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Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
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A quick and flavorful Chicken and Sausage Jambalaya recipe combining tender chicken, smoky sausage, the Cajun holy trinity of vegetables, and aromatic spices all cooked in one pot for an easy, comforting weeknight meal.

Ingredients

Scale

Meats

  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 8 oz andouille sausage, sliced evenly

Vegetables

  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced

Grains & Liquids

  • 1 ½ cups long-grain rice
  • 1 can (14.5 oz) diced tomatoes with juices
  • 3 cups chicken broth

Spices & Herbs

  • 1 tsp cayenne pepper (adjust to taste)
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste

Others

  • 2 tbsp olive oil

Instructions

  1. Prepare the Ingredients: Chop the onion, bell pepper, celery, and garlic. Cut chicken into bite-sized pieces and slice the andouille sausage evenly. Having all ingredients ready ensures efficient and even cooking.
  2. Brown the Chicken and Sausage: Heat olive oil in a large skillet or pot over medium-high heat. Add chicken pieces first, browning until golden but not fully cooked. Remove chicken, then sauté sausage until edges crisp slightly to build a rich flavor base.
  3. Sauté the “Holy Trinity”: In the same pot, add more olive oil if needed and cook onion, bell pepper, and celery until soft and fragrant, about 5 minutes. Add garlic last and sauté briefly to release aroma without burning.
  4. Add the Rice and Spices: Stir in rice, cayenne pepper, smoked paprika, thyme, salt, and black pepper. Toast rice with the vegetables for 1-2 minutes to enhance flavor and improve absorption.
  5. Combine and Simmer: Return browned chicken and sausage to the pot. Add diced tomatoes with juices, chicken broth, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is cooked and liquid absorbed.
  6. Final Touches: Remove bay leaves, taste, and adjust seasoning if needed. Fluff rice gently with a fork to combine flavors and achieve perfect texture before serving.

Notes

  • Use fresh spices for vibrant flavor.
  • Don’t skip browning the meats to add depth.
  • Adjust cayenne according to your desired heat level.
  • Let the jambalaya rest covered off heat for 5 minutes to meld flavors.
  • Use long-grain rice for best texture and to prevent mushiness.

Nutrition

Keywords: Chicken jambalaya, sausage jambalaya, Cajun recipe, one-pot meal, quick dinner, spicy rice dish

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