Creole Jambalaya Recipe

Season chicken

Pat the chicken breast dry with paper towels. Rub both sides with 1 tbsp olive oil and then evenly coat with 1 tbsp Cajun seasoning. Let rest for 5 minutes to absorb seasoning.

Sear chicken

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 tbsp olive oil if pan is dry. Sear the chicken breast 3-4 minutes per side until golden brown (it will finish cooking later). Remove chicken to a plate and tent with foil.

Reduce heat to medium and add onion, bell pepper, and celery to the same skillet. Add a pinch of salt and cook, stirring occasionally, until softened, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in 2 tbsp tomato paste and cook 1 minute to remove raw flavor. Add the 14 oz canned diced tomatoes with juices, 1 tsp Worcestershire, 1 tsp hot sauce, 0.5 tsp dried oregano, 0.5 tsp dried thyme, 1 tsp smoked paprika, 0.5 tsp black pepper, 0.75 tsp salt, and the bay leaf. Stir to combine and bring mixture to a gentle simmer.

Return the seared chicken (and any juices) to the pan, nestling it into the sauce. Reduce heat to low–medium, cover partially, and simmer 8 minutes to allow flavors to meld and chicken to finish cooking. Use an instant-read thermometer — chicken is done at 74°C (165°F). Remove chicken again and set aside; keep sauce at a low simmer.

While sauce simmers, in a medium saucepan bring 3.25 cups chicken stock, 1 tbsp butter and 0.5 tsp salt to a boil. Stir in 1.5 cups long-grain white rice, reduce to low heat, cover, and simmer 18 minutes without lifting the lid.

After 18 minutes, remove from heat and let rice rest, covered, 5–10 minutes. Fluff with a fork.

If desired, slice the cooked Cajun chicken breast into strips. Stir the bay leaf out of the sauce and discard. Taste the sauce and adjust seasoning with salt, pepper, or hot sauce as needed.

To serve, place a portion of rice on each plate, spoon a generous ladle of the creole jambalaya sauce and vegetables over the rice, and top with sliced Cajun chicken. Sprinkle chopped parsley and sliced green onions over the dish and serve with lemon wedges on the side for squeezing.

Leftovers: Refrigerate in an airtight container up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or stock if sauce has thickened.