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!
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Easy Spicy Jambalaya
- Total Time: 1 hour
- Yield: 6 -8 1x
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
- 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.
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!
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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!!