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Chicken Jambalaya with rich flavors and colorful ingredients
Easy and delicious chicken jambalaya recipe

Chicken and Sausage Jambalaya

Author: Flavelo
Recipes Main Courses
Jambalaya is the 'kitchen sink' dish of Cajun and Creole cuisine, a New Orleans cousin to Spanish paella. The essence is that the rice cooks together with the meat and vegetables, absorbing every bit of flavor. It starts with the 'Holy Trinity': onion, celery, and green bell pepper. This isn't meat with a side of rice; it's one harmonious pot of comfort.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine American (Cajun/Creole)

Ingredients

Equipment Needed

  • Large Dutch Oven or heavy-bottomed pot with lid: To fit everything and cook rice evenly.
  • Wooden Spoon: For scraping up the tasty bits (fond).

Allergen Information

⚠️ None (Check sausage ingredients)

Instructions

1 ✓

Season the cubed chicken with salt and pepper. Sear in hot oil along with the sausage slices until golden brown. Remove them from the pot.

Tip: The sausage fat renders out and flavors the oil in which the vegetables will cook.
2 ✓

In the remaining spicy fat, sauté the onion, bell pepper, and celery (the Holy Trinity). Add the garlic and spices.

Tip: Let the vegetables get a little color; this builds the dish's character.
3 ✓

Stir in the rice and cook for 1 minute, ensuring the grains are coated in fat.

Tip: Toasting the rice helps the grains stay separate and fluffy.
4 ✓

Pour in the chicken broth and diced tomatoes. Return the meat to the pot and add the bay leaf. Bring to a boil.

Tip: Stir thoroughly to ensure nothing sticks to the bottom.
5 ✓

Reduce heat to low, cover, and simmer for 20-25 minutes until the rice absorbs the liquid.

Tip: DO NOT LIFT THE LID! The steam must stay inside to cook the rice.
6 ✓

Remove from heat and let it rest covered for another 5-10 minutes.

Tip: The rice finishes cooking and fluffs up in its own steam during this time.
7 ✓

Fluff with a fork, garnish with fresh parsley or green onions, and serve.

Tip: Fluffing separates the grains for a better texture.

Recipe FAQ

Why did the bottom burn?
You didn't stir enough at the start, or the heat was too high while the rice was cooking. Rice tends to stick; use a heavy pot and low heat!
Why is the rice still hard?
Not enough liquid, or steam escaped (you lifted the lid too much). Don't peek!

Ingredients

  • 1 lb Chicken Breast (cubed)
  • 8 oz Smoked Sausage (Andouille, sliced)
  • 1 medium Onion (diced)
  • 1 medium Green Bell Pepper (diced)
  • 2 stalks Celery (sliced)
  • 2 cloves Garlic
  • 1 can (14.5 oz) Diced Tomatoes
  • 1 1/4 cups Long Grain Rice
  • 2 cups Chicken Broth
  • 1 tsp Cajun Seasoning (or mix of oregano, cayenne, paprika)
  • 2 tbsp Vegetable Oil
  • 1 whole Bay Leaf