Chicken Jambalaya

Content… Jambalaya vs. Gumbo Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead and Storage Instructions What to Serve More Succulent Cajun Recipes to Try

Chicken Jambalaya vs. Chicken Gumbo

Chicken jambalaya is a rice-based dish where all the flavors infuse the rice as everything cooks. But it’s not soupy or mushy. Think jollof rice. Chicken gumbo, while served over rice, is more like a soup or stew.  

Recipe Ingredients

1. Protein – Chicken and andouille sausage are my go-to proteins, but feel free to customize. For example, I love juicy thighs, but chicken breast will lower the fat.
2. Veggies – Onion, celery, green bell pepper, garlic, and crushed tomatoes sauteed in a little oil (olive oil is fine) make a well-rounded one-pot meal.
3. Rice – Plain white rice will do, but you can use any variety of rice. 
4. Broth – Chicken broth keeps the jambalaya ultra flavorful, but you can always sub with water. The veggies, proteins, and seasonings will keep things tasty.
5. Seasonings – Creole seasoning, thyme, bay leaves, hot sauce, and Worcestershire sauce infuse the rice with flavor. Garnish with chopped green onions and parsley for a pop of green.

How to Make Chicken and Sausage Jambalaya

• Season Chicken – Place the chicken in a bowl. Then, season it with salt, pepper, and Creole seasoning. Toss to coat evenly. Set it aside. (Photo 1)
• Heat a large cast-iron skillet, Dutch oven, or heavy pot over medium and add a couple tablespoons of oil. Brown the seasoned chicken on each side for 2-3 minutes, being careful it doesn’t burn. Take it out of the pan and set aside. (Photo 3)
• Cook Sausage – Brown the sausage slices for a few minutes in the same pan. Remove and place next to the chicken.
• Saute Veggies – Add onions, celery, and bell pepper to the same pan and saute for another 2-3 minutes. Follow with the garlic, thyme, and bay leaf, and continue cooking for 4-5 more minutes. (Photo 4)
• Rice – Next, stir in the tomatoes and uncooked rice. Follow with the chicken stock, Creole or Cajun seasoning, optional hot sauce, Worcestershire sauce, salt, and pepper. (Photo 5)
• Assemble – Add the cooked chicken and sausage back to the pan. Bring the jambalaya to a boil, reduce heat, and simmer (covered) on low for 15-20 minutes. (Photo 6)
• Serve – Turn off the heat and sprinkle with green onions and parsley. Serve hot.

Recipe Variations

1. What kind of sausage? Andouille sausage, kielbasa sausage, smoked beef sausage, or Chinese chorizo are all delicious.
2. Try it as an all-seafood delight. Level up your easy jambalaya with seafood additions like crab, lobster, clams, squid, and mussels.
3. Feel free to increase the heat level with serranos, jalapenos, or Scotch bonnet peppers. Or omit the heat altogether for a kid-friendly meal.

Tips and Tricks

1. Either jasmine or basmati rice is perfect because long-grain rice is less likely to get clumpy.
2. To make this recipe with brown rice, parboil it first since it takes longer to cook.
3. Monitor the chicken and sausage carefully as you saute them. You don’t want to burn anything at this early stage since those burnt bits can affect the flavor of the whole dish.

Make-Ahead and Storage Instructions

Jambalaya is an ideal dish to prepare in advance because the flavors are even better the next day. While leftover rice can dry out, a little broth will easily fix that.

Store the leftover jambalaya in an airtight container and refrigerate it. It will stay fresh for up to four days in the fridge, or you can freeze it for up to three months.

To reheat chicken jambalaya, do one of the following: 

1. Microwave: Zap on medium power for 2–3 minutes, stirring every 30 seconds until warmed through.
2. Oven: Preheat to 300°F (150°C), then warm the jambalaya in a covered, oven-safe dish for 15–20 minutes, adjusting time-based on portion size.
3. Stove: Reheat in a saucepan over medium for about five minutes or until thoroughly heated.

What Goes With Chicken Jambalaya

Chicken jambalaya is pretty complete as-is, but if you want to add a few extras, try serving it with Southern-style cornbread or buttermilk biscuits and collard greens. Oh, and don’t forget the sweet iced tea. 😉

More Succulent Cajun Recipes to Try

1. Cajun Chicken Pasta
2. Jambalaya Pasta
3. Fried Corn on the Cob
4. Shrimp Boil
5. Corn & Shrimp Soup