This is a recipe that was inspired by my love for Cajun and Spanish food. It’s not your traditional jambalaya as I added a Spanish twist by using sriracha and jalapeño for the touch of spiciness. I also did not use green bell peppers since I don’t like the taste. This is an excellent one dish meal that is loaded with amazing flavors and it is easy to make. Traditional Jambalaya uses Cajun spices and also okra. This recipe is amazingly full of bold flavors and the smoked beef sausage and skin-on chicken breast truly makes for a unique twist. This meal will transport its eater’s tastebuds to the flavors of Southern and Spanish cooking all wrapped up in one simple and easy to make dish.
I hope you will try this meal, served up with a side of your favorite vegetables, and enjoy it as much as we did.
- 2 split bone-in chicken breasts cut into 1 to 2 inch chunks
- 1 lb smoked beef sausage diced
- 1 pound ripe plum tomatoes skin removed and diced
- 1/2 of a large red bell pepper diced
- 1/2 of a large yellow bell pepper diced
- 1/2 of an orange bell pepper diced
- 2 jalapeno peppers (one seeded and diced)
- 1 large onion roughly chopped
- 4 small celery stalks diced
- 6 scallions chopped
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh garlic
- 1 teaspoon paprika
- 1 teaspoon sriracha
- 1 teaspoon fresh ground black pepper
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups basmati rice rinsed till water runs clear
- 1/2 cup white wine
- 1 cup low sodium chicken broth
Season the cut up chicken breasts with 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon fresh ground black pepper and 1 teaspoon sriracha.
Heat the olive oil in a 5-quart dutch oven over medium-high flame.
Add the cut-up chicken breasts and cook for 10 to 15 minutes. Remove the chicken to a plate and set aside.
Add the diced sausage to the pot and cook for 3 to 5 minutes. Remove the sausage to the plate with the chicken.
Add the onions, peppers, celery, scallions, oregano, thyme and garlic to the oily liquid in the pot. Cook the vegetable for 6 to 10 minutes.
Reduce the heat to medium-low. Add the diced tomatoes ,1 teaspoon salt and 1/2 teaspoon fresh ground black pepper and white wine and cook until the tomatoes breaks down – about 8 to 10 minutes.
Add the cooked chicken and sausage, add the rice and chicken broth. Stir and bring to a boil. Cover the pot with a tight lid, lower the heat to simmer. Cook at low simmer for 25 to 35 minutes.
Note: Liquid will evaporate at the end of the simmer but the rice will be slightly grainy.
Fluff the rice with a fork, cover the pot and let sit for 15 to 20 minutes.
Note: This allows the rice to continue to cook and the graininess gone.
Plate and serve with a side of your favorite greens.
I use the bone-in chicken breast for added flavor – you can certainly use boneless chicken breasts or any other chicken parts like thighs and drumsticks. If you only want the authentic Cajun flavors use a Cajun or Creole spice mix, green bell peppers and okras.