Chicken Jambalaya

5 from 8 votes

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

Course Entree, Main Course

Cuisine American, Cajun, Creole

Cook Time 15

Resting time 10

Total Time 25

Servings people

Calories 392kcal

Author Lisa B.

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.

Video

Notes

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.

Nutrition