Recipe By Melissa Goff
Published Apr 2nd
Prep 20m Cook 1h 15m Additional - Ready In 1h 35m
Servings 6 servings Calories 737.2

Over the years my family has made this dish. I’ve always known it as jambalaya, but years ago found out it wasn’t the traditional jambalaya served in a spicy or zesty tomato-based dish. This is my family’s twist on it. We love it very much. It’s our comfort food. I’ve made quicker adjustments on my family’s recipe for a faster prep time. And this recipe is scaled down. It’s normally twice this size for our huge family.

Recipe Ingredients

  • 2 tablespoons vegetable oil
  • 4 skinless, boneless chicken breast halves - cubed
  • ¼ cup butter
  • 1 onion, finely chopped
  • ½ cup minced green onion
  • 1 bunch fresh parsley, minced
  • 1 ½ teaspoons chopped garlic
  • 5 cups chicken broth
  • 1 (1 pound) package smoked sausage, quartered lengthwise and sliced
  • 2 cups uncooked white rice

Cooking Directions

  1. 1 Heat the vegetable oil in a large pot over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes. Remove from pot and set aside.
  2. 2 Melt the butter in the large pot. Cook the onion, green onion, and parsley in the butter until the onions begin to soften, 4 to 7 minutes. Stir in the garlic and cook until brown, 3 to 4 minutes. Add the chicken broth, cooked chicken, sausage, and rice; bring to a boil for 2 minutes and then reduce heat to medium-low. Cover and simmer for 1 hour. Do not remove cover or stir while simmering. Serve hot.

Nutrition Facts

  • Calories 737.2
  • Carbohydrate 54.4 g
  • Cholesterol 117.9 mg
  • Fat 39.1 g
  • Fiber 1.7 g
  • Protein 38.9 g
  • Saturated Fat 14.9 g
  • Sodium 1241.4 mg
  • Sugar 2.7 g


  1. Great recipe I took the idea and ran with it. I left out the chicken only b/c I didn't have any on hand. And I used orzo pasta instead of rice (4c. liquid to half a box of orzo absorbed nicely) It paired lovely. I also used dried parsley. Great I will be playing with - Read more ...
  2. My mom makes this more me. I love chicken and rice. She's a good cooker.I love smelling the onions and parsley and onion cooking. The best part I like is that I get to add in everything in before she puts the lid on it and we have to wait for the rice to get - Read more ...
  3. This was my family's recipe...not a traditional jamabalaya but our comfort dish we add a few splashes of soy sauce when served up in the bowl...don't know how that got started but it's our favorite way to eat this. Light in flavor and warm in the belly. This is a great dish when it's gloomy - Read more ...
  4. I added 1/2 cup celery & 1 Tb of Creole seasoning to the onion saute. I also used 2 cups of cooked cubed chicken I had in my freezer. It's a good basic dish that I will make again. It really needs the Creole seasoning 1 Tb won't make it spicy just flavorful.
  5. This was awesome!!! My whole family loved it even the picky little girls! I didnt have any green onion so I just left it out and I didnt have any fresh parsley so I used a little dried. Will definately be making this again!! Thanks for the recipe!!
  6. A bit boring not bad at all but nothing special.
  7. Im from La but this is the way i make my jambalaya, i dont like the tomatoe-y taste or big chunks (or small) in my food. i season all layers with Tonys and this is my perfect jamablaya.
  8. I decided to give this a try and I am glad I did. My family really enjoyed it. I have a picky 11 year old and a non-picky 8 year old and they both liked it!!!! I will definitely make it again!
  9. The whole family gave their thumbs up to this one! Even though I used turkey smoked sausage to cut down on the fat I still felt the dish had plenty of flavor. The only think I might do differently next time is to add the parsley at the end. It got a little dark and - Read more ...