There’s nothing like a big, hearty bowl of jambalaya to hit the spot... and the best part? This is a one-pot meal, which means minimal mess and maximum flavor! 🥄🍛 So grab a spoon and get ready to cook up a cozy, Cajun-inspired dish that’s just spicy enough to warm you right up!
This recipe combines tender chunks of chicken, savory Andouille sausage, fresh veggies, and perfectly seasoned rice all in one pot. With only about 10 minutes of prep and 30 minutes total to cook, this dish is perfect for busy weeknights, lazy weekends, or any time you want a delicious, no-fuss meal!
Ingredient Breakdown:
Olive Oil: Just 2 tablespoons to get everything sizzling! Feel free to swap with any neutral oil like canola or avocado oil if needed.
Chicken: Tender chicken breast chunks add a hearty bite. You could also use chicken thighs for a juicier texture or even substitute shrimp (add near the end to avoid overcooking) for a seafood twist!
Andouille Sausage: This smoked sausage gives that iconic jambalaya flavor. If you don’t have Andouille, try chorizo or kielbasa for a similar taste.
Onion, Celery & Bell Pepper: Known as the “Holy Trinity” in Cajun cooking, these three bring fresh, aromatic depth to the dish. If you’re missing any, you can adjust amounts or even toss in a little carrot for a mild sweetness.
Garlic: Fresh garlic adds a subtle kick and rounds out the flavors. Use about 1/2 teaspoon garlic powder if fresh isn’t on hand.
Chopped Tomatoes: Canned tomatoes add juiciness and a hint of acidity. Crushed tomatoes or even fresh, diced tomatoes work great, too!
Rice: We’re using white rice here, but brown rice could work—just be sure to increase the cooking time by about 15 minutes and add more broth if needed.
Chicken Broth: This forms the flavorful base of our jambalaya. Vegetable broth can be used if you’d like a lighter flavor.
Salt, Ground Black Pepper, and Slap Ya Mama/Cajun Seasoning
Worcestershire Sauce & Hot Pepper Sauce: These add depth and a little heat. You can adjust the pepper sauce to taste, or use a mild hot sauce if preferred.
How to Make One-Pot Jambalaya:
Sear the Chicken: Heat the olive oil in a large frying pan or pot over medium-high heat. Add the chicken chunks and sauté until golden and cooked through (about 5 minutes). Lower the heat to medium.
Add Sausage & Veggies: Stir in the sausage, onion, celery, bell pepper, and garlic. Sprinkle with salt and pepper, and cook for 5 more minutes, stirring occasionally, until the veggies soften.
Mix in Tomatoes & Rice: Add the chopped tomatoes (with juice) and uncooked rice, giving everything a good stir.
Add Broth & Simmer: Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender.
Season & Serve: Stir in the Worcestershire and hot pepper sauces for a final boost of flavor, then give everything a good mix. Taste and adjust seasoning if desired. Serve up hot, garnish if you like (green onions or parsley work great!), and enjoy!
Troubleshooting Tips:
Rice Not Fully Cooked: If the rice is still a bit firm after 20 minutes, add an extra splash of broth or water, cover, and cook for a few more minutes.
Too Spicy? Start with half the hot pepper sauce, then add more to taste. You can always add a bit of sugar to balance out the extra heat.
Dry Jambalaya: If your jambalaya looks dry, add a little extra broth and stir gently to bring it back to that perfect texture.
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