Cindys Jambalaya

Cindy’s Jambalaya is a flavorful one-pot wonder that’s packed with spices, sausage, chicken, and rice.

This hearty dish is a classic Louisiana-inspired meal that’s perfect for a weeknight dinner or a crowd-pleasing party favorite.

With its rich aromas and bold flavors, this jambalaya is sure to become a new family favorite.

Ingredients

• 1 lb smoked sausage, sliced
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 medium onions, chopped
• 3 stalks celery, chopped
• 2 cloves garlic, minced
• 1 cup uncooked long-grain rice
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

Heat a large skillet or Dutch oven over medium-high heat.

Add the sliced smoked sausage and cook until browned, about 5 minutes, stirring occasionally.

Remove the cooked sausage from the skillet with a slotted spoon and set aside.

Add the chicken to the same skillet and cook until browned, about 5-7 minutes.

Remove the chicken from the skillet with a slotted spoon and set aside with the cooked sausage.

Add the chopped onions, celery, and minced garlic to the skillet and cook until the vegetables are tender, about 5 minutes.

Add the uncooked rice to the skillet and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.

Add the chicken broth, diced tomatoes, dried oregano, thyme, paprika, cayenne pepper, salt, and black pepper to the skillet.

Stir well to combine.

Add the cooked sausage and chicken back into the skillet.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the liquid has been absorbed.

Serve hot and enjoy!

Notes

The key to this recipe is to not overcrowd the skillet, so be sure to cook the sausage and chicken in batches if necessary.

Use a large skillet or Dutch oven to allow for easy stirring and to prevent the rice from cooking unevenly.

To ensure tender rice, don’t lift the lid during the 25-30 minute simmering time, as this can release steam and affect the cooking process.

You can customize the level of heat in your jambalaya by adjusting the amount of cayenne pepper to your taste.

Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Reheat gently over low heat, adding a splash of chicken broth if needed to achieve desired consistency.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 650mg
• Total Carbohydrates: 26g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 25g