• Active Time 20m
  • Total Time 50m

Makes 6 servings

Recipe courtesy of Chef Robert Childers
House of Blues, Chicago, Illinois


  • 3 tablespoons vegetable oil
  • 2 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 rib celery, chopped
  • 1 clove garlic, minced
  • 1/4 cup chopped parsley
  • 8 ounces Andouille or Kielbasa sausage, sliced
  • 1 teaspoon Cajun spice
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • Salt and pepper
  • 1 1/2 cups converted rice
  • 2 cups chicken stock
  • 1 cup tomato sauce
  • 1/2 pound small raw shrimp, peeled, cleaned and deveined
  • Chopped parsley for garnish


In a large heavy Dutch oven over medium high heat, heat the oil and brown the chicken breasts and thighs for 5 minutes. Add the onion, bell pepper, celery, garlic and parsley and cook for 5 minutes longer. Add the sausage, Cajun spice, thyme, cayenne, bay leaf and season to taste with salt and pepper. Cook for 1 minute. Stir in the rice, chicken stock and tomato sauce, and bring to a boil.

Reduce the heat to medium-low, cover and cook for 30-35 minutes. Gently nestle the shrimp into the rice 5 minutes before the jambalaya is finished.

When ready to serve, fluff the rice with a fork. Garnish each serving with chopped parsley.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4431

nutrition information per serving

547 calories; 20g total fat; 147mg cholesterol; 927mg sodium; 47g carbohydrates; 3g fiber; 42g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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