Looking for a delicious and flavorful dish that’s perfect for any occasion? Look no further than this Chicken Jambalaya recipe! Packed with Cajun spices, tender chicken, and savory sausage, this dish is sure to impress your family and friends.
Why You’ll Love This Recipe?
- Great flavors: The combination of Cajun seasoning, Andouille sausage, and vegetables creates a mouthwatering blend of flavors.
- Quick prep time: With simple ingredients and easy-to-follow steps, you can have this dish on the table in no time.
- Perfect for meal prep: This recipe makes a large batch, perfect for meal prepping and enjoying throughout the week.
Ingredient Notes:
- Boneless skinless chicken breast: Adds protein and texture to the dish. You can also use boneless skinless chicken thighs.
- Cajun seasoning: Provides a bold and spicy flavor. Make your own blend or use store-bought.
- Andouille sausage: Adds a smoky and savory element to the jambalaya. You can substitute with smoked sausage if needed.
- Bell peppers: Add sweetness and crunch to the dish. Use any color you prefer for added visual appeal.
- Crushed tomatoes: Adds richness and depth to the sauce. You can use diced tomatoes for a chunkier texture.
Step-by-Step Instructions:
- In a large bowl, combine chicken pieces with Cajun seasoning, making sure each piece is well coated.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove from skillet and set aside.
- In the same skillet, add more oil and cook the Andouille sausage until browned. Remove from skillet and set aside.
- Add onion, celery, bell peppers, and garlic to the skillet. Cook until vegetables are tender.
- Stir in crushed tomatoes, oregano, chicken broth, and cooked chicken and sausage. Simmer for 20-25 minutes.
- Add rice to the skillet, cover, and simmer until rice is cooked through.
Helpful Tips:
- For extra heat, add a pinch of cayenne pepper or hot sauce.
- Make a vegetarian version by omitting the chicken and sausage and adding extra vegetables.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
Expert Tips for the Best Results:
- Use a cast-iron skillet for a deeper flavor profile.
- Let the jambalaya sit for a few minutes after cooking to allow the flavors to meld together.
- Garnish with fresh parsley or green onions for a pop of color and freshness.
Serving Suggestions:
Serve this Chicken Jambalaya with a side of cornbread or a simple green salad. Pair with a crisp white wine or a cold beer for a complete meal.
Storage and Reheating Tips:
To store leftovers, transfer the jambalaya to an airtight container and refrigerate. Reheat in the microwave or on the stovetop, adding a splash of chicken broth to revive the flavors.
Frequently Asked Questions:
- Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice, but adjust the cooking time accordingly. - Can I freeze this dish?
While you can freeze the jambalaya, the texture of the rice may change slightly upon reheating. - Can I use different vegetables in this recipe?
Feel free to customize the vegetables to your liking. Add okra, corn, or peas for a unique twist.
Conclusion:
Now that you have all the tips and tricks, it’s time to whip up a batch of this delicious Chicken Jambalaya! Whether you’re cooking for a crowd or meal prepping for the week, this recipe is sure to become a family favorite. Give it a try and let us know how it turns out!
Print
Chicken Jambalaya Recipe
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This flavorful Chicken Jambalaya recipe combines tender chicken, spicy Andouille sausage, and a mix of vegetables in a Cajun-seasoned tomato broth, all served over fluffy white rice.
Ingredients
Scale
Main Ingredients:
- 1½ pounds boneless skinless chicken breast (cut into bite-size pieces)
- 2 tablespoons Cajun seasoning (divided)
- 3 tablespoons olive oil (divided)
- 1 pound Andouille sausage (sliced into rounds)
- ½ onion (diced)
- 2 ribs celery (diced)
- 2 bell peppers (any color)
- 2 cloves garlic (minced)
- 14.5 ounces crushed tomatoes (1 can)
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 1 cup white rice
Instructions
- Season Chicken: Toss chicken pieces with 1 tablespoon Cajun seasoning.
- Sear Chicken: In a large pot, heat 2 tablespoons olive oil and brown chicken. Remove and set aside.
- Cook Sausage: Add Andouille sausage slices to the pot and cook until browned. Remove and set aside with chicken.
- Sauté Veggies: In the same pot, sauté onions, celery, bell peppers, and garlic until softened.
- Add Tomatoes & Seasonings: Stir in crushed tomatoes, oregano, remaining Cajun seasoning, and chicken broth. Bring to a simmer.
- Cook Rice: Add rice, cover, and simmer until rice is cooked through.
- Combine Ingredients: Return chicken and sausage to the pot, mix well, and let flavors meld together.
- Serve: Serve hot, garnished with fresh herbs if desired.
Notes
- You can customize the spice level by adjusting the amount of Cajun seasoning used.
- Feel free to add additional vegetables like okra or tomatoes for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg