Cajun Chicken and Sausage Jambalaya
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
399 kcal
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Course
Main Course
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Cuisine
Cajun
Cajun Chicken and Sausage Jambalaya
Description
This jambalaya begins with browning sausage slices and chicken pieces separately to develop a savory crust. The aromatic trio of green bell pepper, onion, and celery is sautéed with garlic, building a flavorful base. Broth, rice, diced tomatoes, tomato paste, Cajun seasoning, and herbs are added and simmered until the rice is tender and liquid absorbed. This method ensures the rice absorbs the seasoning and juices from the meats for an integrated flavor.
This dish suits a filling lunch or dinner and benefits from the richness of chicken thighs and the smoky punch of andouille sausage. It can be customized to preferred spice levels, and the vegetable base contributes freshness to the robust profile.
For convenience, prepping vegetables and chicken ahead shortens cooking time. Adjust broth quantity for desired rice texture—less for firmer, more for softer grains. Leftovers store well refrigerated for several days or freeze for longer periods. Reheating is best done gently in a pan with added moisture to restore texture.
Ingredients
- 2 tablespoons neutral cooking oil divided, generic cooking oil
- 12 ounces andouille sausage cut into half-inch slices
- 1 pound chicken thighs cut into bite-sized pieces
- 1 green bell pepper finely diced
- 1 sweet onion finely diced, small
- 3 celery finely diced, stalks
- 4 garlic finely minced, cloves
- 1 ¾ - 2 cups chicken broth regular sodium*
- 1 ½ cups long grain white rice rinsed and drained
- 14.5 ounces diced tomatoes regular or fire roasted, canned
- 2 tablespoons tomato paste
- 2 teaspoons Cajun seasoning homemade or store bought
- 2 bay leaf
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 ¼ teaspoons salt to taste
- ½ teaspoon black pepper to taste
Instructions
- Cook the Sausage: Add 1 tablespoon of oil to a large Dutch oven or pot over medium heat. Once heated, add the sausage in as close to single layer as possible. Cook for 3-4 minutes, or until browned, flip, and then brown the other side for an additional 3-4 minutes. Remove the browned sausage from the pot and let drain on a paper towel-lined plate.
- Cook the Chicken: Add the remaining tablespoon of oil. Once heated, carefully add the cubed chicken. Cook for 2-3 minutes, undisturbed, in order to get a crusty sear. Flip over and continue cooking for a total of 5-6 minutes, or until browned on all sides. Remove from the pot and let drain on the paper towel-lined plate with the sausage.
- Sauté the Veggies: Add the bell pepper, onion, and celery. Sauté for 2 minutes. Add garlic and continue sautéing for another minute.
- Add the Rice, Seasonings, and Tomato: Pour in the broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck. Stir in the white rice, diced tomatoes, Cajun seasoning, basil, oregano, salt, black pepper, and bay leaf. Carefully add the chicken and sausage and stir to combine.
- Bring to Boil then Simmer: Turn the heat to high and bring everything to a boil. Once boiling, reduce heat to medium-low, cover the pot with a lid, and cook for 20-25 minutes.
- Serve the Jambalaya: Remove the lid and let rest, uncovered, for another 5-10 minutes. Remove the bay leaves, give everything a good stir, and serve with additional chopped fresh parsley. Enjoy!
Notes
- Adjust broth amount to control rice firmness; use less for firmer rice, more for softer.
- Chicken thighs provide better flavor and texture compared to lean cuts in this recipe.
- Homemade Cajun seasoning lets you modify the spice level to taste.
- Vegetables and chicken can be pre-cut a day early and kept refrigerated to streamline cooking.
- Store leftovers in airtight containers refrigerated for 3-4 days or freeze for 4-6 months.
- Reheat leftovers slowly in a skillet with a bit of oil and water to prevent dryness; warming in the microwave is also possible in a covered dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 91mg | 30% |
| Sodium | 1005mg | 42% |
| Potassium | 601mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 924IU | 18% |
| Vitamin C | 20mg | 22% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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