Tested till perfect Jambalaya


Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
  • 6 oz 6ozkielbasa sausagekielbasa sausages or smoked sausages
  • 4 oz 4ozham
  • 1 tbsp 1tbspvegetable oil
  • 4 4garlic clovegarlic cloves, minced
  • 2 2celery stalkcelery stalks, chopped
  • 2 2oniononions, chopped
  • 1 1sweet red peppersweet red peppers, chopped
  • 1 1green pepper, chopped
  • 2 2bay leafbay leaves
  • 1-1/2 1-1/2chili powder
  • 1-1/2 1-1/2dried thyme
  • 1-1/2 1-1/2dried oregano
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tsphot pepper flakes
  • 2 cups 2cupsparboiled rice
  • 2-1/2 cups 2-1/2cupschicken stock
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatotomatoes, chopped
  • 1-1/2 cups 1-1/2cupsfrozen peas
  • 12 oz 12ozmedium shrimp, peeled and deveined
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Cut chicken breasts into 2-inch (5 cm) pieces. Cut kielbasa into 1/2-inch (1 cm) thick slices; cut each slice into quarters. In Dutch oven, heat oil over medium-high heat; brown chicken well on both sides. Transfer to plate; set aside. In same pan, brown kielbasa and ham for 5 minutes; transfer to plate. Add garlic, celery, onions, red and green peppers, bay leaves, chili powder, thyme, oregano, salt, pepper and hot pepper flakes to pan; cook, stirring, for 5 minutes or until onion is softened.

Add rice, stirring to coat; add stock, tomatoes, chicken, kielbasa, and ham. Bring to boil; reduce heat to medium-low, cover and simmer for 25 minutes. Stir in peas and shrimp; cover and cook for 10 minutes or until rice is tender. Discard bay leaves.

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