Traditional Jambalaya Traditional Jambalaya

Author: Canadian Living

Is dad a meat-and-potatoes man who's not too keen on rice? Combine the rice with chicken, smoked sausage and shrimp in this taste-packed one-dish creole favourite, and we guarantee he'll enjoy it.

  • Portion size 4 servings
  • Credits : ©



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 for 5 minutes; transfer to plate. Add red pepper, celery, onion, garlic, 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 and kielbasa. 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.


Nutritional facts <b>Per serving</b> about

  • Sodium 1350 mg
  • Protein 51 g
  • Calories 640.0
  • Total fat 19 g
  • Cholesterol 159 mg
  • Saturated fat 5 g
  • Total carbohydrate 64 g


  • Iron 34.0
  • Folate 25.0
  • Calcium 13.0
  • Vitamin A 26.0
  • Vitamin C 113.0
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Traditional Jambalaya