Sausage Jambalaya

Name: Sausage Jambalaya
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: cajun
Ingredients: 400 g smoked sausage (andouille preferred, sliced into rounds); 300 g chicken thigh (boneless, skinless, cut into bite-sized pieces); 1.5 cup long grain rice; 1 pcs onion (large, diced); 1 pcs bell pepper (large, green, diced); 3 pcs celery (stalks, diced); 4 pcs garlic (cloves, minced); 2 pcs tomato (medium, diced); 2.5 cup water; 2 tbsp oil (vegetable or canola); 1 tsp paprika; 1 tsp dried thyme; 0.5 tsp dried oregano; 1 pinch cayenne pepper; 2 pcs bay leaf; 0.5 tsp salt; 1 pinch black pepper; 3 pcs green onion (thinly 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 smoky sausage, tender chicken, and the holy trinity of Cajun cooking. Each grain soaks up a rich, spicy broth, giving you a hearty, satisfying meal that tastes like it simmered all day but comes together in under an hour.

PREP

20m

COOK

40m

SERVES

1 CUP

808 cal

SERVINGS

METHOD · 8 STEPS

prep · ~4 min
Prep the ingredients and brown the sausage.
Heat 1 tablespoon oil in a dutch oven over medium-high heat. Add sliced sausage and cook until browned on both sides, 3-4 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
TIPDon't crowd the sausage — brown in batches if needed to get a good sear.
saute · ~5 min
Brown the chicken.
Season chicken pieces with a pinch of salt and pepper. Add to the same pot and cook until lightly browned on all sides, about 4-5 minutes. Remove and set aside with the sausage.
saute · ~7 min
Cook the holy trinity.
Add the remaining 1 tablespoon oil to the pot. Add diced onion, bell pepper, and celery. Cook, stirring often, until vegetables are softened but not browned, about 5-7 minutes. Add minced garlic and cook until fragrant, 1 minute more.
TIPScrape up any brown bits from the bottom of the pot — that's where the flavor lives.
saute · ~3 min
Bloom the spices and add tomatoes.
Stir in paprika, thyme, oregano, cayenne, and black pepper. Cook for 30 seconds until fragrant. Add diced tomatoes and cook, stirring, until they break down slightly, about 2 minutes.
TIPBlooming dried spices in the hot oil wakes up their flavor before the liquid goes in.
simmer · ~2 min
Add rice, liquids, and return the meat.
Pour in the water and add salt and bay leaves. Stir in the rice, then return the browned sausage and chicken to the pot along with any accumulated juices. Bring to a rolling boil.
simmer · ~25 min
Simmer the jambalaya.
Reduce heat to low, cover tightly, and simmer for 20-25 minutes, until rice is tender and liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes.
TIPResist the urge to lift the lid during cooking — the steam is what finishes the rice.
mix · ~1 min
Fluff and finish.
Remove bay leaves. Gently fluff the jambalaya with a fork, mixing the sausage and chicken evenly through the rice.
TIPUse a fork, not a spoon — it keeps the rice grains separate and fluffy.
garnish
Garnish with green onions and parsley, and serve hot.

PRO TIPS

What to keep in mind.

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

1
Use andouille sausage for authentic smoky flavor, but any smoked sausage works well.
2
Don't rinse the rice — the starch helps thicken the jambalaya slightly.
3
For deeper flavor, deglaze the pot with a splash of chicken broth after browning the meat.
4
Let the jambalaya rest covered for 5 minutes off heat so the rice finishes steaming evenly.
5
If the rice is still firm after 25 minutes, add 2-3 tablespoons hot water and cook 5 more minutes.
6
Store leftovers in an airtight container for up to 4 days; reheat with a splash of water to restore moisture.

RECIPE VARIATIONS