Cajun Chicken Jambalaya
Bursting with bold flavors and hearty ingredients, Cajun Chicken Jambalaya is a comforting one-pot dish that brings a taste of Louisiana right to your kitchen. Tender, smoky chicken thighs and sausage are perfectly seasoned with a tantalizing blend of Cajun spices, then simmered with fragrant vegetables, long-grain white rice, and a rich tomato-infused broth. This recipe balances savory, spiced, and smoky notes, creating a crowd-pleasing dinner that's as soul-warming as it is satisfying. With a prep time of just 20 minutes and a straightforward cooking process, this jambalaya is perfect for weeknight meals or entertaining guests. Garnished with fresh parsley and green onions for a vibrant finish, it's a complete meal packed with bold Southern flavors in every bite.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion
- 1 medium green bell pepper
- 2 units celery stalks
- 3 units garlic cloves
- 12 ounces smoked sausage
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 can (15 ounces) crushed tomatoes
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 units bay leaves
- 3 stalks green onions
- 2 tablespoons fresh parsley (optional, for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season with 1 tablespoon of Cajun seasoning.
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove the cooked chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Stir in the diced onion, chopped bell pepper, and sliced celery. Sauté for 4-5 minutes until softened.
Add the minced garlic and sliced smoked sausage to the pot. Cook for an additional 2-3 minutes until the sausage is slightly browned and garlic is fragrant.
Stir in the rice, and let it toast for 1-2 minutes, ensuring it is coated with the vegetable and sausage mixture.
Pour in the chicken broth and crushed tomatoes. Stir well and add the remaining Cajun seasoning, paprika, dried thyme, bay leaves, salt, and black pepper.
Return the browned chicken to the pot. Give everything a good stir, then bring the mixture to a boil.
Reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Once cooked, remove the bay leaves and sprinkle the dish with chopped green onions and parsley for garnish.
Serve hot and enjoy this flavorful Cajun Chicken Jambalaya!
Nutrition Facts
Calories |
2934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 11078 mg | 482% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 30.9 g | ||
| Protein | 192.7 g | 385% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 442 mg | 34% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4356 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
