Go Back

Chicken And Sausage Jambalaya

A one-pot wonder featuring chicken, spicy sausage, and rice, capturing the essence of Louisiana cuisine.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Cajun, Creole
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 pound chicken thighs diced
  • 1 pound andouille sausage sliced
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 can 14.5 oz diced tomatoes
  • 4 cups chicken broth
  • 2 cups long-grain white rice
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 green onions sliced (for garnish)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving spoon

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the diced chicken thighs to the pot and sear for about 5-7 minutes until golden brown.
  3. Stir in the sliced andouille sausage and cook for an additional 3-4 minutes.
  4. Add the chopped onion, green bell pepper, and celery to the pot. Cook for about 5 minutes until softened.
  5. Add the minced garlic, smoked paprika, thyme, and cayenne pepper.
  6. Pour in the diced tomatoes and chicken broth, stirring well.
  7. Stir in the rice and bay leaves, making sure the rice is submerged in the liquid.
  8. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 25-30 minutes until rice is tender.

Notes

Let the jambalaya rest for a few minutes after cooking for best flavor.