Chicken and Sausage Jambalaya

Name: Chicken and Sausage Jambalaya
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: cajun
Ingredients: 450 g chicken thigh (boneless, skinless, cut into bite-sized pieces); 250 g andouille sausage (sliced into rounds); 1.5 cup long grain rice (rinsed and drained); 1 pcs onion (large, diced); 3 pcs celery (stalks, diced); 1 pcs bell pepper (large, green, diced); 4 pcs garlic (cloves, minced); 2 pcs tomato (large, diced); 2 tbsp tomato paste; 2.5 cup water; 2 pcs bay leaves; 1 tsp smoked paprika; 1 tsp dried thyme; 1 tsp dried oregano; 2 pinch cayenne pepper; 1 pinch salt; 1 pinch black pepper; 1 tbsp oil; 3 pcs green onion (sliced, for garnish); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.6/5(178)

TASTE SCORE

9/10

A deeply flavorful one-pot rice dish loaded with tender chicken, smoky sausage, and the holy trinity of Cajun cooking—onion, celery, and bell pepper. Everything simmers together in a spiced tomato broth until the rice is perfectly cooked and has soaked up all that Louisiana soul. It's hearty, rustic, and exactly what you want on a lively weeknight or game-day spread.

PREP

20m

COOK

45m

SERVES

1 CUP

495 cal

SERVINGS

METHOD · 8 STEPS

prep
Prep the chicken, sausage, and vegetables.
1.Cut chicken thighs into bite-sized pieces.
2.Slice sausage into rounds.
3.Dice onion, celery, and bell pepper into small, even pieces.
4.Mince garlic cloves and dice tomatoes.
fry · ~10 min
Brown the chicken and sausage.
1.Heat oil in a dutch oven over medium-high heat.
2.Add chicken pieces and sear until browned on all sides, about 4 minutes.
3.Remove chicken and set aside.
4.Add sausage rounds and cook until browned, about 3 minutes.
5.Remove sausage and set aside with the chicken.
TIPWork in batches if needed—crowding the pot steams the meat instead of browning it.
saute · ~8 min
Sauté the holy trinity.
1.Reduce heat to medium.
2.Add onion, celery, and bell pepper to the same pot.
3.Cook, stirring occasionally, until vegetables are softened, about 6–8 minutes.
4.Add minced garlic and sauté until fragrant, about 30 seconds.
saute · ~3 min
Bloom the spices and tomato paste.
1.Add tomato paste, smoked paprika, and cayenne pepper to the pot.
2.Stir constantly and cook for 1 minute to deepen the flavors.
3.Add diced tomatoes and cook for another 2 minutes until they begin to break down.
TIPCooking the tomato paste until it darkens removes the raw tinny taste and builds a richer base.
simmer · ~5 min
Add rice, liquids, and bring to a boil.
1.Stir in the rinsed rice, coating every grain with the vegetable mixture.
2.Pour in water and add bay leaves, dried thyme, dried oregano, salt, and black pepper.
3.Return the browned chicken and sausage to the pot, tucking them into the rice.
4.Increase heat to high and bring to a rolling boil.
simmer · ~25 min
Simmer the jambalaya.
1.Once boiling, reduce heat to low.
2.Cover the pot with a tight-fitting lid.
3.Simmer undisturbed for 20–25 minutes until rice is tender and liquid is absorbed.
TIPResist the urge to lift the lid—escaping steam is what cooks the rice evenly.
rest · ~10 min
Rest and fluff.
1.Remove the pot from heat and let it sit, covered, for 10 minutes.
2.Remove bay leaves.
3.Fluff the jambalaya gently with a fork.
TIPResting allows any remaining moisture to redistribute through the rice, preventing a gummy texture.
garnish
Garnish with sliced green onions and fresh parsley.
Scatter the green onions and chopped parsley over the top. Serve hot straight from the pot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse the rice thoroughly until the water runs clear to remove excess starch and prevent a gummy jambalaya.
2
Sear the chicken and sausage in batches to get a deep brown crust, not steam.
3
Cook the tomato paste and spices for a full minute to bloom their flavors and remove rawness.
4
Use a tight-fitting lid and do not lift it during simmering—steam is essential for even rice cooking.
5
Let the jambalaya rest off the heat for 10 minutes before fluffing to let moisture redistribute.
6
For extra depth, substitute half the water with chicken stock or broth.

RECIPE VARIATIONS

Adapt it for your goals.

seafood jambalaya

Seafood jambalaya

Swap the chicken and sausage for a mix of shrimp, crawfish tails, and andouille (if still using). Add shrimp in the last 5 minutes so they stay tender.

vegetarian

Vegetarian

Omit chicken and sausage, double the vegetables (add okra or mushrooms), and use vegetable broth. Increase smoked paprika for smoky depth.

one pot healthier

One-pot healthier

Use skinless chicken breast and turkey smoked sausage to reduce fat, and swap white rice for brown rice—just increase liquid and simmer time accordingly.

extra spicy