Jambalaya
A flavorful Creole jambalaya with andouille sausage, chicken, rice, and Cajun seasoning—an easy one-pot comfort food recipe.
Servings 6 cups
Calories 542kcal
Equipment
Ingredients
Base Ingredients
- 2 tbsp olive oil
- 1 lb andouille sausage sliced
- 1 lb boneless skinless chicken thighs (or skinless chicken breast), cubed
- 1 onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 tsp minced garlic
- 2 tbsp tomato paste
- 1 can 15 oz crushed tomatoes
- 14.5 oz chicken broth or chicken stock
- 1 cup long grain white rice
- 2 cups water
- 2 bay leaves
Seasonings
- 2 tsp Cajun seasoning or make your own Creole seasoning
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp paprika
- Optional: cayenne for more heat
Garnish
- 3 green onions sliced
- Hot sauce for serving
Instructions
- Heat olive oil in a cast-iron pan or Dutch oven over medium heat. Brown the sausage and chicken for 6-8 minutes, then remove and set aside.
- In the same pan, sauté the onion, green bell pepper, and celery until soft, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Mix in the tomato paste, scraping the bottom of the pan. Add the crushed tomatoes, chicken stock, and seasonings. Stir well.
- Return the sausage and chicken to the pot. Stir in the rice, water, and bay leaves. Bring to a boil, then reduce to low heat.
- Cover and cook for 20–25 minutes, stirring occasionally until the rice is tender.
- Remove the bay leaves. Garnish with green onions and serve with hot sauce.
Nutrition
Serving: 1cup | Calories: 542kcal | Carbohydrates: 37g | Protein: 33g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 1362mg | Potassium: 897mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1659IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 4mg