Chicken Jambalaya
Description
A vibrant, one-pot powerhouse that defines the art of firehouse cooking: bold flavors, simple ingredients, and enough fuel to power through a back-to-back shift. This recipe is built on the "Holy Trinity" of onions, celery, and green peppers, sautéed with fragrant garlic to create a savory foundation that smells like home. Featuring tender chunks of chicken and fluffy rice simmered in a robust blend of Cajun seasonings, every forkful delivers a perfect balance of smoky heat and earthy depth. This is a high-volume, high-satisfaction meal that is easy to scale for the whole house and, like all great Cajun dishes, tastes even better as the flavors meld throughout the shift.
- Cook Time: 35 minutes
- Servings: 6-8
Ingredients
- 2 Tbsp olive oil
- 3 pounds chicken breast, cubed
- 2 Tbsp flour
- 2 Tbsp butter
- 1 white onion
- 4 green onions
- 2 Tbsp minced garlic
- 3 celery ribs
- 2 green bell peppers
- 1 Tbsp basil
- 1 Tbsp Cajun seasoning
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 large can (20 oz) diced tomatoes
- 3 cups chicken broth
- 2 cups white rice
Instructions
- Step 1- Cube chicken and season with salt, pepper, and cayenne
- Step 2- In a large skillet, brown chicken on both sides and set in a separate bowl
- Step 3- Add flour and butter to skillet after chicken has been removed and create a roux
- Step 4- Dice bell peppers, onions, and celery, saute in skillet until onions are browned
- Step 5- Add tomatoes, garlic, and spices, mix well to combine
- Step 6- Add chicken broth and rice to skillet, bring to gentle boil.
- Step 7- Put chicken back in skillet, reduce heat, and let jambalaya dish simmer for 20 minutes (or until rice is soft)
- Step 8- Serve hot and enjoy