Chicken Jambalaya
eatoplan
November 15, 2024
This Chicken Jambalaya is a soul-warming, one-pot classic brimming with bold Creole flavor. It starts with a rich sauté of sausage and chicken, browned to perfection in butter for deep, savory flavor. Layered with aromatic vegetables and a custom Creole seasoning blend, every bite brings smoky, spicy goodness.
Tomato sauce and diced tomatoes create a vibrant base, while long-grain rice absorbs all the seasoning as it bakes to tender, fluffy perfection in the oven. Finished with bay leaves and optionally topped with green onions, this hearty dish is perfect for feeding a crowd or enjoying leftovers that taste even better the next day.
Ingredients:
Adjust Servings
| 2tbsp ▢ butter unsalted | |
| 1lb ▢ sausage sliced | |
| 1lb ▢ chicken breasts boneless, skinless, cut into bite sized pieces | |
| 1cup ▢ onion yellow, chopped | |
| 1cup ▢ celery chopped | |
| 0.5cup ▢ bell pepper chopped | |
| 1tbsp ▢ garlic minced | |
| 1cup ▢ tomato sauce | |
| 14.5oz ▢ tomatoes diced | |
| 2.5cups ▢ chicken stock | |
| 1.5cups ▢ rice rinsed, uncooked | |
| 1leaves ▢ 2 bay whole | |
| 2tsp ▢ ground pepper black | |
| 1tsp ▢ salt | |
| 1tsp ▢ pepper white | |
| 1tsp ▢ thyme dried | |
| 1tsp ▢ pepper flakes red | |
| 0.5tsp ▢ sage |
Directions
1.
Prepare the Creole Seasoning
In a small bowl, combine the ingredients for the Creole seasoning and set aside.
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2.
Cook the Sausage and Chicken
1. In a large Dutch oven, melt butter over medium-high heat.
2. Add the sausage and cook for about 3 minutes, until it starts to brown.
3. Add the chicken and continue to cook for another 3-5 minutes, stirring frequently until browned.
2. Add the sausage and cook for about 3 minutes, until it starts to brown.
3. Add the chicken and continue to cook for another 3-5 minutes, stirring frequently until browned.
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3.
Prepare the Vegetables
1. Lower the heat to medium and preheat the oven to 350°F (175°C).
2. Stir in the Creole seasoning mix along with half of the chopped onion, celery, green bell pepper, and garlic.
3. Cook for 3-5 minutes, stirring frequently and scraping the bottom of the pot to avoid burning.
2. Stir in the Creole seasoning mix along with half of the chopped onion, celery, green bell pepper, and garlic.
3. Cook for 3-5 minutes, stirring frequently and scraping the bottom of the pot to avoid burning.
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4.
Add the Tomato and Rice
1. Stir in the tomato sauce and cook for about 1 minute, allowing the flavors to meld.
2. Add the remaining onion, celery, bell pepper, garlic, and diced tomatoes. Remove the pot from heat.
3. Stir in the rice and chicken stock, mixing everything well.
2. Add the remaining onion, celery, bell pepper, garlic, and diced tomatoes. Remove the pot from heat.
3. Stir in the rice and chicken stock, mixing everything well.
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5.
Bake the Jambalaya
Transfer the Dutch oven to the preheated oven, uncovered, and bake for 1 hour or until the rice is tender but still slightly firm to the bite.
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6.
Finish and Serve
1. Once out of the oven, add the bay leaves and stir the dish to combine.
2. Let the jambalaya cool for 5 minutes before serving.
3. Optional: Top with freshly chopped green onions for added flavor and color.
2. Let the jambalaya cool for 5 minutes before serving.
3. Optional: Top with freshly chopped green onions for added flavor and color.
Mark as complete
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