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Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
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This Chicken and Sausage Jambalaya recipe delivers bold Cajun flavors, tender chicken thighs, smoky andouille sausage, and a colorful mix of fresh vegetables combined with perfectly seasoned rice. Ready in under an hour, it’s a one-pot comfort meal inspired by New Orleans cooking, ideal for a hearty, flavorful weeknight dinner that’s easy to customize and family-friendly.

Ingredients

Scale

Proteins

  • 1 lb chicken thighs, cut into bite-sized pieces
  • 8 oz andouille sausage, sliced

Vegetables

  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 14.5 oz diced tomatoes (1 can)
  • 2 tbsp fresh parsley, chopped (for garnish)

Grains & Broth

  • 1 ½ cups long-grain white rice
  • 3 cups chicken broth

Spices & Seasonings

  • 2 tsp Cajun seasoning (adjust to taste)
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 tbsp cooking oil (vegetable or olive oil)

Instructions

  1. Prep Your Ingredients: Chop the onion, bell pepper, celery, and garlic. Slice the sausage and cut the chicken thighs into bite-sized pieces to ensure even cooking and quick flavor absorption.
  2. Brown the Chicken and Sausage: Heat a large pot over medium heat and add a splash of oil. Sear the chicken pieces until golden brown on all sides. Remove and set aside. Then brown the sausage slices until they develop a beautiful crust, locking in their smoky flavor.
  3. Sauté the Veggies: In the same pot, add the chopped onion, bell pepper, and celery. Cook until softened and fragrant, about 5 minutes. Stir in the minced garlic and sauté for another minute to create a deep aromatic base.
  4. Combine and Simmer: Add the rice, diced tomatoes, chicken broth, Cajun seasoning, and bay leaf to the pot. Return the chicken and sausage to the pot and stir everything to combine. Bring to a boil, then reduce the heat to low and cover. Simmer gently until the rice is tender and the liquid is absorbed, about 20 minutes.
  5. Finish and Serve: Remove the pot from heat, discard the bay leaf, and fluff the jambalaya with a fork. Stir in fresh parsley for brightness. Serve hot and enjoy the rich, layered flavors.

Notes

  • Use bone-in, skin-on chicken thighs for juicier texture and richer flavor.
  • Toast Cajun seasoning in oil before adding other ingredients to intensify aroma.
  • Simmer gently—avoid high heat to ensure tender rice and melded flavors.
  • Stir gently during cooking to keep rice grains intact and fluffy.
  • Adjust salt and seasoning at the end to taste for perfect balance.

Nutrition

Keywords: Chicken jambalaya, sausage jambalaya, cajun chicken, one pot meal, creole rice dish, spicy jambalaya, easy dinner, comfort food

Find it online: https://marygourmet.com/chicken-and-sausage-jambalaya/