Description
This Chicken Jambalaya recipe is a flavorful one-pot dish combining tender chicken, spicy Andouille sausage, and vibrant vegetables simmered in a seasoned tomato and broth mixture with rice. Perfect for a comforting and hearty meal, it brings the tastes of Cajun cuisine right to your table with easy steps and minimal cleanup.
Ingredients
Scale
Protein
- 1½ pounds boneless skinless chicken breast, cut into bite-size pieces
- 1 pound Andouille sausage, sliced into rounds
Vegetables & Aromatics
- ½ onion, diced
- 2 ribs celery, diced
- 2 bell peppers (any color), diced
- 2 cloves garlic, minced
Seasoning & Liquids
- 2 tablespoons Cajun seasoning, divided
- 3 tablespoons olive oil, divided
- 14.5 ounces crushed tomatoes (1 can)
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 1 cup white rice
Instructions
- Prepare the chicken: Toss the bite-sized chicken pieces with 1 tablespoon of Cajun seasoning to coat evenly. This seasoning step ensures the chicken is flavorful from the start.
- Sauté the chicken and sausage: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook until they start to brown, about 5-7 minutes. Remove the chicken and set aside. In the same pan, add the Andouille sausage slices and cook for 3-4 minutes until browned and fragrant. Remove and set aside with the chicken.
- Sauté the vegetables: Add the remaining 1 tablespoon of olive oil to the pan. Add diced onions, celery, and bell peppers, cooking over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add tomatoes and seasonings: Stir in the crushed tomatoes, dried oregano, remaining 1 tablespoon of Cajun seasoning, and a pinch of salt and pepper. Let this mixture simmer for 2-3 minutes to meld flavors.
- Add rice and broth: Return the chicken and sausage to the pot. Stir in the uncooked white rice and pour in 2 cups of chicken broth. Bring everything to a boil, then reduce heat to low. Cover and simmer gently for 20-25 minutes or until the rice is cooked and liquid is absorbed.
- Final steps: Remove the pot from heat and let it sit covered for 5 minutes. Fluff the jambalaya with a fork before serving to separate the rice and mix all the flavors thoroughly.
Notes
- Cut the chicken into uniform bite-sized pieces for even cooking.
- Using Andouille sausage provides a smoky, spicy flavor traditional to jambalaya.
- If you prefer spicier jambalaya, add additional Cajun seasoning or a dash of hot sauce.
- Make sure not to lift the lid while simmering rice to ensure even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
Keywords: Chicken Jambalaya, Cajun Chicken Recipe, One-Pot Meal, Spicy Chicken Dish, Southern Cooking