1-2-3 Jambalaya

COURSE: Main Dishes
CUISINE: American , Cajun/Creole
MAIN INGREDIENT: Pork , Rice/Grains , Poultry
OCCASION: Father's Day , Mardi Gras , Super Bowl
PUBLICATION: Southern Living

Photo: Charles Walton; Styling: Mary Lyn Hill

Yield: 8 to 10 servings

Recipe from

Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients.
Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired.

Southern Living
DECEMBER 1997

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JillHP

YUM! This is easy to put together and perfectly seasoned. I read the other reviews and also brought the mixture to a boil on the stovetop before putting it in the oven...the rice cooked perfectly! Great low-maintenance delicious dish for a crowd!

Outstanding 08/23/10
CaitInATL

This was great! Served to guests with fresh baked bread and veggies. I cooked this on the stove-top, and it was much quicker than I expected. I did have to add an additional 1 1/2 cups of liquid. I didn't use chicken, but shrimp instead. Next time I will cut down the rice to 2 cups and use the same amount of meat/shrimp.

Outstanding 06/03/09
jkwilkerson

I'm a Louisiana girl who has never enjoyed Jambalaya - it always seemed over cooked and often times it is made w/ tomato sauce which I never liked. I tried this recipe for a large group and it was fantastic. My kids loved it and it was quick & easy.

Outstanding 04/21/09
ScarlettP

I have been making this recipe for years. I make a few changes to make it faster and easier. After sauteing everything, I add the rice (2 cups instead of 3) and 4 cups of liquid (chicken broth, beef, or a combination) plus an envelope of dry onion soup mix, omitting the French Onion Soup. Instead of baking, I cook on the stovetop till the rice is done and the liquid is absorbed. I also use less seasoning to be less spicy.

Outstanding 01/22/09