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Chicken Jambalaya with rich flavours and colourful ingredients
Spicy and hearty chicken jambalaya with sausage and rice

Chicken Jambalaya

Author: Flavelo
Recipes Main Courses
Jambalaya is the 'everything in' dish of Cajun and Creole cuisine, a New Orleans relative of Spanish paella. The essence is that the rice cooks together with the meat and vegetables, absorbing every flavour. Its base is the 'Holy Trinity': onion, celery, and green pepper. This meal isn't meat and side dish, but a single harmonious whole.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Large, heavy-based saucepan or frying pan with a lid: So everything fits and the rice steams evenly.
  • Wooden spoon: For thorough stirring.

Allergen Information

⚠️ Celery

Instructions

1 ✓

Season the diced chicken with salt and pepper, and fry in hot oil until golden brown along with the sausage slices. Remove them from the pan.

Tip: The fat from the sausage renders out and flavours the oil in which the vegetables will fry.
2 ✓

In the remaining spiced fat, sauté the onion, pepper, and celery (the Holy Trinity). Add the garlic and spices.

Tip: Let the vegetables catch a little colour, this gives the dish character.
3 ✓

Pour in the rice and stir for 1 minute so the grains are coated in the fat.

Tip: Toasting the rice (like risotto) helps the grains stay separate and not clump together.
4 ✓

Pour in the stock and tomatoes. Return the meat to the pan, toss in the bay leaf. Bring to the boil.

Tip: Stir thoroughly so nothing sticks to the bottom.
5 ✓

Turn the heat down to the lowest setting, cover, and cook for 20-25 minutes until the rice absorbs the liquid.

Tip: DO NOT LIFT THE LID! The steam must stay inside.
6 ✓

Remove from the heat and let it rest under the lid for another 5-10 minutes.

Tip: Here the rice softens completely in its own steam.
7 ✓

Fluff with a fork, sprinkle with fresh parsley or spring onions and serve.

Tip: Fluffing separates the grains.

Recipe FAQ

Why did the bottom burn?
You didn't stir enough at the start, or the heat was too high when cooking the rice. Rice tends to catch, use a heat diffuser or low flame!
Why did the rice stay hard?
There was too little liquid, or the steam escaped (you lifted the lid too much). Don't open it!

Ingredients

  • 500 g Chicken breast fillet (diced)
  • 200 g Smoked sausage (sliced, e.g. Chorizo)
  • 1 pc Onion (diced)
  • 1 pc Green pepper (diced)
  • 2 sticks Celery (sliced)
  • 2 cloves Garlic
  • 400 g Tinned tomatoes (chopped)
  • 250 g Long grain rice
  • 500 ml Chicken stock
  • 1 tsp Cajun seasoning (or oregano, cayenne, paprika)
  • 2 tbsp Oil
  • 1 pc Bay leaf