Mardi Gras Chicken Jambalaya

The first time I smelled jambalaya simmering on a friend's stove during a cold February, I understood why New Orleans cooks treat this dish like a celebration in a pot. That rich aroma of Creole spices, tomatoes, and slowly cooking rice filled their entire apartment and made everyone drift toward the kitchen. Now whenever winter feels endless, I make this version with halal sausage and tender chicken cubes. It transforms a regular Tuesday dinner into something that feels like Mardi Gras arrived early.

I brought this to a neighborhood potluck last spring when everyone was tired of winter comfort food but it was still too chilly for grilling. Within minutes of walking in the door, people were asking what smelled so incredible. The pot was empty before I could even grab a plate myself, and three neighbors have since asked for the recipe.

Ingredients

• 2 boneless skinless chicken breasts cut into 1 inch cubes: Chicken thighs work beautifully here too if you want more richness and they stay incredibly tender during the long simmer
• 250 g (9 oz) halal smoked sausage sliced: Beef or chicken smoked sausage adds that essential smoky depth that makes jambalaya taste authentic
• 1 medium onion finely chopped: White onions are traditional but yellow onions work perfectly fine and add a slightly sweeter note
• 1 green bell pepper diced: Along with celery and onion this creates the holy trinity of Creole cooking that forms the flavor foundation
• 2 celery stalks diced: Do not skip this even if you are not usually a celery fan because it provides essential aromatic background notes
• 3 garlic cloves minced: Fresh garlic makes a noticeable difference here so avoid jarred minced garlic if possible
• 1 can (400 g/14 oz) diced tomatoes drained: Draining prevents the jambalaya from becoming too soupy while still adding that bright tomato flavor
• 2 tbsp tomato paste: This concentrates the tomato flavor and helps create that beautiful reddish hue on the rice
• 350 g (2 cups) long grain white rice rinsed: Rinse until the water runs clear to remove excess starch which prevents gummy texture
• 750 ml (3 cups) chicken broth halal: Low sodium broth lets you control the salt level perfectly and keeps the dish from tasting overly salty
• 2 tbsp olive oil: This is perfect for browning the meat and sautéing the vegetables without adding heavy flavors
• 2 tsp paprika 1 tsp dried thyme 1 tsp dried oregano 1/2 tsp cayenne pepper: This spice blend hits all the right Creole notes and the cayenne adds gentle warmth without overwhelming heat
• 1 tsp salt 1/2 tsp black pepper: Start with this amount and adjust at the end since the sausage adds saltiness as it cooks
• 2 green onions thinly sliced: These add a fresh mild onion bite that brightens up the rich finished dish
• 2 tbsp fresh parsley chopped: Flat leaf parsley has better flavor than curly and adds a beautiful fresh green color contrast

Instructions

Brown the meats:

Heat olive oil in your Dutch oven over medium heat and add chicken cubes and sausage slices. Let them develop a nice golden brown color for about 4 or 5 minutes then remove everything from the pot and set aside on a plate.

Cook the vegetables:

In the same pot add onion bell pepper and celery and sauté for 5 minutes until they soften and smell wonderful. Add minced garlic and cook for just 1 minute longer so it does not burn.

Add the spices:

Stir in tomato paste paprika thyme oregano cayenne salt and black pepper. Let everything cook together for 1 minute until the spices become fragrant and bloom in the heat.

Combine everything:

Add the drained diced tomatoes and return the browned chicken and sausage back into the pot along with any juices on the plate. Add the rinsed rice and stir thoroughly so every grain gets coated with the spiced vegetable mixture.

Simmer the jambalaya:

Pour in the chicken broth and bring everything to a boil. Reduce heat to low cover the pot tightly and simmer for 25 to 30 minutes until the rice is tender and has absorbed most of the liquid.

Finish and serve:

Remove from heat and let the pot stand covered for 5 minutes which helps the rice settle. Fluff gently with a fork and scatter green onions and fresh parsley over the top before bringing it to the table.

Save

My youngest daughter now requests this for her birthday dinner every year. Something about the festive colors and how the kitchen fills with such incredible aromas makes her feel special. It has become our family's way of celebrating even small occasions.

Making It Your Own

Jambalaya is wonderfully forgiving once you understand the basic technique. I have made this with andouille style turkey sausage when I wanted something lighter and it still delivered that comforting smoky flavor. Sometimes I throw in extra vegetables like diced zucchini or corn during summer when my garden is overflowing. The rice perfectly adapts to whatever you add while remaining the star of the show.

Getting The Rice Right

Rinsing the rice until the water runs clear is the step that separates gummy mushy jambalaya from distinct fluffy grains. I learned this after several disappointing batches where the rice clumped together. Now I take those extra two minutes to rinse it properly and the texture difference is remarkable. Also be gentle when fluffing at the end so you do not mash the tender grains.

Perfect Pairings

While jambalaya is certainly a complete meal on its own some sides make it feel even more special. A simple green salad with sharp vinaigrette cuts through the richness beautifully. Warm cornbread feels natural alongside and is perfect for scooping up any sauce in your bowl. And if you want to honor the New Orleans tradition a cold beer or sweet tea completes the experience.

• Hot sauce on the table lets everyone customize their spice level
• A squeeze of fresh lemon right before serving brightens all the flavors
• Lemon wedges and extra parsley make the platter look extra inviting

Save

This dish has a way of bringing people together around the table and keeping them there long after the bowls are empty.

Recipe FAQs

→ What is the best sausage to use?

Halal smoked sausage, such as beef or chicken varieties, works best to complement the chicken and spices, adding a smoky depth.

→ Can I adjust the spice level?

Yes, increase or decrease the cayenne pepper or add hot sauce to control the heat based on your preference.

→ How to ensure the rice cooks perfectly?

Simmer covered on low heat until liquid is absorbed and rice is tender, then let stand for 5 minutes before fluffing.

→ Are there suitable substitutions for vegetables?

Red or yellow bell peppers can replace green for added color; celery is recommended but can be omitted if needed with flavor adjustments.

→ What garnishes enhance the dish?

Freshly sliced green onions and chopped parsley add a bright finish and fresh flavor contrast to the rich dish.