Louisiana chicken sausage jambalaya has always been my go-to for a comforting, flavorful meal that transports me straight to the heart of the Bayou. I remember the first time I tried to recreate my aunt’s version; the aroma of the smoky sausage and the “holy trinity” filling my kitchen was pure magic. It’s so much more than just a meal; it’s a celebration of Southern flavors, and I’ve always found it to be as satisfying as a hearty Louisiana chicken sausage gumbo. Making an easy chicken sausage jambalaya Louisiana style is totally achievable, even on a weeknight. Let’s get cooking!
Why You’ll Love This Louisiana Chicken Sausage Jambalaya
This dish is an absolute winner for so many reasons! Here’s why you’ll want to make it again and again:
- Incredible Flavor: Get ready for a taste explosion with smoky sausage, tender chicken, and perfectly seasoned rice that screams authentic Louisiana cuisine.
- Quick Prep: While it cooks for a while, the actual hands-on time for this chicken and sausage jambalaya recipe is surprisingly minimal, making it perfect for busy evenings.
- Budget-Friendly: Using chicken and smoked sausage keeps this meal economical without sacrificing flavor, proving you don’t need expensive cuts for a delicious meal.
- Family Favorite: Even picky eaters love the savory, comforting flavors of this classic dish. It’s a crowd-pleaser for sure!
- One-Pot Wonder: Seriously, everything cooks in one pot, meaning less cleanup for you. That’s a win in my book!
- Healthy-ish: Packed with protein from the chicken and sausage, plus veggies, this chicken and sausage jambalaya recipe feels indulgent but is balanced.
- Versatile: This recipe is a fantastic base; feel free to adjust the spice level or add more veggies to suit your taste.
Ingredients for Authentic Louisiana Chicken Sausage Jambalaya
Gathering the right chicken sausage jambalaya ingredients Louisiana style is key to achieving that authentic flavor. These components work together to create a dish that’s both comforting and incredibly savory.
- 1 tablespoon olive oil – provides a base for sautéing
- 1 pound chicken thighs, cut into 1-inch pieces – for tender, juicy chicken
- 1 pound smoked sausage (like andouille), cut into 1/2-inch slices – adds that signature smoky, spicy depth
- 1 large yellow onion, chopped – the base of our flavor
- 1 green bell pepper, chopped – sweetness and color
- 1 red bell pepper, chopped – adds a touch of sweetness and vibrant color
- 2 celery stalks, chopped – essential for the aromatic “holy trinity”
- 3 cloves garlic, minced – for that pungent, savory kick
- 2 tablespoons tomato paste – deepens the flavor and adds richness
- 2 cups long grain white rice – the hearty foundation of our jambalaya
- 4 cups chicken stock – for cooking the rice and adding liquid
- 1 tablespoon Kitchen Bouquet (or browning sauce) – crucial for that classic dark color and subtle savory notes
- 1 teaspoon salt – enhances all the flavors
- 1/2 teaspoon black pepper – provides a gentle warmth
- 1/2 teaspoon cayenne pepper – for a touch of heat
- 2 bay leaves – infuse a subtle herbal aroma
- 1/2 cup chopped green onions, divided – for a fresh, oniony finish
How to Make Louisiana Chicken Sausage Jambalaya
This recipe makes it easy to learn how to make Louisiana chicken sausage jambalaya, bringing authentic Cajun and Creole flavors right into your kitchen. Follow these simple steps for a truly delicious one-pot meal!
- Step 1: Let’s start by preheating your oven to 350°F (175°C). Grab a large Dutch oven or any oven-safe pot you have. Heat 1 tablespoon of olive oil over medium-high heat.
- Step 2: Add about 1 pound of smoked sausage, sliced into 1/2-inch pieces, to the hot pot. Cook until it’s beautifully browned and a little crispy, releasing its savory aroma. Remove the sausage and set it aside.
- Step 3: Now, season your 1 pound of chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne pepper. Add the seasoned chicken to the same pot and cook until it’s nicely browned on all sides. Remove the chicken and join it with the sausage.
- Step 4: Toss in the chopped 1 large yellow onion, 1 green bell pepper, and 2 celery stalks. Cook these, stirring occasionally, until they soften and start to turn golden, which usually takes about 5-7 minutes. This is the magic “holy trinity” building our flavor base.
- Step 5: Stir in 3 cloves of minced garlic and 2 tablespoons of tomato paste. Cook for just 1 minute more, stirring constantly until fragrant.
- Step 6: Add 2 cups of long grain white rice to the pot. Toast the rice for 2-3 minutes, stirring it into the vegetable mixture. This helps the rice grains stay separate later.
- Step 7: Return the browned sausage and chicken to the pot. Pour in 4 cups of chicken stock, 1 tablespoon of Kitchen Bouquet, and the remaining 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne pepper. Stir everything together really well.
- Step 8: Bring this delicious mixture to a gentle simmer. Once simmering, cover the pot tightly with a lid.
- Step 9: Carefully transfer the covered pot to your preheated oven. Bake for 1 hour.
- Step 10: After an hour, remove the pot from the oven. Stir in half of the chopped green onions. Cover it back up and let it steam off the heat for about 10-15 minutes. This step is crucial for perfect rice texture.
- Step 11: Remember to remove the 2 bay leaves before serving. Give it a final stir with the remaining green onions, and your amazing Louisiana chicken sausage jambalaya is ready to be enjoyed!
Pro Tips for the Best Louisiana Chicken Sausage Jambalaya
Want to elevate your jambalaya game? These insider tips will help you achieve a truly remarkable and authentic Louisiana chicken sausage jambalaya every time.
- Don’t rush the browning of the sausage and chicken; this step builds a deep flavor foundation for your dish.
- Caramelize the “holy trinity” (onion, bell pepper, celery) until they are tender and lightly golden; this sweetens them and adds complexity.
- Resist the temptation to stir the jambalaya while it’s baking. This allows the rice to cook evenly without getting mushy.
- For an extra layer of flavor, consider using homemade chicken stock if you have it on hand.
What’s the secret to perfect Louisiana Chicken Sausage Jambalaya?
The secret to a perfect authentic Louisiana chicken sausage jambalaya lies in properly browning your meats and vegetables, and using good quality smoked sausage. Also, the Kitchen Bouquet is a must for that signature dark color and savory depth. For more culinary inspiration, check out the latest recipes.
Can I make Louisiana Chicken Sausage Jambalaya ahead of time?
Yes, you can definitely assemble this dish ahead of time! Prepare the jambalaya completely, let it cool, and store it in an airtight container in the refrigerator for up to 3 days before reheating.
How do I avoid common mistakes with Louisiana Chicken Sausage Jambalaya?
Avoid overcooking the rice by ensuring your lid is tightly sealed during baking. Also, don’t skip the resting period after baking; it allows the flavors to meld and the rice to finish cooking perfectly. Learning about proper cooking techniques can be very helpful, and resources on copycat recipes can offer insights.
Best Ways to Serve Louisiana Chicken Sausage Jambalaya
This hearty Louisiana chicken sausage jambalaya is a complete meal on its own, but I love serving it with a few simple sides to complement its rich flavors. It’s a true celebration of the Louisiana rice dish chicken sausage tradition!
- Simple Green Salad: A crisp, lightly dressed green salad with a vinaigrette is a fantastic contrast to the savory jambalaya. It adds freshness and a bit of acidity.
- Crusty French Bread: Don’t forget a warm baguette or French bread for soaking up any extra flavorful sauce at the bottom of your bowl. It’s essential for the full experience!
- Cornbread Muffins: Slightly sweet cornbread muffins offer a delightful textural and flavor pairing. They’re a classic Southern comfort food that pairs beautifully with jambalaya.
Nutrition Facts for Louisiana Chicken Sausage Jambalaya
This hearty dish offers a satisfying balance of flavors and nutrients. Here’s a breakdown of what you can expect per serving of this delicious Louisiana chicken sausage jambalaya:
- Calories: Approximately 550
- Fat: Approximately 25g
- Saturated Fat: Approximately 8g
- Protein: Approximately 30g
- Carbohydrates: Approximately 50g
- Fiber: Approximately 3g
- Sugar: Approximately 3g
- Sodium: Approximately 1200mg
Nutritional values are estimates and may vary based on specific ingredients used, especially the type of smoked sausage.
How to Store and Reheat Louisiana Chicken Sausage Jambalaya
Once your amazing Louisiana chicken sausage jambalaya has cooled down, proper storage is key to keeping it delicious for later. For the best results, let the jambalaya cool at room temperature for about an hour before transferring it to airtight containers. You can store leftovers in the refrigerator for 3 to 4 days. If you want to keep this savory dish for longer, it freezes beautifully! Pack it into freezer-safe containers or heavy-duty freezer bags, and it will stay good for up to 3 months. This makes it super convenient for a quick Louisiana chicken sausage jambalaya meal whenever you’re craving it.
When you’re ready to enjoy your jambalaya again, reheating is simple. For refrigerated portions, gently reheat on the stovetop over low heat, stirring occasionally and adding a splash of chicken stock or water if it seems dry. This helps revive the flavors and texture. You can also microwave it, making sure to stir halfway through for even heating. If reheating from frozen, thaw it overnight in the refrigerator first, then follow the stovetop or microwave methods. For more ideas on quick meals, consider these easy family dinners.
Frequently Asked Questions About Louisiana Chicken Sausage Jambalaya
What is chicken sausage jambalaya Louisiana style?
A chicken sausage jambalaya Louisiana dish is a flavorful one-pot rice meal that’s a staple in Cajun and Creole cuisine. It typically features rice cooked with chicken, smoked sausage (like andouille), the “holy trinity” of vegetables (onion, bell pepper, celery), and a rich, savory sauce seasoned with specific Louisiana spices. It’s a hearty and comforting meal.
Can I use different types of sausage in my Louisiana Chicken Sausage Jambalaya?
Absolutely! While andouille is traditional for its smoky, spicy kick, feel free to experiment. Smoked kielbasa or a good quality smoked pork sausage also work wonderfully and can offer a slightly different flavor profile to your jambalaya. For other chicken preparations, you might find honey lime chicken recipes interesting.
My rice is mushy. How do I avoid this in my Louisiana Chicken Sausage Jambalaya?
Mushy rice is a common pitfall, but easily avoided! Ensure you don’t over-stir the rice once it’s added to the pot. Also, resist the urge to lift the lid while it’s baking; this traps the steam needed for even cooking. Proper resting time after baking is also crucial for the rice to absorb any remaining liquid. Understanding cooking science can help, and resources on how to brine chicken can improve texture.
What makes this a “Creole” or “Cajun” Louisiana Chicken Sausage Jambalaya?
The distinction can be subtle! Creole jambalaya often includes tomatoes, which adds a bit more moisture and a slightly different flavor profile, often seen in urban areas like New Orleans. Cajun jambalaya, more common in rural areas, tends to be darker and relies more on browning and spices than tomatoes. This recipe blends elements of both for a truly authentic taste of Louisiana!
Variations of Louisiana Chicken Sausage Jambalaya You Can Try
Once you’ve mastered the classic, there are so many fun ways to switch up this incredible dish! These variations let you tailor your jambalaya to your tastes and dietary needs.
- Spicy Louisiana Chicken Sausage Jambalaya: Craving more heat? Amp up the cayenne pepper in the base recipe, or add a few dashes of your favorite Louisiana hot sauce. You could also incorporate diced jalapeños or serrano peppers along with the onion and bell pepper for an extra kick that makes for a truly spicy Louisiana chicken sausage jambalaya.
- Vegetarian/Vegan Version: Swap the chicken and sausage for plant-based alternatives! Use a good quality vegan smoked sausage and add extra hearty vegetables like mushrooms, zucchini, or sweet potatoes. Ensure you use vegetable broth instead of chicken stock.
- Smoked Sausage Chicken Jambalaya Recipe: While the recipe calls for smoked sausage, feel free to experiment with different types. A smoked kielbasa or even a spicy Italian sausage can offer a unique twist on this classic smoked sausage chicken jambalaya recipe. Just ensure they are fully cooked before adding them.
- Quick & Easy Skillet Method: For an even faster meal, you can adapt this to a stovetop-only method. Brown your meats and veggies in a large skillet, then add the rice, liquid, and seasonings. Simmer, covered, until the rice is cooked through, stirring occasionally.
Louisiana Chicken Sausage Jambalaya: 1 Pot Magic
- Total Time: 1 hour 45 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
This authentic Louisiana chicken sausage jambalaya recipe blends Cajun and Creole traditions for a flavorful one-pot meal. It features smoky sausage, tender chicken, the holy trinity, and perfectly seasoned rice.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken thighs, cut into 1-inch pieces
- 1 pound smoked sausage (like andouille), cut into 1/2-inch slices
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups long grain white rice
- 4 cups chicken stock
- 1 tablespoon Kitchen Bouquet (or browning sauce)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 1/2 cup chopped green onions, divided
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add sausage and cook until browned. Remove sausage and set aside.
- Season chicken with salt, pepper, and cayenne. Add chicken to the pot and cook until browned on all sides. Remove chicken and set aside with the sausage.
- Add onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add garlic and tomato paste. Cook for 1 minute more, stirring constantly.
- Stir in the rice and cook for 2-3 minutes until lightly toasted.
- Return the browned sausage and chicken to the pot. Add chicken stock, Kitchen Bouquet, salt, pepper, and cayenne. Stir to combine.
- Bring the mixture to a simmer, then cover the pot tightly with a lid.
- Transfer the pot to the preheated oven and bake for 1 hour.
- Remove the pot from the oven. Stir in half of the green onions. Cover and let steam off the heat for 10-15 minutes.
- Remove bay leaves. Stir in the remaining green onions and serve hot.
Notes
- For a deeper flavor, ensure you brown the meats well and caramelize the holy trinity (onion, bell pepper, celery) until golden brown.
- Resist the urge to lift the lid while the jambalaya is baking to ensure even cooking of the rice.
- If your rice is still firm after the initial baking time, add a little more chicken stock, cover, and return to the oven for an additional 15-20 minutes.
- This dish can be made ahead and reheated gently on the stovetop with a splash of liquid.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Dish
- Method: One-Pot Baking
- Cuisine: Creole/Cajun
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 550
- Sugar: Approximately 3g
- Sodium: Approximately 1200mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 17g
- Trans Fat: 0g
- Carbohydrates: Approximately 50g
- Fiber: Approximately 3g
- Protein: Approximately 30g
- Cholesterol: Approximately 90mg
Keywords: Louisiana Chicken Sausage Jambalaya, Chicken and Sausage Jambalaya, Louisiana Style Jambalaya, Cajun Jambalaya, Creole Jambalaya, One-Pot Jambalaya, Authentic Jambalaya
