Louisiana Sausage Jambalaya
Dive into the rich, bold flavors of the South with this Louisiana Sausage Jambalaya, a one-pot wonder brimming with smoky andouille sausage, tender chicken, and a medley of aromatic vegetables like onion, bell pepper, and celery. Infused with Cajun seasoning, thyme, and bay leaves, this hearty dish delivers an authentic taste of Louisiana cuisine, with perfectly cooked long-grain rice soaking up the savory blend of chicken broth and diced tomatoes. Easy to prepare in under an hour, this jambalaya is a must-try for fans of comfort food with a spicy kick. Garnished with fresh parsley and green onions, it's perfect for weeknight dinners or festive gatherings. Packed with flavor and customizable to suit your heat tolerance, this classic recipe captures the essence of Creole cooking.
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Recipe Information
Ingredients
- 12 ounces Andouille sausage
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 1 large Green bell pepper
- 2 Celery stalks
- 4 Garlic cloves
- 2 cups Long grain white rice
- 1 14.5-ounce can Diced tomatoes
- 4 cups Chicken broth
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions
- 2 tablespoons Fresh parsley
Instructions
Slice the andouille sausage into 1/4-inch rounds. Cut the chicken breast into bite-sized cubes and season lightly with salt and pepper.
Dice the yellow onion, green bell pepper, and celery. Mince the garlic cloves. Set the vegetables aside.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
Add the remaining tablespoon of olive oil to the pot. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside with the sausage.
In the same pot, add the diced onion, bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the rice and let it toast for about 2 minutes. Add the diced tomatoes (with their juices), chicken broth, Cajun seasoning, dried thyme, bay leaves, salt, and black pepper. Mix well.
Return the sausage and chicken to the pot, stirring them into the rice mixture. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
Remove the bay leaves and fluff the jambalaya with a fork. Taste and adjust seasoning if necessary.
Garnish with sliced green onions and chopped fresh parsley before serving.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 5.4 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 764 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.
