Jambalaya Recipes

Portabello Mushroom Jambalaya recipe

Delicate portabello mushrooms make this Cajun inspired chicken dish a gourmet delicacy. Mushrooms and chunks of chicken balance out the zesty Creole flavoring of cayenne pepper and zippy tomato sauce. Serve with crusty bread and dark beer for a perfect and memorable meal.


  • 2 Tbsp olive oil
  • 2 large onions, chopped
  • 1 bell pepper, chopped
  • 3 cloves barlic, minced
  • 1/3 c. flour
  • 1 lb chicken breast, cut into ½-inch pieces
  • 2 c. uncooked long grain white rice
  • 2 (14.5 oz) diced tomatoes, drained
  • 2 c. chicken broth
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • ½ tsp paprika
  • ½ tsp onion powder
  • 6 oz portabella mushrooms, cleaned and sliced
  • 3 scallions, minced


  1. In large dutch oven heat oil over medium heat. Add onions, bell peppers, and garlic. Saute 4 minutes or until soft and aromatic. Remove pan from heat.

  2. In large bowl mix chicken and flour, tossing gently to coat. Add to pot with vegetables and cook 4 minutes or until lightly browned.

  3. Add rice, tomatoes, broth, salt, thyme, black pepper, and cayenne. Stir to combine and bring to a boil.

  4. Reduce, heat, cover and simmer for 30 minutes.

  5. Add mushrooms, arranging them on top of the rice mixture. Pour in 2 cups of water and bring back to a boil. Reduce heat and cover, simmering 20-30 minutes until rice is tender and mushrooms are heated through and tender.

Author: Catherine Herzog

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Published: December 28, 2011
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Published by Starsol