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Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
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Chicken and Sausage Jambalaya is a flavorful one-pot dish combining tender chicken, smoky andouille sausage, aromatic vegetables, fragrant rice, and classic Creole spices. Easy to prepare and packed with bold, comforting flavors, this hearty meal is perfect for family dinners and casual gatherings.

Ingredients

Scale

Meats

  • 1 lb boneless, skinless chicken thighs or breasts, diced
  • 8 oz andouille sausage, sliced

Vegetables

  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced

Grains & Liquids

  • 1 ½ cups long grain white rice
  • 1 can (14.5 oz) diced tomatoes
  • 3 cups chicken broth

Seasonings & Herbs

  • 2 tsp Creole seasoning or Cajun spices
  • 2 bay leaves
  • Salt and black pepper, to taste

Garnishes

  • Fresh parsley, chopped
  • Green onions, sliced

Instructions

  1. Prepare Your Ingredients: Dice the chicken into bite-sized pieces and slice the sausage. Chop the onions, bell peppers, celery, and garlic finely to create the classic Holy Trinity base for the dish.
  2. Brown the Meat: Heat oil in a large pot or Dutch oven over medium-high heat. Add the sausage slices and brown until caramelized and aromatic. Remove and set aside. Next, add the chicken pieces and cook until golden on all sides, but not fully cooked through, to develop flavor depth.
  3. Sauté the Vegetables: In the same pot, add the chopped onion, bell pepper, and celery. Cook until softened and fragrant, about 5 minutes. Stir in the minced garlic and cook for another minute to release its aroma.
  4. Combine Rice and Liquids: Return the browned sausage and chicken to the pot. Add the rice, diced tomatoes with juices, chicken broth, bay leaves, and Creole seasoning. Stir gently to distribute the ingredients evenly.
  5. Simmer and Cook: Bring the mixture to a boil. Then reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and has absorbed the liquid. Stir occasionally, especially halfway through, to prevent sticking and ensure even cooking.
  6. Final Touches: Remove bay leaves. Fluff the jambalaya with a fork, taste, and adjust seasoning with salt, pepper, or additional spices as desired. Garnish with freshly chopped parsley and sliced green onions before serving.

Notes

  • Use quality andouille or smoked sausage for authentic smoky flavor.
  • Don’t skip the Holy Trinity (onions, bell peppers, celery) as it is essential for traditional jambalaya flavor.
  • Toast rice lightly in the pot before adding liquids to add nuttiness and improve texture.
  • Layer spices gradually, tasting throughout to avoid overpowering the dish.
  • Let the jambalaya rest off heat for 5 minutes after cooking to allow flavors to meld.

Nutrition

Keywords: Chicken jambalaya, sausage jambalaya, Creole rice dish, one-pot meal, spicy jambalaya, andouille sausage recipe

Find it online: https://jamescookes.com/chicken-and-sausage-jambalaya/