Easy Spicy Jambalaya

| |

I have a spicy (or not) recipe for y’all today.
You can really make it as spicy as you like.

I like SPICY! :)

JAMBALAYA

Easy Spice Jambalaya - Perfect Comfort Food - foodchicksrule #recipe

And it’s EASY too.
If you use a hand chopper, it makes the job a breeze!

Easy Spice Jambalaya - SO simple - foodchicksrule #recipe

This is a favorite of ours and perfect comfort food for the coming cooler months.

Easy Spice Jambalaya - Super Easy Recipe - foodchicksrule #recipe

I hope you enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Spicy Jambalaya


Ingredients

Units Scale
  • 1 lb chicken breasts (cut into 1 inch pieces)
  • 3 medium sausages (I used Chicken andouille sausage, sliced)
  • 2 T butter or olive oil
  • 2 cups of rice (makes 6 cup cooked)
  • 1 red pepper
  • 1 green pepper
  • 1 medium onion
  • 2 lg celery stalks
  • 2 lg garlic cloves
  • 1 12-14 oz can diced tomatoes (I use the one flavored with green pepper, celery and onion)
  • 1 tsp Cumin
  • 1/2 tsp Cayenne
  • 1/2 tsp Chili Powder
  • 1 tsp Marjoram
  • Approx. 15 oz of chicken broth (half of the 32 oz box)
  • 2 T flour
  • Salt and pepper (to taste)

Instructions

  1. Cook the rice while you are preparing the main dish.
  2. Using a hand chopper, chop the red & green pepper, onion and celery.
  3. Saute the peppers, onions and celery in olive oil for approx 5-7 minutes, or until softened.
  4. Add the minced (or chopped) garlic cloves and saute on low for another 2 minutes.
  5. Transfer to a larger pot and add the flour. Sprinkle it over the vegetables and stir well to combine.
  6. Slowly pour in the chicken broth, stirring well.
  7. Set aside.
  8. Cook the chicken in 2 T of butter until done.
  9. Add the sliced sausage and cook for another 5 minutes.
  10. Add the chicken and sausage to the pepper, onion, broth mixture.
  11. Pour in the diced tomatoes and seasonings, stir well.
  12. Cook on low for another 10-15 minutes. (stirring occasionally)
  13. Add salt and pepper to taste.
  14. Spoon a 1/2 to 1 cup of rice into bowls and top with the jambalaya.

Notes

You can use more, or less, of the spices.
Adjust all to taste.
Salt and pepper to taste.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

 

I’ll be sharing another major comfort food next week, so stay tuned!

Signature-for-Blogsmall

 

Related affiliate links you may like:

Similar Posts

7 Comments

  1. This recipe looks wonderful and I think I will make it tonight. We like spicey too! I have one question though, what size can of tomatoes do you use?
    Thanks
    Sally

    1. Hi Sally!
      It’s yummy, I hope you enjoy it! :)
      Anything in the 12-14 oz range is good!
      Sorry, will update the recipe now!
      Nancy

  2. nancy jambalaya is one of my favorite foods and i have decided not to read your foodie post until after dinner when i have a full belly so i don’t drool all over my keyboard xx

  3. Being from Louisiana, Baton Rouge,,, I can say, this is not a jambalaya,,, this is more closer to a Gumbo… With that being said. It was tasty.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.