Chicken and Sausage Jambalaya with Okra
Dive into the bold and comforting flavors of the South with this Chicken and Sausage Jambalaya with Okra! This classic one-pot meal combines tender, seasoned chicken thighs, smoky andouille sausage, and the vibrant trio of onion, bell pepper, and celery—the holy trinity of Cajun cooking. Fire-roasted tomatoes, aromatic spices, and creamy slices of okra add depth and texture, while long-grain rice perfectly soaks up the zesty broth infused with Cajun seasoning. Finished with fresh green onions and parsley for a pop of freshness, this hearty dish is perfect for family dinners or laid-back gatherings. Ready in just over an hour, it’s a flavorful, crowd-pleasing recipe that will transport your taste buds straight to Louisiana!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 12 oz andouille sausage
- 1 cup okra, sliced
- 1 medium yellow onion, diced
- 1 medium bell pepper (green or red), diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 14.5-oz can fire-roasted diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1.5 tbsp Cajun seasoning
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 2 stalks green onions, sliced (for garnish)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and season them with 1/2 tablespoon of Cajun seasoning.
Slice the andouille sausage into thin rounds.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
Add the sausage to the same pot and cook until browned, about 3-4 minutes. Remove the sausage and set aside with the chicken.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Stir in the diced onion, bell pepper, and celery. Cook until softened, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the tomato paste, cooking it with the vegetables for 2 minutes to develop the flavor.
Add the rice and let it toast in the pot for about 1 minute while stirring frequently.
Pour in the chicken broth and the diced tomatoes (with their juices), then stir to combine. Add the thyme, bay leaves, salt, black pepper, and the remaining 1 tablespoon of Cajun seasoning.
Return the cooked chicken and sausage to the pot, along with the sliced okra. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Remove the pot from heat and discard the bay leaves.
Taste and adjust the seasoning with more salt and black pepper if needed.
Garnish with sliced green onions and fresh parsley before serving.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.8 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 908 mg | 19% | |
*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.
