why make this recipe
Chicken and Sausage Jambalaya is a classic dish from Louisiana that’s full of flavor. It brings together tender chicken, smoky sausage, and colorful vegetables, all cooked in one pot. This recipe is perfect for family meals or gatherings, as it’s easy to prepare and feeds a crowd. Plus, it’s a great way to warm up on a chilly day.
how to make Chicken and Sausage Jambalaya
Ingredients:
- 1 lb chicken thighs, diced
- 1 lb smoked sausage, sliced
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 ½ cups long-grain rice
- 2 tsp Cajun seasoning
- Salt and pepper to taste
- Green onions, for garnish
Directions:
- In a large pot, heat some oil over medium heat. Add the chicken and sausage, cooking until browned. Remove and set aside.
- In the same pot, add the onion, bell pepper, celery, and garlic. Cook until softened.
- Stir in the diced tomatoes, chicken broth, Cajun seasoning, salt, and pepper. Bring to a boil.
- Add the rice and the reserved meats back into the pot. Stir well.
- Reduce heat, cover, and let simmer for about 20-25 minutes or until rice is cooked.
- Once done, fluff with a fork, garnish with green onions, and serve.
how to serve Chicken and Sausage Jambalaya
Serve Chicken and Sausage Jambalaya hot from the pot. It’s wonderful on its own, but you can also serve it with a side of crusty bread or a simple salad. Garnish with fresh green onions for added color and flavor.
how to store Chicken and Sausage Jambalaya
To store leftover jambalaya, let it cool completely. Place it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Just make sure to use a freezer-safe container and consume it within 2-3 months for the best quality.
tips to make Chicken and Sausage Jambalaya
- Use a mix of chicken thighs and sausage for the best flavor.
- Adjust the Cajun seasoning to your taste. If you like it spicy, add more!
- Make sure to fluff the rice gently with a fork after cooking to keep it light and fluffy.
- You can add other vegetables like corn or peas for extra flavor and nutrition.
variation
You can easily customize this jambalaya recipe by substituting different proteins. Shrimp, ham, or even vegetables can work well in place of chicken and sausage. For a vegetarian version, simply omit the meat and add more vegetables and beans.
FAQs
1. Can I make jambalaya ahead of time?
Yes, you can make jambalaya ahead of time. It reheats well and can be stored in the fridge for a few days.
2. What type of sausage should I use?
Smoked sausage is traditional in jambalaya, but you can use any type you prefer, such as andouille or kielbasa.
3. Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and liquid amount since brown rice takes longer to cook than white rice.
Chicken and Sausage Jambalaya
Ingredients
Main Ingredients
- 1 lb chicken thighs, diced Use a mix of chicken thighs for best flavor.
- 1 lb smoked sausage, sliced Any type of smoked sausage can be used.
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 2 cups chicken broth
- 1.5 cups long-grain rice Ensure to adjust for different types of rice.
- 2 tsp Cajun seasoning Adjust to taste.
- Salt and pepper to taste
- Green onions, for garnish
Instructions
Preparation
- In a large pot, heat some oil over medium heat. Add the chicken and sausage, cooking until browned. Remove and set aside.
- In the same pot, add the onion, bell pepper, celery, and garlic. Cook until softened.
Cooking
- Stir in the diced tomatoes, chicken broth, Cajun seasoning, salt, and pepper. Bring to a boil.
- Add the rice and the reserved meats back into the pot. Stir well.
- Reduce heat, cover, and let simmer for about 20-25 minutes or until rice is cooked.
- Once done, fluff with a fork, garnish with green onions, and serve.