Stove-Top Jambalaya

Stove-Top Jambalaya
Photo by Mark Ferri


  • 2 tsp. olive oil
  • 1 tsp. Cajun or Creole seasoning
  • ¼ cup chopped fresh parsley
  • 1 large green bell pepper, seeded and chopped
  • 2 bay leaves
  • 1 cup quick-cooking brown or white rice
  • ½ lb. andouille sausage, chorizo sausage, or kielbasa, cut into 1-inch-thick rounds
  • + 8 more ingredients
    • Table salt and freshly ground black pepper
    • ½ lb. boneless, skinless chicken breasts or tenders, cut into 1-inch chunks
    • ½ cup chopped onion
    • ¼ cup diced pickled jalapeños
    • 2 cloves garlic, minced
    • One 28-oz. can diced tomatoes
    • ½ lb. medium shrimp, peeled and deveined
    • 1 tsp. dried oregano

Cook the rice according to the package directions. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, bell pepper, garlic, and jalapeños and cook, stirring, until softened, about 3 minutes. Add the chicken and cook until browned on all sides, about 5 minutes. Add the...

View full recipe at Fine Cooking


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