Chicken Jambalaya
Try this delicious recipe for hearty chicken jambalaya. Chicken, spicy andouille sausage and vegetables are slowly simmered with tomatoes, rice and broth for a one-pot meal.
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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 one-pot dish 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 andouille sausage – andouille sausage is French in origin but claimed by the Cajuns. It’s made from pork and seasoned with garlic powder, onion, and cayenne pepper. While I think it’s the best sausage for this dish, it may be hard to find if you don’t live close to Louisiana. In that case, smoked sausage is fine.
- 1 cup diced yellow onion
- 1 cup diced green bell pepper
- 1 cup diced celery
- 2 teaspoons minced fresh 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 stock
- 1 ½ teaspoons sugar
- Salt and black pepper to taste
- A large stockpot or Dutch oven – if using tomatoes, do not use a cast iron Dutch oven. The acid from the tomatoes can erode the seasoning and give the dish a metallic taste. Enamel cast iron is fine.
Brown the chicken and sausage
I prefer to cook my chicken thighs and sausage in a little oil beforehand to draw out the fats and develop the flavor of the meat and vegetables. Drizzle cooking oil on the bottom of the pot. 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 holy trinity.” Similar to a mirepoix in French cooking, the trinity includes diced onion, celery and green 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 and red pepper flakes to his jambalaya for added heat. I like to garnish mine with fresh sliced green onions.
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
I love using spicy andouille sausage in any Cajun or Creole dish. But if may be harder to find in your area if you live outside the South. Smoked sausage is a perfectly acceptable substitute. Turkey sausage links can also be used.
Can I use a chicken breast instead of chicken thighs?
I prefer chicken thighs because I feel like they have more flavor. However, you can also use chicken breasts.
Can I use quick cooking or minute rice instead of long grain?
No. Quick cooking or minute rice here will not hold up to the long cooking time needed for this recipe.
Can I make this in a slow cooker?
Yes, with some modifications. Add all the ingredients except the rice to the slow cooker and cook on low for 4-5 hours or on high for three hours. In the meantime, cook the rice separately and add it to the slow cooker during the last 15-20 minutes of cook time.
Yes. Brown rice requires a longer cooking time than white rice. Therefore, you will need to cook the jambalaya for 30 minutes instead of 15 minutes. Brown rice also absorbs liquid and seasoning differently, so your jambalaya may have a slightly different flavor.
Chicken Jambalaya
Ingredients
- 1/4 cup vegetable oil
- 1 pound boneless skinless chicken thighs cubed
- 1 pound smoked or andouille sausage sliced
- 1 cup diced onion
- 1 cup diced green bell pepper
- 1 cup diced celery
- 2 teaspoons minced garlic
- 28 ounces diced tomatoes
- 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
Instructions
- Heat the oil in a large stockpot over medium heat.
- Add the chicken thighs and sausage to the pot and cook until the chicken is cooked through, about 10 minutes. Remove the chicken and sausage from the pot and set aside. Reserve any remaining grease in the pot.
- Add the onion, green bell pepper and celery. Sauté until the vegetables are tender, about 5-7 minutes.
- Add the garlic and cook for another 30 seconds.
- Return the chicken and sausage to the pot.
- Add the 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 fluff the rice. Allow the jambalaya to sit for 10 minutes.
- Season with salt and pepper before serving.
Sorry, but no. When you make jambalaya, you cook the rice in the same pot as everything else so it can absorb the flavors. You don’t cook it separately. That’s just not how it’s done.
Never put the rice in with the mix. Especially when ready to freeze. Keep it separate always. Cardinal rule as with any dish involving rice.
I made this for dinner last night and it was the bomb! Got rave reviews from the family!
Enjoy!