Chicken and Sausage Jambalaya

  • Yield : 10
  • Servings : 10
  • Prep Time : 40m
  • Cook Time : 1:40 h
  • Ready In : 2:20 h
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A favorite Cajun classic!
Dale Begnaud in Memory of his Mom, Meredith


  • 1 large hen or chicken
  • 3 cups onions, chopped
  • 1 bunch green onions (scallions)
  • 2 large bell peppers
  • 1 clove garlic, minced fine
  • 3 cups long grain rice
  • 1 pound hickory smoked sausage
  • salt and pepper to taste
  • oil for browning


Step 1

Season hen with salt, pepper, cayenne, garlic and onion powder.

Step 2

In a cast iron pot, add oil and brown the hen and sausage. Once browned, drain excess oil.

Step 3

Add onion and garlic and sauté until tender and brown. Add water until meat is covered.

Step 4

Cook for one hour or until meat is tender. Add green onions and bell pepper.

Step 5

Add rice and more liquid, stir well. Cover pot and do not stir again.

Add enough water or flavored broth for the rice to cook in.

Step 6

Cook over low heat until rice is done.

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