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 joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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