Classic Chicken Jambalaya
This hearty one-pot dish combines smoky sausage, colorful bell peppers, and tender chicken with aromatic spices, all simmered with rice until perfectly tender. The final result is a vibrant, flavorful dish with a slightly smoky aroma and a comforting, slightly moist texture that’s packed with bold flavors and textures.
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Calories: 420kcal
Servings: 6
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Knife Cutting board
Ingredients
- 1 pound Andouille sausage sliced
- 1 cup Long grain rice rinsed
- 1 red Bell pepper deseeded and chopped
- 1 green Bell pepper deseeded and chopped
- 1 stalk Celery chopped
- 1 large Onion diced
- 3 cloves Garlic minced
- 1 tablespoon Paprika smoked preferred
- 1/2 teaspoon Cayenne pepper adjust to taste
- 1 teaspoon Thyme fresh or dried
- 1 cup Chicken stock or vegetable stock
- 1 can (14 oz) Canned diced tomatoes
- 2 tablespoons Cooking oil vegetable or olive oil
- Salt and pepper to taste
Instructions
- Heat your pot over medium heat and add a splash of oil until it shimmers, releasing a warm aroma.
- Add sliced sausage to the pot and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Transfer to a plate and set aside.
- In the same pot, toss in diced onions, chopped celery, and chopped bell peppers. Cook for about 5 minutes, stirring often, until the vegetables soften and the mixture turns fragrant with a sweet smoky aroma.
- Add minced garlic, smoked paprika, cayenne, and thyme. Stir well and cook for about 1 minute until the spices bloom and fill the air with a rich aroma.
- Stir in the rinsed rice, coating each grain with the spice mixture. Cook for 2 minutes, allowing the rice to toast slightly and turn translucent at the edges.
- Pour in the chicken stock and canned diced tomatoes, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes.
- Check the rice; it should be tender and flavorful with a slight smoky aroma. If it’s still firm, cook for an additional 5 minutes. If it’s too mushy, remove from heat sooner.
- Remove the pot from heat, keep it covered, and let it rest for about 5 minutes to allow flavors to meld.
- Fluff the rice with a fork to aerate it, then fold in the cooked sausage. Taste and adjust seasoning with salt and pepper as needed.
- Serve your vibrant jambalaya hot, garnished with extra herbs if desired, and enjoy the soulful, smoky flavors with family or friends.
Notes
Feel free to customize with other proteins like shrimp or chicken thighs. Adjust spice levels to your preference, and enjoy the unpredictable charm of this one-pot wonder.
Nutrition
Calories: 420kcal | Carbohydrates: 55g | Protein: 20g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 900mg | Potassium: 400mg | Sugar: 8g | Vitamin C: 60mg | Calcium: 40mg | Iron: 3mg