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

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Thighs: Boneless Skinless Chicken Breast
• Instead of Smoked Chicken Sausage: Andouille sausage, Kielbasa
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Green Bell Pepper: Red bell pepper, Yellow bell pepper
• Instead of Red Bell Pepper: Green bell pepper, Orange bell pepper
• Instead of Onion: Yellow onion
• Instead of Celery Stalks: Carrots
• Instead of Tomato Paste: Crushed tomatoes (reduced)
• Instead of Garlic Paste: Fresh minced garlic (2 cloves)
• Instead of Long Grain White Rice: Basmati rice, Brown rice (adjust cooking time)
• Instead of Chicken Broth: Vegetable broth, Water + bouillon
• Instead of Garlic Powder: Fresh garlic
• Instead of Onion Powder: Fresh onion
• Instead of Smoked Paprika: Regular paprika
• Instead of Cayenne Pepper: Hot sauce
• Instead of Salt: Sea salt
• Instead of Green Onions: Chives
• Instead of Hot Sauce: Tabasco, Sriracha

Equipment Needed

• Large Skillet or Dutch Oven
• Cutting Board
• Chef’s Knife
• Wooden Spoon or Spatula
• Measuring Cups
• Ladle
• Lid (fits skillet)
• Serving Spoon (optional)

Critical Steps — Do Not Skip

• Seasoning the chicken thoroughly with garlic powder, onion powder, and smoked paprika.
• Browning the sausage and chicken to develop deep flavor.
• Toasting the rice before adding liquid to prevent mushiness.
• Simmering the jambalaya covered on low heat for the proper time.

Chef Tips from the Video

• Use smoked sausage or Andouille for authentic Cajun flavor.
• Reserve a spoonful of the rendered sausage fat to start the sauté for extra depth.
• A splash of white wine added after the vegetables can brighten the dish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Not recommended; keep refrigerated or frozen.

Make-Ahead Tips

• Prep all vegetables and slice the sausage up to 2 hours ahead; store in the fridge.
• The jambalaya can be made a day ahead; reheat gently on the stove with a splash of broth.
• Season the chicken and let it rest for 15 minutes before cooking for deeper flavor.

Frequently Asked Questions