Jumbalaya, جمبلايا Servings: 4 - 6

Chicken and Smoked Sausage Jumbalaya


  • 1 1/2 lb Boneless, Skinless Chicken Breast
  • 1 1/2 lb Spicy Smoked Sausage, sliced
  • 1 tbsp. garlic, minced
  • 1 large onion, diced
  • 1 cup bell pepper, diced
  • 2 cups rice (white or brown)
  • 1/2 cup sliced green onions
  • 1/2 cup chopped fresh parsley
  • 3 cups water or chicken broth
  • 1 tsp. cayenne pepper (optional)
  • Salt and pepper, to taste


  1. Slice the sausage into 1/4 inch pieces and brown in a saucepan, remove and set aside.

  2. Cut the chicken into 1 1/2 - 2 inch pieces and cook in the same saucepan until slightly browned.

  3. Return the sausage to the pan, add the garlic, onion, bell pepper and continue to sautee until onions become clear.

  4. Add green onions, parsley, rice, water, salt, pepper  and cayene pepper (optional).   Stir ingredients and bring to a boil, reduce heat to low, cover, allow rice to cook approximately 45-60 minutes until the rice has absorbed all the liquid.

  5. Serve hot garnished with parsley and sliced green onions (optional).