Skip to content
Our Tax Relief Sale Is On Now! 15% Off $60, Plus Free Shipping With Code TAXDAY15
Our Tax Relief Sale Is On Now! 15% Off $60, Plus Free Shipping With Code TAXDAY15

Test Kitchen Approved

Crispy Rice Blackened Chicken Jambalaya

Crispy Rice Blackened Chicken Jambalaya

Crispy Rice Blackened Chicken Jambalaya

Recipe By Mike Johnston, Savory Spice founder


4 to 6 servings

Prep Time

15 Minutes

Cooking Time

1 Minutes

Recipe By Mike Johnston, Savory Spice founder

This Crispy Rice Blackened Chicken Jambalaya recipe has been a favorite here at the Savory Spice Test Kitchen! It has an incredibly delicious Cajun flavor with awesome texture from the crispy rice. Don't be intimidated by the long recipe–it is totally worth it! Give this tasty Crispy Rice Blackened Chicken Jambalaya a try. 

Recipe Notes

While you make the rice, let the chicken set out so that it comes to room temperature. This will make it easier to get a perfect blackened crust.


1 1/4 cups uncooked rice

3 Tbsp. vegetable oil, divided

12 oz. Andouille sausage, cut into 1/4-inch slices

1/2 cup diced yellow onion

1/2 cup diced red bell pepper

1/4 cup chopped celery stalk

6 Tbsp. unsalted butter, divided

1 lb. boneless and skinless chicken breasts or thighs

Savory Spice ingredients in this recipe

  • Reduced Sodium Chicken Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This chicken broth concentrate is all-natural and gluten-free. Shake well befo...

    View full details
  • Cajun Blackening

    Cajun Blackening seasoning is so tasty, whether you do a lot of Cajun-style cooking or not, you'll find many ways to enjoy it! Use as a blackening ...

    View full details
  • Minced Garlic

    Using dehydrated, Minced Garlic seasoning can save you time for recipes that may call for fresh garlic. No need for peeling, it doesn't spoil, and ...

    View full details
  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

    View full details
  • Aleppo Pepper Hot Sauce

    Our exclusive Aleppo Pepper Hot Sauce has mild kick, with medium-low heat. It's an Aleppo sauce that is filled with fresh, earthy and warm fruit...

    View full details


Preheat oven to 275 degrees. Bring chicken broth to a boil in a medium saucepan. Stir in rice, 2 tsp. Cajun Blackening, and Minced Garlic. Lower to a simmer and let cook for 15 min., covered. Turn off heat and let stand for 5 min.

Heat 1 Tbsp. vegetable oil in a 12-inch or larger cast iron pan over medium-high heat. Add Andouille sausage and brown on both sides, 2 to 3 min. per side. Using a slotted spoon, remove sausage, dice, and set aside. To the pan, add onion, peppers, and celery. Season with salt & pepper and saute for 3 to 4 min. Let your cast iron pan cool and wipe clean with a paper towel.

In a 12-inch or larger non-stick pan, heat 2 Tbsp. butter and remaining 2 Tbsp. vegetable oil over medium-high heat. Add cooked rice evenly into the pan and let cook undisturbed for 5 to 7 min. Use a spatula to gently push in and lift up rice to check for desired crispiness. The rice should be a light brown color. Toss and repeat for another 5 to 7 min. Stir in browned sausage and vegetables and again press rice evenly into the pan and heat for another 6 to 7 min. Total process should take about 18 to 20 min.

Heat the cast iron pan over high heat. Melt the remaining 4 Tbsp. butter in the microwave. Toss chicken in melted butter and liberally season with salt and pepper and remaining Cajun Blackening. When cast iron pan is smoking, place chicken in pan so that the pieces are not touching (cook in batches if needed). Cook for 1 1/2 to 2 min on each side or until both sides are blackened. After all pieces are blackened, place all chicken in the cast iron pan and put on the middle rack in the preheated oven. Cook for 8 to 10 min. or until chicken reaches 165 degrees internally. Remove and set aside to rest for 5 min. Slice chicken across the grain into 1/2-inch strips and fold into crispy rice. Serve hot with your favorite hot sauce.