Chicken Jambalaya – Immaculate Bite

Chicken Jambalaya vs. Chicken Gumbo

Chicken jambalaya is a rice-based dish, and all the flavors infuse into the rice as it cooks. But it’s neither soupy nor mushy. think jollof rice. chicken gumboalthough it is served over rice, it is similar to a soup or stew.

recipe ingredients

1. protein – Chicken and andouille sausage are my favorite proteins, but feel free to customize. For example, I love juicy thighs, but using chicken breasts has less fat.
2. vegetables – Sauté onions, celery, bell pepper, garlic, and crushed tomatoes in a little oil (olive oil is fine) for a balanced one-pot meal.
3. rice – Regular white rice is fine, but any type of rice will do.
4. broth – Chicken broth preserves the maximum flavor of jambalaya, but you can always submerge it with water. Vegetables, protein, and seasonings keep it delicious.
5. seasoning – Creole seasoning, thyme, bay leaves, hot sauce, and Worcestershire sauce add flavor to the rice. Garnish with chopped green onions and parsley for a splash of greenery.

How to make chicken and sausage jambalaya

• seasonal chicken – Place the chicken in a bowl. Then season with salt, pepper, and Creole seasoning. Toss to coat evenly. Let’s put that aside. (Photo 1)
• heat Heat a large cast-iron skillet, Dutch oven, or heavy pot over medium heat and add 2 tablespoons of oil. Cook the seasoned chicken for 2 to 3 minutes on each side, being careful not to burn it. Remove from the pan and set aside. (photograph 3)
• cook sausage – In the same pan, fry the sausage slices for a few minutes. Remove and place next to the chicken.
• Saute vegetables – Add onions, celery, and peppers to the same skillet and sauté for another 2-3 minutes. Then add the garlic, thyme and bay leaves and continue cooking for another 4-5 minutes. (Photo 4)
• rice – Next, add the tomatoes and uncooked rice and mix. Then add chicken stock, Creole or Cajun seasoning, optional hot sauce, Worcestershire sauce, salt, and pepper. (Photo 5)
• assemble – Return the cooked chicken and sausage to the pot. Bring the jambalaya to a boil, reduce heat, cover and simmer gently for 15-20 minutes. (Photo 6)
• serve – Turn off the heat and sprinkle with green onions and parsley. Please enjoy warm.

Recipe variations

1. What kind of sausage is it? Andouille sausage, kielbasa sausage, smoked beef sausage, Chinese chorizo, etc. are all delicious.
2. Please try this dish with plenty of seafood. Level up your easy jambalaya by adding seafood like crab, lobster, clams, calamari, and mussels.
3. You can also increase the spiciness level by adding serrano, jalapeño, or Scotch bonnet peppers. Or you can omit the fire entirely for a kid-friendly meal.

tips and tricks

1. Long-grain rice is less likely to clump, so either jasmine or basmati rice is best.
2. If you are making this recipe with brown rice, parboil it first as it will take longer to cook.
3. Watch carefully as you sauté the chicken and sausage. Don’t burn anything at this early stage, as burnt bits can affect the overall flavor of the dish.

How to prepare and store

Jambalaya is an ideal dish to prepare in advance because it tastes even better the next day. Leftover rice can get dry, but a little soup can easily fix that.

Store leftover jambalaya in an airtight container in the refrigerator. Keeps fresh in the refrigerator for up to 4 days or frozen for up to 3 months.

To reheat chicken jambalaya, do one of the following:

1. microwave oven: Zap on medium power for 2-3 minutes, stirring every 30 seconds until heated through.
2. oven: Preheat jambalaya to 150°C (300°F) in a covered ovenproof dish for 15-20 minutes. Adjust time according to quantity.
3. range: Reheat in a saucepan over medium heat for about 5 minutes or until heated through.

What goes with chicken jambalaya

Chicken jambalaya is perfect as is, but if you want to add a little more, southern style cornbread or buttermilk biscuits and collard greens. oh don’t forget sweet iced tea. 😉

More Juicy Cajun Recipes to Try

1. cajun chicken pasta
2. jambalaya pasta
3. fried corn on the cob
4. shrimp boil
5. corn and shrimp soup