Creole Style Chicken, Sausage and Prawn Jambalaya

Jambalay by JoinMeForDinner


  • 4 smoked chicken sausages
  • 4 slices bacon, chopped into 1 inch pieces
  • 2 large boneless skinless chicken breasts, cubed
  • 2 dozen (or more, or less–whatever you have) peeled prawns
  • 1 green bell pepper, diced
  • 1 yellow onion, chopped
  • 3 large celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 bunch green onions, chopped
  • 3 14 oz. cans stewed tomatoes
  • 20 oz. chicken broth
  • 1 1/4 cups long grain rice
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried sage
  • 1 tsp paprika
  • 1 tsp cayenne
  • 1 tsp salt
  • 1 tsp freshly ground black pepper


  • Slice sausage and cook over medium high heat in a large stock pot until slightly browned. Add the chopped bacon and cook until it begins to crisp.
  • Add the green pepper, onion, celery, garlic and green onions. Cook for about 4 minutes until softened.
  • Add the cubed chicken breast and Worcestershire sauce and cook just until the pink has disappeared.
  • Add the bay leaves, herbs and spices, stewed tomatoes and chicken broth.
  • Bring to a boil over medium high heat.
  • Add rice, bring back up to a boil.
  • Boil for 1 minute.
  • Cover, reduce heat to low, and simmer for about 30 minutes.
  • Add the prawns and cook for just a few minutes until they are no longer translucent.
  • The rice should be tender and the jambalaya should be fairly thick.
  • Ladle into bowls and serve with Southern Skillet Cornbread, salad, and Bananas Foster for dessert.

About Flavour and Savour

clean-eating recipes from my island home
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