Chicken and Sausage Jambalaya

Serves: 9
Total Calories: 518


small fryer
1 rib celery with leaves
1 onion, halved
1 clove garlic
2 cups converted long-grain rice
1 pound smoked sausage, sliced into 1/2-inch pieces
1 pound ham, cubed
1/2 stick butter
1 cup chopped yellow onion
3/4 cup chopped green pepper
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 (6-ounce) can tomato paste
1 large bay leaf
1/4 teaspoon thyme
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon Tabasco


In a large pot, cover chicken with water; add celery, onion, 1 clove garlic; boil until tender, about 1 hour. Reserve stock. Remove meat from bones. In 5 cups stock, cook rice until all liquid is absorbed, about 25 minutes.

In a Dutch oven, fry sausage and ham until lightly browned, 3–5 minutes. Remove meat. Add butter to pan and sauté onion, pepper, and parsley until tender, about 3 minutes. Add chicken, sausage, and ham; stir in minced garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco. Add rice and mix thoroughly. Cook over low heat 15 minutes, stirring frequently. Remove bay leaf and serve.

Fun Fact: The tallest capitol building in the United States (34 floors), the Louisiana State Capitol in Baton Rouge, was completed in 1932 in a mere fourteen months. Governor Huey Long was assassinated there in 1935. His statue and grave face the building he worked hard to have built.

Nutritional Facts:

Serves: 9
Total Calories: 518
Calories from Fat: 172

This Chicken and Sausage Jambalaya recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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