Ingredients for Spicy Chicken Jambalaya
- Boneless Skinless Chicken Breasts
- Salt And Pepper
- 1 tablespoon Creole seasoning
- Vegetable Oil
- Cooked Sausage
- Yellow Bell Pepper
- Red Bell Pepper
- Onion
- Crushed Red Pepper Flakes
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- Chicken Broth
- 1 (28 ounce) can stewed tomatoes (undrained)
- 1 medium zucchini, chopped
- Yellow Squash
- Habanero Peppers
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How to Make Spicy Chicken Jambalaya
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1.5 lbs of cubed chicken and cook for 10 minutes, or until browned on all sides.
- Add 1 lb of Andouille sausage links (sliced) to the skillet and cook until browned, about 5-7 minutes. Remove chicken and sausage; set aside.
- Transfer the chicken and sausage to a 6-quart Dutch oven.
- In the same skillet, sauté 1 large green bell pepper (chopped), 1 large onion (chopped), 1 medium zucchini (chopped), 1 medium yellow squash (chopped), 2 cloves garlic (minced) for 5-7 minutes, or until softened. Stir in 1 tablespoon garlic powder, 1-2 teaspoons crushed red pepper flakes (adjust to taste), 1 tablespoon chili powder, and 1 tablespoon Creole seasoning.
- Add the pepper mixture to the Dutch oven with the chicken and sausage.
- Stir in 2 cups long-grain white rice, 4 cups chicken broth, and 1 (28 ounce) can of stewed tomatoes (undrained).
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the rice is cooked through and the liquid is absorbed.
- Serve hot, garnished with fresh lime wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
21g
Fat
42g
Carbs
3g