Easy Sausage & Chicken Jambalaya

Ready in 25 minutes
13 review(s) averaging 4.8. 83% would make again

Top-ranked recipe named "Easy Sausage & Chicken Jambalaya"

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This is a quick and easy version of New Orleans famous Jambalaya. This recipe actually makes enough to give out for 4 families. I usually like to make up the rice mix, place in pretty jars, and then give out with instructions for cooking. Each jar will make enough for 6 servings.

"Glad you liked it. We have been enjoying this recipe for years. You may also want to look at a 2nd Creole Jambalaya version that I made and posted yesterday (recipe ID# 179302). A little different than this recipe, but we really liked that one as well."


Are you making this? 
-- Rice Mix ingredients --
4 cup Uncooked long-grain rice
1/4 cup Dried onion flakes
1/4 cup Crushed red pepper flakes
1/4 cup Dried parsley flakes
3 tablespoon Beef bouillon granules
2 teaspoon Black pepper
1 teaspoon Garlic powder
1 teaspoon Dried thyme
1 teaspoon Ground red pepper
-- Cooking Ingredients --
Rice mix above
2 cups Water
8 ounces Tomato sauce
1 pound Smoked sausages; cooked & sliced
1 large chicken breast cooked; and chopped

Original recipe makes 5



Combine all rice mix ingredients into a large mixing bowl. Divide mixture evenly among 4 pint sized jars or 4 heavy duty plastic bags and label. Store in a cool dry place.

When ready to make jambalaya:

If chicken and/or sausage is not cooked yet, start cooking in saucepans while rice is cooking.

To make rice: Take one of your jars (or bags) of rice mix and mix it with 2 cups of water and 8 oz of tomato sauce in a large dutch ovenpot. Bring to a boil, then cover and reduce heat. Cook for 20 minutes.

When jambalaya rice is done, add cooked smoked sausage and chicken to the pan and heat on low until heated through.


If you don't want to give it as a gift, you can easily just make up the mix for 1 jar (1/4 of the amounts)


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Calories Per Serving: 1044 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"If you like it, you might also try this  The Gumbo Pot has carried on the legacy of serving authentic New Orleans food in the Los Angeles Farmers Market since 1986. A series of New Orleans expatriates have added their touches to the menu over the years, with the main concession to LA tastes having been to make dishes equally flavorful but more healthful than traditional Cajun/Southern fare." Firebyrd Firebyrd

"If you like it, you might also try this  " Firebyrd Firebyrd

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So very good! I ended up doubling the rice since it was so spicy.
JennC611 9 months ago

arcltd2000 1 year ago

Can you send me a copy so I can make it
BlessedandFavored 1 year ago

Wonderful! And cheaper than the boxed stuff!
Tammylucas 1 year ago

Great recipe, easy to make. And I have half the rice and spices uncooked stored away for the future!
aschick11 2 years ago

Yum! For several years, I've been making jambalaya from another recipe. I tried this recipe tonight, and oh my goodness is it every good! I added some diced green pepper, all-purpose seasoning, and hotcsauce
AllisonLanier 3 years ago

Delicious! I added shrimp and mussels and it tasted great.
missjoy_86 3 years ago

Loved this recipe. Thank you for sharing.
MJSanchez 4 years ago

Terrific flavor. Good amount of heat. Very easy to make.
NavyGator 4 years ago

Ok for those of us who only want 1 batch of the rice (to try it out first) here is the measurements: 1 C rice 1 Tbs onion flakes, red pepper flakes, parsley 2.25 tsp bouillon 1/2 tsp black pepper 1/4 tsp garlic, thyme, red pepper Hope this helps :)
Ngsgoddess 5 years ago

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