Chicken and Sausage Jambalaya
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
460 kcal
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Course
Main Course
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Cuisine
American
Chicken and Sausage Jambalaya
Description
This jambalaya recipe starts by cooking smoked sausage and chicken pieces together, draining excess grease as needed, then setting the meat aside. A roux is made in the same pot with butter and flour. Chopped vegetables – onion, celery, and bell pepper – are added along with garlic, dried basil, and Creole or Cajun seasoning, then simmered with Rotel tomatoes and a bit of sugar until tender. The cooked sausage and chicken return to the pot, cooking for several minutes more before chicken broth is added for a final simmer.
Once the flavors meld and the mixture thickens slightly, hot steamed rice is stirred in until well combined, achieving the desired consistency. The dish offers a combination of savory, mildly spicy notes from the Creole seasoning balanced by sweetness from the tomatoes and sugar, along with the smoky flavor of the sausage and tender chicken pieces.
Jambalaya can be served as a complete meal due to its inclusion of both protein and rice. It works well for family dinners or gatherings, providing a filling dish with distinct Cajun-inspired character. Starting the rice early allows for timing the dish so the rice is ready when needed.
For leaner sausage options, adding a little oil when cooking helps replace rendered fat to prevent sticking. Adjust seasoning levels to your taste preference, especially the amount of Creole seasoning if a milder dish is desired.
Ingredients
- 1 pound smoked sausage cut into 1/4-inch slices
- 1 pound chicken about 2 average-sized boneless skinless chicken breasts or the equivalent of another kind of cut, like thighs, cut into bite-size pieces
- 2 tablespoons flour
- 2 tablespoons butter
- 1 large yellow onion chopped
- 2 cloves garlic finely minced
- 3 ribs celery chopped
- 1 medium bell pepper red or green, chopped
- 1 teaspoon basil dried
- ¼ teaspoon creole seasoning use a light hand with this if you don’t want it overly spicy, or Cajun seasoning
- 1 (10-ounce) (10-ounce) can Rotel tomatoes
- ½ teaspoon sugar
- 1 ½ cups chicken broth low-sodium
- 2 cups rice hot, steamed
Instructions
- In a 4-6 quart pot, cook sausage and poultry over medium heat. Drain the grease (you may only need to do this if you aren’t using a lean sausage), scrape the meat onto a plate and set aside. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for one minute.
- Add the vegetables, basil and Creole (or Cajun) seasoning, and the Rotel tomatoes and sugar. Stir well. Simmer the mixture over low or medium-low heat for 15 to 20 minutes, stirring occasionally, until the vegetables are mostly tender (they’ll continue to cook a few minutes longer in the next step).
- Add the sausage and chicken back to the pot, and cook 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot, steamed rice until you achieve your desired consistency.
Notes
- Begin cooking the rice early so it is hot and ready to add at the final stage.
- Use olive oil when cooking leaner sausages like turkey or chicken to prevent sticking and add moisture.
- Modify the amount of Creole or Cajun seasoning to control the spiciness according to personal taste.
- Drain grease after cooking sausage and chicken if necessary to reduce excess fat in the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 460kcal | 23% |
| Carbohydrates | 27g | 9% |
| Protein | 20g | 40% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 91mg | 30% |
| Sodium | 743mg | 31% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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