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Flavorful Creole dish with a spice kick

Featured in Juicy chicken done your way.

Jambalaya highlights Creole cooking from Louisiana, blending French, Spanish, and African flavors. This version balances tender chicken and smoked sausage with a hearty mix of vegetables, all simmered in perfectly spiced rice. Cooking involves browning the meats for deeper flavor, sautéing veggies in the drippings, and letting the rice soak up the rich broth and spices while simmering. It’s a filling meal that tastes even better when reheated—fantastic for family dinners.
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alicia in the kitchen
Updated on Thu, 06 Mar 2025 01:01:45 GMT
Chicken Jambalaya Pin it
Chicken Jambalaya | Tasteofsavor.com

Jambalaya brings together the vibrant flavors of Louisiana cooking in one hearty dish. This classic Southern recipe combines aromatic rice, tender chicken, and smoky sausage with a perfect blend of traditional Cajun seasonings.

The rich aroma of Cajun spices simmering with rice and meat creates an inviting atmosphere that fills the entire kitchen. This hearty dish has become a cherished weekend favorite that brings everyone to the table.

Essential Ingredients Guide

  • Chicken: Dark meat thighs provide the best flavor and moisture
  • Smoked Sausage: Adds depth and traditional smoky notes
  • Bell Peppers and Celery: The classic Cajun holy trinity base
  • Long-grain Rice: Maintains texture while absorbing flavors

Step-by-Step Method

1. Meat Preparation:
- Cut chicken into uniform pieces for even cooking
- Brown chicken until golden for extra flavor
- Sear sausage to release its smoky essence
- Set meats aside while preparing other ingredients

Moving on to the next steps of preparation.

2. Aromatics Base:
- Cook onions until soft and translucent
- Add peppers and celery, cooking until tender
- Stir in minced garlic near the end
- Allow 10 minutes for vegetables to soften properly
3. Final Assembly:
- Toast rice briefly in the pot
- Add hot broth gradually while stirring
- Mix in spices and crushed tomatoes
- Cover and simmer until rice is tender

Traditional family gatherings often feature this dish as the centerpiece. A touch of smoked paprika adds that special finishing note that makes this version truly memorable.

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Authentic Chicken Jambalaya Recipe | Tasteofsavor.com

Creating the Perfect Stock

Quality stock forms the foundation of great jambalaya. Homemade stock using chicken bones and root vegetables delivers unmatched depth of flavor to the finished dish.

Seasoning Essentials

The signature taste comes from a careful balance of spices. While each cook may adjust the blend, the core combination of paprika, thyme and cayenne creates that authentic Cajun profile.

This jambalaya embodies the soul of Cajun cooking - hearty, flavorful and deeply satisfying. Every spoonful celebrates the rich culinary heritage of Louisiana and the joy of sharing good food with others.

Frequently Asked Questions

→ What’s the best sausage to use for jambalaya?
Smoked andouille sausage is the traditional pick. Chorizo works too, offering smoky flavors with some spice.
→ Can I make jambalaya ahead of time?
Yes! It actually tastes better once reheated, as the flavors deepen. Store it in the fridge for up to two days.
→ Is cayenne pepper a must?
Not at all. Use it based on how much heat you like or leave it out entirely if you prefer milder flavors.
→ Which type of rice should I use?
Opt for long-grain rice like basmati or American long-grain—these stay firm and fluffy during cooking.
→ How do I stop the rice from clumping?
Toast the rice well before adding liquid, and avoid stirring it once it starts cooking under the lid.

Traditional Chicken Jambalaya

A one-pot dish combining rice, chicken, smoked sausage, vegetables, and spices for a classic Louisiana Creole experience.

Prep Time
25 Minutes
Cook Time
45 Minutes
Total Time
70 Minutes
By: Alicia

Category: Poultry

Difficulty: Intermediate

Cuisine: Creole

Yield: 6 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Vegetables

01 1 green pepper and 1 red pepper, diced
02 1 chopped onion
03 2 celery stalks, chopped
04 400g crushed tomatoes
05 2 minced garlic cloves

→ Base

06 800ml chicken stock
07 400g long-grain rice

→ Meats

08 200g smoked sausage (andouille or chorizo), sliced
09 2 chicken thighs, cut into chunks

→ Seasonings

10 Salt and pepper
11 Cayenne pepper (optional)
12 1 dried bay leaf
13 1 teaspoon dried thyme
14 1 teaspoon paprika
15 Olive oil

Instructions

Step 01

Use a large pot and heat olive oil to brown the chicken pieces and sausage slices. Once done, take them out and set aside.

Step 02

In the same pot, toss in the onion, garlic, celery, and peppers, and cook until everything softens nicely.

Step 03

Stir in the uncooked rice and let it toast for 2 minutes, making sure to mix it around so it’s well coated.

Step 04

Add the crushed tomatoes, thyme, paprika, bay leaf, cayenne if you're using it, and season with salt and pepper to your liking.

Step 05

Pour in the broth, bring it all to a boil, then lower the heat and let it simmer covered for about 20 minutes. Toss the chicken and sausage back in, and cook for another 5–10 minutes.

Notes

  1. This jambalaya tastes even better if reheated the next day.
  2. Feel free to tweak the spice levels to suit your tastebuds.

Tools You'll Need

  • Large pot or dutch oven
  • Kitchen knife
  • Chopping board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Celery

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 18 g
  • Total Carbohydrate: 58 g
  • Protein: 28 g