Quick Chicken Jambalaya Recipe

Name: Quick Chicken Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Worcestershire sauce; 1 tablespoon tomato paste; 1 tablespoon ketchup; 2 teaspoons cajun seasoning or 2 teaspoons creole seasoning, divided; 1 1/2 cups long-grain white rice (plus water for boiling); 2 tablespoons olive oil or 2 tablespoons bacon fat; 1 lb boneless skinless chicken thighs, trimmed and cut into 1-inch pieces (can substitute boneless breast); 8 ounces andouille sausages, sliced 1/4 inch thick (can substitute smoked sausage if not available); 1 green bell pepper, stemmed seeded and chopped; 4 scallions, white and green parts separated and sliced thin (green onions); fresh thyme, chopped (optional)

Servings: persons

2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon ketchup
2 teaspoons cajun seasoning or 2 teaspoons creole seasoning, divided
1 1/2 cups long-grain white rice (plus water for boiling)
2 tablespoons olive oil or 2 tablespoons bacon fat
1 lb boneless skinless chicken thighs, trimmed and cut into 1-inch pieces (can substitute boneless breast)
8 ounces andouille sausages, sliced 1/4 inch thick (can substitute smoked sausage if not available)
1 green bell pepper, stemmed seeded and chopped
4 scallions, white and green parts separated and sliced thin (green onions)
fresh thyme, chopped (optional)

1
Combine Worcestershire, tomato paste, ketchup and 1/2 teaspoon Cajun or Creole spice mix in bowl; set aside.
2
Bring 3 quarts lightly salted water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in fine-mesh strainer and rinse.
3
Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken, andouille, bell pepper, scallion whites and remaining 1 1/2 (start with 1 teaspoon and add to taste) teaspoons Cajun or Creole spice mix and cook, stirring occasionally, until chicken is cooked through and beginning to brown, 8 to 10 minutes.
4
Add the cooked rice and Worcestershire mixture to skillet and cook, stirring frequently, until mixture is heated through and fully combined, about 5 minutes. Stir in scallion greens and fresh thyme, if using.

535

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 2 tablespoons Worcestershire sauce, 1 tablespoon tomato paste, 1 tablespoon ketchup, 2 teaspoons cajun seasoning or 2 teaspoons creole seasoning, divided, and more.

Yes, Quick 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.

Quick Chicken Jambalaya

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