Louisiana Chicken Jambalaya
Dive into the bold, hearty flavors of the South with this Louisiana Chicken Jambalaya, a one-pot classic bursting with Cajun-inspired goodness. Tender chicken thighs and smoky andouille sausage create the perfect protein-packed base, while aromatic vegetables like onion, bell pepper, and celery bring depth to every bite. Simmered with long-grain rice, zesty Cajun seasoning, and a robust blend of spices, this dish is a symphony of spice and comfort. The addition of fresh green onions and parsley as garnishes adds a vibrant, herbaceous touch, while a splash of hot sauce provides optional heat for spice lovers. Perfect for feeding a crowd or satisfying cravings for comforting Creole cuisine, this savory jambalaya is ready in just under an hour and transports you straight to Louisiana with every spoonful.
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Recipe Information
Ingredients
- 1 pound Chicken thighs
- 12 ounces Andouille sausage
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery, diced
- 3 units Garlic cloves, minced
- 1 14.5-ounce can Canned diced tomatoes
- 2 cups Chicken broth
- 1 cup Long-grain white rice, uncooked
- 1 tablespoon Cajun seasoning
- 1 teaspoon Dried thyme
- 2 units Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 units Green onions, sliced (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
- Hot sauce (optional)
Instructions
Cut the chicken thighs into bite-sized pieces and slice the andouille sausage into rounds.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the chicken pieces to the pot, season lightly with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Transfer to a plate and set aside.
In the same pot, add the sliced sausage and cook until browned, about 3-4 minutes. Remove and set aside with the chicken.
Add the remaining tablespoon of olive oil to the pot. Stir in the diced onion, green bell pepper, and celery. Cook until the vegetables soften, about 5-6 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the canned diced tomatoes (with their juices), chicken broth, uncooked rice, Cajun seasoning, dried thyme, bay leaves, salt, and black pepper. Mix well.
Return the browned chicken and sausage to the pot, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Once the rice is cooked, remove the bay leaves and adjust seasoning with additional salt and pepper if needed.
Garnish with sliced green onions and chopped parsley before serving. Add hot sauce if desired.
Serve warm and enjoy a taste of Louisiana!
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 725 mg | 15% | |
*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.
