Jambalaya with Polish Sausage
Spice up your dinner table with this hearty and flavorful Jambalaya with Polish Sausage, a comforting one-pot meal that combines the smoky goodness of kielbasa with tender chicken, aromatic vegetables, and perfectly seasoned rice. Infused with classic Creole spices like thyme, oregano, paprika, and a touch of cayenne, this dish delivers the perfect balance of heat and savory depth. Juicy tomatoes and rich chicken broth meld together beautifully to create a mouthwatering, robust base. Ready in under an hour, this recipe is ideal for feeding the whole family or impressing guests with a Southern-inspired feast. Garnish with fresh parsley for a pop of brightness and serve it piping hot for a satisfying meal packed with bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces Polish sausage (kielbasa), sliced
- 1 pound boneless, skinless chicken thighs, diced
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, minced
- 14.5 ounces canned diced tomatoes, with juices
- 2 cups chicken broth
- 1 cup long-grain white rice, uncooked
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the sliced Polish sausage and cook for 3-4 minutes until lightly browned. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add the diced chicken thighs and cook for 5-6 minutes until browned on all sides. Remove the chicken and set aside with the sausage.
Add the diced onion, green bell pepper, and celery to the skillet. Cook for 4-5 minutes until the vegetables have softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the canned diced tomatoes (with their juices) and chicken broth. Stir to combine.
Add the uncooked rice, thyme, oregano, paprika, cayenne pepper, salt, and black pepper. Stir well to ensure the rice is evenly distributed and coated with spices.
Return the cooked sausage and chicken to the skillet. Stir to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 20-25 minutes until the rice is tender and has absorbed most of the liquid.
Remove the skillet from the heat and let it sit, covered, for 5 minutes.
Fluff the jambalaya with a fork and garnish with chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.5 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 680 mg | 14% | |
*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.
