Description
This flavorful Weeknight Chicken and Sausage Jambalaya is a hearty one-pot meal perfect for busy evenings. Combining smoky Cajun sausage, tender chicken, and a medley of vegetables with Creole spices and rice, this dish delivers the vibrant taste of Louisiana right at your dinner table in just 45 minutes.
Ingredients
Scale
Meat
- 1 pound Cajun or andouille smoked sausage, sliced into 1/4 inch rounds
- 1 pound chicken breast meat, cubed
Vegetables & Aromatics
- 1 large onion, chopped
- 1 large bell pepper, seeded and chopped
- 3 cloves garlic, minced
Liquids & Canned Goods
- 2 tablespoons vegetable oil
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 2 1/2 cups chicken broth
Spices & Seasonings
- Pinch dried red pepper flakes (optional)
- 2 bay leaves
- 1 teaspoon Creole seasoning
Grains
- 2 cups parboiled rice (also sometimes called converted rice)
Instructions
- Brown the Meat: Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the sliced sausage and cubed chicken, stirring frequently, until the sausage is browned and the chicken is cooked through, about 5 to 8 minutes. Use a slotted spoon to remove the meat, leaving the oil in the pot, and set the meat aside.
- Sauté Vegetables: In the same pot with the remaining oil, add chopped onions and bell pepper. Cook while stirring frequently until the onions become translucent, around 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
- Add Liquids and Seasonings: Pour in the undrained diced tomatoes, tomato sauce, and chicken broth. Add the dried red pepper flakes if using, bay leaves, and Creole seasoning. Stir to combine and bring the mixture to a boil.
- Cook the Jambalaya: Stir in the parboiled rice and then return the browned chicken and sausage to the pot. Mix everything well, cover, and reduce the heat to low. Let it cook for about 20 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
Notes
- For a spicier jambalaya, increase the amount of red pepper flakes or add cayenne pepper.
- Use parboiled or converted rice to prevent mushiness during cooking.
- You can substitute chicken thighs for a juicier meat texture.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
