Why Make This Recipe
Chicken and Sausage Jambalaya is a comforting and flavorful dish that brings together the rich tastes of Louisiana cuisine. It’s perfect for gatherings, family dinners, or a cozy night in. This recipe is not only easy to make but also a one-pot wonder. You’ll love how the chicken and sausage mingle with spices and vegetables, creating a nourishing meal that’s sure to please everyone at the table.
How to Make Chicken and Sausage Jambalaya
Ingredients
- 2 tablespoons olive oil
- 1 pound andouille sausage, sliced
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup long-grain rice
- 4 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 bay leaf
- Salt and pepper to taste
- Green onions, sliced (for garnish)
Directions
- In a large pot, heat olive oil over medium heat.
- Add the andouille sausage and cook until browned, about 5 minutes.
- Remove the sausage and set it aside.
- In the same pot, add chicken thighs and cook until browned, about 5 minutes.
- Remove the chicken and set it aside with the sausage.
- Add onion, bell pepper, celery, and garlic, cooking until softened, about 5 minutes.
- Stir in the diced tomatoes, rice, chicken broth, Cajun seasoning, bay leaf, salt, and pepper.
- Return the sausage and chicken to the pot, bringing the mixture to a boil.
- Reduce heat and let it simmer, covered, for about 20-25 minutes, or until the rice is cooked and liquid is absorbed.
- Remove the bay leaf, and serve hot, garnished with green onions.
How to Serve Chicken and Sausage Jambalaya
Serve the Chicken and Sausage Jambalaya hot, straight from the pot. It can be enjoyed as a main dish. You can add a fresh side salad or some crusty bread to soak up the delicious sauce. Garnishing with chopped green onions adds a nice touch and a pop of color.
How to Store Chicken and Sausage Jambalaya
Allow any leftovers to cool completely before transferring them to an airtight container. You can store Chicken and Sausage Jambalaya in the fridge for up to 3-4 days. To reheat, simply warm it on the stovetop or microwave until heated through. If you want to keep it longer, you can freeze it for up to 3 months.
Tips to Make Chicken and Sausage Jambalaya
- For more flavor, try marinating the chicken in Cajun seasoning for a few hours before cooking.
- Feel free to add other vegetables like okra or corn for more variety.
- Adjust the level of spice by using mild or hot Cajun seasoning.
- Make sure to stir occasionally while it simmers to prevent sticking.
Variation
If you want a meatless version, you can substitute the chicken and sausage with a mix of mushrooms and other vegetables like zucchini or bell peppers. You could also add shrimp for a seafood twist.
FAQs
Can I use other types of rice?
Yes, you can use other types of rice like jasmine or basmati, but cooking times may be different. Always check the package instructions.
Can I make this recipe in advance?
Yes, you can prepare the dish in advance, store it in the fridge, and reheat it when needed. It may actually taste better the next day!
What can I serve with Jambalaya?
You can serve it with a simple green salad, garlic bread, or cornbread to complement the flavors.
Chicken and Sausage Jambalaya
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound andouille sausage, sliced
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 onion, diced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup long-grain rice
- 4 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 leaf bay leaf
- to taste Salt and pepper
- for garnish Green onions, sliced
Instructions
Cooking
- In a large pot, heat olive oil over medium heat.
- Add the andouille sausage and cook until browned, about 5 minutes.
- Remove the sausage and set it aside.
- In the same pot, add chicken thighs and cook until browned, about 5 minutes.
- Remove the chicken and set it aside with the sausage.
- Add onion, bell pepper, celery, and garlic, cooking until softened, about 5 minutes.
- Stir in the diced tomatoes, rice, chicken broth, Cajun seasoning, bay leaf, salt, and pepper.
- Return the sausage and chicken to the pot, bringing the mixture to a boil.
- Reduce heat and let it simmer, covered, for about 20-25 minutes, or until the rice is cooked and liquid is absorbed.
- Remove the bay leaf, and serve hot, garnished with green onions.