Simple Weeknight Jambalaya Recipe

Introduction

This simple weeknight jambalaya is a hearty and flavorful dish that brings the taste of Louisiana to your table. Packed with tender chicken, spicy sausage, and aromatic vegetables, it’s an easy one-pot meal perfect for busy evenings.

Ingredients

• 1 pound Chicken Breast
• 1 pound Spicy Italian Sausage Link
• 3 stalks Celery
• 1 Yellow Onion
• 1 Red Bell Pepper
• 3 cloves Garlic
• 2 1/2 cups Chicken Stock
• 2 tablespoons Cajun Seasoning
• 1 teaspoon Dried Thyme
• 1 Bay Leaf
• 1 can Crushed Tomatoes
• 1 cup White Rice
• 1 tablespoon Olive Oil
• Salt, to taste
• Ground Black Pepper, to taste
• Scallion, to taste

Instructions

1. Step 1: Cube the chicken breast into bite-size pieces and slice the spicy Italian sausage.
2. Step 2: Chop the celery stalks and mince the garlic cloves.
3. Step 3: Dice the red bell pepper and yellow onion.
4. Step 4: Heat olive oil in a Dutch oven over medium-high heat. Cook the sausage, then the chicken in two batches until golden brown on all sides, about 5 minutes per batch. Remove and set aside.
5. Step 5: In the same pot, add the celery, onion, red bell pepper, and garlic. Cook until softened, about 5 minutes.
6. Step 6: Pour in the chicken stock, then add Cajun seasoning, bay leaf, dried thyme, and crushed tomatoes. Bring to a boil.
7. Step 7: Add the white rice, chicken, and sausage to the pot. Cover and simmer for 20-25 minutes, stirring occasionally, until the rice is cooked and most of the liquid is absorbed.
8. Step 8: Season with salt and ground black pepper to taste. Serve garnished with chopped scallions.

Tips & Variations

• Use andouille sausage instead of spicy Italian sausage for a more authentic Cajun flavor.
• For an extra kick, add a dash of hot sauce or a pinch of cayenne pepper when cooking the vegetables.
• Stir in some chopped parsley or cilantro before serving for a fresh, herbal note.
• If you prefer, brown the chicken and sausage together to deepen the flavor, but avoid overcrowding the pan.

Storage

Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of chicken stock or water to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and more liquid. You may need to adjust the simmering time and check for doneness accordingly.

Is this dish gluten-free?

This jambalaya is naturally gluten-free if your Cajun seasoning and sausage do not contain gluten. Always check labels to be sure.

Simple Weeknight Jambalaya Recipe

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★★★★★

4.5 from 147 reviews

• Author: Hailey
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Simple Weeknight Jambalaya recipe is a hearty and flavorful one-pot dish combining tender chicken, spicy Italian sausage, aromatic vegetables, and Cajun spices simmered together with rice for an authentic taste of Louisiana comfort food perfect for easy weeknight dinners.

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Ingredients

Scale 1x2x3x

Meat

• 1 pound Chicken Breast
• 1 pound Spicy Italian Sausage Link

Vegetables & Aromatics

• 3 stalk Celery
• 1 Yellow Onion
• 1 Red Bell Pepper
• 3 clove Garlic
• to taste Scallion

Liquids & Canned Goods

• 2 1/2 cup Chicken Stock
• 1 can Crushed Tomatoes

Grains & Seasonings

• 1 cup White Rice
• 2 tablespoon Cajun Seasoning
• 1 teaspoon Dried Thyme
• 1 Bay Leaf
• 1 tablespoon Olive Oil
• to taste Salt
• to taste Ground Black Pepper

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Instructions

1. Prepare the meat: Cube the chicken breast into bite-size pieces and slice the spicy Italian sausage into rounds to ensure even cooking and easy eating.
2. Chop vegetables: Chop the celery stalks finely, mince the garlic cloves, and dice the red bell pepper and yellow onion to release their flavors during cooking.
3. Brown the meat: Heat olive oil in a dutch oven over medium-high heat. Cook the sausage first, then the chicken in two batches, until both are golden brown on all sides, about 5 minutes each batch. Remove meats from the pot and set aside.
4. Sauté vegetables: In the same pot, add celery, diced onion, bell pepper, and minced garlic. Cook until vegetables are softened and fragrant, approximately 5 minutes, stirring occasionally to prevent burning.
5. Add liquids and seasonings: Pour in chicken stock, then stir in Cajun seasoning, bay leaf, dried thyme, and crushed tomatoes. Bring the mixture to a rolling boil to combine flavors and activate the spices.
6. Combine ingredients and simmer: Add the white rice, browned chicken, and sausage back into the pot. Cover and simmer on low heat for 20-25 minutes, stirring occasionally, until rice is fully cooked and most of the liquid has been absorbed.
7. Season and serve: Adjust seasoning with salt and ground black pepper to taste. Garnish with chopped scallions before serving for a fresh finish.

Notes

• Use a dutch oven or a heavy-bottomed pot for even heat distribution.
• Adjust the Cajun seasoning quantity to control the heat level.
• For a smoky flavor, consider using smoked sausage instead of spicy Italian sausage.
• Leftovers can be refrigerated for up to 3 days and reheat well.
• To make it gluten-free, verify that the sausage and Cajun seasoning do not contain gluten additives.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun, Creole, Southern US

Keywords: Jambalaya, Cajun, Creole, Chicken Jambalaya, Sausage Jambalaya, One-Pot Meal, Weeknight Dinner, Spicy, Rice Dish