Chicken Jambalaya

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 152.8
  • Total Fat: 1.4 g
  • Cholesterol: 23.7 mg
  • Sodium: 705.2 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 11.2 g

View full nutritional breakdown of Chicken Jambalaya calories by ingredient
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Adapted recipe from the cook book "College Cooking."
I couldn't find sausage to put in it, so I decided to just do chicken.
Adapted recipe from the cook book "College Cooking."
I couldn't find sausage to put in it, so I decided to just do chicken.

Number of Servings: 12


    1 Green Pepper
    3 Stalks Celery
    4 Cloves Garlic
    1lb Boneless, Skinless Chicken Breasts
    2 Tbsp Cajun Seasoning
    2 (14 oz.) Cans Diced Tomatoes (un-drained)
    3 Tbsp Dried Chicken Bouillon
    8 Cups Water
    4 Cups Rice


You can also add 1lb of andouille or smoked sausage to the recipe. You would cook it with the chicken until it is browned. This would make it more traditional.


1. Cut the green pepper in half, remove and discard the stems and seeds, and cut into 1/4 to 3/8 inch pieces.
2. Remove and discard both ends from the celery stalks, cut the stalks in half lengthwise, and slice into 1/4 inch think pieces.
3. Peel the garlic and finely chop.
4. Cut the chicken into bite-size pieces, place in large stock pot. Cook over medium-high heat, stirring frequently, for 10 min, or until chicken is cooked through.
5. Drain off any fat.
6. Add green pepper, celery and garlic. Cook until green peppers are softened.
7. Add the Cajun seasoning, tomatoes, and chicken bouillon and stir well.
8. Add the water and rice, stir well. Cover and cook over medium-low heat for 40 minutes, or until the rice is tender.
9. Spoon the Jambalaya into bowls and serve!

Serving Size: Serves 10-12

Number of Servings: 12

Recipe submitted by SparkPeople user CASS422.

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