Description
Chicken Sausage Jambalaya is a bold and savory one-pot Creole dish packed with tender chicken, smoky sausage, vegetables, and rice simmered in a spicy tomato-based broth.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 12 oz andouille or smoked chicken sausage, sliced
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides, about 5–6 minutes. Remove and set aside.
- Add sliced sausage to the pot and cook until browned. Remove and set aside with the chicken.
- In the same pot, sauté onion, bell pepper, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in diced tomatoes, rice, chicken broth, paprika, thyme, oregano, cayenne, salt, and pepper. Bring to a boil.
- Return chicken and sausage to the pot. Reduce heat to low, cover, and simmer for 20–25 minutes, or until rice is tender and liquid is absorbed.
- Fluff the jambalaya with a fork. Garnish with green onions and parsley before serving.
Notes
- Use pre-cooked sausage to save time and enhance smokiness.
- Adjust cayenne pepper to your heat preference or omit for a milder version.
- Brown the meats well for deeper flavor in the final dish.
- Can be made ahead and reheated—flavors develop even more overnight.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg