Chicken Jambalaya Recipe

Name: Chicken Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken pieces, with bone; 2 tablespoons creole seasoning or 2 tablespoons Emeril's Original Essence; 1 teaspoon creole seasoning or 1 teaspoon Emeril's Original Essence; 1/2 teaspoon kosher salt; 1/4 cup vegetable oil; 1 cup celery, chopped; 1 cup green bell pepper, chopped; 1 cup onion, chopped; 1 1/2 tablespoons garlic, minced; 1 lb andouille sausage, cut crosswise into 1/4 inch slices; 1/2 lb boneless smoked ham, cut into 1/4 inch cubes; 2 cups rice; 2 cups chicken stock; 1 1/2 cups whole tomatoes, drained and crushed; 1 tablespoon tomato paste; 1 teaspoon Worcestershire sauce; 1 teaspoon hot pepper sauce; 4 bay leaves; 4 sprigs fresh thyme; 2 tablespoons green onions, chopped (for garnish)

Servings: persons

8 chicken pieces, with bone
2 tablespoons creole seasoning or 2 tablespoons Emeril's Original Essence
1 teaspoon creole seasoning or 1 teaspoon Emeril's Original Essence
1/2 teaspoon kosher salt
1/4 cup vegetable oil
1 cup celery, chopped
1 cup green bell pepper, chopped
1 cup onion, chopped
1 1/2 tablespoons garlic, minced
1 lb andouille sausage, cut crosswise into 1/4 inch slices
1/2 lb boneless smoked ham, cut into 1/4 inch cubes
2 cups rice
2 cups chicken stock
1 1/2 cups whole tomatoes, drained and crushed
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
4 bay leaves
4 sprigs fresh thyme
2 tablespoons green onions, chopped (for garnish)

1
Preheat oven to 375 degrees F.
2
Season the chicken pieces with 2 T Creole seasoning and the salt. Heat up the oil in a heavy lidded pot over med-high heat. Add the chicken and cool until they get browned on all sides, about 8-10 minutes (work in batches if the pot gets too crowded). Take the chicken out and set it aside.
3
Add the celery, bell peppers and onions and cook for about 2 minutes. Add the garlic and cook for another 2 minutes. Then add the sausage and ham and cook for another 2 minutes. Add the rice, stir to blend and cook for approximately 2 more minutes. Add the chicken stock, tomatoes, tomato paste, Worcestershire and the leftover 1 t of Creole seasoning, the pepper sauce, bay leaves and thyme. Stir this all together and return the chicken to the pot, nestling the pieces into the rice mixture.
4
Cover the pot and bake for about 40 minutes, or until the chicken and rice are tender. Remove from the oven and let stand for about 5 minutes (still covered). Garnish with the green onions and serve! You can also serve with additional hot sauce.

1173

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 8 chicken pieces, with bone, 2 tablespoons creole seasoning or 2 tablespoons Emeril's Original Essence, 1 teaspoon creole seasoning or 1 teaspoon Emeril's Original Essence, 1/2 teaspoon kosher salt, and more.

Yes, Chicken Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Jambalaya

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