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Home » Recipes » Pork Recipes

Chicken and Sausage Jambalaya

Published: Feb 11, 2022 · Modified: Aug 22, 2024 by Brooke Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

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Are you craving some comfort food from Louisiana?  Try making our chicken and sausage jambalaya for supper.  It's easy to do, and everyone will love it!

If you love food from Louisiana, check out our muffaletta bread and our olive salad. These two recipes are real winners. Don't miss our 13 Mardi Gras recipes, too!

white bowl of jambalaya with a bowl of green onions
Jump to:
  • History
  • Why this Recipe Works
  • Ingredients
  • How To Make Chicken & Sausage Jambalaya
  • Recipe FAQs
  • Serve
  • Expert Tips
  • More Southern Recipes You'll Love
  • Recipe
  • Comments

History

Jambalaya was created in New Orleans, Louisiana. Legend has it that the Spanish settlers from 1762 to 1800 wanted to make paella but couldn't find saffron, so they substituted with tomatoes.

In the 19th century, the French contribution to jambalaya was Caribbean spices, and in the 1840s and 1850s, sausage was added from the German settlers. The interesting mixing of cultures in southern Louisiana made this dish what it is today a hearty, spicy, savory dish.

Why this Recipe Works

  • The liquid to rice ratio is 2:1. This ensures that the jambalaya won't be too dry or soupy.
  • Homemade Cajun seasoning mix. This eliminates the need to have another spice cluttering up your spice rack by teaching you how to mix up your own seasoning.
  • Allow it to rest for 10 to 20 minutes so the rice can absorb more liquid.
  • Great for entertaining. The spicy savory flavors are popular with this filling rice dish. It makes a lot so it can feed the gang, and it tastes wonderful the next day.

Ingredients

glass bowls of ingredients for jambalaya

All the ingredients for this chicken and sausage jambalaya are easy to find at your local grocery store, except possibly the andouille sausage. You'll have to go to a more upscale grocery store or order it online. Let's talk about some of the key ingredients.

  • Poultry: Both chicken breasts or chicken thighs would work, seasoned with salt and pepper.
  • Sausage: This is best with andouille sausage (affiliate), but it can be harder to find, so any spicy sausage could be substituted. Some suggestions are smoked pork sausage, Mexican chorizo or chaurice, a spiced Creole pork sausage.
  • Rice: Long grain rice is what we used, because it holds its shape better and doesn't get mushy. It also has a less dense texture compared to short grain rice. Don't use instant rice as it will get mushy, or brown rice as it needs more liquid and a longer cooking time.
  • Tomatoes: We used plain crushed tomatoes, but you could also use whole tomatoes packed in tomato juice and crush them with your hands.

See recipe card for full information on ingredients and quantities.

How To Make Chicken & Sausage Jambalaya

person stirring cooked sausage and chicken in a pot
  1. In a large Dutch oven over medium high heat, heat up two tablespoons of olive oil and brown the chicken that has been seasoned with salt and pepper for 5 minutes.  Remove the chicken from the pot. (image 1)
  2. Heat up the rest of the olive oil and brown the sausage for 3-5 minutes, then remove the sausage from the pot. (image 2)
person stirring sauteed veggies in a pot
  1. Add the trinity (onion, celery, bell pepper) to the pan. (image 3)
  2. Cook over medium high heat until the onions are soft, scraping the bottom of the pot with a wooden turner to get the brown bits off from browning the meat, then add the garlic and cook until fragrant. (image 4)
person pouring rice and spices into a pot of aromatics
  1. Over medium high heat, toast the rice by stirring constantly for 3 to 5 minutes. (image 5)
  2. Add the spices and mix well. (image 6)
person adding chicken broth and sausage to jambalaya
  1. Add the tomatoes with their juice and pour in the chicken broth. (image 7)
  2. Dump in the browned meat (chicken and sausage).  Cover, bring to a boil, then reduce heat to medium low and simmer for 20 minutes so the rice can cook. Stir every 5 minutes so the bottom doesn't burn. (image 8)
person removing bay leaves from cooked jambalaya
  1. Remove the Dutch oven from the heat then taste and adjust seasonings, if necessary. Allow to rest for 10 to 20 minutes so the rice can absorb more liquid. Remove the bay leaves. (image 9)
  2. Garnish with chopped green onion and serve while still hot. The next time you are craving a food from southern Louisiana, make this recipe to serve your family and friends.  It will quickly become a family favorite. (image 10)

Recipe FAQs

Do you wash your rice for chicken and sausage jambalaya?

There is no need to wash your rice when making jambalaya. The extra starch will help thicken the dish. Long grain rice is used because it holds its shape better and has a less dense texture.

Why is my chicken and sausage jambalaya mushy?

Make sure you use a 2:1 ratio of liquid (stock and juice from the tomatoes) to dry rice. Also, don't stir your jambalaya too much once the rice is in the Dutch oven. One technique for combating mushy jambalaya is making it in a Dutch oven, then placing it in the oven for 40 minutes at 350°F and letting it rest for 15 minutes.

What is the difference between Creole and Cajun jambalaya?

The main difference is the color. Creole, or red, jambalaya has tomatoes in it, so it will be red or orange in color. Historically, tomatoes were easier to get in New Orleans because it was a port city. Cajun, or brown, jambalaya doesn't include tomatoes, because it was harder for the Cajun people who lived in southern rural Louisiana bayous to have access to them year round.

Should chicken and sausage jambalaya be wet or dry?

Whether you choose to add tomatoes or not, chicken and sausage jambalaya should be moist, not dry, and it definitely shouldn't be wet or soupy.

How do you store jambalaya?

Make Ahead: This chicken and sausage jambalaya can be made ahead in a Dutch oven and stored in the fridge.

Leftovers: Store leftovers in an airtight container for up to 4 days in the fridge.

Reheat: Reheat the jambalaya in a heavy bottomed pot or skillet slowly over medium low heat with a touch of chicken broth or water. You can also put leftovers in a zip top bag and drop it in boiling water to heat it up.

Freeze: Jambalaya can be frozen in an airtight container for up to 3 months.

Serve

Chicken and sausage jambalaya is a meal in itself, so you don't have to serve it with anything else, but if you want to serve smaller portions you can round out the meal with a fresh green salad like our copycat Chick-fil-A's side salad, red beans and rice, skillet cornbread, creamy coleslaw, and a slice of French bread.

bowl of chicken and sausage jambalaya.

Expert Tips

  • Want this mild?  Reduce the cayenne pepper to ¼ teaspoon.
  • Want this spicier?  Increase the cayenne pepper to 1 teaspoon, add 1 tablespoon of hot sauce, or add 1 or 2 chopped jalapeno peppers with the seeds.
  • Need more meat?  Adding tasso is traditional for chicken and sausage jambalaya, but is difficult to find, so substitute with smoked ham.
  • Want seafood? Add 1 pound of shrimp during the last few minutes of cooking.
  • Want to bake it in the oven? Put the Dutch oven in a 350°F oven for 40 minutes then take it out and let it rest for 15 minutest before serving.

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Recipe

large white bowl of jambalaya with a wooden spoon

Chicken and Sausage Jambalaya

Chicken and sausage jambalaya is a recipe that will bring back memories of being in the French Quarter of New Orleans.  It’s full of chicken, sausage, tomatoes, and rice.  Jambalaya is perfect for a party or a family dinner, since it’s so easy and everyone loves it.
5 from 4 votes
Print Pin FavoriteSaved! Rate
Course: Main Course
Cuisine: American
Prep Time: 1 hour hour
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Servings: 11 cups
Calories: 379kcal
Author: Brooke & Emma

Ingredients
 

  • 3 tablespoons olive oil
  • 1 ½ pounds boneless skinless chicken breast, cubed
  • 11 oz andouille sausages, sliced in ¼ inch coins
  • 2 cups yellow onion, finely chopped
  • 1 cup celery, finely chopped
  • 1 cup red bell pepper, finely chopped
  • 1 tablespoon garlic, minced
  • 2 cups long grain white rice
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme leaves, crushed
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 2 bay leaves
  • 28 ounce can crushed tomatoes
  • 3 cups low-sodium chicken stock or seafood stock
  • ¼ cup green onion, finely chopped (garnish)

Equipment

  • wooden turner
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Instructions

  • Heat 2 tablespoons of olive oil in a heavy-bottomed Dutch oven over medium high heat.  Add the cubed chicken breast and lightly season with salt and pepper.  Brown for 5 minutes, stirring occasionally, then remove the chicken and place in a medium bowl.  Brown the sausage in the remaining 1 tablespoon of oil.
  • Cook the trinity (onion, celery, and pepper) over medium high heat until the onions are soft and golden, about 6 minutes, stirring occasionally.  The water released from the vegetables should be enough liquid to deglaze the pan; scrape with a wooden spoon to release the fond. Add the minced garlic and stir until fragrant.
  • Stir in the rice until well mixed, then stir frequently for another 3 to 5 minutes or until it's toasted.  Add the spices, including the bay leaves, and let the spices bloom for 30-60 seconds, stirring constantly.
  • Add the crushed tomatoes, chicken stock, chicken, and sausage.  Stir until well combined.  Cover and bring to a boil; then turn down the heat to medium-low and let the rice cook for 20 minutes.  Gently stir every 5 minutes to keep the rice from sticking to the bottom of the pot.
  • Remove from the heat; taste and adjust seasonings if necessary.  Cover and let the jambalaya rest on the stovetop for 15-20 minutes so the rice can absorb the liquid.  Discard the two bay leaves.
  • Sprinkle the jambalaya with chopped green onion for added color and flavor.  Serve warm with a fresh green salad or a French baguette.

Video

Notes

  • Want this mild?  Reduce the cayenne pepper to ¼ teaspoon.
  • Want this spicier?  Increase the cayenne pepper to 1 teaspoon, add hot sauce, or add 1 or 2 chopped jalapeno peppers with the seeds.
  • Need more meat?  Adding tasso to chicken and sausage jambalaya is traditional, but is difficult to find, so if you want to add it , substitute with smoked ham.
  • Want seafood? Add 1 pound of shrimp during the last few minutes of cooking.
  • Want to bake it in the oven? Put the Dutch oven in a 350 F oven for 40 minutes then take it out and let it rest for 15 minutest before serving.

Nutrition

Serving: 1cupCalories: 379kcal (19%)Carbohydrates: 37g (12%)Protein: 24g (48%)Fat: 14g (22%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 63mg (21%)Sodium: 966mg (42%)Potassium: 736mg (21%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 815IU (16%)Vitamin C: 28mg (34%)Calcium: 81mg (8%)Iron: 2mg (11%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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Reader Interactions

Comments

  1. Michelle Hammonds

    March 19, 2023 at 6:45 pm

    5 stars
    This recipe is OUTSTANDING! I always try to make a recipe as it's written, the first time preparing it and testing it. I can't Express enough how delicious this is. I used Ben's Original Long Grain White (the "orange" box), Hillshire Farms Cajun Andouille sausage (options are limited in Indiana), had to substitute the thyme leaves for ground (half the amount) and opted for a good middle for the cayenne (1/4t plus 1/8t) ended up being the amount used. Man-O-Man...it was love at first bite. Thank you, so much!

    Michelle

    Reply
    • Emma

      March 20, 2023 at 5:21 am

      Michelle, We are thrilled to hear how much you enjoyed this recipe! Thank you for leaving a 5 star review.

      Reply
  2. Alex

    February 10, 2022 at 10:57 am

    5 stars
    The rice is soft, and the spices are nice. The chicken is chewy, and the red peppers add a nice hue to the dish. The sausage in this is good, too!

    Reply
    • Emma

      February 10, 2022 at 11:01 am

      So glad you enjoyed it, Alex!

      Reply
  3. Beth

    October 24, 2019 at 12:46 pm

    5 stars
    I love Creole cooking and this one is one of my favorites. This flavorful blend of chicken, sausage, and rice is scrumptious and hearty. I can't get enough of it! The sausage is my favorite part.

    Reply
    • Emma

      October 25, 2019 at 7:09 am

      Jambalaya is definitely one of the best Creole dishes! Glad to hear that you liked this recipe, Beth.

      Reply
      • Bryon

        March 05, 2023 at 4:13 pm

        5 stars
        This is the second time I'm making this Jambalaya! it is SO delicious!!! I kicked up the heat level a bit this second time around with adding a full tsp of Cheyenne pepper. thanks so much for this recipe!!!

        Reply
        • Emma

          March 05, 2023 at 4:29 pm

          You're welcome, Bryon! We're happy to hear that you're enjoying it so much!

          Reply
  4. patricia

    November 01, 2018 at 1:06 am

    Just wanted to ask when do you add the chicken and sausage back in ? Do you add it in with the broths? Any help with this would be appreciated i really want to try this recipe. Thank you.

    Reply
    • Brooke

      November 01, 2018 at 6:01 am

      Yep, you're correct. Return the browned meats with the broth. Thanks for pointing that out. It's been added to the recipe instructions. Let me know how it goes.
      Brooke

      Reply

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We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

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