Hot and Spicy Jambalaya

Ready in 1h

Try this Hot and Spicy Jambalaya recipe, or contribute your own.


1/2 lb shrimp; peeled deveined
1 ts Black Pepper; ground
1/3 c Cooking oil
4 Chicken breast halves
1 tb Tabasco sauce; or Louisiana hot sauce
1/4 ts Ground red pepper
2 14 1/2 oz cn chopped tomatoes
1 lg Bell pepper; chopped
3 14 1/2 oz cn chicken broth
1 bn Green onions; chopped
1 ts Seasoning salt
6 lg cloves garlic; chopped
1/2 lb smoked sausage; Fully-cooked
1 lg White onion; chopped

Original recipe makes 1



In a large saucepan or pot, boil the chicken breasts for about an hour until theyre tender and the meat comes off the bone easily. Remove from water, set aside to cool. In a large stock pot or Dutch oven, begin cooking the chopped onion, bell pepper and garlic in the cooking oil on medium-to-low heat. While cooking, add the seasoning salt, black pepper, red pepper and Tabasco sauce and stir to mix evenly. This step will fill your kitchen with a terrific smell! When tender but not browned,add the rice and chicken broth. Bring to a boil, cover and simmer. While rice is cooking, remove the skin from the chicken, debone and tear the meat into chunks. When the rice has absorbed 1/2 - 3/4 of the broth, add the chicken, sausage, shrimp, green onions and tomatoes into the pot and mix it all up evenly. Note: Dont drain the tomatoes - use the juice and all. Cover and simmer until the rice is fully cooked, the shrimp is pink and cooked, and the meat is hot. Serve with buttered French bread and additional Tabasco sauce on the table. Downloaded from

Verified by stevemur
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Calories Per Serving: 2308 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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