Chicken Jambalaya

A classic Louisiana one-pot meal, featuring tender chicken, smoked sausage, and rice simmered with vegetables in a rich, spicy broth, creating a deeply satisfying and flavorful dish.

• Prep: 25 min
• Cook: 40 min
• Total: 1 hr 5 min
• Servings: 6
• Cuisine: Cajun
• Difficulty: Medium
• Cost: $2.88/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• boil
• comfort food
• one-pot
• savory
• spicy

Ingredients

• 1 tablespoon olive oil (extra virgin)
• 0.5 pound smoked sausage (sliced)
• 1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (large, chopped)
• 1 green bell pepper (chopped)
• 2 celeries (chopped)
• 4 clove garlic (minced)
• 1 can diced tomatoes (undrained)
• 3 cup chicken broth (low-sodium)
• 1.5 cup white rice (uncooked)
• 1 tablespoon Creole seasoning
• 0.5 teaspoon cayenne pepper
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 0.25 cup fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced smoked sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
2. Add the 1 1/2 pounds of chicken thighs to the same pot and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside with the sausage.
3. Add the chopped yellow onion, green bell pepper, and celery to the pot. Sauté until the vegetables soften, about 7-10 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
4. Stir in the undrained diced tomatoes, 3 cups of chicken broth, 1 tablespoon of Creole seasoning, and 1/2 teaspoon of cayenne pepper (if using). Bring the mixture to a simmer.
5. Stir in the 1 1/2 cups of uncooked white rice. Return the cooked chicken and sausage to the pot. Stir to combine. Bring back to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid stirring too much during this time.
6. Once cooked, turn off the heat and let the jambalaya rest, covered, for 5 minutes. Fluff with a fork. Season with the remaining 1/2 teaspoon of salt and 1/8 teaspoon of black pepper, adjusting to taste. Garnish with chopped fresh parsley before serving.

Notes

Jambalaya can be quite spicy; adjust the amount of cayenne pepper and Creole seasoning to your family's preference. This dish is excellent for feeding a crowd and typically tastes even better the next day.

Nutrition (per serving)

• Calories: 610
• Protein: 45 g
• Carbohydrates: 54.5 g
• Fat: 23 g
• Fiber: 4.5 g
• Sodium: 1250 mg
• Saturated Fat: 7 g
• Sugar: 5.5 g
• Cholesterol: 130 mg