Description
A flavorful and hearty one-pot dish made with chicken, smoked sausage, rice, and Creole spices. Perfect for a quick weeknight dinner with bold Southern flair.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 12 ounces smoked sausage, sliced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes
- 1 cup long grain white rice
- 2 cups chicken broth
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add chicken and sausage, cook until browned, about 5-7 minutes. Remove and set aside.
- In the same pan, add onion, bell pepper, and celery. Cook until softened, about 5 minutes.
- Stir in garlic, paprika, cayenne (if using), thyme, oregano, salt, and pepper. Cook for 1 minute until fragrant.
- Add the diced tomatoes with their juices and stir to combine.
- Return the chicken and sausage to the pan, add rice and chicken broth. Stir well.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
- Fluff the jambalaya with a fork and garnish with green onions and parsley before serving.
Notes
- Use Andouille sausage for an authentic Creole flavor.
- Adjust the spice level by reducing or increasing the cayenne pepper.
- You can substitute chicken breast if preferred.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg