Chicken Sausage Jambalaya
Transport your taste buds straight to Louisiana with this bold and flavorful Chicken Sausage Jambalaya! Bursting with Cajun-inspired spices and hearty ingredients like tender chicken breast, smoky andouille sausage, and a medley of bell peppers, onions, and celery, this one-pot wonder is a true comfort food classic. Infused with aromatic garlic, smoked paprika, and thyme, each bite delivers the perfect harmony of spices and textures. The long-grain white rice cooks to perfection as it soaks up the rich flavors of chicken broth and diced tomatoes, creating a satisfying, stick-to-your-ribs meal. Ready in just an hour, this jambalaya is ideal for weeknight dinners or sharing with a crowd. Garnished with fresh parsley for a pop of color, it’s a mouthwatering dish guaranteed to become a household favorite. Perfect for fans of Southern cuisine or anyone craving a hearty and delicious one-pot meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 12 ounces andouille sausage, sliced
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, minced
- 1 15-ounce can canned diced tomatoes
- 2 cups chicken broth
- 1.5 cups long-grain white rice
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 leaf bay leaf
- 0.25 cup chopped parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced chicken breast and cook for 5-7 minutes until lightly browned but not fully cooked through. Remove and set aside.
In the same pot, add the sliced andouille sausage and cook for 3-4 minutes until browned. Remove and set aside with the chicken.
Add the diced onion, green bell pepper, and celery to the pot. Sauté for 5-6 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned diced tomatoes (with their juices), chicken broth, uncooked rice, Cajun seasoning, dried thyme, smoked paprika, salt, black pepper, and the bay leaf. Stir to combine.
Return the chicken and sausage to the pot, mixing them into the rice and vegetable mixture.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally, until the rice is cooked and the liquid is absorbed.
Remove the pot from the heat. Discard the bay leaf.
Sprinkle the jambalaya with chopped parsley and fluff with a fork before serving. Enjoy!
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 11068 mg | 481% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 29.7 g | ||
| Protein | 210.9 g | 422% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 455 mg | 35% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4320 mg | 92% | |
*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.
