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Jambalaya

A classic Creole one-pot dish combining Andouille sausage, chicken, vegetables, and rice in bold Cajun spices for a hearty, flavorful meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Cajun, Creole
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound Andouille sausage sliced
  • 1 pound chicken breast diced
  • 1 medium onion chopped
  • 1 bell pepper chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 ounces
  • 1 cup long-grain rice
  • 3 cups chicken broth
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 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
  • Sharp knife
  • Cutting board

Method
 

  1. In a large pot over medium heat, cook the sliced Andouille sausage until browned, about 5 minutes.
  2. Add the diced chicken to the pot and cook until no longer pink, about 5 to 7 minutes.
  3. Add the chopped onion, bell pepper, celery, and garlic to the pot and cook for another 5 minutes until vegetables are tender and fragrant.
  4. Stir in the diced tomatoes, Cajun seasoning, dried thyme, and bay leaf.
  5. Pour in the rice and chicken broth, stirring to combine all ingredients well.
  6. Increase heat to bring the mixture to a boil.
  7. Once boiling, reduce heat to low, cover the pot, and let it simmer for 20 to 25 minutes.
  8. Remove the pot from heat and let it sit, covered, for 5 minutes.
  9. Fluff the jambalaya with a fork and garnish with sliced green onions before serving.

Notes

Pro Tip: For an extra kick, add cayenne pepper or hot sauce to taste.