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Chicken Jambalaya

Chicken Jambalaya I


  • 4 skinned chicken breast halves
  • 1 Tbsp. vegetable oil
  • 2 cups chopped onion
  • 1/3 cup chopped green pepper

  • 1/3 cup sliced green onions
  • 1/2 lb. lean pork, cut into cubes
  • 1/4 cup chopped cooked lean ham
  • 2 Tbsp. chopped fresh parsley
  • 5 cloves, garlic, minced
  • 1/2 lb. Italian turkey sausage
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. chili powder
  • 1/8 tsp. ground cloves
  • 1/8 tsp. dried whole thyme
  • 6 bay leaves, finely crushed
  • Dash of mace
  • 1 cup uncooked long grain rice
  • 2 cups canned ready to serve, no salt added chicken broth


Cook chicken breast halves in oil in a large Dutch oven over medium high heat until browned. Remove chicken and cool slightly. Add onion and next 6 ingredients; cook over medium high heat 15 minutes, stirring every 5 minutes. Add sausage and next 7 ingredients stirring to crumble the meat. Cut chicken breast halves in half using a sharp knife of kitchen shears. Place chicken in single layer in Dutch oven; add rice and chicken broth. Bring mixture to a boil; cover, reduce heat, and cook 35-40 minutes or until rice is tender. Toss gently before serving.

By Robin

Chicken Jambalaya II


  • 1 large fryer, seasoned with salt, pepper and cayenne pepper
  • 1 cup oil
  • 6 medium chopped onions
  • 1 Tbsp. chopped bell pepper
  • 1 Tbsp. chopped celery
  • 1/2 lb. hot smoked sausage
  • 3 cup rice
  • 4 cup water
  • 1 clove minced garlic


Fry chicken in oil till golden brown. Lower heat and add onions, peppers and celery. Add crumbled sausage (or in small slices). Add rice. Cook slowly for 25 minutes over low heat. Add water, garlic; stir and cover. Do not stir anymore. Simmer low heat for 1 hour.

By Robin from Washington, IA

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