Description
Cindy’s Jambalaya is a soulful Southern dish bursting with bold Cajun and Creole spices, tender chicken, smoky sausage, fresh vegetables, and perfectly seasoned rice, all cooked together in one pot for a hearty, flavorful feast that comforts and delights.
Ingredients
Scale
Meats
- 1 lb boneless, skinless chicken thighs or breasts, diced
- 8 oz andouille or smoked sausage, sliced into bite-sized pieces
Vegetables
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup bell peppers, chopped (any color)
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (for garnish)
Pantry
- 1 ½ cups long-grain white rice
- 1 (14.5 oz) can diced tomatoes with juices
- 3 cups chicken broth
- 2 tablespoons oil (vegetable or olive oil)
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
Instructions
- Prep Your Ingredients: Dice the chicken and slice the sausage into bite-sized pieces. Chop the celery, onion, bell pepper, and mince the garlic so everything is ready when you start cooking.
- Sauté the Holy Trinity and Garlic: Heat oil in a large heavy-bottomed pot over medium heat, then add celery, onion, and bell peppers. Cook until softened, about 5 minutes. Stir in garlic and cook for an additional minute to release its aroma.
- Brown the Meats: Add the chicken and sausage to the pot. Cook until the chicken is no longer pink and the sausage edges crisp slightly, locking in those smoky, savory flavors.
- Add Rice, Tomatoes, and Spices: Stir in rice, canned tomatoes with juices, paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Ensure the rice is coated evenly with the spices.
- Pour in Broth and Simmer: Pour chicken broth into the pot. Bring everything to a boil, then reduce heat to low. Cover and simmer gently for 20-25 minutes or until the rice is tender and most of the liquid is absorbed.
- Finish and Garnish: Remove from heat, fluff the jambalaya with a fork, and sprinkle fresh parsley on top for a touch of color and freshness before serving.
Notes
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
- Don’t skip browning the chicken and sausage; it adds depth to the flavors.
- Adjust broth quantity as needed since different rice brands absorb liquids differently.
- Let the jambalaya rest off the heat for 5 minutes before serving to allow flavors to meld.
- Taste and adjust heat by gradually adding cayenne pepper or hot sauce as preferred.
- For a gluten-free meal, ensure sausage and broth labels confirm no gluten additives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern, Cajun, Creole
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg