Hoppin John Jambalaya

Spice up your weeknight dinner routine with this soul-warming Hoppin’ John Jambalaya! Combining the bold, smoky flavors of andouille sausage, tender chicken thighs, and the Southern classic essence of black-eyed peas, this one-pot dish is a celebration of hearty comfort food with a Creole twist. Infused with aromatic vegetables, fragrant herbs, and a perfect punch of Creole seasoning, every bite bursts with vibrant depth and texture. Toasted long-grain rice soaks up a rich medley of chicken broth, diced tomatoes, and spices, creating a satisfying, flavorful base. Garnished with fresh parsley, green onions, and optional hot sauce for an extra kick, this crowd-pleasing recipe is ready in just one hour and serves six. Whether you're celebrating New Year traditions or simply craving a warm, comforting meal, this jambalaya is a guaranteed hit!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 12 ounces andouille sausage
• 1 pound boneless, skinless chicken thighs
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 14.5 ounces diced tomatoes with juice
• 15 ounces black-eyed peas, rinsed and drained
• 1 tablespoon Creole seasoning
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• 3 green onions, sliced
• 2 tablespoons fresh parsley, chopped
• 0 to taste hot sauce (optional)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Slice the andouille sausage into bite-sized pieces and sauté until browned, about 5 minutes. Remove the sausage from the pot and set aside.

Step 3

Cut the chicken thighs into bite-sized pieces. Add the chicken to the pot and cook until browned on all sides, about 6 minutes. Remove the chicken and set aside with the sausage.

Step 4

In the same pot, add the diced onion, green bell pepper, and celery. Sauté until softened, about 5 minutes.

Step 5

Add the minced garlic and cook for an additional minute until fragrant.

Step 6

Stir in the uncooked white rice and toast it gently in the vegetable mixture for 1-2 minutes.

Step 7

Pour in the chicken broth and add the diced tomatoes with their juice. Stir to combine.

Step 8

Return the sausage and chicken to the pot. Add the black-eyed peas, Creole seasoning, dried thyme, smoked paprika, and bay leaf. Stir well.

Step 9

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 10

Remove the bay leaf and fluff the rice gently with a fork.

Step 11

Garnish with sliced green onions and chopped parsley. Serve hot, with a drizzle of hot sauce if desired.

Nutrition Facts

Serving size	2815.1 grams (2815.1g)

Amount per serving	% Daily Value*
Calories	3411

Total Fat 186.90g	240%
Saturated Fat 54.90g	275%
Polyunsaturated Fat 2.70g
Cholesterol 867mg	289%
Sodium 7521mg	327%
Total Carbohydrate 209.90g	76%
Dietary Fiber 44.60g	159%
Total Sugars 40.10g
Protein 226.90g	454%

Vitamin D 32IU	159%
Calcium 612mg	47%
Iron 28mg	154%
Potassium 5469mg	116%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 26.5%

Carbs: 24.5%