If you’re craving a dish bursting with bold flavors and comforting warmth, this Chicken and Sausage Jambalaya Recipe is an absolute must-try. Melding tender chicken, smoky sausage, and vibrant spices with juicy tomatoes and fluffy rice, it’s a harmonious blend that feels like a warm hug in a bowl. Whether you’re a seasoned jambalaya fan or new to this Southern classic, this recipe is brilliantly straightforward yet incredibly satisfying, making it perfect for both weeknight dinners and casual gatherings.
Ingredients You’ll Need
Getting the ingredients right sets the stage for a jambalaya that truly sings. Each component here plays a pivotal role—smoky sausage adds depth, chicken brings juicy heartiness, while the spices and herbs create that signature lively kick. Together, they build layers of flavor, texture, and color that make this Chicken and Sausage Jambalaya Recipe shine.
- ½ lb smoked sausage (cut into 1/4-inch slices): Opt for a quality smoked sausage to introduce that wonderful smoky essence essential to jambalaya.
- 1 lb boneless chicken breast or tenderloins: Tender and lean, chicken is the meaty base that absorbs all those scrumptious spices perfectly.
- 1 Tbsp oil: Use a neutral oil to sauté your meats, ensuring a good sear without overpowering flavors.
- 2½ cups low-sodium chicken broth (or water): This moistens and infuses the rice with savory goodness, keeping everything tender yet flavorful.
- 1 (14-oz) can diced tomatoes (undrained): The juicy tomatoes provide acidity and richness, balancing the spices and meats.
- 1 (8-oz) can tomato sauce: It thickens the dish and deepens the tomato character while contributing to that gorgeous red color.
- 1 cup long-grain rice: Long-grain rice stays fluffy and distinct, soaking up all the flavors without clumping.
- 3 Tbsp dried minced onion: Offers a gentle onion sweetness and aroma throughout the dish.
- 1 Tbsp dried parsley flakes: Adds fresh herbal notes, brightening the rich mix of ingredients.
- 1 Tbsp beef bouillon granules: This secret ingredient amps up the savory depth, making each bite more complex and hearty.
- ½ tsp dried thyme leaves: Thyme’s earthy flavor brings a warm, comforting layer typical in Cajun and Creole cooking.
- ½ tsp garlic powder: Garlic powder disperses evenly to create subtle pungency and enrich the flavor profile.
- ¼ tsp cayenne pepper (or to taste): Just the right amount adds a teasing heat that awakens the palate without overwhelming.
- Salt and black pepper (to taste): Essential seasonings to balance and enhance all the flavors harmoniously.
How to Make Chicken and Sausage Jambalaya Recipe
Step 1: Cook the Meats
Start by heating the oil in a Dutch oven to create the perfect sizzling environment for the smoked sausage and chicken. Cook these proteins over medium-high heat until the chicken turns from pink to juicy white, allowing the sausage slices to release their smoky oils. This process locks in flavor and creates a savory base that will permeate the entire dish.
Step 2: Add the Remaining Ingredients
Once your meats are beautifully cooked, pour in the diced tomatoes with their juices, tomato sauce, chicken broth, and all the dry seasonings, rice included. Bringing it to a boil over medium-high heat encourages the flavors to meld while the rice starts absorbing the liquid. This is the moment when the dish begins transforming into that rich, soul-satisfying jambalaya you’ve been anticipating.
Step 3: Simmer Until Tender
After reaching a boil, cover the Dutch oven and reduce the heat to let everything simmer gently for about 20-25 minutes. This allows the rice to cook through and soak up all those amazing tomatoey, smoky juices. By the end of this step, your Chicken and Sausage Jambalaya Recipe should be thick, hearty, and bursting with layered flavors that taste nothing short of extraordinary.
How to Serve Chicken and Sausage Jambalaya Recipe
Garnishes
Adding garnishes can lift your jambalaya’s presentation and taste to the next level. Consider topping it with freshly chopped green onions or parsley for a burst of color and freshness that contrasts wonderfully with the rich, spicy base. A squeeze of lemon juice can also add a lively brightness that cuts through the heartiness.
Side Dishes
While this jambalaya is a complete meal on its own, pairing it with simple sides can enhance the experience even more. Serve alongside a crisp green salad for lightness or crusty bread to help scoop up every last flavorful bite. For a traditional touch, cornbread or a buttery biscuit can be delicious companions, reinforcing the warm, Southern comfort vibes.
Creative Ways to Present
Make your Chicken and Sausage Jambalaya Recipe the star of your table by serving it in individual bowls garnished with a dollop of tangy sour cream or a sprinkle of grated cheese. For gatherings, present it family-style in a large, rustic serving dish alongside colorful serving spoons—this invites everyone to dive in and savor the communal spirit this dish inspires.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya stores wonderfully in an airtight container in the fridge for up to 3-4 days. The flavors tend to deepen overnight, making the next day’s meal just as delightful. Just make sure it’s cooled completely before refrigerating to maintain the best texture.
Freezing
If you want to enjoy this Chicken and Sausage Jambalaya Recipe later, freezing is a great option. Transfer cooled jambalaya into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating for optimal results.
Reheating
Reheat leftover jambalaya gently on the stove over low to medium heat, stirring occasionally and adding a splash of water or broth if it seems dry. You can also microwave it covered, checking and stirring every minute to ensure even heating without overcooking.
FAQs
Can I use other types of sausage in this Chicken and Sausage Jambalaya Recipe?
Absolutely! While smoked sausage provides that classic flavor, you can experiment with andouille, kielbasa, or even chorizo to add different smoky or spicy notes. Just be mindful of the salt content as some sausages are saltier than others.
Is this jambalaya spicy?
This recipe features cayenne pepper for a gentle kick, but the heat level is completely adjustable. Feel free to add more or less cayenne or include other hot spices to tailor the dish to your preferred spice tolerance.
Can I make this dish vegetarian-friendly?
To create a vegetarian version, swap out the chicken and sausage for hearty vegetables like mushrooms, bell peppers, and zucchini. Use vegetable broth instead of chicken broth and add extra seasoning to keep the flavors bold and satisfying.
What type of rice works best for this recipe?
Long-grain rice is ideal because it stays fluffy and separate during cooking, preventing the dish from becoming mushy. Avoid short-grain or sticky rice varieties to maintain the perfect jambalaya texture.
Can I prepare this dish in advance?
Yes! Making the Chicken and Sausage Jambalaya Recipe ahead of time is a fantastic way to have a flavorful meal ready whenever you want. Just cook it fully, cool down, then refrigerate. Reheat gently before serving to enjoy that fresh-from-the-pot taste.
Final Thoughts
There’s something truly special about gathering around a steaming pot of Chicken and Sausage Jambalaya Recipe, sharing laughter and stories with loved ones. This recipe’s simplicity, bold flavors, and comforting textures make it a lifelong favorite you’ll return to again and again. I can’t wait for you to make it your own and savor every delicious, spicy spoonful.
Print
Chicken and Sausage Jambalaya Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Description
This hearty Chicken and Sausage Jambalaya is a flavorful one-pot Creole dish featuring tender chicken, smoky sausage, and perfectly cooked rice simmered in a rich tomato and spice broth. Ready in just 30 minutes, it’s a comforting meal that brings the taste of Louisiana home with simple pantry ingredients.
Ingredients
Meat
- ½ lb smoked sausage, sliced into 1/4-inch rounds
- 1 lb boneless chicken breast or tenderloins
Liquids and Canned Goods
- 2½ cups low-sodium chicken broth (or water)
- 1 (14-oz) can diced tomatoes, undrained
- 1 (8-oz) can tomato sauce
Dry Ingredients & Spices
- 1 cup long-grain rice
- 3 Tbsp dried minced onion
- 1 Tbsp dried parsley flakes
- 1 Tbsp beef bouillon granules
- ½ tsp dried thyme leaves
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (or to taste)
- Salt and black pepper, to taste
Other
- 1 Tbsp oil (vegetable or olive oil)
Instructions
- Brown the Chicken and Sausage: In a Dutch oven, heat the oil over medium-high heat. Add the chicken pieces and sliced smoked sausage and cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5-7 minutes.
- Add Remaining Ingredients: Pour in the chicken broth (or water), undrained diced tomatoes, tomato sauce, rice, dried minced onion, dried parsley flakes, beef bouillon granules, dried thyme, garlic powder, cayenne pepper, and season with salt and black pepper to taste. Stir everything to combine.
- Simmer Until Rice is Tender: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the Dutch oven, and let it simmer gently for about 20 to 25 minutes. Cook until the rice is tender and has absorbed most of the liquid.
- Final Touches and Serve: Remove from heat, fluff the jambalaya with a fork to mix everything evenly, and adjust seasoning if needed. Serve hot as a satisfying main dish.
Notes
- The recipe can be made spicier by increasing the cayenne pepper or adding hot sauce.
- For a smokier flavor, use andouille sausage instead of smoked regular sausage.
- If you prefer, substitute chicken broth fully with water, but broth adds more depth of flavor.
- Use a heavy-bottomed pot or Dutch oven to prevent sticking and ensure even cooking.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
