Fantastic Chicken Jambalaya Recipe

Fantastic Chicken Jambalaya Recipe


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jam·ba·lay·a (jŭm'bə-lī'ə) n. A Creole dish consisting of rice that has been cooked with shrimp, oysters, ham, or chicken and seasoned with spices and herbs. [Louisiana French, from Provençal jambalaia.] This is a lower-fat (not low-fat!) version of jambalaya, also unusual in that it doesn't use seafood. Very tasty! You can adjust the use of the cajun seasoning and hot sauce to taste, as you like.

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  • 6 chicken thighs
  • 1-2 cloves fresh garlic, chopped
  • 1 onion, chopped fine
  • 1 green pepper, chopped fine
  • 2 stalks celery, chopped fine
  • 1 banana pepper, chopped fine
  • 1 lb. chicken andouille sausage
  • 1 can crushed tomatoes
  • 3 1/2 C. chicken broth
  • 2 tsp. Tony Chachere's cajun seasoning
  • 1 tsp. Crystal hot sauce
  • 1 1/2 C. white rice
  • chopped green onions

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Begin by cooking the chicken thighs in oil for approximately 15 minutes, or until they are cooked through. Remove chicken thighs from pan to a plate covered with paper towels to absorb the oil. Let cool, then place thighs in the refrigerator.

After thighs have cooled, remove the meat from the thighs and discard bones. Cut the chicken meat up into small, chunky pieces.

Add 1 Tbs. oil to a large saucepan. Cook the chopped garlic, diced onion, green pepper, banana pepper, and celery over medium heat until transparent.

Cut the chicken andouille sausage into 1/4 inch slices, and add to the pan. Cook for 3-4 minutes, stirring often.

Add the cajun seasoning, Crystal hot sauce, can of tomatoes, and chicken broth. Bring to a boil, and simmer covered for about 10 minutes.

Stir in white rice, and cook for another 25 minutes. Sprinkle chopped green onions over individual servings as (tasty) garnish.

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