Hoppin John Jambalaya
Spice up your weeknight dinner routine with this soul-warming Hoppin’ John Jambalaya! Combining the bold, smoky flavors of andouille sausage, tender chicken thighs, and the Southern classic essence of black-eyed peas, this one-pot dish is a celebration of hearty comfort food with a Creole twist. Infused with aromatic vegetables, fragrant herbs, and a perfect punch of Creole seasoning, every bite bursts with vibrant depth and texture. Toasted long-grain rice soaks up a rich medley of chicken broth, diced tomatoes, and spices, creating a satisfying, flavorful base. Garnished with fresh parsley, green onions, and optional hot sauce for an extra kick, this crowd-pleasing recipe is ready in just one hour and serves six. Whether you're celebrating New Year traditions or simply craving a warm, comforting meal, this jambalaya is a guaranteed hit!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 1 pound boneless, skinless chicken thighs
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 14.5 ounces diced tomatoes with juice
- 15 ounces black-eyed peas, rinsed and drained
- 1 tablespoon Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 3 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- to taste hot sauce (optional)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Slice the andouille sausage into bite-sized pieces and sauté until browned, about 5 minutes. Remove the sausage from the pot and set aside.
Cut the chicken thighs into bite-sized pieces. Add the chicken to the pot and cook until browned on all sides, about 6 minutes. Remove the chicken and set aside with the sausage.
In the same pot, add the diced onion, green bell pepper, and celery. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the uncooked white rice and toast it gently in the vegetable mixture for 1-2 minutes.
Pour in the chicken broth and add the diced tomatoes with their juice. Stir to combine.
Return the sausage and chicken to the pot. Add the black-eyed peas, Creole seasoning, dried thyme, smoked paprika, and bay leaf. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the bay leaf and fluff the rice gently with a fork.
Garnish with sliced green onions and chopped parsley. Serve hot, with a drizzle of hot sauce if desired.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 7.6 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 932 mg | 20% | |
*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.
