Description
A hearty one-pot jambalaya recipe featuring chicken, beef sausage, and a smoky red pepper swirl for enhanced flavor and color.
Ingredients
- 450 g boneless, skinless chicken thighs, cut into 1-inch pieces
- 225 g beef sausage, sliced 0.4-inch thick
- 60 ml olive oil, divided (4 tablespoons total)
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 1 large green bell pepper, chopped
- 3 cloves garlic, minced finely
- 15 ml tomato paste (1 tablespoon)
- 2 teaspoons smoked paprika, divided
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper, adjust to taste
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
- 400 g canned diced tomatoes, undrained
- 250 g long-grain white rice, rinsed
- 720 ml chicken broth
- 200 g jarred roasted red peppers, drained
- 15 ml apple cider vinegar (1 tablespoon)
- 0.5 teaspoon granulated sugar
- Fresh parsley, chopped for garnish
Instructions
- Sear the Meats: Heat 15 ml (1 tablespoon) olive oil in a large pot over medium-high heat. Add the pat-dried chicken pieces and cook until lightly golden (5-7 minutes). Remove chicken and set aside. Add the sliced beef sausage to the pot and cook until lightly browned (3-5 minutes). Remove sausage and set aside.
- Sauté Aromatics and Build Flavor Base: Reduce heat to medium. Add the remaining 15 ml (1 tablespoon) olive oil, chopped onion, celery, and green bell pepper to the pot. Sauté until softened (8-10 minutes). Add 2 minced garlic cloves, tomato paste, dried oregano, 1 teaspoon smoked paprika, cayenne pepper, black pepper, and 0.25 teaspoon salt. Cook for 2 minutes until fragrant and the tomato paste darkens slightly.
- Add Rice and Broth: Stir in the undrained diced tomatoes and rinsed long-grain white rice; cook for 1 minute, stirring to coat the rice evenly. Pour in the chicken broth and bring to a boil.
- Simmer Traditional Jambalaya: Reduce heat to low, cover the pot tightly, and simmer for 15 minutes.
- Prepare Smoked Paprika Red Pepper Swirl: While simmering, combine the drained roasted red peppers, remaining 1 minced garlic clove, apple cider vinegar, 1 teaspoon smoked paprika, granulated sugar, and remaining 30 ml (2 tablespoons) olive oil in a small food processor or blender. Process until smooth and vibrant; set aside.
- Finish Cooking and Combine: After 15 minutes, gently stir the jambalaya. Return the browned chicken and sausage to the pot. Re-cover and continue cooking for another 5-10 minutes, or until the rice is tender and most liquid is absorbed. If needed, add more broth to prevent sticking.
- Rest and Serve: Remove pot from heat and let stand, covered, for 5 minutes. Gently stir half of the Red Pepper Swirl into the jambalaya. Ladle into bowls, drizzle remaining swirl over the top, and garnish generously with chopped parsley.
Notes
To achieve better color and flavor, pat the chicken pieces completely dry before searing. Rinse the long-grain rice thoroughly to remove excess starch and prevent the jambalaya from becoming overly gummy. If the jambalaya seems too dry before the rice is cooked, add a splash more broth to keep the rice from sticking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx. 350 g)
- Calories: 550 calories
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg