Spicy Chicken Jambalaya
Get ready to spice up your dinner table with this hearty and flavorful Spicy Chicken Jambalaya! Bursting with bold Cajun seasoning, tender chicken, smoky andouille sausage, and vibrant vegetables like bell peppers, celery, and onions, this Louisiana classic is a one-pot wonder that’s both comforting and packed with flavor. Long-grain rice simmers in a savory blend of diced tomatoes, chicken broth, and aromatic spices like paprika, thyme, and cayenne pepper, creating a rich and satisfying dish with just the right amount of heat. Perfect for busy weeknights or casual gatherings, this jambalaya comes together in under an hour and is sure to impress. Top it off with fresh scallions and parsley for a pop of color, and serve it hot for a meal that’s as beautiful as it is delicious! Ideal for fans of Southern comfort food, this recipe is a must-try for anyone craving a spicy, satisfying dinner.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 12 ounces andouille sausage
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 pieces celery stalks, diced
- 4 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 14.5 ounces diced tomatoes with juice
- 3 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces scallions, sliced (optional for garnish)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Cut the chicken breasts into bite-sized pieces and slice the andouille sausage into thin rounds.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the sliced sausage and cook until browned, about 4-5 minutes. Remove the sausage and set it aside with the chicken.
Add the remaining 1 tablespoon of olive oil to the pot. Stir in the diced onion, green bell pepper, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the minced garlic to the pot and cook for 1 minute until fragrant.
Stir in the uncooked rice, and cook for 2 minutes, stirring to coat the rice in the vegetable mixture.
Add the diced tomatoes with their juice, chicken broth, Cajun seasoning, paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Stir well to combine.
Return the cooked chicken and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
Remove from heat and let the jambalaya sit, covered, for 5 minutes.
Garnish with sliced scallions and chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 7312 mg | 318% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 31.8 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4288 mg | 91% | |
*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.
