Recipe Detail

Brown Jambalaya

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Number of Servings:


  1. 1/4 cups - oil
  2. 1 - cooked chicken cut up, de-boned
  3. 1 1/2 pounds - sausage
  4. 4 cups - chopped onions
  5. 2 cups - chopped celery
  6. 2 cups - chopped green pepper
  7. 1 tablespoons - chopped garlic
  8. 4 cups - long grain rice
  9. 5 cups - hot stock or broth
  10. 1 1/2 tablespoons - Kitchen Bouquet
  11. - bay leaves
  12. 2 tablespoons - Cajun seasoning (like Joe's Stuff)
  13. 2 cups - chopped green onions or tomatoes optional, for serving


1. In a large pot over medium heat, in a little oil, lightly brown the chicken and sausage along with 2 cups of the onions, 1 cup of celery, and 1 cup of the green pepper.

2. Mix remaining 2 cups of onions, 1 cup of celery, 1 cup of green pepper and garlic into the pan with the chicken and sausage mixture and stir to combine well.

3. Add rice; then add liquid, bay leaves, Kitchen Bouquet and Cajun seasoning to the mix and bring all to a rapid boil.

4. Stir again and remove the pot from the heat and cover; let this rest for 25 minutes. Remove cover and quickly turn the rice from top to bottom completely. Add green onions and chopped tomatoes, if desired, before serving.

5. For seafood jambalaya, add cooked seafood when rice is turned.


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