Chicken Jambalaya Recipe

Name: Chicken Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon paprika; 1 teaspoon dried basil; 1 teaspoon dried thyme; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon ground white pepper; ½ teaspoon dried oregano; 2 serrano peppers, minced (keep the seeds); 1 onion, minced; 2 celery, stalks chopped; 1 bell pepper, chopped (keep the seeds); 3 tablespoons canola oil; 1 lb chicken breast, cut into chunks; 3 spicy cajun sausages, cut into large coins; 2 bay leaves; 1 teaspoon hot sauce (Tabasco, or Tapatio, or Franks, etc); 1 (12 ounce) can chopped tomatoes; 1 cup long-grain white rice; 4 cups chicken broth; 1 lb raw shrimp, peeled and de-veined

Servings: persons

1 tablespoon paprika
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground white pepper
½ teaspoon dried oregano
2 serrano peppers, minced (keep the seeds)
1 onion, minced
2 celery, stalks chopped
1 bell pepper, chopped (keep the seeds)
3 tablespoons canola oil
1 lb chicken breast, cut into chunks
3 spicy cajun sausages, cut into large coins
2 bay leaves
1 teaspoon hot sauce (Tabasco, or Tapatio, or Franks, etc)
1 (12 ounce) can chopped tomatoes
1 cup long-grain white rice
4 cups chicken broth
1 lb raw shrimp, peeled and de-veined

1
Combine the dried spices, the serrano peppers, the onion, the celery, and the bell pepper in a bowl.
2
Leave the seeds with the peppers!
3
Mix and set aside.
4
Heat chicken stock to boiling while completing the next steps.
5
Heat oil in a large, deep, thick-bottomed sauce pan.
6
Fry the sausage coins over medium heat until fully cooked.
7
Remove, leaving as much oil as possible.
8
Heat sauce pan to very hot, sear the chicken, then reduce heat to medium and fry until cooked through.
9
Remove, leaving as much oil as possible.
10
Add veggie mixture to the sauce pan and fry until the onions and peppers begin to brown.
11
Add bay leaves and Tabasco and fry for about 2 minutes.
12
Add chopped tomatoes and fry for about 2 minutes.
13
Add sausage and chicken back to the saucepan.
14
Add the rice and stir to coat each grain.
15
Add boiling stock.
16
Do NOT stir anymore!
17
Simmer uncovered for 25-30 minutes, or until moisture has been absorbed and rice is tender.
18
Add the shrimp, cover the sauce pan, and let it rest (and steam the shrimp) for 10 minutes.

1025

kcal

Calories

Fat

Carbs

143

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: 1 tablespoon paprika, 1 teaspoon dried basil, 1 teaspoon dried thyme, 2 teaspoons garlic powder, 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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