The BEST Jambalaya Recipe

Ingredients

• 1.5 pounds Boneless Skinless Chicken Thighs (cut into bite‑size pieces and seasoned)
• 8 ounces Smoked Chicken Sausage (sliced into rounds)
• 2 tablespoons Olive Oil (for browning)
• 1 piece Green Bell Pepper (diced)
• 1 piece Red Bell Pepper (diced)
• 1 medium Onion (diced)
• 2 stalks Celery Stalks (diced)
• 4 ounces Tomato Paste (canned)
• 2 tablespoons Garlic Paste (or minced fresh garlic)
• 2 cups Long Grain White Rice (uncooked)
• 4 cups Chicken Broth (low‑sodium)
• 1 teaspoon Garlic Powder (for seasoning)
• 1 teaspoon Onion Powder (for seasoning)
• 1 teaspoon Smoked Paprika (adds smoky flavor)
• 0.25 teaspoon Cayenne Pepper (adjust to taste)
• 0.5 teaspoon Salt (to taste)
• 2 stalks Green Onions (sliced for garnish)
• 1 tablespoon Hot Sauce (optional, for extra kick)

Instructions

1. Season and Cut Chicken

   Trim any excess fat from the chicken thighs, cut into bite‑size pieces, then toss with garlic powder, onion powder, and smoked paprika. Mix well to coat evenly.

   Time: PT5M

2. Slice Sausage

   Remove the sausage from its casing (if needed) and slice into ¼‑inch rounds.

   Time: PT3M

3. Brown Sausage

   Heat 1 tablespoon of olive oil in the skillet over medium‑high heat. Add the sausage slices in a single layer and brown, stirring occasionally, about 4‑5 minutes. Transfer to a plate.

   Time: PT5M

   Temperature: Medium‑high

4. Brown Chicken

   Add the remaining 1 tablespoon of oil to the skillet if needed. Add the seasoned chicken pieces, spreading them out. Brown on all sides, about 4‑5 minutes, until lightly caramelized. Remove and set aside with the sausage.

   Time: PT5M

   Temperature: Medium‑high

5. Sauté Vegetables

   In the same skillet, add the diced onion, green and red bell peppers, and celery. Sauté until softened, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium

6. Add Tomato and Garlic Paste

   Stir in the tomato paste and garlic paste, cooking for 2 minutes until the paste darkens slightly and coats the vegetables.

   Time: PT2M

   Temperature: Medium

7. Toast the Rice

   Add the uncooked white rice to the skillet, stirring to coat each grain with the oil and tomato mixture. Toast for about 1 minute.

   Time: PT1M

   Temperature: Medium

8. Add Broth and Seasonings

   Pour in 4 cups of chicken broth, then add garlic powder, onion powder, cayenne pepper, and salt. Stir to combine, then return the browned chicken and sausage to the pan.

   Time: PT2M

   Temperature: Medium

9. Simmer Covered

   Reduce heat to low, cover the skillet with a tight‑fitting lid, and let the jambalaya simmer for 12‑15 minutes, or until the rice is tender and the liquid is absorbed.

   Time: PT15M

   Temperature: Low

10. Finish and Serve

    Remove the lid, fluff the jambalaya with a spoon, stir in sliced green onions, and drizzle hot sauce to taste. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

55g

Fat

12g

Fiber

3g