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
Scale
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.
