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Rich and Flavorful Creole Dish

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Chicken jambalaya is a flagship dish of Louisiana's Creole kitchen, rooted in French, Spanish, and African influences. This hearty meal brings together tender bites of chicken and smoky sausage with a mix of spiced veggies, all simmered alongside fragrant rice. Cooking is done step-by-step for maximum flavor: first, browning the meat for richness, then sautéing the veggies in the same pan. Finally, rice soaks up the spiced stock during a slow simmer. It’s a filling dish that tastes even better reheated, perfect for family meals.
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Maria from tastyhush
Updated on Thu, 06 Mar 2025 01:03:27 GMT
Chicken Jambalaya Pin it
Chicken Jambalaya | Tastyhush.com

Jambalaya is a vibrant celebration of Louisiana cuisine that combines tender meat, aromatic rice, and bold spices. This classic Cajun dish showcases the perfect harmony between smoky sausage, succulent chicken, and perfectly seasoned rice.

Key Ingredients

  • Chicken: Dark meat preferred for maximum flavor and moisture
  • Smoked Sausage: Adds depth and traditional smokiness
  • Holy Trinity: Onions, celery, and bell peppers create the aromatic base
  • Long-grain Rice: Maintains its structure while absorbing flavors

Cooking Method

1. Protein Preparation:
- Cut chicken into uniform pieces
- Brown chicken until golden
- Sear sausage to release flavors
- Set meats aside
2. Building Flavors:
- Sauté onions until translucent
- Add peppers and celery, cook until softened
- Mix in minced garlic
- Allow vegetables to develop flavor, about 10 minutes
3. Rice and Seasoning:
- Toast rice briefly
- Add hot stock gradually
- Incorporate spices and crushed tomatoes
- Simmer covered until rice is tender
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Classic Chicken Jambalaya Recipe | Tastyhush.com

Stock Selection

Quality stock forms the foundation of exceptional jambalaya. Homemade stock using chicken bones and root vegetables creates unmatched depth of flavor.

Seasoning Balance

The signature flavor profile comes from a careful blend of paprika, thyme, and cayenne pepper. Each spice contributes to the authentic Cajun taste.

Jambalaya embodies the heart of Cajun cooking - hearty, flavorful, and deeply satisfying. This traditional dish brings people together, creating lasting memories around the dinner table.

Frequently Asked Questions

→ What's the best sausage to use for jambalaya?
Traditionally, smoked andouille is the go-to sausage. Chorizo works well too, adding smoky and spicy flavors.
→ Can I make jambalaya ahead of time?
Absolutely! It actually tastes better the next day as the flavors deepen. Keep it refrigerated for up to two days.
→ Do I have to use cayenne pepper?
Not at all! It’s optional, and you can skip it or adjust the amount based on how spicy you like your food.
→ What type of rice is best for this recipe?
Stick with long-grain varieties like basmati or American long-grain rice that stay firm after cooking.
→ How can I make sure the rice doesn’t stick?
Sauté it first before adding liquid and don’t stir once it’s simmering with the lid on.

Classic Chicken Jambalaya

This one-pot meal blends chicken, smoked sausage, rice, vegetables, and Creole spices in the Louisiana tradition.

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

Category: Poultry

Difficulty: Intermediate

Cuisine: Creole-style

Yield: 6 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Veggies

01 One green bell pepper and one red bell pepper, diced into small pieces
02 A finely chopped onion
03 Two celery stalks, cut into small chunks
04 Two garlic cloves, minced
05 Canned crushed tomatoes (400g)

→ Proteins

06 Two chopped chicken legs
07 200g of smoked sausage (like chorizo or andouille), cut into slices

→ Staple Ingredients

08 400g of long-grain rice
09 800ml chicken broth

→ Seasonings

10 A teaspoon of paprika
11 One teaspoon of dried thyme
12 A single bay leaf
13 Cayenne pepper (optional, for an extra kick)
14 Salt and black pepper
15 A drizzle of olive oil

Instructions

Step 01

In a big pot or Dutch oven, heat the olive oil and brown your chicken pieces along with the sausage slices. Take them out once done and set aside.

Step 02

In the same pot, toss in the garlic, onions, bell peppers, and celery. Stir them around until softened.

Step 03

Pour the uncooked rice into the pot, stirring for about 2 minutes to coat it evenly.

Step 04

Add crushed tomatoes, thyme, paprika, bay leaf, cayenne (if you're using it), plus salt and pepper to your taste.

Step 05

Pour in the broth, bring it to a boil, then lower the heat. Cover and let it simmer for 20 minutes. Add the cooked chicken and sausage back in, letting it continue cooking for another 5-10 minutes.

Notes

  1. This dish tastes even better the next day after reheating.
  2. Feel free to adjust the spice level to suit your preference.

Tools You'll Need

  • A large pot or Dutch oven
  • Sharp kitchen knife
  • Cutting 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