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Heat up your Super Bowl XLVIII party with a spicy jambalaya

Spicy Jambalaya
Spicy Jambalaya
Margaret Morgan

Whether you're hosting a party of 20 or just a few family and friends on Super Bowl Sunday, this spicy jambalaya dish is sure to bring a rousing cheer despite the fact that no East Coast team is playing. And, with the current polar vortex of icy weather keeping us hunkered in, the jambalaya is sure to warm your body from tingling your fingers to your toes.

Spicy Jambalaya is a great dish to serve because you can easily adjust the quantity from serving as few as two to four people to 24 or more. The measurements given here are for six servings. Also, if desired it can be a one-pot meal; note the options after the directions.

Spicy Jambalaya

  • 1 lb. boneless and skinless chicken breasts cut in 1" cubes
  • 1/2 cup flour
  • 3 Tbsp. extra virgin olive oil (EVOO)
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1 tsp. thyme
  • 3 Tbsp. parsley chopped
  • 1/4 tsp. cayenne
  • 1/2 lb. fresh Andouille sausage sliced
  • 3/4 lb. smoked sausage, e.g. Kielbasa
  • 1 24-oz. can diced tomatoes
  • 1-2 cups chicken broth*
  • 1 cup rice* - see options


  1. Heat 2 Tbsp. EVOO in large hot skillet. Dredge the chicken in flour that has been seasoned with salt and freshly ground pepper.
  2. Brown chicken and sliced Andouille sausage (if sausage is store-bought and not fresh, reserve to put in skillet with smoked sausage).
  3. Remove chicken and sausage and set aside, keeping warm.
  4. Add 1 Tbsp. EVOO, onion, bell pepper and garlic and lightly saute until just soft.
  5. Add the smoked sausage, herbs and rice, stirring for about one minute.
  6. Return the cooked chicken and Andouille sausage to skillet.
  7. Add tomatoes with juice and broth. Start with just 1 cup of broth and add accordingly during cooking if jambalaya begins to thicken.
  8. Bring to a boil, reduce heat, cover and simmer for 30-40 minutes or until rice is tender.

Serves 6
*Option is to leave rice out and cook separately. Reduce cooking time to about 30 minutes. Then serve the jambalaya over the rice. This is my preference using a saffron or New Orleans-style rice.

Jambalaya is a hearty dish that can be made a day ahead. Refrigerate and bring to room temperature before reheating. The spiciness enhances when the dish is made in advance.

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