Traditional Chicken Jambalaya (Print Version)
# 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:
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.
02 -
In the same pot, toss in the onion, garlic, celery, and peppers, and cook until everything softens nicely.
03 -
Stir in the uncooked rice and let it toast for 2 minutes, making sure to mix it around so it’s well coated.
04 -
Add the crushed tomatoes, thyme, paprika, bay leaf, cayenne if you're using it, and season with salt and pepper to your liking.
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:
01 -
This jambalaya tastes even better if reheated the next day.
02 -
Feel free to tweak the spice levels to suit your tastebuds.