Easy Homemade Traditional Chicken Jambalaya (Healthy Weeknight Recipe)

Chicken Jambalaya is a hug in a pot — smoky, spicy, and downright comforting. This easy Chicken Jambalaya recipe brings together tender chicken, savory sausage, and fragrant rice in a homemade, traditional way that’s perfect for weeknight dinners or big Sunday family meals.

I still remember the first time I made this: a rainy evening, the whole kitchen smelling like paprika and garlic, and everyone gathering around the table with bowls steaming hot. Serve this for a cozy weeknight, a casual family dinner, or when you want something hearty and crowd-pleasing for holidays and potlucks.

🧂 Ingredients:

• 1.5 lbs boneless, skin-on chicken thighs (or breasts), cut into 1-inch pieces
• 8 oz Andouille or smoked sausage, sliced (use gluten-free sausage if needed)
• 1 1/2 cups long-grain white rice (or brown rice, see swaps below)
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (with juices)
• 3 cups low-sodium chicken broth (hot)
• 2 tbsp olive oil (or avocado oil)
• 1 tbsp tomato paste (optional, for depth)
• 1 tsp smoked paprika
• 1 tsp dried thyme (or 1 tsp Italian seasoning)
• 1/2 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust to taste)
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• 8 oz peeled raw shrimp (optional; add at the end)
• 2–3 green onions, sliced, and chopped parsley for garnish
• Lemon wedges and hot sauce, for serving

👩‍🍳 Directions:

1. Pat chicken pieces dry, season with salt, pepper, and a pinch of smoked paprika.
2. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken in batches (about 3–4 minutes per side) until golden; remove and set aside.
3. Add the sliced sausage to the pot and brown for 3–4 minutes. Remove and set aside with the chicken.
4. Reduce heat to medium. Add remaining 1 tbsp oil, then sauté onion, bell pepper, and celery for 5–6 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
5. Stir in tomato paste (if using), smoked paprika, thyme, oregano, and cayenne—toast the spices 30 seconds.
6. Add the rice and stir to coat with spices and vegetables for 1 minute.
7. Pour in diced tomatoes (with juices), hot chicken broth, Worcestershire sauce, bay leaves, and a good pinch of salt and pepper. Return chicken and sausage to the pot. Bring to a boil.
8. Reduce heat to low, cover, and simmer gently for 18–22 minutes (white rice) or 40–45 minutes (brown rice) until rice is tender and liquid mostly absorbed. Check at 18 minutes and stir once to prevent sticking.
9. If using shrimp, stir them in during the last 3–4 minutes of cooking until pink and opaque.
10. Remove from heat, discard bay leaves, let rest covered for 10 minutes (this helps the rice finish steaming). Taste and adjust seasoning.
11. Serve hot, garnished with green onions, parsley, lemon wedges, and a dash of hot sauce.

Total active time: ~30 minutes. Total time: ~50–60 minutes (depending on rice).

💡 Tips & Variations:

• Low-carb swap: Use cauliflower rice. Sauté cauliflower rice separately for 5–7 minutes and fold in near the end, or make a “deconstructed” jambalaya bowl with the saucy chicken and veggies spooned over cauliflower rice.
• Vegan version: Replace chicken and sausage with firm tofu (pan-fried) or a mix of chickpeas and smoked tempeh; use vegetable broth and vegan Worcestershire. Add extra smoked paprika and liquid smoke for depth.
• Gluten-free: Ensure Andouille or sausage is labeled gluten-free; use tamari instead of Worcestershire if needed.
• Brown rice: Use 2 cups brown rice and 4 cups broth; increase simmer time to 40–45 minutes.
• Spicy level: Adjust cayenne and hot sauce. For milder, omit cayenne and use smoked paprika only.
• Make-ahead & storage: Cool completely, transfer to airtight containers, refrigerate up to 4 days. Freeze up to 3 months (best in single-serving portions). Reheat gently on the stove with a splash of broth or in the microwave, stirring halfway through.
• One-pot shortcut: Use precooked rotisserie chicken and pre-cooked rice — sauté vegetables and sausage, add tomatoes, broth, rotisserie chicken, and cooked rice; simmer 8–10 minutes to marry flavors.
• Serving ideas: Serve with crusty bread, a simple green salad, or cornbread for a Southern-style feast.

🩺 Health & Lifestyle Tie-in:
This Chicken Jambalaya is a comforting, protein-packed meal — lean chicken provides muscle-building protein, and if you use olive oil and vegetables, you get heart-healthy fats and fiber. Choosing low-sodium broth and reducing added salt keeps it better for blood pressure. Small, mindful swaps (brown rice, extra veggies, leaner cuts) can make this dish part of a balanced weekly meal plan — and eating well consistently is one investment in your long-term health (which can indirectly help with lower health costs and a more resilient lifestyle).

❤️ Conclusion
There’s something deeply satisfying about serving a big pot of Chicken Jambalaya to loved ones — the kind of meal that warms stomachs and hearts. Give this easy, traditional, homemade version a try on your next cozy night in. If you make it, let me know in the comments or tag me — I’d love to see your version!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Traditional Chicken Jambalaya

This easy Chicken Jambalaya recipe combines tender chicken, savory sausage, and fragrant rice in a comforting dish perfect for weeknight dinners or family gatherings.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Cajun, Southern

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs boneless, skin-on chicken thighs (or breasts), cut into 1-inch pieces You can also use chicken breasts.
• 8 oz Andouille or smoked sausage, sliced Use gluten-free sausage if needed.
• 1.5 cups long-grain white rice (or brown rice) Brown rice would require a longer cooking time.
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 14.5 oz can diced tomatoes (with juices)
• 3 cups low-sodium chicken broth (hot) Use vegetable broth for a vegan version.
• 2 tbsp olive oil (or avocado oil)
• 1 tbsp tomato paste (optional, for depth)
• 1 tsp smoked paprika
• 1 tsp dried thyme (or Italian seasoning)
• 0.5 tsp dried oregano
• 0.5 tsp cayenne pepper Adjust to taste.
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• 8 oz peeled raw shrimp (optional; add at the end)
• 2–3 green onions, sliced, and chopped parsley for garnish
• Lemon wedges and hot sauce, for serving

Method

 

Preparation

1. Pat chicken pieces dry, season with salt, pepper, and a pinch of smoked paprika.
2. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Brown the chicken in batches (about 3–4 minutes per side) until golden; remove and set aside.
4. Add the sliced sausage to the pot and brown for 3–4 minutes. Remove and set aside with the chicken.

Cooking

1. Reduce heat to medium. Add remaining 1 tbsp oil, then sauté onion, bell pepper, and celery for 5–6 minutes until softened.
2. Stir in garlic and cook for 30 seconds until fragrant.
3. Stir in tomato paste (if using), smoked paprika, thyme, oregano, and cayenne—toast the spices for 30 seconds.
4. Add the rice and stir to coat with spices and vegetables for 1 minute.
5. Pour in diced tomatoes (with juices), hot chicken broth, Worcestershire sauce, bay leaves, and a good pinch of salt and pepper.
6. Return chicken and sausage to the pot. Bring to a boil.
7. Reduce heat to low, cover, and simmer gently for 18–22 minutes (white rice) or 40–45 minutes (brown rice) until rice is tender and liquid is mostly absorbed.
8. Check at 18 minutes and stir once to prevent sticking.
9. If using shrimp, stir them in during the last 3–4 minutes of cooking until pink and opaque.
10. Remove from heat, discard bay leaves, and let rest covered for 10 minutes.
11. Taste and adjust seasoning.

Serving

1. Serve hot, garnished with green onions, parsley, lemon wedges, and a dash of hot sauce.

Notes

For low-carb, use cauliflower rice instead of regular rice. For a vegan version, replace chicken and sausage with firm tofu or chickpeas. Store covered in the fridge for up to 4 days, or freeze for up to 3 months.