Contents hide

1 Ingredients for Chicken and Sausage Jambalaya

2 Steps to make Chicken and Sausage Jambalaya

2.1 Step 1: Brown the chicken and remove from the pot.

2.2 Step 2: Brown the sausage and sauté the vegetables.

2.3 Step 3: Combine the ingredients and cook the rice.

2.4 Step 4: Cook until rice is done.

2.5 Nutrition Facts

2.6 Steps to avoid while preparing Chicken And Sausage Jambalaya

2.7 FAQ

Chicken and Sausage Jambalaya is a flavorful and hearty dish that hails from the Louisiana Creole cuisine. This traditional one-pot meal combines tender chicken, savory sausages, and a medley of aromatic vegetables. The dish is typically seasoned with a blend of spices, including paprika, cayenne pepper, and thyme, which add a delicious depth of flavor. The combination of the chicken and sausage creates a rich and satisfying taste, while the vegetables, such as bell peppers, onions, and celery, provide a pleasant crunch and enhance the overall texture. Jambalaya is often cooked with rice, which absorbs the delicious flavors of the dish, creating a complete and filling meal. Whether enjoyed at a festive gathering or as a comforting family dinner, Chicken and Sausage Jambalaya is a beloved dish that captures the essence of Louisiana’s vibrant culinary heritage.

Ingredients for Chicken and Sausage Jambalaya

⦁ – ¼ cup olive oil
⦁ – 1 pound boneless skinless chicken thighs, cut into 1″ chunks
⦁ – 1 pound smoked, spicy sausage (such as conecuh or andouille), cut into 1″ discs (Alternative: Chorizo sausage)
⦁ – 1 cup diced onion
⦁ – 1 cup diced bell pepper
⦁ – ½ cup diced celery
⦁ – 1 14.5-ounce can diced tomatoes with basil, garlic & oregano
⦁ – 1 14.5-ounce can chicken broth
⦁ – 1 tablespoon dried parsley
⦁ – 1 teaspoon dried basil
⦁ – 1 teaspoon garlic powder
⦁ – ½ teaspoon Cajun seasoning (Tony Chachere’s or Slap Ya Mama)
⦁ – ½ teaspoon pepper
⦁ – ½ teaspoon salt
⦁ – 2 cups uncooked, extra long grain rice

Steps to make Chicken and Sausage Jambalaya

Step 1: Brown the chicken and remove from the pot.

In a heavy 5-quart sauté pan over medium-high heat, add the olive oil and heat it up. Season the chicken thighs with Tony’s Cajun seasoning, generously coating them. Add the seasoned chicken to the hot pan and cook for 3-5 minutes, until it is browned but not fully cooked. Remove the chicken from the pot and set it aside.

Step 2: Brown the sausage and sauté the vegetables.

In the same pot, add the sliced sausage and cook for about 5 minutes, until it starts to brown. Add the diced onion, bell pepper, and celery to the pot. Mix well, ensuring the vegetables are coated in the flavorful oils and spices from the chicken and sausage. Scrape the bottom of the pan to incorporate any browned bits. Simmer the mixture covered on medium heat for about 5 minutes, stirring halfway through cooking.

Step 3: Combine the ingredients and cook the rice.

Return the browned chicken to the pot and add the diced tomatoes, chicken broth, dried parsley, dried basil, garlic powder, Cajun seasoning, pepper, and salt. Mix everything well and taste for flavor. Add the uncooked rice and mix thoroughly to ensure it is evenly distributed. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer for 10 minutes.

Step 4: Cook until rice is done.

After 10 minutes, stir the mixture to bring the rice to the top. Cover the pot again, lower the heat to a gentle simmer, and continue cooking for another 30 minutes, or until the rice is fully cooked. Avoid lifting the lid while the jambalaya is cooking to ensure proper steam and heat circulation.

At this point, your Chicken and Sausage Jambalaya should be ready to be enjoyed. The flavors have melded together, and the rice should be tender and infused with the delicious spices and ingredients. Serve hot and savor the delightful combination of chicken, sausage, vegetables, and aromatic seasonings that make this dish a classic favorite.

Nutrition Facts

⦁ – Calories: 645 kcal
⦁ – Carbohydrates: 54g
⦁ – Protein: 31g
⦁ – Fat: 33g
⦁ – Saturated Fat: 9g
⦁ – Polyunsaturated Fat: 4g
⦁ – Monounsaturated Fat: 17g
⦁ – Trans Fat: 1g
⦁ – Cholesterol: 126mg
⦁ – Sodium: 757mg
⦁ – Potassium: 574mg
⦁ – Fiber: 2g
⦁ – Sugar: 2g
⦁ – Vitamin A: 296IU
⦁ – Vitamin C: 23 mg
⦁ – Calcium: 52mg
⦁ – Iron: 2mg

Steps to avoid while preparing Chicken And Sausage Jambalaya

1. Overcooking the chicken: It’s important to brown the chicken in the beginning without fully cooking it. Overcooking the chicken initially can result in dry and tough meat.

2. Skipping the browning step: Browning the chicken and sausage adds depth of flavor to the dish. Skipping this step can result in a less flavorful jambalaya.

3. Neglecting to scrape the pan: When sautéing the vegetables, be sure to scrape the bottom of the pan to incorporate any browned bits left behind from the chicken and sausage. These browned bits add richness and flavor to the dish.

4. Lifting the lid while cooking: It’s important to resist the temptation to lift the lid while the jambalaya is cooking. Lifting the lid can disrupt the cooking process and result in unevenly cooked rice.

5. Not tasting and adjusting seasonings: Before adding the rice, taste the jambalaya mixture and adjust the seasonings if needed. This step ensures that the flavors are well balanced and to your liking.

6. Rushing the cooking time: Jambalaya is best when cooked low and slow to allow the flavors to meld together and the rice to fully cook. Avoid rushing the cooking time to ensure a well-developed and flavorful dish.

FAQ

Q1: Can I substitute the sausage with a different type?
A1: Absolutely! While traditional jambalaya uses smoked, spicy sausages like andouille, you can experiment with other flavorful sausages like chorizo or even Italian sausage for a different twist.

Q2: Can I make Chicken and Sausage Jambalaya with other types of meat?
A2: Yes, you can customize the recipe by using other meats like shrimp, crawfish, or even a combination of different proteins to suit your preferences.

Q3: Can I make Chicken and Sausage Jambalaya without rice?
A3: Yes, if you’re looking for a low-carb option, you can substitute the rice with cauliflower rice or omit it altogether, turning it into a flavorful chicken and sausage stew.

Q4: Can I adjust the level of spiciness in the jambalaya?
A4: Absolutely! You have full control over the spice level. Increase or decrease the amount of Cajun seasoning, cayenne pepper, or other spices to suit your taste.

Q5: Can I make Chicken and Sausage Jambalaya in a slow cooker?
A5: Yes, you can adapt the recipe for a slow cooker. Brown the chicken and sausage first, then transfer all the ingredients to a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.

Q6: Can I make Chicken and Sausage Jambalaya in advance?
A6: Yes, jambalaya is a great make-ahead dish. Prepare it in advance and refrigerate it for up to 2-3 days. Reheat it on the stovetop or in the microwave before serving.

Q7: Can I freeze Chicken and Sausage Jambalaya?
A7: Yes, you can freeze jambalaya for up to 3 months. Portion it into airtight containers or freezer bags, leaving some room for expansion, and thaw it in the refrigerator before reheating.

Q8: Can I add additional vegetables to the jambalaya?
A8: Absolutely! Feel free to add vegetables like okra, tomatoes, or even corn to enhance the flavors and add more variety to your jambalaya.

Q9: Can I make a vegetarian version of Jambalaya?
A9: Yes, you can make a vegetarian version by omitting the chicken and sausage and using vegetable broth instead of chicken broth. Replace the proteins with hearty vegetables like mushrooms or tofu for a tasty vegetarian alternative.

Q10: Can I adjust the recipe for a larger or smaller serving size?
A10: Yes, you can easily adjust the recipe based on your desired serving size. Simply multiply or divide the ingredient quantities accordingly while keeping the ratios of flavors and spices intact.

Wholesome Comfort | Try Our Delicious Chicken and Sausage Jambalaya Recipe (Ready in 45 Minutes | 2023)