Go Back

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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.