JambalayaHappy Mardis Gras! This recipe will make you think you’re in New Orleans.


  • 1 Tbsp. Cajun seasoning
  • 1 lb. kielbasa, sliced
  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 onion, diced
  • 1 green pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 (28 oz.) can diced tomatoes
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. salt
  • 1/2 tsp. hot pepper sauce
  • 2 tsp. Worcestershire sauce
  • 1 1/4 cups uncooked white rice
  • 2 1/2 cups chicken broth
  • 1/2 lb. cooked shrimp

In a large pot, sauté kielbasa and chicken with Cajun seasoning until browned and chicken is cooked through, adding oil if needed. Remove from pot and set aside.

In the same pot, sauté onion, bell pepper, celery and garlic until tender. Stir in tomatoes, and season with red pepper, black pepper flakes, salt, hot pepper sauce and Worcestershire sauce. Stir in chicken and sausage and cook for 10 minutes, stirring occasionally.

Add rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is cooked. Add additional broth if necessary. In the last 7 minutes of cooking time, add shrimp and stir until heated through.

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