Back to RecipesCajun Chicken Jambalaya
A bold Creole-style jambalaya jazzed up with Crazy Cajun Hot Sauce for an authentic Cajun flavor explosion.
Prep Time
15 min
Cook Time
30 min
Servings
4
Made With
Crazy Cajun Hot Sauce
$10.00
1Ingredients
- 1 lb chicken breast, diced
- 1 cup long-grain white rice
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 2 tbsp B-Rad's Crazy Cajun Hot Sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
2Instructions
Instructions
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Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the diced chicken with salt and pepper, then sear until golden brown on all sides, about 5-7 minutes. Remove and set aside.
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Build the base — In the same pot, add the onion, bell pepper, and celery (the "holy trinity"). Sauté until softened, about 5 minutes. Add the garlic and cook for another 30 seconds.
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Add the rice and spices — Stir in the rice, smoked paprika, and thyme. Toast for 1-2 minutes until the rice becomes slightly translucent.
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Deglaze with flavor — Pour in the diced tomatoes (with juices), chicken broth, and B-Rad's Crazy Cajun Hot Sauce. Scrape up any browned bits from the bottom of the pot. Return the chicken to the pot and add the bay leaf.
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Simmer — Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir once halfway through.
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Finish and serve — Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork, discard the bay leaf, and taste for seasoning. Add more Crazy Cajun Hot Sauce if you want extra heat!
Tip: Serve with crusty bread and a side of greens for a true Creole feast. 🌶️