This is a very traditional jambalaya, and you can change it to your taste by adding shrimp, okra,etc.


  • 1 small chicken cut into 2 inch pieces, rinsed and dried.
  • 1/2 cup oil.
  • 2 cups finely chopped onion
  • 1/2 cup chopped bell pepper
  • 1 cup chopped fresh parsley
  • 1 cup finely chopped green onion
  • 2 pounds smoked sausgae, sliced 1/4 inch thick
  • 3 cups long grain rice
  • 8 cups chicken stock
  • salt to taste
  • ground cayenne pepper to taste


In a heavy, high walled chicken fryer over med. heat, brown the chicken in oil, stirring the meat around so it won't stick. After the chicken has browned, remove it from the pot. Then add the onions, bell pepper, parsley, and green onion, and saute until the onions are clear. Stir in the sausage, rice, stock, garlic, chicken, salt, and cayenne pepper. Continue cooking until nearly all the water has boiled out, then reduce the heat to low, cover, and let simmer until rice is done, about 1 hour. Do not lift the lid for at least one hour.

Yield: about 10 servings

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Submitted 6/13/05.
Source: Justin Wilson
Submitted By: Cindi Williams
Chicken and Sausage Jambalaya