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Chicken jambalaya is my go-to recipe for those busy nights when I want something hearty and full of rich Southern flavor without fussing over multiple pots. Every bite gives that deep tomato base mingling with tender chicken and the smoky zip of sausage. It is one of those timeless dinners that gets better the next day.
My family always asks for second helpings every time I serve this Jambalaya and it is a top request when friends come over for dinner any season. The smell alone brings everyone to the table fast.
Ingredients
- Boneless skinless chicken breasts: bite sized for lean protein and tender texture look for firm and pink pieces
- Reduced-sodium chicken broth: adds savory depth without overpowering saltiness opt for clear and golden broth
- Uncooked brown rice: keeps the meal hearty and adds nutty flavor choose rice with unbroken grains for best results
- Reduced-fat smoked turkey sausage: for smoky kick without extra fat always check for firm texture and deep color
- Celery with leaves: brings brightness and gentle crunch go for crisp stalks with vibrant leaves
- Chopped onion: gives the base layer of sweetness look for firm bulbs with shiny skins
- Chopped green pepper: adds fresh and grassy flavor pick peppers that feel heavy for their size
- Cajun or Creole seasoning: defines the dish with zesty heat select a blend that is not too salty
- Minced garlic: for aromatic intensity use plump cloves with tight skins
- Hot pepper sauce: lends subtle fire choose one you love a little goes a long way
- Bay leaf: infuses a mild earthiness dry leaves should be olive green
- Diced tomatoes no-salt-added: for tangy contrast and helping the rice cook evenly the best cans have rich red color
- Chopped green onions (optional): lift the dish with a pretty finish and light bite always trim away any wilted parts
Step-by-Step Instructions
- Sauté the Chicken:
- Heat a large skillet with a light mist of cooking spray. Scatter in the cubed chicken and let it sear for about three minutes. Stir occasionally so each piece turns white with just a hint of golden color. You are building the meaty foundation for your jambalaya.
- Combine Ingredients:
- Once the chicken is no longer pink, pour in chicken broth. Add the brown rice, diced turkey sausage, sliced celery, chopped onion, chopped green pepper, Cajun or Creole seasoning, minced garlic, a dash of hot pepper sauce, and the bay leaf. Stir well so the broth covers the rice and everything is evenly mixed.
- Boil and Simmer:
- Increase the heat to bring your skillet to a steady rolling boil. As soon as it bubbles, lower the heat all the way down, cover tightly, and let it simmer away for about fifty to sixty minutes. Resist the urge to peek too often. This gentle simmer allows rice to soak up every ounce of flavor.
- Finish with Tomatoes:
- Lift the lid and pour in your can of diced tomatoes straight into the skillet including all the juices. Stir to combine. Cover again and simmer on low until the liquid is absorbed and the rice is fully tender. This takes around ten more minutes and ensures the jambalaya has a rich tomato tone.
- Rest and Serve:
- Take the skillet off the heat and let everything stand covered for five minutes. This last pause helps the flavors settle and rice fluff up. Remove the bay leaf for serving. Ladle into bowls and top with green onions for a crisp pop of color if you like.
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I always come back to the smoky turkey sausage in this jambalaya. The aroma reminds me of family weekends when we all cooked together and someone always snuck a taste straight from the pan before dinner was served.
Storage Tips
Let the jambalaya cool to room temperature before covering and tucking into the fridge. Airtight containers will keep leftovers fresh for up to three days. If freezing, portion it into smaller containers. Thaw overnight in the fridge and reheat gently with a splash of broth to revive the texture.
Ingredient Substitutions
You can swap the brown rice for white rice if you are short on time but reduce the simmering by about twenty minutes. Andouille sausage brings even more Cajun flair if turkey sausage is not on hand. For vegetarians, replace chicken and sausage with hearty mushrooms or tofu and boost the bold spices.
Serving Suggestions
Jambalaya stands alone as a meal but pairs perfectly with a crisp green salad tossed in sharp vinaigrette. Buttery cornbread or warm rolls work wonders to soak up those tomatoey juices. A few lemon wedges on the side add a final zing.
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Cultural Notes
Jambalaya reflects the melting pot of Louisiana cuisine blending French Spanish and African influences. The use of tomatoes points to Creole style while the mix-and-match protein echoes early one-pot meals meant for sharing. Every family seems to have its own riff so feel free to make this recipe your own tradition.
Recipe FAQs
- → What meats can I use for jambalaya?
Chicken breast and smoked turkey sausage work well, but you can substitute with Andouille sausage, ham, or shrimp to suit your taste.
- → Can I use white rice instead of brown rice?
Yes, white rice may be used, but cooking time and liquid ratios may need adjustment for perfect tenderness.
- → How spicy is chicken jambalaya?
The level of heat depends on the amount of Cajun or Creole seasoning and hot pepper sauce you add. Adjust to your liking.
- → What vegetables work best in this dish?
Traditional favorites include celery, onion, and green pepper, but you can add carrots, tomatoes, or other fresh veggies as desired.
- → Can this dish be made ahead and reheated?
Absolutely; the flavors deepen upon standing, making it a great choice for leftovers or easy meal prep.
- → Should I use fresh or canned tomatoes?
No-salt-added canned diced tomatoes are convenient and ensure enough moisture for simmering, but fresh tomatoes may be used in season.