Chicken Jambalaya
Here is a highly rated, straightforward one-pot Chicken Jambalaya recipe that captures authentic Louisiana flavors with chicken and smoky sausage. This version draws from proven sources like Allrecipes and Southern traditions, emphasizing bold Cajun seasoning, the classic “holy trinity” of vegetables, and long-grain rice for proper texture. It serves 6 to 8 people, prepares in about 60 minutes, and stands out for its depth without excessive complexity.
Ingredients
- 1 tablespoon neutral oil such as vegetable or peanut
- 1 pound boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 12 to 14 ounces andouille sausage or smoked sausage sliced into rounds
- 1 large onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 14.5-ounce can diced tomatoes, undrained
- 2 cups long-grain white rice basmati or jasmine works well; do not substitute short-grain
- 4 cups chicken broth low-sodium preferred
- 2 teaspoons Cajun or Creole seasoning store-bought like Tony Chachere’s, or homemade blend below
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper adjust for heat preference
- 2 bay leaves
- Salt and black pepper to taste
Optional: 1/2 pound shrimp (peeled and deveined) for added protein; chopped green onions or parsley for garnish
Homemade Cajun Seasoning (if needed): Mix 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne.
Instructions
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Season the chicken pieces with salt, pepper, and 1 teaspoon of Cajun seasoning. Brown the chicken for 4 to 5 minutes until lightly golden, then remove and set aside.
- In the same pot, add the sliced sausage and cook for 3 to 4 minutes until browned. Remove and set aside with the chicken.
- Add the onion, bell pepper, celery, and garlic to the pot. Sauté for 5 to 7 minutes until softened and fragrant, scraping up any browned bits from the bottom.
- Stir in the diced tomatoes (with juice), rice, chicken broth, remaining Cajun seasoning, thyme, smoked paprika, cayenne, and bay leaves. Return the chicken and sausage to the pot, along with any accumulated juices. Bring to a boil.
- Reduce heat to low, cover tightly, and simmer for 20 to 25 minutes. Do not lift the lid frequently—rice needs steam to cook evenly. Check at 20 minutes; rice should be tender and liquid mostly absorbed. If too dry, add a splash of broth; if soupy, simmer uncovered briefly.
- If using shrimp, stir it in during the last 5 minutes of cooking until pink and opaque.
- Remove bay leaves, fluff with a fork, and let rest covered for 5 minutes. Taste and adjust seasoning. Garnish with green onions or parsley if desired.
Notes
This dish delivers robust, smoky flavor with minimal cleanup, and it reheats excellently—often tasting even better the next day as spices meld. For a budget twist, use chicken thighs for juicier results and whatever sausage is on hand.