Go Back

Debi's Cajun Style Jambalaya

Course Main Course


  • 1 whole chicken
  • 3 tablespoons butter
  • 2 onions, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 1/2 pounds smoked sausage
  • 2 teaspoons chili powder
  • 2 teaspoons Tony Chachere's Creole Seasoning
  • 1 tablespoon Worchestershire sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons Kitchen Bouquet
  • 8 cups chicken broth (from boiling chicken)
  • 4 cups rice (Zatarain's brand preferred)


  1. Place chicken in large pot, cover with water and simmer until chicken is cooked through. 

  2. Remove chicken to platter and allow to cool enough to handle. Pick meat from bones and cut or tear into large, bite-size pieces. 

  3. Strain chicken broth.  Add water if necessary to equal 8 cups. Set aside

  4. In the same pot you boiled the chicken, melt butter (or combination of butter and olive oil).

  5. Add onions, celery, bell pepper and sliced smoked sausage and cook over medium high heat until onions are translucent and sausage is browned. Add the minced garlic the last minute or two, being careful not to let it burn. 

  6. Add chili powder, Creole seasoning, Worchestershire sauce, soy sauce, and Kitchen Bouquet. Stir to combine. 

  7. Add 8 cups of chicken broth then stir in chicken and 4 cups of rice. Bring to a boil. Cover with tight fitting lid. 

  8. Put in preheated 375 degree oven for 20-25 minutes, or until rice is tender. 

  9. Stir well and serve.