Chicken Jambalaya Recipe
Chicken Jambalaya Recipe
I love this flavorful one-pot chicken jambalaya recipe when I’m craving some Cajun comfort foods! The holy trinity of Cajun cooking is combined with chicken, andouille, and spices. A chicken and sausage stew that is anything but bland.
It was so simple to prepare; it only took 40 minutes and one pot. It’s easy to make, and I can do it anytime, even on the weekend!
What’s in Chicken and Sausage Jambalaya
With its Cajun seasoning and garlic, this easy Jambalaya is sure to make you salivate.
- To ensure that your chicken is cooked evenly, cut it into bite-sized pieces.
- Andouille Sausage, a smoked pig sausage perfect for Cajun cooking.
- Cajun seasoning consists of paprika, peppers, garlic, onions, and other herbs and spices (like oregano and cumin). Use your favourite blend.
- You may use diced white or yellow onions.
- Celery adds texture to the onion, peppers and celery mixture.
- Bell Peppers – You can choose between red, green and orange bell peppers, depending on what you like. My favourite is a mix of both red and green.
- Fresh minced garlic is the most flavorful. Preminced or flaked garlic is less flavorful.
- Crushed Tomatoes: A can of crushed tomatoes is very convenient. If you are short on time, you can also dice or smash fresh tomatoes.
- Oregano dried has the best herbal flavour. A little goes a long way!
- Chicken broth is the main liquid that is used to cook rice.
- Choose basmati or Jasmine rice for the white rice. Using a different rice type may result in mushy rice or rice that is overcooked.
Is chicken jambalaya spicy?
This recipe is not very spicy. Cajun spice gives it some heat but will not burn your palate. You can add one or two Jalapenos to make the Jambalaya spicier. To increase the spice level of this dish, you can use more cayenne.
How to heat and store
Keep the Jambalaya in your fridge for 3-4 days.
Heat leftovers in the microwave at intervals of 30 seconds. Stir every time it stops.
How to Freeze
Thaw the Jambalaya before heating.
Tips and Notes
- The Jambalaya does not get better over time. The rice should be soft, fluffy and not gummy.
- Cover the pot during the entire cooking process when making rice dishes like this chicken jambalaya. Do not remove the lid too often or check the rice too frequently, as the liquid will escape.
Easy Chicken Jambalaya Recipe
This recipe takes only 40 minutes and is simple.
You can find step-by-step photos below the recipe card.
Prep:
5
Minutes
Cook:
35
Minutes
Total Time:
40
Minutes
Servings: 6 People
Ingredients
- Cut 1 1/2 pounds of skinless, boneless chicken breast into bite-sized pieces.
- Cajun Seasoning, divided into 2 tablespoons.
- Divide three tablespoons of olive oil.
- 1 pound round of Andouille sausage sliced into rounds
- 1/2 onion diced
- Celery stalks, 2 stalks diced.
- Red bell Pepper
- Green bell pepper
- 2 cloves minced garlic
- Crushed tomatoes, 1 pound
- Oregano dried 1 teaspoon.
- 2 cups chicken broth
- 1 cup white rice
Instructions
- Sprinkle 1 tablespoon Cajun Seasoning on the chicken pieces. Heat 1 tablespoon of oil in a large pan over medium-high heat. Once the pan is hot, add the chicken and cook it for 5 to 7 minutes until the sides are brown. Place the chicken onto the plate.
- Cajun Seasoning and Olive Oil
- Add a tablespoon more oil to the pan. Next, add the sausage. Remove the chicken and sausage from the skillet.
- 3 tablespoons olive oil,1 pound Andouille sausage
- Add celery, onions, and bell Pepper to the skillet. Add celery, onions, and bell pepper. Season with salt and pepper.
- 2 celery stalks 1 r, ed bell pepper, 3 tablespoons olive oil
- Continue cooking the garlic for another minute.
- 2 cloves garlic
- Add 1 tablespoon Cajun Seasoning and oregano, and bring the mixture to a boil. Cover and cook for 20-25 minutes or until the liquid has been absorbed.
- 1 cup of white rice, 2 cups chicken broth, 14.5 ounces of crushed tomato, and 2 tablespoons of Cajun seasoning
- Heat the chicken and sausage in the pan until they are both heated.
- Mix the Jambalaya thoroughly. Season to taste with salt and pepper.
