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Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

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  • Author: Jaylynn Little
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 6-8 1x
  • Category: Dinner


Louisiana inspired jambalaya made with peppers, onions, a blend of savory spices, tender chicken thighs, and smoked sausage.


Units Scale
  • 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


  1. 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.
  2. 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.
  3. Add the garlic, onions, celery and peppers to the pot and saute until they are soft and translucent. About a minute.
  4. 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.
  5. 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.
  6. Feel free to add more creole seasoning or adjust the heat with the addition of cayenne pepper. Serve immediately.