Jambalaya Ii
A flavorful Cajun-style dish with tender chicken, smoked sausage, and aromatic spices, perfect for hearty gatherings and those who enjoy bold, spicy flavors.
Ingredients
- 2 to 3 lbs. cut up chicken ⓘ
- 1 lb. smoked sausage, sliced ⓘ
- 3 Green Peppers, diced ⓘ
- 2 Onions, diced ⓘ
- 5 cloves garlic, minced ⓘ
- 2 (14.5 oz) cans peeled and diced tomatoes ⓘ
- 1 Tbsp. chili powder ⓘ
- 1/2 tsp. hot pepper sauce ⓘ
- 1/2 tsp. ground cayenne pepper ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- 5 Bay leaves ⓘ
- 6 oz can tomato paste ⓘ
- 1 cup uncooked white rice ⓘ
Instructions
- Place chicken and sausage in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until chicken is opaque and falls from the bone, about 45 minutes.
- Remove chicken and sausage, reserving the broth.
- Shred the chicken.
- In a large pot over medium heat, cook diced green peppers, onions, and minced garlic until the onion is translucent, adding reserved chicken broth if necessary.
- Stir in peeled and diced tomatoes, chili powder, hot pepper sauce, ground cayenne pepper, Worcestershire sauce, and bay leaves; reduce heat and simmer for 15 minutes.
- Stir the shredded chicken, sliced smoked sausage, and tomato paste into the spiced vegetables. Continue to simmer until flavor is to your liking, adding reserved liquid as needed to thin.
- Stir in 1 cup of reserved liquid with the uncooked white rice.
- Simmer for 20 minutes, until the rice is tender.
- Serve hot or continue to simmer as desired.
Tips & Substitutions
For added flavor, consider marinating the chicken in the Worcestershire sauce and spices beforehand. If you prefer a vegetarian option, substitute the chicken with firm tofu and the sausage with a plant-based version. Adjust the spice levels according to your taste; you can always add more cayenne or hot sauce for extra heat. For a twist, try adding some shrimp towards the end of cooking for a seafood variation.
Serving Suggestions
Serve jambalaya hot, garnished with fresh parsley or green onions for a pop of color. It pairs beautifully with a side of cornbread or a simple green salad. For a fun twist, try it alongside some crispy fried pickles or serve with a dollop of sour cream. This dish is also great for meal prep, making it a hearty option for busy weeks.
Storage & Reheating
Leftover jambalaya can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a splash of water or broth to avoid drying out, and warm it on the stove over medium heat until heated through. You can also use a microwave, but stir occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Jambalaya Ii contains roughly 774 calories, with 22g protein, 157g carbohydrates, and 11g fat. It is an excellent source of vitamin C (197% of the Daily Value), vitamin A (102% of the Daily Value), and iron (78% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 513mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make jambalaya in advance?
Yes, jambalaya can be made a day in advance. In fact, the flavors often improve after sitting overnight. Just be sure to store it in an airtight container in the refrigerator. When you're ready to enjoy it, reheat on the stove or in the microwave, adding a little broth if needed.
What kind of rice works best for jambalaya?
Long-grain white rice is ideal for jambalaya as it cooks evenly and absorbs flavors well. Avoid using short-grain rice, which can become too sticky. If you're looking to experiment, brown rice can be used, but it will require a longer cooking time and more liquid.
Can I add other proteins to this recipe?
Absolutely! Jambalaya is versatile, so feel free to add shrimp, crawfish, or even diced ham for added flavor and texture. Just be sure to adjust cooking times accordingly; shrimp, for example, cooks quickly, so add it towards the end to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).