International Cuisine > Regional American Cuisine > Cajun & Creole Cuisine > Jambalaya Recipe

Authentic Chicken and Sausage Jambalaya

A flavorful and hearty one-pot dish, this Chicken and Sausage Jambalaya is a true taste of Louisiana. Combining seasoned chicken, spicy Andouille sausage, and the 'holy trinity' of vegetables, this recipe delivers a comforting and authentic Cajun experience.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
6-8
Ingredients
  • 1.5 lbs Chicken thighs, boneless, skinless, cut into 1-inch pieces
  • 1 lb Andouille sausage, sliced
  • 1 large Onion, chopped
  • 1 medium Green bell pepper, chopped
  • 2 stalks Celery, chopped
  • 4 cloves Garlic, minced
  • 2 cups Long-grain rice, uncooked
  • 4 cups Chicken broth
  • 2 tbsp Cajun seasoning
  • 1 tsp Smoked paprika
  • 1 tsp Dried thyme
  • 1 Bay leaf
  • to taste Hot sauce (optional)
  • 1/4 cup Green onions, chopped (for garnish)
  • 2 tbsp Vegetable oil

Prepare the Ingredients

Begin by chopping all vegetables: the onion, green bell pepper, and celery. Mince the garlic. Cut the chicken thighs into 1-inch pieces. Slice the Andouille sausage.

Sauté the Meats

Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside. Add the chicken to the pot and cook until browned on all sides. Remove the chicken and set aside.

Sauté the Vegetables

Add the chopped onion, green bell pepper, and celery to the pot. Cook until softened, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.

Add Rice and Seasoning

Stir in the uncooked long-grain rice, Cajun seasoning, smoked paprika, and dried thyme. Cook for 1 minute, stirring constantly, to toast the rice and release the flavors.

Combine and Simmer

Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Do not stir during this time.

Finish and Serve

Remove from heat and let stand for 5 minutes, covered. Fluff with a fork and stir in the cooked sausage and chicken. Season with hot sauce, if desired. Garnish with chopped green onions and serve hot.

Nutrition Facts Estimated per 100g of product

(Approximate values)
Calories: 180 kcal
Protein: 12g
Fat: 8g
Carbohydrates: 15g
Fiber: 1g

Other Considerations for Nutrition

This recipe can be modified to be lower in sodium by using low-sodium chicken broth and reducing the amount of Cajun seasoning. For a healthier option, use brown rice instead of white rice, though cooking time will need to be adjusted. The amount of Andouille sausage can also be reduced to lower the fat content.

← Authentic Chicken and Andouille Gumbo Authentic New Mexican Green Chile Stew →

FAQ

  • Can I use other types of meat in this jambalaya?

    Yes, you can substitute or add other meats such as shrimp, ham, or duck. Adjust cooking times accordingly.
  • What if I don't have Andouille sausage?

    You can use another type of smoked sausage, such as kielbasa or chorizo, but the flavor will be slightly different.
  • Can I make this in a slow cooker?

    Yes, you can. Sauté the meats and vegetables as directed, then transfer to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours. Check for doneness and adjust cooking time as needed.
  • How do I store leftover jambalaya?

    Store leftover jambalaya in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.