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Jen's Jambalaya

tomatoes, broth, chicken breast, shrimp, sausage, rice, celery, onion, margarine, sauce

Jen's Jambalaya -


2 tablespoons margarine or butter
1/4 cup chopped onion
1/3 cup chopped celery
1/4 cup chopped green pepper
1 (14.5 ounce) can diced tomatoes
1 1/2 cups chicken broth
2/3 cup long grain white rice
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon hot sauce
1 bay leaf
2/3 cup diced cooked chicken breast
2/3 cup cooked crumbled Italian sausage
2/3 cup peeled cooked shrimp


Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.

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