Chicken and Sausage Jambalaya Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Servings
8
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Calories
332 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Chicken and Sausage Jambalaya Recipe
Description
The Chicken and Sausage Jambalaya Recipe starts by browning sausage slices and chicken thighs separately to create caramelized savory notes before setting them aside. Next, a soffritto of onions, green bell pepper, and celery cooks down to a softened base, enhanced by garlic and a blend of Cajun spices, thyme, and oregano that bloom to release their flavors. The rinsed rice is then stirred in to coat with the spice mixture and briefly toasted before combining with chicken broth and reserved meats.
The mixture simmers gently, infused with bay leaves, until the rice is tender and absorbs the liquid, creating a cohesive, hearty dish with a tender, fluffy rice texture and well-distributed seasoning. Freshly chopped green onion and parsley add brightness and color at serving. The dish suits casual dinners or gatherings where a filling meal with layered flavors is desired.
Adding Worcestershire sauce, as suggested in the notes, can introduce a subtle tangy depth to complement the Cajun seasoning. Adjust the amount of Cajun seasoning or hot sauce to fit your preferred spice level. If the rice finishes with excess liquid, uncovering for a few minutes allows evaporation for optimal texture.
Ingredients
- 1 tablespoon vegetable oil
- 1/2 pound andouille sausage thinly sliced (8 ounces, or smoked sausage
- 1 pound chicken thigh cut into bite-sized pieces, boneless, skinless
- 1 onion chopped, large
- 1 green bell pepper chopped, large
- 2 celery chopped, stalks
- 4 cloves garlic chopped
- 1 tablespoon Cajun seasoning or more to taste
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- salt to taste
- black pepper to taste
- 1.5 cups long-grain white rice rinsed until water runs clear and drained
- 3 cups chicken broth
- 3 bay leaves dried
- hot sauce for serving
- green onion chopped, for garnish
- parsley
- red chili flakes
Instructions
- Heat the oil in a large pan or pot to medium heat. Add the andouille sausage and cook 2-3 minutes to brown each side. Set aside into a bowl.
- Add the chopped chicken and cook 2-3 minutes to brown each side. Set aside into a bowl with the smoked sausage.
- To the pot, add onions, peppers and celery. Cook for 6-7 minutes, until softened.
- Add garlic and cook 1 minute, until the garlic blooms and becomes fragrant.
- Add Cajun seasonings, thyme, oregano, salt and pepper. Stir and cook 30 seconds to bloom the spices.
- Add the rice and stir to coat. Cook 2-3 minutes to marry the flavors.
- Add the chicken broth and reserved sausage and chicken. Top with bay leaves. Bring to a boil then reduce heat. Cover and simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference. NOTE: If the rice is too wet, simmer with the lid off a few minute to reduce excess liquid. Remove bay leaves.
- Fluff with a fork, then garnish with chopped green onion and parsley. Serve with hot sauce on the side.
Notes
- Worcestershire sauce can be added to enhance the depth of flavor.
- Adjust Cajun seasoning to your preferred spice level for more or less heat.
- If the rice seems too wet after cooking, simmer uncovered briefly to reduce excess liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 319mg | 13% |
| Potassium | 454mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 568IU | 11% |
| Vitamin C | 14mg | 16% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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