Cajun Chicken Jambalaya
One-skillet jambalaya loaded with spiced chicken, peppers, and rice cooked fast with stock and tomato paste. Bold, smoky, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.25 lb chicken breast, diced
- 1.5 cups long-grain white rice
- 3 cups chicken stock
- 1 whole red bell pepper, chopped
- ½ cup celery, chopped
- 2 tbsp tomato paste
- 2 tsp cajun seasoning (or paprika + cayenne + garlic powder)
- ½ lb andouille sausage, sliced
Instructions
- 1
Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add diced chicken and sausage. Cook, stirring occasionally, until chicken loses pink, about 5 minutes.
- 3
Stir in chopped pepper and celery. Cook 2 minutes until fragrant and slightly softened.
- 4
Add tomato paste and cajun seasoning. Stir constantly for 30 seconds to coat and bloom spices.
- 5
Pour in stock and rice. Bring to a boil, then cover and reduce heat to low for 12 minutes.
- 6
Remove from heat, fluff with a fork, taste, and adjust salt and cayenne as needed. Serve hot.
Tools you’ll need
- large skillet (12-inch), with lid
- wooden spoon or silicone spatula
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