Chicken-Sausage Jambalaya

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  • 1 pound boneless, skinless chicken
  • 1 pound smoked pork sausage, sliced about 1/2 inch (Arnone uses Crescent City Meat's sausage)
  • 1/2 pound chopped white onion
  • 1/4 pound green bell pepper
  • 1 bunch green onions
  • Dash Kitchen Bouquet seasoning
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 2 bay leaves
  • 3/4 teaspoon each garlic powder and cayenne pepper
  • 1 pound Uncle Ben's Converted Rice, uncooked


  1. In an 8-quart cast iron pot cook sausage on medium heat.
  2. Add the chicken and cook until the chicken is browned.
  3. Add the onions, bell peppers and green onions and cook until the white onions are clear.
  4. Add 3 tablespoons of water and skim the oil off the top. Add a little Kitchen Bouquet to darken the water. Add the salt, pepper and rest of seasonings and bring to a boil.
  5. Add the rice and bring to a boil, then turn heat down to simmer. Stir occasionally until the rice is cooked.

Yield: approximately 4 servings

Source: Michael Arnone's Crawfish Fest

Posted by FootsieBear at Recipe Goldmine April 29, 2001.