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Cajun Chicken Jambalaya

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Ingredients

Scale

  • 2 tablespoons olive oil

  • 1 lb chicken breast or thighs, boneless and skinless, cut into bite-sized pieces

  • 1/2 lb smoked sausage (like Andouille sausage), sliced

  • 1 medium onion, chopped

  • 1 bell pepper (green or red), chopped

  • 2 stalks celery, chopped

  • 3 cloves garlic, minced

  • 1 (14.5 oz) can diced tomatoes (fire-roasted or regular)

  • 1 1/2 cups long-grain white rice

  • 3 cups chicken broth

  • 2 teaspoons Cajun seasoning

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon cayenne pepper (optional for extra heat)

  • Salt and pepper to taste

  • 1 bay leaf

  • 1/2 cup green onions, chopped (for garnish)

  • 1/4 cup fresh parsley, chopped (for garnish)

Ingredient Highlights

  • Chicken: Chicken breast or thighs are the main protein in this dish, offering lean meat that soaks up the bold flavors of the seasoning and broth.

  • Smoked Sausage: The sausage adds depth and smokiness, which is a key component of the Jambalaya flavor profile. Andouille sausage is the traditional choice, but you can use any smoked sausage.

  • Cajun Seasoning: This mix of spices (including paprika, thyme, oregano, garlic powder, and cayenne) brings the heat and aromatic flavors that define Cajun cuisine.

  • Rice: Long-grain white rice is perfect for Jambalaya because it doesn’t clump together as much as short-grain rice, allowing it to absorb the flavorful broth evenly.

  • Bell Pepper, Onion, Celery: These vegetables are the classic “holy trinity” of Cajun cooking, providing the base flavor and texture that complements the chicken and sausage.

Instructions

1. Prepare the Ingredients

Start by prepping your ingredients. Chop the chicken into bite-sized pieces, slice the sausage, and dice the onion, bell pepper, celery, and garlic. Having everything ready to go will make the cooking process faster and smoother.

2. Brown the Chicken and Sausage

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and cook for about 5-6 minutes until browned and mostly cooked through. Remove the chicken from the pot and set it aside. In the same pot, add the sliced sausage and cook for another 3-4 minutes, stirring occasionally, until it begins to brown and release its flavorful oils.

3. Sauté the Vegetables

Add the chopped onion, bell pepper, and celery to the pot. Sauté for about 5 minutes, or until the vegetables start to soften. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

4. Add the Rice and Seasonings

Stir in the rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the flavors from the sausage and vegetables. Add the Cajun seasoning, smoked paprika, cayenne pepper (if using), and salt and pepper to taste. Stir everything together until the rice is evenly coated with the spices.

5. Add Tomatoes and Broth

Pour in the diced tomatoes (with their juices) and chicken broth. Add the bay leaf and stir everything together. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Check the rice occasionally to ensure it’s not sticking to the bottom.

6. Combine the Chicken and Sausage

Once the rice is cooked, return the chicken and sausage to the pot. Stir everything together, and let it cook for an additional 5 minutes to allow the flavors to meld together. Remove the bay leaf before serving.

7. Garnish and Serve

Once everything is well-combined and heated through, garnish the Cajun Chicken Jambalaya with freshly chopped green onions and parsley. Serve hot and enjoy!

Notes

  • Total Time: 45 minutes

  • Preparation Time: 15 minutes

  • Cooking Time: 30 minutes

  • Servings: 4–6 servings

  • Calories per Serving: Approximately 450–500 calories

  • Key Nutrients:

    • Protein: 35g

    • Carbohydrates: 45g

    • Fat: 15g

Nutrition

Find it online: https://lessistastier.com/cajun-chicken-jambalaya/