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jambalaya in white bowl

Chicken and Sausage Jambalaya

Make this bold chicken and sausage jambalaya with smoky sausage, tender chicken, and perfectly seasoned rice. An easy one-pot Cajun classic ready for any night.
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Prep Time: 10 minutes
Cook Time: 50 minutes
Course: Main Course
Cuisine: Cajun, Creole
Diet: Low Salt
Servings: 6 people
Calories: 467kcal
Author: Marwin Brown

Ingredients

  • ¾ lbs Andouille Sausage sliced into rounds
  • 1 pound boneless skinless Chicken Thighs, cut into 1 inch pieces
  • 1 ½ cups Jasmine Rice
  • 1 tablespoon Cajun Seasoning
  • 1 medium yellow onion peeled and diced
  • 1 medium bell pepper seeded and diced
  • 2 celery stalks diced
  • 4-5 Garlic cloves minced
  • 14 0 z can crushed tomatoes
  • ¼ cup Green Seasoning optional
  • 4 thyme sprigs
  • 2 Bay leaves
  • 1 teaspoon Hot Sauce
  • 1 tablespoon Worcestershire Sauce
  • 2 ½ chicken stock
  • Parsley
  • Green Onions

Instructions

  • Preheat oven to 350 degrees F.
  • Puree the tomatoes, garlic, 1 teaspoon cajun seasoning, hot sauce, and green seasoning in food processor or blender.
  • Heat large skillet or dutch oven on medium heat. Brown sausage 2-3 minutes, remove, and drain on paper towel lined bowl.
  • Brown the chicken. Remove, and drain with the sausage.
  • Add the onions, peppers, and celery sautéing 2-3 minutes.
  • Add the puree, bay leaves, fresh herbs, Worcestershire sauce, andouille, chicken and half the remaining spices. Stir well and simmer 20 minutes.
  • Add rice, mix well cooking for 3-5 minutes.
  • Add the stock, bring to boil then reduce to simmer, cover and bake in the oven 18-20 minutes.
  • Remove and allow to sit off heat 5 minutes. Remove lid and fluff with fork.
  • Fold in green onions and parsley.

Video

Notes

  • Brown your meat first  Deep color = deep flavor; don’t rush the sausage and chicken sear.
  • Build from the holy trinity - Let onions, bell peppers, and celery soften fully before moving on.
  • Bloom your spices in fat - This wakes up the seasoning and adds depth early.
  • Control your liquid - Measure stock carefully; too much = mushy rice.
  • Use long-grain rice – It holds structure and stays separate.
  • Don’t over-stir - Once the rice goes in, let it cook undisturbed.
  • Keep a steady, low simmer - High heat will break the rice and dry out the pot.
  • Let it rest before fluffing - This firms up the texture and finishes the cook.

Nutrition

Calories: 467kcal | Carbohydrates: 44g | Protein: 31g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 681mg | Potassium: 688mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1349IU | Vitamin C: 31mg | Calcium: 41mg | Iron: 2mg
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