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Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
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This Chicken and Sausage Jambalaya recipe offers a comforting and hearty one-pot meal bursting with bold Louisiana flavors. Featuring tender chicken, smoky Andouille sausage, vibrant vegetables, and fragrant spices, it’s quick to prepare and perfect for busy weeknights or casual gatherings. Enjoy a flavorful, filling dish that’s versatile, satisfying, and ideal for meal prep or leftovers.

Ingredients

Scale

Proteins

  • 1 lb boneless, skinless chicken thighs or breasts, diced
  • 12 oz Andouille or smoked sausage, sliced

Vegetables

  • 1 cup bell peppers, chopped
  • 1 cup onions, chopped
  • 1/2 cup celery, chopped
  • 3 cloves garlic, minced

Pantry

  • 1 ½ cups long-grain rice
  • 1 (14.5 oz) can diced tomatoes
  • 3 cups chicken broth
  • 2 tsp Creole seasoning (paprika, cayenne, garlic powder, herbs)
  • 2 bay leaves

Garnish

  • Fresh parsley, chopped

Instructions

  1. Step 1: Prep the Ingredients
    Dice the chicken into bite-sized pieces and slice the sausage. Chop the bell peppers, onions, celery, and mince the garlic to prepare all flavor components.
  2. Step 2: Brown the Sausage and Chicken
    Heat a large pot or Dutch oven over medium-high heat. Cook the sausage slices until browned and fat renders out. Remove and set aside. Brown the diced chicken in the same pot, seasoning lightly as it cooks.
  3. Step 3: Sauté the Vegetables
    Reduce heat to medium and add onion, bell peppers, celery, and garlic to the pot. Cook until softened and fragrant, about 5 minutes, stirring often to prevent sticking.
  4. Step 4: Add Rice and Seasonings
    Stir in the rice, ensuring each grain is coated with oil and vegetable mixture. Add Creole seasoning and bay leaves, mixing well so the spices bloom.
  5. Step 5: Simmer with Broth and Tomatoes
    Pour in chicken broth and diced tomatoes. Return the sausage and chicken to the pot. Stir to combine, bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes until rice is tender and liquid is absorbed.
  6. Step 6: Finish and Serve
    Remove bay leaves. Taste and adjust seasoning with salt, pepper, or hot sauce if desired. Garnish with chopped fresh parsley and serve warm.

Notes

  • Use quality Andouille sausage for authentic smoky flavor.
  • Don’t skip browning the meat to enhance depth and caramelization.
  • Monitor broth to rice ratio to avoid soggy or undercooked rice.
  • Customize spice levels by adjusting cayenne and Creole seasoning amounts.
  • Let the jambalaya rest covered off heat for 5 minutes to meld flavors perfectly.

Nutrition

Keywords: Chicken Jambalaya, Sausage Jambalaya, Cajun Recipe, Louisiana Dish, One-Pot Meal, Spicy Jambalaya, Andouille Sausage

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