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Chicken Jambalaya

Savory Chicken Jambalaya for Cozy Weeknight Dinners

This Chicken Jambalaya is a comforting, flavorful dish that brings the essence of New Orleans to your kitchen.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun, Creole
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 1 pound Boneless Skinless Chicken Thighs A juicy protein source, perfect for absorbing spices.
  • 12 ounces Andouille Smoked Sausage Provides a smoky kick; swap with kielbasa for a milder flavor.
For the Vegetables
  • 1 medium Yellow Onion Adds sweetness and base flavor; white onion works as a substitute.
  • 1 medium Green Bell Pepper Essential for color and taste; any bell pepper can be used for a twist.
  • 1 stalk Celery Adds crunch and flavor; may be omitted if not available.
  • 3 cloves Garlic Enhances the aroma; can substitute with garlic powder but use less for a milder taste.
  • 2 tablespoons Jalapeño Pepper Purée For heat; adjust according to your spice tolerance.
For the Grain
  • 1 cup Rice (Jasmine or Basmati) The heart of the dish; do not substitute with quick-cooking rice for the best results.
For the Liquid
  • 2 cups Chicken Broth Provides moisture and flavor; vegetable broth can substitute for a vegetarian version.
  • 14.5 ounce Fire Roasted Tomatoes Adds acidity and depth; regular diced tomatoes work too.
For Seasoning
  • 2 tablespoons Soul Food Seasoning Gives depth and flavor; feel free to use any favorite blend.
  • 1 tablespoon Cajun/Creole Seasoning Vital for authenticity; opt for store-bought or homemade mixes.
  • 1 tablespoon Worcestershire Sauce Enhances umami notes; soy sauce can serve as a substitute.
  • 2 leaves Bay Leaves Imparts a subtle herbal flavor; remember to remove before serving.
For Garnish
  • 2 green onions Sliced Green Onions A fresh finishing touch; parsley can be replaced for a different flavor.

Equipment

  • Grill or Skillet
  • Large Dutch Oven

Method
 

Step-by-Step Instructions for Chicken Jambalaya
  1. Preheat your grill or a large skillet over medium-high heat for about 5 minutes.
  2. Add the andouille sausage and boneless skinless chicken thighs to the grill. Cook each for approximately 5 minutes on each side until they are nicely browned and cooked through.
  3. In a large Dutch oven, heat 2 tablespoons of cooking oil over medium heat. Add the chopped yellow onion, green bell pepper, and celery, sautéing for 7-8 minutes until the vegetables soften.
  4. Stir in the minced garlic and cook for an additional 2-3 minutes.
  5. Add the bay leaves, fire-roasted tomatoes, rice, chicken broth, soul food seasoning, Cajun seasoning, jalapeño purée, Worcestershire sauce, and the grilled chicken and sausage to the pot.
  6. Bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes.
  7. Remove the pot from heat and discard the bay leaves. Gently stir the jambalaya to fluff the rice.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 800IUVitamin C: 40mgCalcium: 40mgIron: 3mg

Notes

Chicken Jambalaya is versatile; adjust spice levels and ingredient choices to fit your family's taste preferences.

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