Chicken Jambalaya
This flavor-packed, one-pot chicken jambalaya is a classic Cajun comfort food! It's cozy, spicy, and can feed a crowd.
Servings 6
Calories 617kcal
Ingredients
- 1 pound (454g) boneless skinless chicken thighs cut into chunks
- salt and pepper to taste
- 1 tablespoon (12g) Creole seasoning
- ¼ cup (60ml) cooking oil
- 12 ounces (340g) andouille sausage, sliced into rounds
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 large green bell pepper, seeded and diced
- 4-5 cloves garlic, minced (about 1½ tablespoons)
- 2 teaspoons (2g) thyme, minced
- 2-3 bay leaves
- 1½ cups (280g) white rice, uncooked (short or long grain)
- 1 14-ounce can (400g) crushed tomatoes
- 3 cups (710ml) chicken broth or water
- 1-2 teaspoons (4-8g) Creole seasoning
- 1-2 teaspoons (5-10g) hot sauce (optional)
- 1 tablespoon (15ml) Worcestershire sauce
- salt and pepper to taste
- sliced green onions to garnish
- chopped parsley to garnish
Instructions
- Place the chicken in a bowl. Then, season with salt, pepper, and Creole seasoning. Toss to coat evenly. Set aside.
- Heat a heavy pot, skillet, or Dutch oven over medium heat and add about two tablespoons of oil.
- Place the seasoned chicken in the pan and brown on each side for 2-3 minutes, being very careful not to burn it. Remove the cooked chicken from the pan and set it aside.
- In the same pan, add the sausage slices and brown them for a few minutes. Remove and place next to the chicken.
- Add onions, celery, and bell pepper to the same pan and saute for 2-3 minutes. Follow with the garlic, thyme, and bay leaf. Continue cooking for 4-5 minutes.
- Next, stir in the crushed tomatoes and uncooked rice, then the chicken stock, Creole seasoning, optional hot sauce, Worcestershire sauce, salt, and pepper.
- Return the cooked chicken and sausages to the pan. Bring to a boil and reduce the heat to barely a simmer. Cover and cook for 15-20 minutes.
- Remove from the heat and sprinkle with green onions and parsley. Serve hot.
Notes
- Either jasmine or basmati rice is perfect because long-grain rice is less likely to get clumpy.
- To make this recipe with brown rice, parboil it first since it takes longer to cook.
- Monitor the chicken and sausage carefully as you saute them. You don't want to burn anything at this early stage since those burnt bits can affect the flavor of the whole dish.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition
Serving: 240g | Calories: 617kcal | Carbohydrates: 56g | Protein: 31g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 1427mg | Potassium: 693mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1732IU | Vitamin C: 32mg | Calcium: 66mg | Iron: 3mg