John Washington
Spicy Cajun Chicken Jambalaya: A Flavorful One-Pot Classic
Jambalaya is a traditional Louisiana Creole dish of Spanish and French influence, typically consisting of meat and vegetables mixed with rice. The spicy Cajun chicken version packs a punch with bold flavors from smoked sausage and Creole spices. This one-pot wonder is perfect for feeding a crowd, or it can be portioned out for meal prep, ensuring a hearty and delicious meal anytime you need it.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 12 oz smoked sausage, sliced into 1/4 inch rounds
– 2 tbsp olive oil
– 1 large onion, diced
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 3 celery stalks, diced
– 4 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups long-grain white rice
– 4 cups chicken broth
– 2 tsp Creole seasoning
– 1 tsp paprika
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper (optional, for extra heat)
– Salt and pepper to taste
– 2 bay leaves
– 3 green onions, sliced (for garnish)
– Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Chicken and Sausage:
– In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
– Add the chicken thighs and sausage slices, cooking until the chicken is browned and cooked through, about 5-7 minutes. Remove the meat and set aside.
2. Sauté the Vegetables:
– In the same pot, add the diced onion, green bell pepper, red bell pepper, and celery.
– Sauté until the vegetables are softened, about 5 minutes.
– Add the minced garlic and cook for another minute until fragrant.
3. Combine Ingredients:
– Pour in the diced tomatoes (with their juice) and stir to combine.
– Add the rice, chicken broth, Creole seasoning, paprika, thyme, cayenne pepper (if using), bay leaves, and a pinch of salt and pepper.
– Stir well to ensure all ingredients are evenly distributed.
4. Cook the Jambalaya:
– Return the cooked chicken and sausage to the pot.
– Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the rice is tender and has absorbed the liquid.
– Stir occasionally to prevent the rice from sticking to the bottom of the pot.
5. Finish and Serve:
– Remove the bay leaves from the pot and discard.
– Taste the jambalaya and adjust the seasoning with additional salt and pepper if needed.
– Garnish with sliced green onions and chopped parsley before serving.
Enjoy your flavorful and hearty Spicy Cajun Chicken Jambalaya, a true crowd-pleaser with its rich, complex flavors and satisfying textures!
