Slow-Simmered Creole Chicken Jambalaya

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty and fragrant one-pot Creole chicken jambalaya simmered with tomatoes, bell peppers, and Cajun spices for a true New Orleans comfort meal. This creole-inspired one pot ready in about 60 minutes pairs olive oil, medium onion, diced, medium green bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Creole cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1 lb boneless chicken thighs cut into 1-inch pieces and sauté for 5-6 minutes until browned on all sides. Remove chicken and set aside.
  2. Step 2: In the same pot, add 1 diced medium onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 4-5 minutes until vegetables soften and edges begin to brown.
  3. Step 3: Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 14 oz canned diced tomatoes, 2 tbsp Creole seasoning, 1 tsp dried thyme, and 1 bay leaf.
  4. Step 4: Return the browned chicken to the pot. Add 1 1/2 cups long grain rice and 3 cups chicken broth. Stir well to combine.
  5. Step 5: Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 25-30 minutes until the rice is tender and liquid is absorbed.
  6. Step 6: Remove the bay leaf and season with salt and black pepper to taste. Stir in 2 tbsp chopped parsley before serving warm.

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Frequently asked questions

How long does Slow-Simmered Creole Chicken Jambalaya take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Creole Chicken Jambalaya?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Slow-Simmered Creole Chicken Jambalaya?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Creole Chicken Jambalaya for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Creole Chicken Jambalaya?

Creole one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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