Jambalaya
A hearty one-pot dish from Louisiana, packed with Cajun spices, sausage, and chicken, perfect for any gathering or weeknight dinner.
Ingredients
Meats
- 1 lb Andouille sausage (or kielbasa), sliced into half-moons
- 1 lb Boneless chicken thighs (or breast meat), cut into bite-sized pieces
Vegetables
- 2 Bell peppers (mixed colors), chopped
- 1 Yellow onion (or red onion), diced
- 3 cloves Garlic (fresh, minced)
Canned Goods
- 1 can Diced tomatoes with juice
Starch
- 1.5 cups Long-grain rice (or brown rice) The heart of the dish
Liquids
- 3 cups Low-sodium chicken broth Rich and savory base
Spices and Seasonings
- 2 tbsp Cajun seasoning For a flavorful kick
- to taste Salt and pepper
Garnish
- 2 tbsp Green onions (chopped) For a fresh finish
- 2 tbsp Parsley (chopped) Adding a pop of color and freshness
Instructions
Preparation
- Slice the sausage into half-moons, cut the chicken into bite-sized pieces, chop the bell peppers, dice the onion, and mince the garlic.
Cooking
- In a large pot, heat a splash of oil over medium heat. Add the sliced sausage and cook until golden brown, then add the chicken. Brown both meats and set aside.
- In the same pot, add diced onion, bell peppers, and minced garlic. Sauté until the onions are translucent.
- Return the sausage and chicken to the pot. Stir in the diced tomatoes and Cajun seasoning.
- Add the rice and pour in the chicken broth, mixing well. Season with salt and pepper.
- Increase the heat to boil, then reduce to low, cover, and simmer for about 20 minutes.
- Remove from heat, let sit for 5 minutes, then fluff with a fork and stir in chopped green onions and parsley before serving.
Notes
Jambalaya can be made ahead of time and stored in the refrigerator for up to three days or frozen for up to three months. Adjust seasoning and cooking times based on the rice type used.