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
And it’s EASY too.
If you use a hand chopper, it makes the job a breeze!
This is a favorite of ours and perfect comfort food for the coming cooler months.
I hope you enjoy!
Easy Spicy Jambalaya
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 -8
Ingredients
- 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
-
Cook the rice while you are preparing the main dish.
-
Using a hand chopper, chop the red & green pepper, onion and celery.
-
Saute the peppers, onions and celery in olive oil for approx 5-7 minutes, or until softened.
-
Add the minced (or chopped) garlic cloves and saute on low for another 2 minutes.
-
Transfer to a larger pot and add the flour. Sprinkle it over the vegetables and stir well to combine.
-
Slowly pour in the chicken broth, stirring well.
-
Set aside.
-
Cook the chicken in 2 T of butter until done.
-
Add the sliced sausage and cook for another 5 minutes.
-
Add the chicken and sausage to the pepper, onion, broth mixture.
-
Pour in the diced tomatoes and seasonings, stir well.
-
Cook on low for another 10-15 minutes. (stirring occasionally)
-
Add salt and pepper to taste.
-
Spoon a 1/2 to 1 cup of rice into bowls and top with the jambalaya.
Recipe Notes
You can use more, or less, of the spices.
Adjust all to taste.
Salt and pepper to taste.
I’ll be sharing another major comfort food next week, so stay tuned!
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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
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
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
Haha! too funny :)
We love it too! The spicier the better!
xo
Nancy
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.
Glad you liked it!!