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
Scale
- 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