Description
This Chicken and Sausage Jambalaya is a hearty, flavorful dish combining tender chicken thighs, smoky spicy sausage, and a classic Cajun seasoning blend, simmered with rice, vegetables, and tomatoes for an authentic Louisiana-inspired meal. It’s perfect for a comforting weeknight dinner and can be cooked on the stovetop or baked in the oven.
Ingredients
Protein
- 1 pound boneless skinless chicken thighs, cut into 1″ chunks
- 1 pound smoked, spicy sausage (such as conecuh or andouille), cut into 1″ discs (Alternative: Chorizo sausage)
Vegetables and Seasonings
- 10 oz bag of frozen chopped onion, bell pepper, and celery “seasoning blend”
- 1 14.5-ounce can diced tomatoes with basil, garlic & oregano
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon cajun seasoning (Tony Chachere’s or Slap Ya Mama)
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Liquids and Oils
- 1/4 cup olive oil
- 1 14.5-ounce can chicken broth
Grains
- 2 cups uncooked, extra long grain rice (or long grain) (do NOT use instant rice)
Instructions
- Brown the Chicken: In a heavy 5-quart pan or Dutch oven over medium-high heat, add olive oil and brown the cut-up chicken thighs that have been lightly seasoned with Tony Chachere’s seasoning for 3-5 minutes. Do not fully cook the chicken. Remove chicken from the pot once browned.
- Cook Sausage and Vegetables: Add the sliced sausage to the same pot and brown for 5 minutes. Then add the frozen chopped onion, bell pepper, and celery seasoning blend. Mix well and scrape the bottom of the pan to incorporate any browned bits from the chicken and sausage. Cover and simmer on medium heat for about 5 minutes, stirring halfway through.
- Add Remaining Ingredients: Return the browned chicken to the pot. Add the diced tomatoes with basil, garlic & oregano, chicken broth, dried parsley, dried basil, garlic powder, cajun seasoning, pepper, and salt. Stir well and taste for seasoning. Add the uncooked rice and mix thoroughly. Bring the mixture to a boil, then cover and lower heat to a gentle simmer.
- Simmer the Jambalaya: Simmer gently for 10 minutes. Stir the mixture to bring the rice to the top, then recover and lower the heat further for a very gentle simmer. Cook for another 30 minutes or until the rice is tender. Avoid lifting the lid or boiling the jambalaya to maintain moisture. If rice is not tender after 30 minutes, add an additional 1/4 cup chicken broth, stir, cover, and cook for another 5-10 minutes.
- Alternative Oven Method: After steps 1 and 2, return chicken to the pot and add the tomatoes, broth, and seasonings; mix and taste. Stir in the raw rice and bring to a boil. Pour the mixture into a medium-size heavy-duty roasting pan (11-3/4″ x 9-1/4″ x 2-1/2″). Cover tightly with heavy-duty foil and bake at 350°F for 1 hour or until the rice is tender. Ensure the pan is sealed well to retain steam.
Notes
- If using fresh vegetables instead of the frozen seasoning blend, use about 1 cup each of chopped onions, bell peppers, and celery.
- Season the chicken lightly with Tony Chachere’s seasoning before browning for enhanced Cajun flavor.
- Do not use instant rice as it will not cook properly in this recipe.
- For a spicier jambalaya, increase the amount of Cajun seasoning or add hot sauce to taste.
- Avoid lifting the lid during simmering to retain moisture and ensure even cooking of rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun/Creole
