Mardi Gras Chicken Jambalaya (Print version)
Festive Creole dish with chicken, halal sausage, aromatic vegetables, and bold spices.
# 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-certified)
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
# How to make it:
01 - Heat olive oil in a large Dutch oven over medium heat. Add chicken cubes and sausage slices. Cook for 4 to 5 minutes until browned, stirring occasionally. Remove meat from pot and set aside.
02 - Add onion, bell pepper, and celery to the same pot. Sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste, paprika, thyme, oregano, cayenne, salt, and black pepper. Cook for 1 minute to bloom the spices.
04 - Add diced tomatoes and return browned chicken and sausage to the pot. Add rinsed rice and stir thoroughly to coat with spices and vegetables.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
06 - Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork. Garnish with green onions and fresh parsley before serving.
# Expert suggestions:
01 -
- One pot means minimal cleanup and maximum flavor development
- The combination of smoky sausage and tender chicken creates layers of savory depth
- Perfect for feeding a crowd without spending hours in the kitchen
02 -
- The rice will continue absorbing liquid while resting so do not skip the 5 minute standing time
- Halal certification matters for both sausage and broth so always check labels carefully
03 -
- Cooking the rice partially before adding liquids prevents that undercooked grain problem
- Leftovers freeze beautifully for up to three months