Experience the taste of Louisiana with this delicious and spicy Chicken Jambalaya. Packed with flavors from the Cajun holy trinity, this dish combines tender chicken, spicy Andouille sausage, and aromatic vegetables with rice and a blend of spices. It's the perfect one-pot meal that will transport you to the heart of New Orleans. Whether you're hosting a Mardi Gras party or craving some Southern comfort food, this Chicken Jambalaya is sure to satisfy your taste buds.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 pound Andouille sausage, sliced into 1/4-inch rounds
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Chopped fresh parsley, for garnish
Directions
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat.
- Add the chicken pieces and Andouille sausage to the pot. Cook until browned on all sides, about 5-7 minutes. Remove the chicken and sausage from the pot and set aside.
- In the same pot, add the diced onion, bell pepper, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.
- Add the diced tomatoes, chicken broth, rice, Cajun seasoning, dried thyme, paprika, cayenne pepper, salt, and black pepper to the pot. Stir well to combine.
- Return the chicken and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the rice is cooked and the flavors have melded together.
- Remove from heat and let the Jambalaya rest for 5 minutes. Fluff the rice with a fork.
- Garnish with chopped fresh parsley before serving. Serve hot.
