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Easy Spicy Jambalaya


Units Scale
  • 1 lb chicken breasts (cut into 1 inch pieces)
  • 3 medium sausages (I used Chicken andouille sausage, sliced)
  • 2 T butter or olive oil
  • 2 cups of rice (makes 6 cup cooked)
  • 1 red pepper
  • 1 green pepper
  • 1 medium onion
  • 2 lg celery stalks
  • 2 lg garlic cloves
  • 1 12-14 oz can diced tomatoes (I use the one flavored with green pepper, celery and onion)
  • 1 tsp Cumin
  • 1/2 tsp Cayenne
  • 1/2 tsp Chili Powder
  • 1 tsp Marjoram
  • Approx. 15 oz of chicken broth (half of the 32 oz box)
  • 2 T flour
  • Salt and pepper (to taste)


  1. Cook the rice while you are preparing the main dish.
  2. Using a hand chopper, chop the red & green pepper, onion and celery.
  3. Saute the peppers, onions and celery in olive oil for approx 5-7 minutes, or until softened.
  4. Add the minced (or chopped) garlic cloves and saute on low for another 2 minutes.
  5. Transfer to a larger pot and add the flour. Sprinkle it over the vegetables and stir well to combine.
  6. Slowly pour in the chicken broth, stirring well.
  7. Set aside.
  8. Cook the chicken in 2 T of butter until done.
  9. Add the sliced sausage and cook for another 5 minutes.
  10. Add the chicken and sausage to the pepper, onion, broth mixture.
  11. Pour in the diced tomatoes and seasonings, stir well.
  12. Cook on low for another 10-15 minutes. (stirring occasionally)
  13. Add salt and pepper to taste.
  14. Spoon a 1/2 to 1 cup of rice into bowls and top with the jambalaya.


You can use more, or less, of the spices.
Adjust all to taste.
Salt and pepper to taste.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes