3 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

Sheryl's Jambalaya - Modified - a bit more healthy......

"OMG so delicious! My boyfriend makes this for me and I look forward to it everytime!"


3 Chicken; Boneless 3 full breasts or 6 halves, cut into cubes
2 packages Hillshire Farms Beef Hot Links; cut
1 cup Vidallia Onion; Chopped
4 stalks Celery; Chopped
1 large Red bell pepper; Chopped
1 cup Brown Rice Long Grain; cooked in Chicken Broth
1/2 cup Risotto; cooked in chicken broth
32 oz College Inn Chicken Broth
2 clove Garlic cloves; crushed or to taste
1 teaspoon Cayenne Pepper; or to taste
1 teaspoon Tiger Sauce; or to taste
2 pounds Shrimp 26-30 count per #; larger the better
1/2 teaspoon Pepper Flakes; for the oil in the beginning

Original recipe makes Servings

Original recipe makes Servings Servings


You've adjusted the recipe from Servings (as originally posted) to 1 Servings. The ingredients above reflect 1 Servings, but the instructions reflect the as-posted Servings. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

It's easier to cut everything up in the beginning and then just cook the ingredients in steps. Use a large pot and a large bowl so you can add the meats. Cook on low to med heat so you don't burn anything.

First start cooking the brown rice in two plus cups of chicken broth since it takes 45 minutes to cook. After 15 add the Risotto or White rice.

Saute the sliced Hillshire Farms Hot Beef Links in 1 teaspoon olive oil. Do it in two batches so not to overcrowd the slices, brown one side then turn over and brown the other.

Remove the links from the pan and place in the large bowl.Drain the oil and pan drippings from the links into a small bowl (reserve to use during the cooking for the other ingredients)

Saute the Shrimp add the Tiger Sauce to the shrimp for flavor Move the shrimp into the large bowl with the links and add the flavored shrimp liquid to the rice pot so the flavors meld

Add a little flavored oil and cook the chicken. Add the Teaspoon of Cayenne Pepper stir well.

Cook until the chicken is no longer pink.

Move the Chicken to the Large Bowl with the links and shrimp

Add a little flavored oil to the pot and cook the diced onions, add the red pepper flakes and salt so the onions will carmelize Add the diced red pepper and garlic

Once all the ingredients are cooked put everything back into the pot along with the rice


Verified by richelleandersen
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Calories Per Serving: 2915 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Fantastic realy enjoyed
wenonah 1y ago

OMG so delicious! My boyfriend makes this for me and I look forward to it everytime!
julieseeks117 1y ago

A recipe from New Orleans with love.
sbrescia 4y ago

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