Creole Style Chicken Sausage Jambalaya
Savor the bold, authentic flavors of the South with this Creole Style Chicken Sausage Jambalaya, a one-pot wonder that's both hearty and comforting. Packed with tender chicken thighs, smoky andouille sausage, and the signature "holy trinity" of onion, bell pepper, and celery, this dish is seasoned to perfection with Cajun spice, thyme, and paprika for a true taste of Louisiana. Juicy diced tomatoes, long-grain rice, and chicken broth meld together to create a rich, flavorful base, while fresh parsley and green onions add a vibrant, aromatic finish. Ready in just an hour and perfect for feeding a crowd, this satisfying jambalaya is ideal for weeknight dinners or festive gatherings alike. Serve it piping hot for a meal that’s as easy to make as it is delicious! Keywords: Creole jambalaya, chicken and sausage, one-pot meal, authentic Louisiana recipe.
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Recipe Information
Ingredients
- 1 lb chicken thighs
- 12 oz andouille sausage
- 2 tbsp olive oil
- 1 yellow onion
- 1 green bell pepper
- 2 celery stalks
- 4 garlic cloves
- 15 oz canned diced tomatoes
- 3 cups chicken broth
- 1.5 cups long-grain white rice
- 1 tbsp Cajun seasoning
- 1 tsp dried thyme
- 1 tsp paprika
- 0.5 tsp ground black pepper
- 1 bay leaf
- 2 green onions
- 2 tbsp fresh parsley
Instructions
Cut the chicken thighs into bite-sized pieces and slice the andouille sausage into rounds.
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces to the skillet, season lightly with salt, and cook until browned, about 5-6 minutes. Remove the chicken and set aside.
Add the andouille sausage to the skillet and cook for 2-3 minutes until slightly browned. Remove and set aside with the chicken.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced yellow onion, chopped green bell pepper, and sliced celery. Sauté for 4-5 minutes until softened.
Add minced garlic and cook for an additional minute until fragrant.
Stir in the canned diced tomatoes with their juices, chicken broth, and uncooked long-grain rice.
Season the mixture with Cajun seasoning, dried thyme, paprika, ground black pepper, and add the bay leaf.
Return the chicken and sausage to the pot, stirring to combine with the rice mixture.
Bring the mixture to a simmer, then lower the heat to medium-low. Cover and cook for 25-30 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
Remove the bay leaf and stir in chopped green onions and parsley for a fresh finish.
Serve hot and enjoy your Creole Style Chicken Sausage Jambalaya!
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.9 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 729 mg | 16% | |
*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.
