Jambalaya Chicken and Smoked Sausage
Dive into the bold and comforting flavors of Jambalaya Chicken and Smoked Sausage, a classic one-pot dish that’s perfect for weeknight dinners or entertaining a crowd. Packed with tender chicken thighs, smoky sausage, and a medley of aromatic vegetables like onion, bell pepper, and celery, this Creole-inspired recipe shines with its blend of spices, including paprika, thyme, and a hint of cayenne for subtle heat. The long-grain white rice absorbs every drop of the rich, tomato-infused broth, creating a hearty, satisfying meal that’s easy to make yet irresistibly complex in flavor. Garnished with fresh parsley and sliced green onions, this vibrant dish is as visually stunning as it is delicious. Ready in just over an hour, this jambalaya will transport your taste buds straight to the heart of Louisiana!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs (cut into 1-inch pieces)
- 12 ounces smoked sausage (sliced into 1/4-inch rounds)
- 1 medium yellow onion (diced)
- 1 large green bell pepper (diced)
- 2 celery stalks (diced)
- 4 garlic cloves (minced)
- 14.5 ounces canned diced tomatoes (with juices)
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaves
- 3 green onions (sliced, for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the chicken pieces and smoked sausage slices, cooking until the chicken is browned on all sides and the sausage is lightly seared (about 5-7 minutes). Remove and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the canned diced tomatoes (with their juices) and chicken broth. Bring to a simmer.
Stir in the rice, paprika, thyme, oregano, cayenne pepper, salt, black pepper, and bay leaves.
Return the browned chicken and sausage to the pot, stirring to combine.
Cover the pot with a tight-fitting lid and reduce the heat to low. Let it simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
Remove the bay leaves before serving.
Garnish with sliced green onions and chopped parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 724 mg | 15% | |
*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.
