Description
This easy Chicken and Sausage Jambalaya recipe combines tender chicken thighs, spicy smoked sausage, and a flavorful blend of vegetables, tomatoes, and seasonings cooked with long grain rice. It creates a hearty, comforting one-pot meal infused with Cajun-inspired spices, perfect for a satisfying dinner any day of the week.
Ingredients
Meat
- 1 pound boneless skinless chicken thighs, cut into 1″ chunks
- 1 pound smoked, spicy sausage (such as Conecuh or Andouille), cut into 1″ discs
Vegetables & Aromatics
- 1 10 oz bag of frozen chopped onion, bell pepper, and celery seasoning blend (or fresh diced onion, bell pepper, and celery)
- 1 14.5-ounce can diced tomatoes with basil, garlic & oregano
Liquids & Oils
- 1/4 cup olive oil
- 1 14.5-ounce can chicken broth
Dry Ingredients & Seasonings
- 2 cups uncooked extra long grain rice (or long grain; do NOT use instant rice)
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon Cajun seasoning (such as Tony Chachere’s or Slap Ya Mama)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Brown the Chicken: In a heavy 5-quart pan or Dutch oven over medium-high heat, add olive oil. Lightly season cut-up chicken thighs with Tony Chachere’s (or similar Cajun seasoning) to taste. Brown the chicken pieces for 3-5 minutes without cooking them through. Remove the chicken from the pot and set aside.
- Cook the Sausage and Vegetables: Add the sliced smoked sausage to the same pot and brown for about 5 minutes. Then add the frozen seasoning blend of chopped onion, bell pepper, and celery. Stir well, scraping the bottom of the pan to incorporate browned bits from the chicken and sausage. Cover and simmer on medium heat for 5 minutes, stirring halfway through.
- Add Chicken, Liquids, Seasonings, and Rice: Return the browned chicken to the pot. Add the diced tomatoes, chicken broth, dried parsley, dried basil, garlic powder, Cajun seasoning, black pepper, and salt. Stir well and taste the mixture to adjust seasoning if needed. Stir in the uncooked rice, mixing everything thoroughly.
- Simmer the Jambalaya: Bring the mixture to a boil, then cover and reduce heat to low for a gentle simmer. Cook covered for 10 minutes, then gently stir the jambalaya to bring the rice from the bottom to the top. Cover again and continue cooking on very low heat for about 30 minutes or until the rice is tender and the liquid absorbed. Do not lift the lid or boil the dish during this time. On electric stoves, use the lowest heat setting. On gas stoves, monitor closely and if the rice is not tender after 30 minutes, add an additional 1/4 cup of broth, stir, cover, and cook another 5-10 minutes.
- Alternative Oven Method: Complete steps 1 and 2 as above. For step 3, after adding chicken, tomatoes, broth, seasonings, and rice, bring mixture to a boil in the pot. Then transfer everything to a medium-size heavy-duty roasting pan (about 11-3/4″ x 9-1/4″ x 2-1/2″) and cover tightly with heavy-duty foil. Bake on the middle rack of a preheated 350°F oven for 1 hour or until rice is fully cooked and tender. Ensure the pan is sealed well to trap steam for proper cooking.
Notes
- You can use fresh diced onion, bell pepper, and celery instead of the frozen seasoning blend. Use approximately 1 cup onion, 1/2 cup bell pepper, and 1/2 cup celery, diced.
- Do not use instant rice, as it will not hold up properly during the simmering or baking process.
- Adjust Cajun seasoning to taste depending on your spice preference and the sausage’s heat level.
- Do not lift the lid during the simmering process to ensure the rice cooks evenly and absorbs all flavors.
- If cooking on a gas stove, the temperature may be hotter; monitor the rice closely and add broth if needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
