Jambalaya Recipe

Ingredients

• 12 oz Andouille Sausage (Slice into 1/4‑inch rounds)
• 1.5 lb Boneless Chicken Thighs (Cut into bite‑size pieces; pat dry)
• 2 tbsp Cajun Seasoning (Or any favorite seasoning blend)
• 2 tbsp Olive Oil (For browning meat)
• 1 large Bell Pepper (Green, diced)
• 1 medium Onion (Diced)
• 2 stalks Celery Stalks (Diced)
• 3 cloves Garlic (Finely minced)
• 2 tbsp Tomato Paste (Regular, not concentrated)
• 1.5 cups Long Grain White Rice (Rinsed briefly)
• 3 cups Chicken Broth (Low‑sodium; can substitute water + bouillon)
• 1 tbsp Chicken Base (Bouillon) (If using water instead of broth)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper (Freshly ground)
• 0.25 tsp Cayenne Pepper (Adjust to heat preference)
• 1 tsp Parsley Flakes
• 2 stalks Green Onions (Thinly sliced, for garnish)

Instructions

1. Prepare Ingredients

   Slice the Andouille sausage into 1/4‑inch rounds. Cut the chicken thighs into bite‑size pieces, pat them dry, and toss with Cajun seasoning.

   Time: PT10M

2. Brown Meat

   Heat olive oil over medium‑high heat in a large skillet. Add the seasoned chicken pieces first; brown for about 3‑4 minutes, then add the sausage and brown another 3‑4 minutes until both have a nice caramel color.

   Time: PT7M

   Temperature: medium-high

3. Sauté the Holy Trinity

   In the same pan, add the diced bell pepper, onion, and celery. Sauté for about 2‑3 minutes, then add the minced garlic and cook for another 30 seconds until fragrant.

   Time: PT4M

   Temperature: medium

4. Toast Tomato Paste

   Add the tomato paste to the vegetables and stir for 2 minutes, allowing it to darken slightly. This deepens the flavor.

   Time: PT2M

   Temperature: medium

5. Incorporate Rice

   Stir in the rinsed rice, coating each grain with the tomato‑vegetable mixture for about 1 minute.

   Time: PT1M

6. Add Liquid and Seasonings

   Pour in the chicken broth (or water plus chicken base). Sprinkle garlic powder, onion powder, salt, black pepper, cayenne, and parsley flakes. Stir well to combine.

   Time: PT3M

7. Return Meat and Simmer

   Return the browned chicken and sausage to the pot, give everything a quick stir, cover, and let simmer on low heat for 15 minutes.

   Time: PT15M

   Temperature: low simmer

8. Finish Cooking Until Liquid Evaporates

   Remove the lid and continue cooking on medium heat, stirring occasionally, until the remaining liquid is fully absorbed and the rice is tender (about 8 minutes).

   Time: PT8M

   Temperature: medium

9. Garnish and Serve

   Stir in the sliced green onions, taste for seasoning, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

10g

Fiber

2g

Ingredient Substitutions

• Instead of Andouille Sausage: Smoked kielbasa, Chorizo
• Instead of Boneless Chicken Thighs: Boneless chicken breast, Turkey thigh meat
• Instead of Cajun Seasoning: Creole seasoning, Paprika + garlic powder
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Bell Pepper: Red bell pepper, yellow bell pepper
• Instead of Onion: Sweet onion, shallots
• Instead of Celery Stalks: Fennel stalks
• Instead of Garlic: Garlic paste, garlic powder (1 tsp)
• Instead of Tomato Paste: Crushed tomatoes (1/4 cup)
• Instead of Long Grain White Rice: Basmati rice, Jasmine rice
• Instead of Chicken Broth: Water + 1 tbsp chicken base, Vegetable broth
• Instead of Chicken Base (Bouillon): Chicken stock cubes
• Instead of Garlic Powder: Fresh garlic (additional)
• Instead of Onion Powder: Additional fresh onion
• Instead of Salt: Sea salt, Kosher salt (adjust)
• Instead of Black Pepper: White pepper
• Instead of Cayenne Pepper: Hot sauce (1 tsp)
• Instead of Parsley Flakes: Fresh parsley, chopped
• Instead of Green Onions: Chives

Equipment Needed

• Large Skillet or Dutch Oven
• Wooden Spoon or Heat‑Resistant Spatula
• Chef’s Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Lid for Skillet

Critical Steps — Do Not Skip

• Browning the chicken and sausage for flavor
• Toasting the tomato paste to develop depth
• Cooking the rice covered for the first 15 minutes
• Allowing the liquid to fully evaporate for proper texture

Chef Tips from the Video

• Use smoked Andouille sausage for authentic Cajun flavor.
• A splash of Worcestershire sauce added with the broth adds umami depth.
• For extra color, finish with a pinch of smoked paprika.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 2 months; reheat gently on the stovetop.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prep all vegetables and measure spices up to step 5; refrigerate until ready to cook.
• Cooked jambalaya can be reheated gently on the stovetop with a splash of broth.

Frequently Asked Questions