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A true taste of Louisiana in one pot! This hearty jambalaya features smoky andouille sausage, tender chicken, and the classic 'holy trinity' of vegetables, all simmered with rice and bold Cajun spices for a comforting, flavor-packed meal.
Brown the Meats
Sauté the Holy Trinity
Bloom Aromatics and Spices
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A true taste of Louisiana in one pot! This hearty jambalaya features smoky andouille sausage, tender chicken, and the classic 'holy trinity' of vegetables, all simmered with rice and bold Cajun spices for a comforting, flavor-packed meal.
This cajun_creole recipe takes 70 minutes to prepare and yields 6 servings. At 530.82 calories per serving with 28.99g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Combine and Simmer
Cook the Rice
Rest and Serve
Add 1 pound of peeled and deveined shrimp during the last 5-7 minutes of the simmering time. They cook quickly and are a classic addition.
Increase the cayenne pepper to 1/2 teaspoon or more. You can also add a few dashes of your favorite Louisiana-style hot sauce at the end.
Omit the chicken and sausage. Use vegetable broth instead of chicken broth. Add 1-2 cups of hearty vegetables like mushrooms, zucchini, or black-eyed peas along with the holy trinity.
Add 1/2 teaspoon of smoked paprika along with the other spices to enhance the smoky flavor profile of the dish.
With both chicken and sausage, this dish is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The rice in jambalaya is a great source of complex carbohydrates, which provide a steady release of energy to keep you fueled throughout the day.
The 'holy trinity' of onion, bell pepper, and celery, along with garlic and tomatoes, contributes essential vitamins, minerals, and dietary fiber to the meal.
It can be part of a balanced diet. It's high in protein from the chicken and provides vegetables. However, it can be high in sodium and saturated fat due to the sausage. To make it healthier, use low-sodium broth, a salt-free Cajun seasoning, and choose a leaner sausage.
A typical 1.5 cup serving of this Chicken and Sausage Jambalaya contains approximately 650-750 calories, depending on the specific type of sausage and chicken used.
The main difference is tomatoes. Creole jambalaya, which originated in New Orleans, includes tomatoes, giving it a reddish color. Cajun jambalaya, from rural Louisiana, typically does not include tomatoes and gets its brown color from browning the meat well. This recipe is a Creole-style jambalaya.
Long-grain white rice is traditional and recommended because it holds its shape and doesn't get mushy. You can use brown rice, but you will need to increase the liquid by about 1/2 cup and the simmering time to 40-45 minutes.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of water or broth to prevent it from drying out, or gently on the stovetop over low heat.
Absolutely. You can omit the cayenne pepper entirely and use a mild Cajun seasoning blend. The andouille sausage will still provide a gentle, smoky heat.