Plain Chicken Jambalaya

Plain Chicken Jambalaya

Plain Chicken Jambalaya

When I say "plain" I mean it. I don't use Andouille sausage, just chicken, and this dish is not spicy at all because I make my own spice mix. To include shrimp, see my note below. - Jenny Jones

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Makes: 4 servings

Plain Chicken Jambalaya


  • 2 teaspoons olive oil
  • 3/4 pound boneless chicken breasts, cut into 3/4 to1-inch pieces

  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 1/2 cup celery - 1/4 inch pieces
  • 1 cup bell peppers - 1/4 inch pieces, any color

  • 1 cup long grain rice (I use Ben's Converted)
  • 1 3/4 cups chicken stock
  • 1/2 cup tomato (I use Pomi strained tomato)
  • 1 Tablespoon tomato paste
  • 1 Tablespoon Creole seasoning mix (My seasoning is not spicy)
  • 1/2 teaspoon salt


  1. Heat the oil in a large pan over med-high heat. Cook chicken for 2 minutes, sprinkling with salt & pepper.
  2. Add onion, garlic, celery and peppers. Cook and stir for 2 minutes.
  3. Stir in the rice followed by stock, tomato, tomato paste, and spices. Stir well and bring to a boil.
  4. Reduce heat, cover and simmer for 20 minutes.
  5. Remove from heat and let stand for 5 minutes. Stir well and serve.

Want to add shrimp? Reduce chicken to 1/2 pound and reduce cook time from 20 to 17 minutes. After 17 minutes, stir in 1/4 pound of raw, cleaned, deviened and washed shrimp, burying it under the rice. Cover and cook another 3 minutes.

2 Comments on "Plain Chicken Jambalaya"

  1. Jean

    I made this recipe tonight, it was delicious!

    Thank you Jenny!

  2. Ally

    Is it possible to double the recipe

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