Northern Jambalaya
Discover the bold and comforting flavors of Northern Jambalaya, a hearty twist on the Southern classic that’s perfect for cold-weather cravings. This one-pot wonder combines juicy smoked sausage, tender chunks of chicken thigh, and a colorful medley of onion, bell pepper, and celery—the "holy trinity" of Cajun cooking. A fragrant blend of paprika, cayenne, thyme, and garlic infuses the dish with robust, smoky warmth, while long-grain rice simmers to perfection in a rich tomato and chicken stock base. Garnished with fresh green onions and parsley for a bright, herby finish, this easy-to-make recipe is a crowd-pleaser ideal for weeknight dinners or casual gatherings. Ready in under an hour, Northern Jambalaya delivers big flavor with a cozy, regional twist.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 12 ounces smoked sausage (e.g., kielbasa), sliced
- 1 pound boneless, skinless chicken thighs, cubed
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 stalks celery stalks, diced
- 4 cloves garlic, minced
- 14.5 ounces canned diced tomatoes (with juices)
- 4 cups chicken stock
- 2 cups long-grain white rice
- 1 leaf bay leaf
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions, sliced (for garnish)
- 2 tablespoons 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 smoked sausage slices and cook until browned, about 3-4 minutes. Remove the sausage with a slotted spoon and set aside.
Add the remaining tablespoon of olive oil to the pot and brown the diced chicken thighs, about 5-6 minutes. Remove the chicken with a slotted spoon and set aside with the sausage.
Reduce the heat to medium. Add the diced onion, green bell pepper, and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the canned diced tomatoes (with their juices), chicken stock, long-grain white rice, bay leaf, paprika, cayenne pepper, dried thyme, salt, and black pepper. Stir to combine.
Return the browned sausage and chicken to the pot. Mix well.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.
Remove the bay leaf and adjust seasoning with additional salt or black pepper, if needed.
Serve hot, garnished with sliced green onions and chopped parsley.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.0 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 643 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.
