Homemade Chicken Jambalaya Recipe

Jambalaya originated in Louisiana back in the 19^th Century.

The two basic types of Jambalaya are Creole style and Cajun style. Creole Jambalaya is made with tomatoes and Cajun style Jambalaya is made without tomatoes.

Classic Creole Jambalaya recipes were made with ham, ground pork, cut up smoked sausage, shrimp or oysters. Original Cajun Jambalaya recipes used the wild game that was available in rural Louisiana such as: turtle, crawfish, alligator, duck, venison and bore.

There have been many variations and additions to the classic recipe over the years but there is one staple in Jambalaya, the rice. Rice and broth are included in the dish as opposed to Gumbo, where the dish is served over rice that has been cooked separately.

Different Jambalaya recipe variations call for Hot Pepper Sauce, Cayenne Pepper or Crushed Red Pepper flakes but the spiciness of the recipe is completely at the discretion of the person making it.

A little hot pepper sauce or red pepper flakes added to the whole batch will simply add to the flavor but if you want to be bold, add much more and turn it into a 5 alarm creation.

The recipe adapts well to the many adjustments made due to people’s preference or geographical location.

Jambalaya is a wonderful one dish meal that is low calorie, healthy and delicious!

This all inclusive recipe has survived over 100 years because it’s inexpensive to make and is very high in protein, complex carbohydrates, antioxidants, and fiber.

Jambalaya is filled with many of the necessary nutrients people need. It will keep you fuller longer with the slow burning carbohydrates and energized with the large amounts of protein.

This recipe is great for everyone because it is free from common allergens and it highly adaptable.

Jambalaya is naturally Gluten and Dairy Free, there aren't any preservatives or additives, and it can easily be converted into a vegetarian meal.

• 2 tablespoons olive oil
• 3 Stalks Celery, diced
• 1 Medium Onion, diced
• 1 Green Pepper, diced
• 28 ounces Diced Tomatoes
• 2 cups Free Range Chicken Broth
• 1 cup Long Grain Brown Rice or Black Rice
• 1 teaspoon Dried Basil
• 1 teaspoon crushed thyme
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 tablespoon crushed red pepper flakes
• 5 bay leaves
• 2 cups cubed cooked chicken

1. In a large pot, add 1 ½ - 2 pounds chicken and about ½ cup water. Cover and cook until the chicken is no longer pink.
2. After the cooked chicken has had time to cool, cut it into chunks and set it aside.
3. Meanwhile, in a large skillet heat the oil and cook the celery, onion, and green peppers until all are tender. Approximately 5 minutes
4. Add the diced tomatoes, chicken broth, rice, basil, thyme, garlic, black pepper, crushed red pepper flakes, and bay leaves.
5. Bring to boiling, reduce the heat, cover and simmer for 45 minutes or until rice is fully cooked
6. Add the cooked chicken and remove Bay leaves.

Your Jambalaya can be served immediately or stored in the refrigerator for later use. This meal makes wonderful leftovers because it tastes just as good when it is reheated.

*reduce or increase amount of Crushed Red Pepper Flakes to adjust the degree of spiciness

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 322.7
• Total Fat: 9.1 g
• Cholesterol: 65.7 mg
• Sodium: 217.2 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 8.0 g
• Protein: 30.8 g