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Better Than Popeye's Jambalaya Recipe

Popeye's Jambalaya is one of their most popular dishes. This spicy Southern classic is just what you've been craving.

Updated July 02, 2019
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This Better Than Popeye's Jambalaya dish has just the right amount of spice. It's not too hot, but it has that flavorful kick that will remind you of New Orleans cooking. This homemade version of a favorite Popeye's dish is a delicious, filling meal. It is loaded with flavorful ingredients such as spicy sausage, peppers, and cayenne. This hearty dish is easy to make and is loaded with flavor. You will get a taste of Cajun cooking without being overwhelmed with spice. This version of jambalaya is sure to be a favorite in your house. 


  • 2 cups white rice
  • 4 cups water
  • 1 1/2 pound boneless skinless chicken breasts or thighs
  • 1/2 pound andouille sausage
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 2 fresh or dry bay leaves
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 2 cups broth
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon cayenne pepper
  • Chopped green onion for garnish


  1. Place rice into a 2-quart saucepan with the water and bring to a boil. Cover, lower the heat and simmer for 20 minutes. Remove from heat and hold, covered.

  2. Cut chicken into pieces. Remove casing from Andouille (see note) and crumble into small pieces. In a large, deep skillet (3 quart size or larger) heat the oil over medium high heat and brown the chicken 3 - 4 minutes, stirring frequently. Add the sausage and continue to cook and stir another 3 minutes. Add the onion, celery, bell pepper, bay leaves, salt, and black pepper and cook and stir for 5 minutes until vegetables are nearly cooked and very flavorful.

  3. Stir together the broth and Worcestershire sauce. Sprinkle flour over the pan contents and cook, stirring constantly, for 2 minutes, then add the broth mixture and tomatoes along with the chili powder, cumin, poultry seasoning and cayenne pepper. Bring contents to a boil, lower heat and simmer for 5-7 minutes, stirring until juices thicken slightly.

  4. Remove pan from the heat, remove the bay leaves and stir in the cooked rice. Toss well and serve immediately, garnished with green onion.


Andouille sausage comes as a fresh soft sausage or in a sliceable style.  If you choose the harder, sliceable type, simply remove casing and dice before cooking.

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Jambalaya will always be one of my favorite southern dishes, and this recipe really knocks it out of the park

Hmmmm I've never tried jambalaya before. Spicy foods tend to fill me with caution. This recipe doesn't seem TOO hot, though, so perhaps I'll give it a try!

This was great! I will make again since it was just spice enough without being overwhelming. Great for a chilly night )

Filling and spicy, but not too hot.

This is a nice jambalaya with the perfect amount of spicy heat. I will make this again.


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