Mardi Gras Chicken Jambalaya (Print)
A flavorful Creole dish blending chicken, halal sausage, vegetables, and fragrant spices with rice.
# Ingredient list:
→ Proteins
01 - 2 boneless, skinless chicken breasts, cut into 1-inch cubes
02 - 9 oz halal smoked sausage (beef or chicken), sliced
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 can (14 oz) diced tomatoes, drained
08 - 2 green onions, thinly sliced (for garnish)
09 - 2 tbsp fresh parsley, chopped (for garnish)
→ Rice & Liquids
10 - 2 cups long-grain white rice, rinsed
11 - 3 cups chicken broth (halal)
12 - 2 tbsp tomato paste
→ Spices & Seasonings
13 - 2 tbsp olive oil
14 - 2 tbsp paprika
15 - 1 tsp dried thyme
16 - 1 tsp dried oregano
17 - 1/2 tsp cayenne pepper
18 - 1 tsp salt
19 - 1/2 tsp black pepper
# Directions:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the chicken pieces and sausage slices. Brown them for 4–5 minutes, stirring occasionally. Remove and set aside.
02 - In the same pot, add onion, bell pepper, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute.
03 - Stir in tomato paste, paprika, thyme, oregano, cayenne, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add the diced tomatoes, then return the browned chicken and sausage to the pot.
05 - Add the rinsed rice, stirring well to coat with spices and vegetables.
06 - Pour in the chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until the rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
07 - Remove from heat. Let stand covered for 5 minutes. Fluff with a fork.
08 - Garnish with green onions and parsley before serving.
# Expert Tips:
01 -
- One pot means less cleanup and more flavor as everything simmers together
- The rice absorbs all those spices and juices, turning into something incredible on its own
02 -
- Resist the urge to lift the lid too often while the rice simmers
- Letting it rest covered at the end is crucial for proper texture
03 -
- Use a heavy pot that distributes heat evenly to prevent hot spots
- Trust your nose more than the timer for knowing when spices are bloomed