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Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya is a family favorite!  Boneless skinless chicken thighs and smoked sausage simmered with onion, bell pepper, and celery (trinity), rice, and lots of Cajun flavors.  This authentic, easy jambalaya recipe is a delicious one pot one pan meal. Not to mention, Mardi Gras wouldn’t be the same without this wonderful Cajun food! You’ll enjoy every spicy, savory bite of chicken, sausage, rice, and the perfect blend of seasonings.

 

Quick Note:  This post may contain affiliate links. Please read my disclosure statement for details. Thank you.

 

Welcome to My Kitchen Serenity!  I’m very proud to share with you my chicken and sausage jambalaya recipe!  First, a little family background:  Our family roots run deep in south Louisiana.  Perhaps you’ve heard of Gramercy, Lutcher, and Convent?  Cajun country is the southern part of Louisiana.  People in this area usually have that authentic Cajun accent and my relatives were no exception!  In fact, my family often refers to jambalaya as “Jang” although I have no reason why!  We grew up on jambalaya, etouffee, shrimp creole, and all kinds of delicious meals.   And if you’re looking for a great andouille sausage recipe, then use it for this recipe.  Or use it for my quick and easy red beans and rice recipe!

 

Family Favorite Jambalaya Recipe

My family loves it when I make this jambalaya!  They say it’s the best jambalaya recipe.  Who can argue?  It’s a special treat for them since I don’t make it near enough times; which is a shame because it’s super easy to make.  This jambalaya is an easy weeknight dinner, potluck, office party, tailgate, or holiday meal.  Getting the ingredients laid out and prepped before you begin cooking makes it simpler.  And, if you have a helper, then it’s even easier.  My husband usually does all the chopping.

 

My Kitchen Serenity Chicken and Sausage Jambalaya

History of Jambalaya

According to https://www.mccormick.com/zatarains/jambalaya, “Like so many great things, jambalaya started with a problem. The problem? There was no saffron in south Louisiana in the 1700s, which meant Spanish colonists were unable to make their beloved paella.  Necessity was the mother of invention, and jambalaya was the result of attempts to make a variation of paella using ingredients available locally.  Like so many other great things, jambalaya is also the result of a collision of cultures. A single bowl reflects many of the numerous diverse cultures that planted roots in and around New Orleans in the 18th century.”

 

Jambalaya Ingredients

This jambalaya is our family version; my dad’s to be exact.  However, I tweaked the recipe a little, to make it my own version and to suit me and my family’s taste preferences. We receive so many requests for this one!

 

  • Boneless skinless chicken thighs (thighs will stay tender & juicy; chicken breast meat may get too dry)
  • Smoked sausage (andouille sausage or Conecuh sausage)
  • Trinity (onion, bell pepper, celery)
  • Canned diced tomatoes
  • Chicken broth
  • Extra long grain rice (I recommend Riceland Extra Long Grain. It won’t get sticky or gummy)
  • Olive oil
  • Parsley
  • Basil
  • Garlic powder
  • Cajun seasoning (Tony Chachere’s or Slap ya mama
  • Salt & pepper

 

How to Make Jambalaya

STEP 1: In a heavy 5-quart saute pan, brown the cut up chicken that has been  seasoned with salt and pepper OR Tony’s (note: this is not the amount in the ingredient list) in oil for 3-5 minutes.  I recommend using a heavy 5-quart pot.  I’ve been using the same pot for many years because the jambalaya always turns out perfect.  Here’s the Calphalon pot that I use and love!  Do not cook the chicken through.  Remove chicken from pot.  

 

STEP 2:  Add the sliced sausage to the pot and brown for 5 minutes. Then add the onion, bell pepper, and celery. Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage. Simmer covered for about 5 minutes, stirring halfway through cooking.

 

STEP 3:  Return chicken to pot and add the tomatoes, broth, and seasonings above. Mix well and taste for flavor. Add raw rice and mix well. Bring mixture to a boil, cover, and lower heat to medium-low. Simmer for 10 minutes and then stir mixture to bring rice to the top. 

 

STEP 4:  Cover and lower heat (very gentle simmer) and cook another 30 minutes or until rice is done. Do not lift the lid while the jambalaya is cooking.

 

Alternative Method:  Recipe can be doubled and baked in the oven at 350 for 1 hour. The pan needs to be covered tightly with heavy duty aluminum foil.

 

Recipe Note: Time-saving tip: You can use the frozen chopped onion, bell pepper, and celery. I promise, the recipe will still turn out fantastic!  

 

So delicious and worth the wait, I guarantee!!  Serve this chicken and sausage jambalaya with buttered, toasted french bread and you’ve got yourself a winning authentic plate of Cajun bliss!

Chicken and Sausage Jambalaya My Kitchen Serenity

5 from 1 vote
Chicken and Sausage Jambalaya
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This jambalaya recipe is simple to make and full of Cajun flavors.  You'll enjoy every spicy, savory, bite of chicken, sausage, rice, and the perfect blend of seasonings.

Course: Main Course
Cuisine: American
Servings: 6
Ingredients
  • 1 lbs boneless skinless chicken thighs, cut into 1" chunks
  • 1 lbs spicy sausage (such as conecuh or andouille), cut into 1" diagonal slices
  • 1 cup diced onion (see recipe Note for time-saving step)
  • 1 cup diced bell pepper (see recipe Note for time-saving step)
  • 1/2 cup diced celery (see recipe Note for time-saving step)
  • 1 ea 16 oz can diced tomatoes with basil, garlic & oregano
  • 1 ea 16 oz can chicken broth
  • 2 cups uncooked, extra long grain rice
  • 1/2 cup olive oil
  • 1 tbsp dried parsley
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1/2 tsp cajun seasoning (tony's)
  • 1/2 tsp pepper
  • 1/2 tsp salt
Instructions
  1. In a heavy 5 qt saute pan, brown the cut up chicken that has been seasoned with salt and pepper OR Tony's (NOTE: this is not the amount in the ingredient list) in oil for 3-5 minutes. Do not cook the chicken through. Remove chicken from pot.

  2. Add the sliced sausage to the pot and brown for 5 minutes. Then add the onion, bell pepper, and celery. Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage. Simmer covered for about 5 minutes, stirring halfway through cooking.

  3. Return chicken to pot and add the tomatoes, broth, and seasonings above. Mix well and taste for flavor. Add raw rice and mix well. Bring mixture to a boil, cover, and lower heat to medium-low. Simmer for 10 minutes and then stir mixture to bring rice to the top. 

  4. Cover and lower heat (very gentle simmer) and cook another 30 minutes or until rice is done. Do not lift the lid while the jambalaya is cooking.

  5. Alternative Method. Recipe can be doubled and baked in the oven at 350 for 1 hour. The pan needs to be covered tightly with heavy duty aluminum foil.

  6. Recipe Note. Time-saving tip: You can use the frozen chopped onion, bell pepper, and celery. I promise, the recipe will still turn out fantastic!

 

COMMON QUESTIONS RELATED TO THIS POST:

What is the Difference Between Jambalaya and Gumbo?

This is an easy answer if you grew up in the south, but for those of you who didn’t, the answer is still very simple.  Jambalaya is a rice-based dish.  It’s thick and can be made out of any kind of meat or seafood (usually leftovers).  The meat and rice are cooked together with onions, bell pepper, and celery (trinity)  The liquid is usually broth, and almost always contains spicy seasonings.  Whether or not it contains tomatoes depends on what part of Louisiana your family is from (and personal preference)!

 

Gumbo is more like a stew or thick soup that begins with a roux and sometimes has okra in it and file powder to thicken it up.  It too is made out of any kind of meat or seafood and includes the trinity.  It’s usually served with a scoop of rice.

 

Everybody’s jambalaya and gumbo recipes are unique and special.  No two family recipes are the same, yet some are adamant that their recipe is more authentic than the others!

 

How Long will Jambalaya Last in the Fridge?

Any leftovers should last 2-3 days in the refrigerator.  Store in an airtight, covered container.  I like to use the BPA-free glass containers with locking lids.  Check out this 20 piece set of glass food storage containers with snap locking lids. Love these!

 

How to Reheat Cooked Jambalaya

Cold jambalaya can easily be reheated in the microwave.  Place your desired amount of jambalaya on a plate or in a bowl.  Cover, and heat for 1 to 2 minutes or to your desired level of heat.

 

Here are some other recipes you may like.  By the way, the chocolate chess pie recipe is super crazy good.

Easy Chocolate Chess Pie

Crock Pot Mexican Casserole

Chicken Broccoli Alfredo Pasta

One Pan Yogurt Marinated Chicken and Potatoes

Poppy Seed Chicken YumYum

Quick and Easy Red Beans and Rice with Sausage

Southern Shrimp and Rice Casserole

 

Side delicious side dishes to try are:

Easy Baked Beans

Easy Zucchini Pie

Easy Parmesan Herb Potatoes

 

Please leave me a comment if you make this recipe.  I’d love to hear from you.


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4 thoughts on “Chicken and Sausage Jambalaya”

  • Anne and Steve this looks SOOO good! One of my faves really. True; I go veggie when I travel most of the time, since it is me and wifey and she does the veggie thing. But in the same regard, I need a little bit of meat here and there to energize myself, and to raise my iron levels too I believe. Feels like it at least. So jambalaya has that perfect mix of meat, protein, some saltiness and some world class satiating qualities that is right up my alley.

    Thanks for sharing 🙂

    Ryan

    • Ryan, please do try this recipe next time you are in need of some meat and iron 🙂 Then let me know what you think! Jambalaya is always a treat. Y’all take care! Anne and Steve

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