Jambalaya

cooked jambalaya close up in a pot

Recipe for jambalaya!

So this is a recipe I have adapted from many jambalaya recipes I’ve collected over the years. This has become a go-to on many nights when we don’t have a plan for dinner in our house. It includes a lot of staples in our pantry like peppers, onions, canned tomatoes, rice, etc.

Although jambalaya is known for it’s shrimp and pork sausage, I make mine without. I personally don’t eat red meat. So for this recipe I use chicken as the main protein and a chicken sausage (casing free) instead of pork sausage. My favorite chicken sausage is the spicy jalapeno from Trader Joe’s. It’s delicious and adds another element of spice to the dish! You can always add in your favorite sausage, shrimp, etc. Or make it vegan and drop the meat and swap out the chicken stock for veggie stock. Remember all recipes can be adapted for you. Don’t be afraid to experiment! Leave a comment below if you change things up.

I make my jambalaya pretty spicy, so you may want to lower the spices if you don’t like heat. Or for those of you who are spice fiends, feel free to kick-up the cayenne!

This meal is easy to make and can feed a lot of people…or just you if you’re really hungry! I like to make it over the weekend because it holds well for leftovers during my workweek. The smell of it heating in the office microwave will make all of your coworkers envious.

Ingredients:

  • olive oil
  • red onion
  • bell pepper
  • bell pepper
  • jalapeno pepper
  • garlic cloves
  • chicken breasts (2-3 breasts)
  • sausage
  • chicken stock
  • crushed tomatoes
  • uncooked rice
  • Cajun or Creole seasoning
  • leaves
  • thyme
  • cayenne pepper
  • salt and pepper

How to make Jambalaya:

  1. Heat olive oil in a large sauté pan on the stove. Dice your onion, peppers, and garlic and toss into heating pan and mix. Sauté your veggies for a few minutes until the color brightens.
  2. While the veggies are sautéing, cut your chicken into cubes and slice your sausages. Then add both the chicken and sausage to your sautéed veggies. Continue to heat on the stove, stirring occasionally.
  3. Add all the remaining ingredients into a bowl and mix with a spoon. When the chicken is cooked through (no longer pink inside) pour the mixture into the pan. Stir to combine and cover. You can reduce the heat to a medium low and let it sit for 30 minutes (or until the rice is soft). Stir occasionally so that the rice doesn’t burn your pan!
  4. Remove from the heat and pull out the bay leaves. Give it a good stir and let cool for a few minutes.
  5. Enjoy!

Other Savory Recipes to Try:

jambalaya mirepoix
cooked jambalaya close up in a pot
cooked jambalaya close up in a pot

Jambalaya

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Course: Main Course
Cuisine: American
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings
Author: Amanda Wilens

Ingredients

  • 2 Tbsp olive oil
  • 1 red onion chopped fine
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 large jalapeno pepper chopped fine
  • 8 garlic cloves minced
  • 1 lb. chicken breasts
  • 12 ounces spicy sausage
  • 3 cups chicken stock
  • 14 ounces crushed tomatoes
  • cups rice uncooked
  • 2 Tbsp Cajun seasoning such as Tony Chachere’s Creole Seasoning
  • 2 bay leaves
  • 2 tsp thyme
  • ½ tsp cayenne pepper
  • pinch salt and pepper

Instructions

  • Heat olive oil in a large sauté pan on the stove. Dice your onion, peppers, and garlic and toss into heating pan and mix. Sauté your veggies for a few minutes until the color brightens.
  • While the veggies are sautéing, cut your chicken into cubes and slice your sausages. Then add both the chicken and sausage to your sautéed veggies. Continue to heat on the stove, stirring occasionally.
  • Add all the remaining ingredients into a bowl and mix with a spoon. When the chicken is cooked through (no longer pink inside) pour the mixture into the pan. Stir to combine and cover. You can reduce the heat to a medium low and let it sit for 30 minutes (or until the rice is soft). Stir occasionally so that the rice doesn’t burn your pan!
  • Remove from the heat and pull out the bay leaves. Give it a good stir and let cool for a few minutes.
  • Enjoy!

Notes

– Meats: I am missing shrimp here as I’m highly allergic, but feel free to add it in. I also use chicken sausage, jalapeno from Trader Joe’s. 

Nutrition

Calories: 379kcal | Carbohydrates: 42g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 700mg | Potassium: 618mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1707IU | Vitamin C: 41mg | Calcium: 46mg | Iron: 2mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes