Chicken Jambalaya

Try this tasty recipe for hearty chicken jambalaya. Chicken, spicy andouille sausage and vegetables are slowly simmered with tomatoes, rice and broth.

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One pot meals are among some of my favorites. The fewer dishes I have to wash, the more time I have in the evening to spend curled up under a blanket with a good book. Chicken jambalaya is one such meal. Dump everything into a big stock pot and 15 minutes later … voila! A delicious dinner with a New Orleans flair.

What’s the difference between jambalaya and gumbo?

Jambalaya and gumbo are both traditional Louisiana dishes. They often contain similar ingredients such as chicken, sausage, seafood and rice. Gumbo is a thick stew that uses a roux as its base, is slowly simmered for a couple hours and is served over rice. Jambalaya, on the other hand, does not require a roux. It’s a rice dish, similar to a Spanish paella, in which the rice is cooked in the same pot along with the rest of the jambalaya ingredients.

Ingredients and tools needed to make chicken jambalaya

The great thing about a jambalaya is that it’s easily adaptable to your preference. I’ve seen jambalaya recipes that include pork, shrimp and even crawfish. These are the basic ingredients I used to make this simple chicken jambalaya recipe.

• 1/4 cup vegetable oil
• 1-pound boneless, skinless chicken thighs cut into cubes
• 1 pound sliced smoked or andouille sausage
• 1 cup diced onion
• 1 cup diced green bell pepper
• 1 cup diced celery
• 2 teaspoons minced garlic
• 28 ounces diced tomatoes – Many years ago, I attended a food bloggers conference in New Orleans where I learned the biggest distinction between Cajun and Creole food was the addition of tomatoes. Creoles used tomatoes in their cooking. Cajuns could not afford them. If you don’t like tomatoes, it’s okay to leave them out.
• 2 cups long grain white rice
• 2 teaspoons dried thyme
• 2 tablespoons Worcestershire sauce
• 3 cups chicken broth
• 1 ½ teaspoons sugar
• Salt and pepper to taste
• A large stockpot or Dutch oven

Brown the chicken and sausage

I prefer to cook my chicken thighs and sausage in a little cooking oil beforehand to draw out the fats and develop the flavor of the meat and vegetables. Combine the chicken and sausage in a large stockpot and cook over medium heat until the chicken pieces are cooked through. Using a slotted spoon, remove the chicken and sausage from the pan and set aside, but leave behind the grease.

Sauté the vegetables

Louisiana dishes frequently include a vegetable mixture known as “the trinity.” Similar to a mirepoix in French cooking, the trinity includes diced onion, celery and green bell pepper. Add these ingredients to the reserved fat left over from cooking the sausage and chicken. Continue to sauté for 5-7 minutes until the vegetables are tender. Add two teaspoons of minced garlic and cook for an additional 30 seconds.

Add the rice and remaining ingredients

Return the chicken and sausage to the pot with the vegetables, along with the diced tomatoes, rice, thyme, Worcestershire sauce, chicken broth, and sugar. Bring the broth to a boil, then reduce the heat to low, cover the pot and simmer for 15-20 minutes until the rice is tender. Remove the pot from the heat and allow it to sit for 10 minutes. Then fluff the rice with a fork before serving. My husband likes to add a little hot sauce to his jambalaya for added heat.

Storage, Freezing and Reheating

Storage. Allow any leftover jambalaya to cool completely. Store in an airtight container in the refrigerator within two hours. Consume within four days.

Freezing. It is safe to freeze leftover jambalaya. However, I don’t recommend it. The rice will take on a mushy, gummy texture once it’s thawed. If you absolutely insist on freezing it, allow the jambalaya to cool completely, then store in an airtight container or freezer bag. Consume within three months. Thaw completely before reheating.

Reheating. The easiest way to reheat chicken jambalaya is in the microwave. Cover the dish and heat at two-minute intervals, stirring in between, until the rice is heated through. You could also reheat in a saucepan on the stove at very low heat, as the rice will want to stick to the pan. If you reheat this way, stir frequently. Finally, jambalaya can be reheated in the oven by placing it in a covered casserole dish and reheating at 250 degrees for 30 minutes to one hour.

Frequently asked questions