A delicious jumble of smoky sausage, chicken, tomato and rice. This chicken jambalaya also makes a great lunch the next day. Heat the oil in a medium saucepan with a tight-fitting lid and fry the ...

Editor's note: This is an oldie but goodie recipe ... m sure jambalaya connoisseurs will tell you this isn't close to the real thing. But hey ... my kids ate it. 2 cups cubed cooked chicken ...

She made it first, following the recipe in the excellent kid-friendly cook book How To Cook (Dorling Kindersley, £12.99). Jambalaya hails ... Add the chicken and fry for three-four minutes ...

It ran in the column where they run two versions of a recipe. “I've been looking for it and can't find it anywhere. It was for a jambalaya and it had rice, chicken, peppers and cayenne pepper in it.

Jambalaya, for those who might not know, is a vibrant dish from Louisiana in the USA. It's a hearty mix of chicken, sausages, rice, and veggies, all simmered in a pot of spicy, flavorful goodness.

3 Tablespoons Tony’s Bold Creole Seasoning 3 Cups parboiled long grain Rice 6 Cups water or salt free Chicken broth Sauté chicken and sausage browning just a bit. Take out of pan. Melt butter.