Jambalaya is probably one of my favorite one pot Louisiana dishes that always delivers on flavor and hits the spot every single time. My mother made some of the best chicken and sausage jambalaya and it kind of set the standard for how I liked to experience Jambalaya. The flavors in this dish are simple yet very aromatic and the beauty of Jambalaya is how the levels of flavor intensify throughout the cooking process.
If you have never had Jambalaya, let me bring you up to speed. Chicken and Sausage Jambalaya is one of Louisiana’s favorite one pot dishes packed with traditional creole or cajun spices and the trinity of creole cooking; onion, celery, bell peppers, cooked in sausage and chicken drippings, with garlic and savory seasonings. What makes this a complete meal is the rice that cooks in the tomato broth with the chicken, sausage, and sometimes shrimp. It’s literally the only comfort food you need.
**Also, I do not like celery in Jambalaya so I left it out in the photos. However if you do, please add it. You will need 2 celery stalks/ribs chopped up just like the onions and peppers.
How to make Chicken and Sausage Jambalaya
Heat your oil in a large dutch oven or heavy bottom pot over medium heat. After you have prepared your chicken thighs (cleaned and trim excess fat), cut the chicken thighs in 1/2 inch pieces and season with your favorite creole seasoning. Add the chicken to the pot and brown on both sides, 5-7 minutes. While the chicken is browning, slice and season your sausage. Use any sausage you like. Traditionally Andouille sausage is used but I like to use beef sausage because I enjoy the flavor and texture. Remove the chicken from the pot using a slotted spoon and set aside. Add in the smoked sausage and brown for 5 minutes and then remove from the pot and set aside with the chicken.
Add in the garlic, onions, peppers, and celery and sauté in the same oil that the chicken and sausages browned in. Sauté for about a minute or until the onions, peppers, and celery are soft and translucent. Add in the tomatoes, dry seasonings, hot pepper sauce, Worcestershire sauce, chicken, and sausage. Let everything cook down for about 5 minutes, stirring occasionally.
Add in the uncooked rice and chicken broth, bring to a boil, then reduce the heat to low – medium heat. Cover the pot and let it simmer for 20-25 minutes. Once it’s done the rice will be fully cooked and the liquid will have cooked down. Taste the Jambalaya and if you want more heat, feel free to add come Cayenne seasoning. Serve immediately, enjoy! If you like Louisiana dishes, be sure to check out my Chicken & Sausage Gumbo.
Louisiana inspired jambalaya made with peppers, onions, a blend of savory spices, tender chicken thighs, and smoked sausage.
- 3 tablespoons vegetable oil
- 3 tablespoons creole seasoning, divided
- 1 pound skinless and boneless chicken thighs cut into 1/2 inch pieces
- 1 (12 ounce) pack smoked sausage, sliced
- 1 garlic clove, minced
- 1 small onion, chopped
- 2 celery stalks/ribs
- 3 sweet peppers, diced (yellow, red, orange)
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon oregano
- 1 teaspoon crushed red pepper
- 2 teaspoons smoked paprika
- 1 tablespoon hot pepper sauce
- 1 tablespoon Worcestershire sauce
- 1 cup uncooked rice
- 2 and 1/2 cups chicken broth
- Heat the oil in a large dutch oven or heavy bottom pot over medium heat. Season the chicken and sausage with half of the creole seasoning.
- Brown the chicken in the hot oil for 5-7 minutes minutes on each side. Remove the chicken with a slotted spoon and set aside. Brown the sausage in the same oil until nicely browned and removed with a slotted spoon and set aside.
- Add the garlic, onions, celery and peppers to the pot and saute until they are soft and translucent. About a minute.
- Add in the tomatoes, salt, pepper, oregano, crushed red pepper, smoked paprika, the remaining creole seasoning, hot pepper sauce, and Worcestershire sauce. Add in the chicken and sausage, cook for 5-7 minutes while stirring.
- Add in the uncooked rice and chicken broth, bring to a boil, and reduce the heat to low-medium. Cover the pot and allow it to simmer for 20-25 minutes.
- Feel free to add more creole seasoning or adjust the heat with the addition of cayenne pepper. Serve immediately.
Keywords: Jambalaya, Chicken and sausage Jambalaya