Chicken and Sausage Jambalaya
Dive into the bold and irresistible flavors of the South with this Chicken and Sausage Jambalaya—a one-pot masterpiece that's perfect for serving up a taste of Louisiana! This hearty dish combines tender chicken thighs, smoky andouille sausage, and aromatic vegetables like bell pepper, onion, and celery, all simmered together with Cajun seasoning, fragrant thyme, and paprika for a perfectly spiced medley. The long-grain rice absorbs the savory chicken broth and spices, creating a satisfying and flavorful meal in just about an hour. Finished with fresh green onions and parsley, this classic jambalaya recipe is ideal for weeknight dinners, festive gatherings, or anytime you crave authentic Creole comfort food. Make it tonight and bring the soulful charm of New Orleans straight to your table!
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Recipe Information
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 12 ounces andouille sausage
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 units celery stalks, diced
- 3 units garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups chicken broth
- 1.5 cups long-grain white rice
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 unit bay leaf
- 2 units green onions, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken thighs into 1-inch pieces. Slice the andouille sausage into 1/4-inch rounds.
In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat.
Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the sausage slices and cook until browned, about 4-5 minutes. Remove and set aside with the chicken.
Add the diced onion, bell pepper, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the drained diced tomatoes and cook for 2 minutes, stirring occasionally.
Return the chicken and sausage to the pot.
Stir in the chicken broth, rice, Cajun seasoning, thyme, paprika, salt, black pepper, and bay leaf.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove from heat and let it sit, covered, for an additional 5 minutes.
Remove the bay leaf. Stir in the green onions and fresh parsley.
Fluff the jambalaya with a fork and serve hot.
Nutrition Facts
Calories |
3005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.0 g | 235% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 8769 mg | 381% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 24.5 g | ||
| Protein | 197.2 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4218 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
