring to a boil and simmer for about 20 minutes.
      Drain and dice the chicken, set aside.

    Cook Sausage and Veggies

    • In the same stockpot, cook the ground sausage, drain and set aside.
      With a little olive oil or butter, brown beef smoked sausage for a few minutes, add diced celery and diced green onions and cook until the veggies are slightly softened.

    Combine All Ingredients, Simmer

    • Add all the remaining ingredients into the stockpot.
      Bring to a boil and reduce heat. Simmer covered over medium low heat for about 45 minutes.
      Remove from heat, still covered, allow to steam for about 15 minutes.

    Serve

    • Serves 10-12, or plan to enjoy plenty of leftovers for several days.

    Leftovers

    • For warming up leftovers, I like to place the jambalaya in a 13" x 9" glass baking dish, cover with foil and let it slowly heat up in a 325° oven for about 45 minutes.
    Did you make this recipe? Scroll up and leave a star rating.Tap @crinkledcookbook and follow me today.

    Notes

    This delicious recipe was kindly shared by MeMe and Jack Owen, special contributors to the Crinkled Cookbook. Thank you MeMe and Jack! 

    Nutrition

    Calories: 643kcalCarbohydrates: 43gProtein: 44gFat: 31gSaturated Fat: 10gCholesterol: 147mgSodium: 1331mgPotassium: 878mgFiber: 1gSugar: 1gVitamin A: 123IUVitamin C: 11mgCalcium: 43mgIron: 2mg

    Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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