Chicken Jambalaya Recipe
This Chicken Jambalaya recipe is a flavorful, hearty one-pot dish combining tender chicken breast, spicy Andouille sausage, vibrant vegetables, and aromatic Cajun spices. Perfectly cooked rice absorbs all the rich flavors, making it a comforting and satisfying meal with a delightful Creole twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Ingredients
Scale
Meat
- 1½ pounds boneless skinless chicken breast, cut into bite-size pieces
- 1 pound Andouille sausage, sliced into rounds
Vegetables & Aromatics
- ½ onion, diced
- 2 ribs celery, diced
- 2 bell peppers (any color), diced
- 2 cloves garlic, minced
Seasonings & Liquids
- 2 tablespoons Cajun seasoning, divided
- 3 tablespoons olive oil, divided
- 14.5 ounces crushed tomatoes (1 can)
- 1 teaspoon dried oregano
- 2 cups chicken broth
Grains
- 1 cup white rice
Instructions
- Prepare the chicken: Toss the bite-sized chicken pieces with 1 tablespoon of Cajun seasoning to evenly coat and set aside.
- Sear the meats: In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced Andouille sausage and cook until browned and slightly crispy. Remove sausage and set aside. Add the remaining 1 tablespoon olive oil and then add the seasoned chicken pieces. Cook the chicken until it is browned on all sides but not fully cooked through. Remove and set aside with the sausage.
- Sauté the vegetables: In the same pot, add the diced onion, celery, and bell peppers. Cook over medium heat until soft and fragrant, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Add seasonings and liquids: Add the remaining 1 tablespoon of Cajun seasoning and the dried oregano into the vegetables, stirring well to combine. Pour in the crushed tomatoes and chicken broth, bringing the mixture to a simmer.
- Combine and cook rice: Return the chicken and sausage back into the pot. Stir in 1 cup of white rice. Ensure the rice is submerged in the liquid, then cover the pot with a lid.
- Simmer and finish cooking: Reduce heat to low and cook gently for 20-25 minutes, or until the rice is tender and has absorbed the liquid, and the chicken is fully cooked through. Avoid lifting the lid during this time to ensure proper cooking.
- Serve: Once done, fluff the jambalaya gently with a fork. Adjust seasoning with salt and pepper if needed. Serve hot, garnished optionally with chopped parsley or green onions for color and freshness.
Notes
- Use day-old rice if preferred for better texture, but fresh rice works well in this recipe.
- Adjust Cajun seasoning according to your spice tolerance; add more for extra heat or less for milder flavor.
- Substitute Andouille sausage with smoked sausage if not available.
- For a gluten-free version, ensure the Andouille sausage and broth are gluten-free.
- Leftovers can be refrigerated and taste great reheated the next day as flavors deepen over time.
Keywords: Chicken Jambalaya, Cajun Chicken, Creole Jambalaya, One-Pot Meal, Spicy Chicken Rice
Find it online: https://busyrecipe.com/chicken-jambalaya-recipe/