Proper Good Chicken Jambalaya a Taste of the Bayou
Table of Contents
Recipe Introduction
Quick Hook to the Bayou
Ever crave that one-pot recipe that's just bursting with flavor? Honestly, you need to try this easy chicken jambalaya recipe .
It's like a culinary trip straight to Louisiana, no passport required! This isn't just food; it's southern comfort food at its finest.
A Little Jambalaya History
Chicken Jambalaya, at its heart, is an iconic dish of Louisiana cuisine. It's got deep roots in French and Spanish cooking.
Its origins were in the late 1700s, where local chefs attempted to recreate paella in the new world. This version is simple enough for a weeknight dinner.
It yields about 6-8 servings. Perfect for feeding the family.
Why This Chicken Jambalaya Rocks
This particular chicken jambalaya recipe? It's packed with protein. It's got all the good stuff from the chicken thighs and the andouille sausage.
This recipe is ideal for potlucks, BBQs or even a cozy night in! You know? It’s special because it brings that cajun cooking magic right into your kitchen without the fuss.
So, what's in this spicy rice dish wonder? You'll need 2 tablespoons of olive oil, 1.5 lbs of chicken thighs, and 1 lb of andouille sausage.
Don't fret if you can't find andouille, a good chorizo will do the trick. Then grab 1 large onion, 2 celery stalks, 1 green bell pepper, and 3 cloves of garlic.
Season it up with thyme, oregano, cayenne pepper, and smoked paprika. Finally, you'll need tomatoes, broth, and rice to tie it all together.
Let’s get to it!
Ingredients & Equipment for Your Chicken Jambalaya
Right, let's talk ingredients! This easy jambalaya recipe is all about building flavours. We're making a proper Cajun cooking masterpiece, right here, right now.
Get these bits and bobs ready, and you’ll be sorted.
Main Ingredients Breakdown
Okay, for this chicken jambalaya , you'll need:
- 2 tablespoons (30 ml) olive oil. Any will do, honestly.
- 1.5 lbs ( 680g ) boneless, skinless chicken thighs . Thighs are where it's at ! Way more flavour than breast, trust me.
- 1 lb ( 450g ) Andouille sausage , sliced. Or chorizo if you can't find it. Go for good quality, you know? It makes all the difference.
- 1 large onion , chopped (approx. 200g ). Doesn't have to be perfect.
- 2 celery stalks , chopped (approx. 100g ). Celery is part of the holy trinity!
- 1 green bell pepper , chopped (approx. 150g ).
- 3 cloves garlic , minced. Fresh is always best, yeah?
- 1 teaspoon dried thyme.
- 1 teaspoon dried oregano.
- 1/2 teaspoon cayenne pepper. Adjust this, unless you like it really spicy.
- 1/4 teaspoon smoked paprika. Gives it that smoky oomph .
- 1 (14.5 oz) can ( 400g ) diced tomatoes, undrained.
- 1 (8 oz) can ( 225g ) tomato sauce.
- 4 cups ( 950ml ) chicken broth. Low sodium is better so you can control the salt.
- 1.5 cups ( 300g ) long grain rice, rinsed. Rinse it well. No one wants gluey spicy rice dish .
- 1 bunch green onions, chopped, for garnish.
- Salt and freshly ground black pepper to taste. Seasoning is key.
- Optional: Hot sauce, to taste. Oh my gosh, yes, do it!
Seasoning Like a Pro
Now, listen up. The right spices turn this from a basic one-pot recipe into proper southern comfort food . The thyme, oregano, cayenne, and smoked paprika are your base.
Don't skip them! For a little extra bam , a dash of garlic powder can’t hurt. If you’re missing smoked paprika, a tiny bit of chipotle powder will do in a pinch.
It won’t be exactly the same, but still tasty.
Equipment - Keep it Simple
You don't need fancy kit for a cracking chicken jambalaya . A big pot is a must. Think large, heavy bottomed pot or Dutch oven.
If you don’t have a Dutch oven, a large stockpot will work just fine. You'll also need a cutting board and a sharp knife.
Measuring cups and spoons, obviously. Honestly, that's it! Nothing too scary. Making a jambalaya variations is a piece of cake.
Proper Good Chicken Jambalaya: Nailing the One-Pot Recipe
Honestly, who doesn’t love a good one-pot recipe ? Especially when it delivers big on flavor like a proper chicken jambalaya .
It's southern comfort food at its finest! It's my go-to when I'm craving something hearty and flavourful but can't be bothered with tons of washing up.
Think of it as a taste of Louisiana cuisine , right in your own kitchen. I messed up my Jambalaya many times before I got it right!
Prep Steps: Your Mise en Place is Key, Mate!
Before you even think about turning on the hob, get everything ready. Chop your onion, celery, and bell pepper the classic "holy trinity" of cajun cooking .
Dice those chicken thighs , and slice the andouille sausage . Having everything prepped saves time and avoids any "Oh my gosh, I forgot the garlic!" moments later on.
Make sure you have all your spices measured out too.
step-by-step: Easy Jambalaya Recipe, Sorted!
- Brown your chicken thighs in a large pot with 2 tablespoons of olive oil. Do it in batches. Set aside.
- Brown sliced andouille sausage in the same pot. Set aside with the chicken.
- Sauté the chopped onion, celery, and bell pepper for 5- 7 minutes until softened. Then, add minced garlic, 1 teaspoon of thyme, 1 teaspoon of oregano, 0.5 teaspoon of cayenne pepper, and 0.25 teaspoon of smoked paprika. Cook for 1 minute .
- Stir in 1 (14.5 oz) can of diced tomatoes and 1 (8 oz) can of tomato sauce. Scrape the bottom of the pot. Add 4 cups of chicken broth and bring to a boil.
- Stir in 1.5 cups of rinsed long grain rice. Return the chicken and sausage to the pot. Reduce heat to low, cover, and simmer for 20- 25 minutes until rice is tender.
Pro Tips: Unlock the Secrets to Jambalaya Greatness!
Don’t stir the chicken jambalaya while it cooks, seriously! Stirring releases starch from the rice, making it sticky. You want each grain separate and fluffy.
Secondly, the andouille sausage makes this dish sing. The better the sausage, the better the jambalaya. If you can’t find andouille, chorizo works too.
If you want jambalaya variations , try adding shrimp or different types of vegetables. A touch of hot sauce at the end? Absolutely!
This easy jambalaya recipe is gonna knock your socks off! A truly spicy rice dish that will be a dinner hit.
Recipe Notes for Your Proper Good Chicken Jambalaya
Alright, so you're ready to tackle this chicken jambalaya recipe? Ace! Before we get stuck in, let's chew over a few extra bits.
These are based on my own faffing about in the kitchen, and are sure to come in handy.
Serving Suggestions: Dish it Up!
Right, the presentation of this spicy rice dish can really lift your spirits. I mean, who doesn't love a bit of theatre?
Plating wise, a big, rustic bowl is perfect. Garnish with loads of freshly chopped green onions. Maybe a cheeky wedge of lime for extra zing.
For sides, you can't go wrong with classic cornbread. Honestly, it soaks up all those lovely cajun cooking juices. Coleslaw is a winner too.
The coolness contrasts the southern comfort food flavours perfectly. And to drink? Iced tea or lemonade. Proper refreshing, innit.
Storage Tips: Keep it Fresh!
Listen up, if you've got leftovers and let’s be honest, this one-pot recipe makes loads – store them right.
Pop your chicken jambalaya into an airtight container and into the fridge. It'll be good for 3-4 days. I wouldn't push it past that.
Freezing is an option too. Portion it up before you freeze. It makes it easier to defrost only what you need.
It's all about efficiency, right? When reheating, give it a good stir and make sure it's piping hot all the way through.
(Especially if it's been in the freezer.)
Jambalaya Variations: Mix it Up!
Fancy a change? This easy jambalaya recipe is easy to tweak.
For a lighter version, you could swap the andouille sausage for turkey sausage. You know? Less fat, same great flavour.
If you're trying to cut down the carbs, maybe serve with cauliflower rice instead of regular rice. I know it sounds mental, but it works.
Speaking of variations, try adding shrimp in the last 5 minutes. It's just one of the jambalaya variations that takes this to the next level.
Nutrition Basics: What's Inside?
Okay, so each serving of this chicken jambalaya will clock in at about 450-550 calories. You're looking at 40-50g of protein, 20-30g of fat, and 30-40g of carbs.
Keep in mind that these are just estimates, but you should be well aware about it.
One of the key health benefits, aside from the sheer joy it brings, is that it’s packed with protein. From the chicken thighs and sausage. That's muscle food, baby!
So, there you have it! You are set to have a go to create a wonderful Louisiana cuisine right in your kitchen.
Don't be afraid to experiment. The most important thing is to have fun.
Frequently Asked Questions
What exactly is chicken jambalaya, and is it hard to make?
Chicken jambalaya is a flavourful rice dish with Louisiana roots, kind of like a paella but with a Cajun twist. It’s typically made with chicken, sausage, vegetables, and rice all cooked together in one pot.
While it might sound fancy, our recipe is designed to be pretty straightforward, even if you're not exactly Gordon Ramsay! With a bit of chopping and some patience, you'll have a cracking meal on the table.
Can I make chicken jambalaya ahead of time, or is it best served fresh?
Chicken jambalaya is definitely best served fresh for optimal texture and flavour. However, leftovers are still pretty good! Store any leftover chicken jambalaya in an airtight container in the fridge for up to 3 days.
When reheating, add a splash of chicken broth or water to prevent it from drying out nobody likes a dry jambalaya.
I can't find Andouille sausage. What's a good substitute for my chicken jambalaya?
Not to worry, finding Andouille can be tricky sometimes! A good quality chorizo makes a fantastic substitute in chicken jambalaya, adding a similar smoky and spicy flavour. You could also use other types of smoked sausage, like kielbasa, but be sure to adjust the seasoning to your taste you might want to add a pinch more cayenne for that proper Cajun kick.
How spicy is this chicken jambalaya recipe, and can I adjust the heat?
As written, this chicken jambalaya recipe has a moderate level of spice, thanks to the cayenne pepper and sausage. But spice is totally subjective some like it hot, some do not! Feel free to adjust the amount of cayenne pepper to your liking, starting with a smaller amount and adding more to taste.
Remember, you can always add more heat, but you can't take it away! A dash of hot sauce at the table is always a welcome addition for those who like an extra kick.
Is there a vegetarian version of chicken jambalaya that still packs a flavour punch?
Absolutely! To make a veggie friendly jambalaya, simply omit the chicken and sausage and load up on extra vegetables. Okra, sweet potatoes, mushrooms, and bell peppers are all great additions.
Use vegetable broth instead of chicken broth to keep it vegetarian, and consider adding some smoked paprika or liquid smoke for that signature smoky flavour. A tin of butter beans or chickpeas also adds a lovely heartiness.
How can I make sure my rice doesn't get mushy when making chicken jambalaya?
Nobody wants a mushy jambalaya! The key is to use long grain rice and rinse it thoroughly before cooking to remove excess starch. Resist the urge to stir the jambalaya while it's simmering this releases starch and can lead to stickiness.
Also, ensure you have the right ratio of rice to liquid; too much liquid will result in soggy rice. Follow the recipe, keep the heat low, and you'll be golden.
Proper Good Chicken Jambalaya A Taste Of The Bay
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 20-30g |
| Fiber | 2-4g |