Best Jambalaya

A spicy jambalaya with chicken, andouille sausage, rice, and Cajun seasonings that’s easy to make in one pot.

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Servings:

6

Yield:

6 servings

What Is Jambalaya?

Jambalaya is a one-pot dish that’s made with rice, meat or seafood, and vegetables. With French and Spanish influences, jambalaya is quite similar to paella. The name “jambalaya” likely comes from the Provençal word “jambalaia,” which means mishmash.

Jambalaya Ingredients

These are the ingredients you’ll need to make the best jambalaya of your life:

· Oil: Chicken and andouille sausage are sautéed in peanut oil.
· Sausage: Opt for andouille sausage for the most authentic jambalaya.
· Chicken: Cut one pound of boneless, skinless chicken breasts into 1-inch pieces.
· Spices and seasonings: This chicken and sausage jambalaya is flavored with Cajun seasoning, fresh garlic, red pepper flakes, salt, pepper, hot sauce, Worcestershire sauce, and file powder.
· Vegetables: You’ll need an onion, green bell peppers, and celery.
· Rice: Opt for plain white rice for this jambalaya recipe.

How to Make Jambalaya

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make this tried-and-true chicken and sausage jambalaya:

1. Cook the meat: Season the sausage and chicken pieces with Cajun seasoning. Sauté the sausage until browned, then remove with a slotted spoon and set aside. Sauté chicken until lightly browned on all sides. Remove with a slotted spoon and set aside.
2. Cook the vegetables: In the same pot, sauté the onion, celery, bell pepper, and garlic until tender. Stir in the crushed tomatoes and seasonings. Add the meat and cook for 10 minutes.
3. Add the rice: Stir in the rice and chicken broth. Bring to a boil, reduce the heat, and cook until all the liquid is absorbed.

Can You Freeze Jambalaya?

Yes, you can freeze jambalaya for up to three months. Ladle it (in serving-size portions) into zip-top freezer bags. Wrap each bag in foil and freeze flat.

Ingredients

• 2 tablespoons peanut oil, divided
• 1 tablespoon Cajun seasoning
• 10 ounces andouille sausage, sliced into rounds
• 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
• 1 onion, diced
• 1 small green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 (16 ounce) can crushed Italian tomatoes
• ½ teaspoon red pepper flakes
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• ½ teaspoon hot pepper sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon file powder
• 1 ¼ cups uncooked white rice
• 2 ½ cups chicken broth

Directions

1. Gather all ingredients.
2. Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.
3. Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
4. In the same pot, saute onion, bell pepper, celery, and garlic until tender.
5. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
6. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
7. Stir in the rice and chicken broth.
8. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
9. Serve and enjoy!

Nutrition Facts (per serving)

465	Calories
20g	Fat
42g	Carbs
28g	Protein