Quick Chicken Jambalaya

Quick Chicken Jambalaya

BrianCamfam Cookery
A few clever tricks help us get this bold jambalaya on the table in about half an hour.
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Cook Time 30 minutes


  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon ketchup
  • 2 teaspoons Louisiana seasoning divided
  • 1 ½ cups long-grain white rice
  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 8 ounces chicken andouille sausage sliced ¼ inch thick
  • 1 green bell pepper stemmed, seeded, and chopped
  • 4 scallions white and green parts separated and sliced thin


  • Combine Worcestershire, tomato paste, ketchup, and ½ teaspoon Louisiana seasoning in bowl; set aside. Bring 3 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in fine-mesh strainer and rinse.
  • Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken, andouille, bell pepper, scallion whites, and remaining 1½ teaspoons Louisiana seasoning and cook, stirring occasionally, until chicken is cooked through and beginning to brown, 8 to 10 minutes.
  • Add rice and Worcestershire mixture to skillet and cook, stirring frequently, until mixture is heated through and fully combined, about 5 minutes. Stir in scallion greens and serve.

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