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1 chicken breast, cut up, about 3 pounds


3 tablespoons olive oil

1C chopped onion

1C chopped green bell pepper

2 Ribs celery, chopped

2 Cloves garlic, minced

1/2 LB smoked sausage, thinly sliced (Andouille)

2 cans (14.5 ounces each) stewed tomatoes

2C Chicken Borth

1C Long-Grain Rice

2t leaf thyme, crumbled

1.5t teaspoons salt, or to taste

1/4 teaspoons pepper

1/4 teaspoon hot pepper sauce (Tabasco)

1 LB Shrimp, shelled and deveined



Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides.  Remove chicken from skillet.  Add onion, green bell pepper, celery and garlic.  Saute over low heat until onion is tender, about 10 minutes.  Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce.  Bring to a boil.  Reduce heat, cover, and simmer for 30 minutes, or until chicken is tender. Stir in shrimp and cook about 3 minutes longer, or just until shrimp turns pink. 


Jambalaya recipe serves 6.