Chicken Jambalaya – This easy one pan sausage and chicken jambalaya is the best ever comfort food made in less than 35 minutes consist of juicy chicken, sausage and veggies.
What is Chicken Jambalaya?
Chicken jambalaya is a classic Louisiana rice dish that combines tender chicken, smoky sausage (like andouille), aromatic vegetables, all simmered in a flavorful broth infused with the soul of Cajun cuisine – Cajun seasoning. This magical blend of spices typically includes paprika, cayenne pepper, garlic powder, onion powder, and thyme.
Chicken Jambalaya – Why You’ll Love This Recipe
Easy and One-Pot: This recipe is all about convenience! Sauté everything in one pot, then let the magic of simmering transform the ingredients into flavorful dish.
Family-Friendly: The combination of savory chicken, sausage, and fluffy rice is a winner for all ages. You can adjust the spice level to your preference (more on that later!).
Versatile: Feel free to swap ingredients or add your own personal touch!
Chicken Jambalaya – Tips
- Don’t overcrowd the pan! This is especially important when browning the chicken and sausage. Crowding will lower the pan’s temperature and steam the meat instead of searing it. Work in batches if needed.
- Use pre-chopped veggies to save time.
- Deglaze the pan with the chicken broth after browning the meat. This loosens all the delicious browned bits stuck to the bottom of the pan, adding tons of flavor to your jambalaya.
- Let the jambalaya rest for 10 minutes after cooking. This allows the rice to finish absorbing the broth, resulting in a perfectly cooked texture.
Recipe Variations
Shrimp: Add peeled and deveined shrimp in the last 5 minutes of cooking.
Vegetable: Leave out the meat and add extra veggies like corn, okra, or green beans.
Spicy: Increase the cayenne pepper or add a pinch of red pepper flakes for a fiery kick.
How to serve this best chicken jambalaya?
It is a complete meal in itself. But if you’d like to add some sides, here are some ideas:
- A simple green salad with a zesty vinaigrette.
- French bread for soaking up all the delicious juices.
- A dollop of sour cream for a cooling touch.
How to store and reheat?
Leftover chicken jambalaya can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium heat, adding a splash of chicken broth if needed to prevent dryness.
Chicken Jambalaya – Recipe FAQs
Can I substitute different sausage?
Absolutely! If you can’t find andouille sausage, try spicy Italian sausage or kielbasa.
What kind of rice should I use?
Long-grain white rice is best for jambalaya. It absorbs the flavorful broth without getting mushy.
Is chicken jambalaya spicy?
It depends! Cajun cuisine is known for its kick, but you can control the heat level in this recipe. Use a milder sausage and skip the cayenne pepper for a family-friendly version.
Chicken Jambalaya (Best Rated)
Chicken Jambalaya - This easy one pan sausage and chicken jambalaya is the best ever comfort food made in less than 35 minutes consist of juicy chicken, sausage and veggies.
Ingredients
- 1 1/2 lbs. chicken breasts, boneless skinless, cut into bite-size pieces
- 1 pound sausage, cut into ¼ inch slices (andouille or Kielbasa sausage)
- 1 1/4 cup white rice, long-grain
- 1 tablespoon vegetable
- 2 tablespoons all-purpose flour
- 4 cloves garlic, finely minced
- 3 ribs celery, chopped
- 2 tablespoons butter
- 4 green onions, chopped
- 1 white onion, chopped
- 1 bell pepper, chopped
- 1 1/2 teaspoon Cajun seasoning
- 1 1/2 teaspoon dried basil
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 1 (14.5 oz.) can diced tomatoes
- 1/4 teaspoon cayenne pepper, optional
- 2 1/2 cups low-sodium chicken broth
Instructions
- Heat a large skillet over medium high heat. Add oil, once hot, add the chicken and cook until browned on both sides. Do not fully cook through. Transfer to a plate.
- Add the sausage and brown on both sides. Transfer to the chicken plate.
- Lower heat to medium. Add butter and flour. Scrape up the brown bits from the bottom of the pan and and stir to combine.
- Add chopped onion, garlic, bell peppers and celery. Sauté for about 3-4 minutes.
- Add cajun seasoning, basil, can diced tomatoes, salt and pepper. Stir well to combine.
- Add chicken broth and rice. Stir well and bring to a boil. Add the sausage and chicken to the pan.
- Cover with lid, reduce the heat and cook for 18-20 minutes or until cooked.
- Remove from heat and rest for about 10-15 minutes. Take a flat surface spatula to serve so that the the rice doesn't break in half.
- Enjoy immediately.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 553Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 153mgSodium: 1308mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 49g
