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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chop onion, bell peppers, celery, and jalapeños. Slice sausage and dice chicken breast.
Heat olive oil in a pan and cook onion, bell peppers, celery, jalapeños, and garlic until softened and fragrant.
Add sausage and chicken to the pan, and season with creole seasoning, basil, and thyme. Cook until the chicken is browned and sausage is heated through.
Mix in crushed tomatoes, chicken stock, and rice. Stir well to combine.
Bring the mixture to a boil, then add red pepper flakes (if desired) and bay leaf.
Cover with a lid, lower the heat, and simmer for 25-30 minutes until the rice is tender and the liquid is absorbed.
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For extra spice, increase the amount of red pepper flakes or use hot andouille sausage.
If you prefer a milder jambalaya, omit the jalapeños or reduce their quantity.
Use long-grain rice for the best texture and to avoid clumping.
Can I use a different type of sausage?
Yes, you can substitute andouille sausage with smoked sausage or kielbasa for a similar flavor.
Can I make this jambalaya vegetarian?
Yes, you can omit the sausage and chicken and add more vegetables like zucchini or mushrooms.
What type of rice works best for jambalaya?
Long-grain white rice is ideal for jambalaya as it stays fluffy and absorbs the flavors well.
Can I freeze jambalaya?
Yes, jambalaya freezes well. Store it in an airtight container for up to 3 months and reheat on the stovetop or microwave.
How do I prevent the rice from sticking to the pan?
Make sure to stir occasionally while simmering and use a heavy-bottomed pan to distribute heat evenly.
