Easy Chicken Jambalaya a Taste of Louisiana at Home

Recipe Introduction

Quick Hook

Fancy a taste of Louisiana, mate? Ever wondered how to whip up a chicken jambalaya that's bursting with flavour? Honestly, this recipe is a proper flavour bomb! It's got that smoky, spicy, and oh-so-comforting vibe that just hits the spot.

Brief Overview

This Louisiana chicken jambalaya is a classic dish. It is born from Creole and Spanish culinary traditions. It is surprisingly easy to make at home.

This recipe is a medium difficulty and takes about an hour. It yields 6-8 servings. Perfect for feeding the family or a few mates.

Main Benefits

This one-pot wonder is not only delicious but also packed with protein and veggies. It's the ultimate crowd pleaser. This easy chicken jambalaya recipe is special because it brings the soul of Louisiana to your table.

No airs and graces needed! It's also naturally gluten-free.

Get Ready for Some Flavour!

Okay, so you're probably thinking, " Jambalaya? Sounds a bit fancy, doesn't it? " But trust me, this one-pot chicken jambalaya is anything but fussy.

We are taking you to the Big Easy tonight.

It all starts with a sizzling symphony of chicken and sausage jambalaya . Think juicy chicken thighs, spicy Andouille (or any smoked sausage you can find), and a whole load of aromatic veggies.

This is not some half hearted dish.

Ingredients You'll Need

For the Base:

• Olive oil (1 tablespoon/15 ml): to get things sizzling.
• Chicken thighs (1 pound/450g): cut into bite sized pieces.
• Andouille sausage (1 pound/450g): sliced. Can’t find Andouille? Any smoked sausage will do.
• Yellow onion (1 medium): chopped.
• Green bell pepper (1): chopped.
• Celery stalks (2): chopped.
• Garlic (3 cloves): minced.

For the Flavour:

• Diced tomatoes (1 can/14.5 ounce/411g): undrained.
• Tomato sauce (1 can/8 ounce/227g).
• Chicken broth (2 cups/475 ml): low sodium is preferable.
• Long grain rice (1 ½ cups/300g): rinsed. This is important!
• Creole seasoning (2 teaspoons).
• Smoked paprika (1 teaspoon).
• Dried thyme (½ teaspoon).
• Cayenne pepper (¼ teaspoon): optional. For those who like a bit of heat.
• Salt and pepper: to taste.
• Parsley: chopped, for garnish.
• Green onions: sliced, for garnish.

Let's Talk Equipment

You'll need a large Dutch oven or a heavy bottomed pot. A decent knife and cutting board are a must. Measuring cups and spoons, because, you know, precision is key-ish (ish).

Easy Chicken Jambalaya: A Taste of Louisiana at Home

Now, I know what you're thinking: is this really going to taste like the real deal? Honestly, yeah, pretty darn close! By the time you're tucking into a bowl of this homemade jambalaya recipe , you'll be feeling like you're chilling out in the French Quarter.

Ingredients & Equipment: Let's Get This Show on the Road!

Alright, let's talk shop. To make this easy chicken jambalaya recipe a reality, you'll need a few bits and bobs.

Nothing too fancy, promise! I'm all about keeping it real, like a good cuppa.

Main Ingredients: The Heart of the Matter

Here's the shopping list for a proper Louisiana chicken jambalaya . Remember, good ingredients mean good eats!

• Olive oil: 1 tablespoon (15 ml) . Any decent olive oil will do. Don't go using your best extra virgin!
• Chicken thighs: 1 pound (450g) , boneless and skinless, cut into 1 inch (2.5cm) chunks. Fresh is best, obviously. But frozen, fully thawed, works too.
• Andouille sausage: 1 pound (450g) , sliced. If you can't find Andouille, use any smoked sausage like Kielbasa. You know, the type you get from Tesco?
• Yellow onion: 1 medium , chopped (about 1 cup ).
• Green bell pepper: 1 medium , chopped (about 1 cup ).
• Celery stalks: 2 , chopped (about ½ cup ).
• Garlic: 3 cloves , minced (about 1 tablespoon ).
• Diced tomatoes: 1 (14.5 ounce/411g) can , undrained.
• Tomato sauce: 1 (8 ounce/227g) can .
• Chicken broth: 2 cups (475 ml) . Low sodium is best, trust me. Your blood pressure will thank you!
• Long grain rice: 1 ½ cups (300g) , rinsed. Don't skip the rinsing!
• Creole seasoning: 2 teaspoons . You can make your own or use a shop bought Creole chicken jambalaya blend.
• Smoked paprika: 1 teaspoon .
• Dried thyme: ½ teaspoon .
• Cayenne pepper: ¼ teaspoon (optional). For that spicy chicken jambalaya recipe kick!
• Salt and pepper: To taste.
• Fresh parsley and green onions: For garnish. Fresh herbs make everything better.

Seasoning Notes: Spice Up Your Life!

The magic of authentic chicken jambalaya lies in the seasoning. Creole seasoning is key! It’s a blend of paprika, garlic powder, onion powder, oregano, thyme, and cayenne pepper.

If you like it hot, add a pinch more cayenne. The smoked paprika adds a lovely depth of flavour. Don't have thyme? Use oregano.

Taste and adjust as you go. That's what I call cooking with love.

Equipment Needed: Keep It Simple, Stupid!

You don't need a ton of fancy gear for this one-pot chicken jambalaya . A Dutch oven or a heavy bottomed pot with a lid is essential.

Failing that, a large deep frying pan can work if you are in a pinch! You'll also need a sharp knife, a cutting board, and measuring cups and spoons.

Honestly, most of us have those lying around anyway, right? Now, let's go cook some chicken and sausage jambalaya ! You'll be saying that this is the most homemade jambalaya recipe ever.

Easy Chicken Jambalaya: My Go-To One-Pot Wonder

Alright, gather 'round! Let’s chat about Easy Chicken Jambalaya , my absolute favourite one-pot wonder. Honestly, this Louisiana inspired dish is like a hug in a bowl.

And trust me, it’s way easier to make than it sounds. This weeknight jambalaya recipe is the perfect easy dinner that even a rookie in the kitchen can nail!

Did you know? Jambalaya is said to have originated in New Orleans, influenced by Spanish paella and French cuisine.

Prep Like a Pro, Cook Like a Champ

First things first, let's get organised, yeah? This is the essential mise en place . Chop 1 medium yellow onion , 1 green bell pepper , and 2 celery stalks .

Mince 3 cloves of garlic . Slice 1 pound of Andouille sausage . Cut 1 pound of chicken thighs into bite sized pieces.

Everything prepped? Sorted!

Now, for time saving magic, I like to chop all my veggies at once. You know, get it out of the way.

If you're using frozen chicken, make sure it's fully thawed. Safety first, always!

Jambalaya: step-by-step to Flavour Town

This is where the magic happens, people.

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium high heat. Brown the chicken and sausage, then set aside. This adds depth of flavour , so don’t skip it!
2. In the same pot, sauté the onion, bell pepper, and celery for 5- 7 minutes , until softened. Add the garlic and cook for another minute until fragrant. Oh my gosh, the smells are already amazing!
3. Stir in 1 (14.5 ounce) can of diced tomatoes and 1 (8 ounce) can of tomato sauce . Cook for 2 minutes , scraping up all those yummy bits from the bottom of the pot. Pour in 2 cups of chicken broth .
4. Stir in 1 ½ cups of rinsed long grain rice , 2 teaspoons of Creole seasoning , 1 teaspoon of smoked paprika , ½ teaspoon of dried thyme , and ¼ teaspoon of cayenne pepper (if you like a bit of kick - me!). Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes .
5. Return the chicken and sausage to the pot, stirring gently. Cover and simmer for another 15- 20 minutes , until the rice is cooked and the liquid is absorbed. The chicken needs to reach 165° F ( 74° C) internal temperature.
6. Remove from heat and let it stand for 5 minutes before fluffing with a fork. Garnish with fresh parsley and green onions. Serve hot, and prepare for a flavour explosion!

Pro Tips for Jambalaya Perfection

Don't be afraid to taste as you go! I always adjust the seasoning to my liking. Honestly, season generously . Another tip is to let the homemade jambalaya recipe rest after cooking.

It lets the rice absorb all the lovely flavours. Avoid opening the pot during cooking. Seriously , it messes with the steam and cooking time.

And now, you're probably wondering about Chicken and Sausage Jambalaya. You can use different types of sausage. Andouille gives it a proper kick but any smoked sausage is lush.

I had the BEST Louisiana chicken jambalaya when I was on holidays last year, and honestly, I was trying to reproduce it ever since.

Enjoy!

Recipe Notes for Perfect Chicken Jambalaya

Alright, listen up, my lovely cooks! You're about to embark on a culinary journey to make some seriously good easy chicken jambalaya recipe .

Honestly, it's easier than you think. Here are some notes I've picked up along the way. They will help you make your Louisiana chicken jambalaya truly unforgettable.

Serving Suggestions: Plating Like a Pro!

Presentation matters, doesn't it? Oh my gosh! For plating, pile that chicken jambalaya high in a bowl. Garnish with a generous sprinkle of fresh parsley and sliced green onions.

Think about adding a lemon wedge. It brightens up the whole dish.

Complementary sides? Cornbread is a must. Always! I also love serving it with a simple coleslaw. A nice, cold beer never hurts either. Abita Amber if you're feeling fancy.

Storage Tips: Keeping it Fresh

Got leftovers? Lucky you! Once cooled, store your one-pot chicken jambalaya in an airtight container in the fridge. It'll be good for about 3-4 days .

I use those glass lock containers and they work great

Freezing? Absolutely! This chicken and sausage jambalaya freezes beautifully. Just portion it out into freezer safe bags or containers. It can last up to 2-3 months in the freezer.

To reheat, thaw it overnight in the fridge. Then, microwave, or heat gently on the stovetop. Add a splash of chicken broth if it seems a bit dry.

Remember the chicken internal temp should reach 165f if you are reheating from chilled

Variations: Making it Your Own

Fancy a change? For a healthier spin, use brown rice instead of white. It'll take a bit longer to cook.

Make sure that rice is fully cooked, its important to not serve rice that is undercooked.

Want to make it seasonal? Use butternut squash in the fall or zucchini in the summer. It adds a lovely sweetness. For a spicy chicken jambalaya recipe add some cayenne pepper

Nutrition Basics: Goodness in Every Bite

Let's keep it real, this Creole chicken jambalaya is packed with flavor! It’s also got a good amount of protein from the chicken and sausage.

Andouille is really good. It's good in flavor and protein

Each serving packs roughly 450-550 calories. It depends on your portion size, of course! You'll get a decent dose of carbs, some fat, and a bit of fiber too.

Just watch out for the sodium content. Use low-sodium broth to keep it in check.

There you have it! I hope these tips help you create the most amazing homemade jambalaya recipe . Don't be afraid to experiment and have fun with it.

Honestly, even if it's not perfect, it'll still be delicious. So get cooking and enjoy!

Frequently Asked Questions

What exactly is chicken jambalaya, and what makes it so special?

Chicken jambalaya is a classic Louisiana dish, a rice based one-pot wonder packed with chicken, sausage, vegetables, and flavourful Creole spices. What makes it special is the perfect balance of savoury, spicy, and smoky flavours all melding together. It's proper comfort food, like a warm hug from the Deep South!

Can I make chicken jambalaya spicier? I like a bit of a kick!

Absolutely! If you're after that extra zing, there are several ways to crank up the heat in your chicken jambalaya. Try adding more cayenne pepper, a pinch of red pepper flakes, or even using hot sausage instead of mild.

Offering a variety of hot sauces on the side is another ace way to please the spice fiends at the table.

I can't find Andouille sausage. What's a good substitute for my chicken jambalaya?

No worries, finding Andouille can sometimes be a right pain! If you can't get your hands on it, chorizo, kielbasa, or even a spicy Italian sausage will work brilliantly in chicken jambalaya. They'll all add that lovely smoky flavour to your dish, just maybe with slightly different notes.

How do I store leftover chicken jambalaya, and how long will it last?

Leftover chicken jambalaya is fantastic the next day! Store it in an airtight container in the fridge, and it'll be good for up to 3-4 days. Reheat thoroughly in the microwave or on the stovetop, adding a splash of broth if it seems a bit dry. It is also safe to freeze.

Always use appropriate containers and ensure you clearly label the contents with the date, for easy access.

My rice is always mushy/undercooked when I make chicken jambalaya. What am I doing wrong?

Getting the rice right is key! Make sure you rinse the rice thoroughly before cooking to remove excess starch, which can lead to mushiness. Also, pay close attention to the liquid-to-rice ratio; too much liquid results in mushy rice, while too little can leave it undercooked.

Resist the urge to peek while simmering, as that steam is essential for even cooking.

Is chicken jambalaya healthy? What are the nutritional considerations?

Chicken jambalaya can be part of a balanced diet, but it's worth keeping a few things in mind. It is important to note that the Sodium levels are often high due to broth and sausage use. Choosing low-sodium broth and leaner sausage can help reduce the sodium content.

Also watch out for fat content (chicken thighs v chicken breast, type of sausage), and balance the meal with a generous serving of vegetables on the side!