Jambalaya is a Louisiana dish that features meat, rice, veggies and seasonings. Two main versions exist, Cajun and Creole. This recipe for a Creole Jambalaya includes delicious tomatoes, smoked, meat, peppers, celery, and chicken along with fragrant spices. It will provide a hearty dinner that the whole family will love.
A New Orleans favorite that features several different kinds of meat, delicious seasonings, and tangy tomatoes, Jambalaya is a meal that visitors to this city must try. While this dish may seem as if it will take plenty of time and effort, it is surprisingly simple to make. In fact, most of the preparation time will involve chopping your vegetables.
There are as many variations of Jambalaya as there are cooks in Louisiana. Some people prefer to use ham rather than smoked sausage, and others like to add a little seafood twist by stirring in some shrimp.
Chicken Jambalaya Recipe
- Large Frying Pan
- Large Pot
- 3 pcs Chicken Thighs
- 4 tbsp Cooking Oil
- 1 package Smoked Sausage cut into rounds
- 1 pc Onion cut into rounds
- 1 pc Bell Pepper seeded and chopped fine
- 1 stalk Celery chopped fine with leaves included
- 1 1/2 teaspoons Minced Garlic
- 1 cup Uncooked Rice
- 16 ounces Tomato Sauce
- 15 ounces Diced Tomatoes from the can
- 1/2 cup Chopped Fresh Parsley or 1 tablespoon dried parsley
- 4 pcs Beef Bullion Cubes 2 teaspoons dried beef broth base; alternately, 4 cups beef broth
- 3/4 teaspoon Salt
- 1 tbsp Fresh Thyme
- Salt and pepper the chicken thighs all over.
- Put the cooking oil in a large frying pan and heat it over medium heat.
- Cook the chicken, turning it regularly until the chicken thighs are browned all over. This should take ten to fifteen minutes.
- Remove the chicken and set it in a large Dutch oven.
- In the same cooking oil, cook the smoked sausage until it is browned all over as well. If you prefer, you can use chopped ham instead.
- Place the smoked sausage in the pot with the chicken.
- Add the chopped onion, bell pepper, and celery to the hot oil, adding additional oil if needed.
- Sautee, stirring frequently until the vegetables are lightly browned and soft. This should take five to ten minutes.
- Add the minced garlic and cook an additional two or three minutes until the garlic is golden brown and fragrant.
- Scrape the cooked vegetables into the pot and add the tomatoes, tomato sauce, parsley, beef broth, salt, and thyme.
- Add the beef broth or the beef bouillon cubes and 4 cups of water.
- Stir in the rice and bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and cover the pot with a tightly fitting lid.
- Simmer for about 15 to 20 minutes until much of the water is absorbed, the rice is cooked, and the chicken is falling off of the bones.
- Scoop out the chicken and set it on a plate to cool for a few minutes.
- Remove the skin, gristle, and bones from the meat, returning the meat to the pot.
- Stir it all together and serve in large bowls.
Related: 24 Chicken Thigh Recipes