Mardi Gras Chicken Jambalaya (Printable)

A vibrant Creole dish combining chicken, halal sausage, vegetables, and spices for a festive meal.

# What you'll need:

→ Proteins

01 - 2 boneless, skinless chicken breasts, cut into 1-inch cubes
02 - 9 oz halal smoked sausage (beef or chicken), sliced

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 can (14 oz) diced tomatoes, drained
08 - 2 green onions, thinly sliced
09 - 2 tbsp fresh parsley, chopped

→ Rice & Liquids

10 - 2 cups long-grain white rice, rinsed
11 - 3 cups chicken broth (halal)
12 - 2 tbsp tomato paste

→ Spices & Seasonings

13 - 2 tbsp olive oil
14 - 2 tsp paprika
15 - 1 tsp dried thyme
16 - 1 tsp dried oregano
17 - 1/2 tsp cayenne pepper
18 - 1 tsp salt
19 - 1/2 tsp black pepper

# Directions:

01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the chicken pieces and sausage slices. Brown them for 4–5 minutes, stirring occasionally. Remove and set aside.
02 - In the same pot, add onion, bell pepper, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute.
03 - Stir in tomato paste, paprika, thyme, oregano, cayenne, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add the diced tomatoes, then return the browned chicken and sausage to the pot.
05 - Add the rinsed rice, stirring well to coat with spices and vegetables.
06 - Pour in the chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until the rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
07 - Remove from heat. Let stand covered for 5 minutes. Fluff with a fork.
08 - Garnish with green onions and parsley before serving.

# Expert Suggestions:

01 -
  • The rice absorbs every bit of flavor from the spiced tomato broth, so each bite tastes like it simmered all day even though it takes under an hour
  • Everything cooks in one pot, which means maximum flavor with minimum cleanup afterward
  • It feeds a crowd generously and actually tastes better the next day, if you somehow have leftovers
02 -
  • Resist the urge to lift the lid too often while the rice simmers because trapped steam is essential for properly cooked grains
  • If the rice seems done but liquid remains simply uncover the pot for the last few minutes to let excess moisture evaporate
  • The rice will continue softening during the standing time so do not worry if it seems slightly al dente when you first turn off the heat
03 -
  • Leftovers reheat beautifully with a splash of broth or water to refresh the rice texture
  • The flavor improves overnight so consider making it a day ahead for parties

Return