Cajun Chicken and Pork Jambalaya

Cajun Chicken and Pork Jambalaya

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 319.4
  • Total Fat: 14.7 g
  • Cholesterol: 55.7 mg
  • Sodium: 430.7 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 19.8 g

View full nutritional breakdown of Cajun Chicken and Pork Jambalaya calories by ingredient
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Introduction

This is the version cooked throughout most of Southern Louisiana, and is what my hometown means when calling themselves the "Jambalaya Capital of the World". It does not contain tomato like the Creole version usually made in New Orleans. This is the version cooked throughout most of Southern Louisiana, and is what my hometown means when calling themselves the "Jambalaya Capital of the World". It does not contain tomato like the Creole version usually made in New Orleans.
Number of Servings: 10

Ingredients

    1 whole chicken cut up
    1 pound smoked sausage, sliced
    1/2 pound cubed pork
    1 Tablespoon Oil
    2 onions, chopped
    1 bell pepper
    5 cups rice
    1 tablespoon Tony Chachere's Creole Seasoning (*see note)

Directions

Season chicken and pork with Tony Chachere's. Heat oil in a large heavy pot. (I prefer cast iron, but anything will do)Brown the chicken. Add the sausage and pork and cook, stirring to brown evenly for about fifteen minutes. Pour off the fat but keep the drippings in the pot. Add the vegetables and sauté until the onions are carmalized. Add five cups of water and bring to a boil. Add rice. Cover and cook over low heat until rice is cooked.
YIELD: 8-10 servings.

Notes: Tony Chachere's is a seasoning mixture containing mostly salt, red, white, and black peppers, garlic and onion powders, and a few other things. Substitute your favorite seasonings in its place.

Try to find a smoked sausage that is WELL smoked, they will be more wrinkled and darker in color. You will find they usually contain less fat.

This dish can also be made with just the chicken and sausage, or pork and sausage. The sausage is a key ingredient, and must be browned to give the rice it's brown color. Another factor in rice coloring is the carmalization of the onions. The darker the onion, the darker the rice. I still hit and miss with rice color, and I've been making this dish for over 25 years.

Garlic and celery can be added with the other vegetables, but be careful not to burn the garlic when sautéing.

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Member Ratings For This Recipe


  • Very Good
    Delicious recipe! - 11/21/19

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  • That's a lot of protein, you only need half as much. - 12/6/18

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  • Very Good
    tasty - 5/6/18

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  • Incredible!
    I’m a basic white girl from Ohio and I loved making this recipe! A good friend from Louisiana says it’s the best he’s had in years. If I can make this, anyone can! It’s so easy and delicious! Thanks for sharing this wonderful recipe! - 5/3/18

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  • Incredible!
    Delicious............. - 3/26/18

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