Chicken and Sausage Jambalaya
Savor the rich, smoky flavors of chicken and sausage jambalaya, a hearty Cajun dish with rice, bold spices, and the perfect blend of proteins.
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1 tbsp Oil
- 1 lb Andouille Sausage, (sliced)
- 1 lb Boneless Skinless Chicken Thighs, (cut into bite sized chunks)
- 1/2 tbsp Creole Seasoning
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- 1 tsp Black Pepper
- 1 tsp Kosher Salt, (if Creole seasoning contains salt, omit the kosher salt. If needed, you can add more salt at the end)
- 1 large Onion, (diced)
- 2 stalks Celery, (diced)
- 1 Bell Pepper, (diced)
- 1 Jalapeno, (diced), optional
- 3 tbsp Salted Butter
- 6 cloves Garlic, (diced)
- 6 oz Tomato Paste
- 2 tsp Chicken Bouillon Paste
- 2 cups Rice
- 14.5 oz Fire Roasted Crushed Tomatoes, (canned)
- 4 cups Chicken Broth
- 1 tbsp Worcestershire Sauce
- dash Hot Sauce
- 2 Bay Leaves
- 1 tbsp Lemon Juice
- Green Onions, (for garnish)
Instructions
- Season chicken with cajun or creole seasoning, garlic powder, onion powder, black pepper, and kosher salt. Toss to coat and set aside.
- Add a drizzle of oil into a large skillet or large dutch oven over medium heat. Allow the pan to warm for about 3-5 minutes, then add the sliced sausage and cook for about 5-7 minutes, allowing them to brown. Remove from the pan and place into a bowl and set aside.
- Add the chicken to the pot and cook for about 10 minutes, until golden brown and cooked all the way through. Remove and place into the bowl with the smoked sausage.
- Add diced onion, celery, jalapeno, and bell pepper to the pot (if needed, drizzle in a little oil if the bottom of the pot becomes dry). Cook for 5 minutes, until the vegetables begin to soften. Then add butter, garlic, tomato paste, and chicken bouillon. Stir together until everything is mixed together and continue to cook for 2 minutes, then add in the rice, stirring constantly to ensure the rice is evenly distributed into all of the ingredients.
- Pour in crushed tomatoes and chicken stock and use a wooden spoon to scrape and brown bits off of the bottom of the pan. Pour in worcestershire sauce, a dash of hot sauce, and place bay leaves into the broth.
- Bring to a boil, cover with a lid, and reduce the heat to low heat. Simmer for 15 minutes, stir everything around to ensure that the bottom of the pan doesn't burn. Add in the cooked chicken and sausage and continue to cook for an additional 5-7 minutes, until the rice is al dente.
- Remove bay leaves, and squeeze lemon juice on top. Top with green onions and serve.
Notes
Don’t Rush the Simmer: Let the jambalaya simmer gently so the rice cooks evenly and absorbs the rich broth. Avoid stirring too much, as it can make the rice gummy.
Use the Right Rice: Long-grain white rice or converted rice holds its texture best and absorbs flavors without becoming mushy.
Let It Rest: After cooking, cover the pot and let the jambalaya rest for about 5-10 minutes to allow flavors to meld and the rice to firm up.
Don’t Lift the Lid: Keep the pot covered while the rice cooks to maintain even heat and steam.
Nutrition
Calories: 689kcal, Carbohydrates: 68g, Protein: 36g, Fat: 30g, Saturated Fat: 11g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 0.4g, Cholesterol: 152mg, Sodium: 1633mg, Potassium: 1159mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1630IU, Vitamin C: 45mg, Calcium: 95mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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