Chicken and Sausage Jambalaya

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Mardi Gras season is here and each time it rolls around, I start craving Creole and Cajun food.  (Speaking of that, do you know this difference between Cajun and Creole?  Tabasco has a great article on their site about the topic.)  Jambalaya is one of my favorites, though I’ll eat just about any of it.  Most jambalayas take hours of prep and cooking, but you can have this one on the table in about an hour and a half.  It’s a one-pot meal that will make your mouth and your dish washing arm happy!  Laissez les bons temps rouler!

 

Ingredients

  • 1/4 cup vegetable oil
  • 3 cloves of garlic, minced
  • 1 large onion, chopped
  • 1 large bell pepper, seeded and chopped
  • dried red pepper flakes
  • 1 pound cajun or andouille smoked sausage, sliced into 3/4 inch rounds
  • 1 pound chicken breast meat, cubed
  • 28 oz can of diced tomatoes
  • 15 oz can tomato sauce
  • 2 bay leaves
  • 1 cup chicken broth
  • 1 teaspoon creole seasoning
  • 1 1/2 cups uncooked rice

Instructions

Heat oil in a large dutch oven.  Add onion and bell pepper and saute until translucent.Add garlic and a pinch red pepper (or more if you like heat) and saute until garlic is fragrant.

Add sausage and chicken and cook until chicken is mostly white.

Add tomatoes with, tomato sauce,bay leaves, broth, creole seasoning and uncooked rice.  Cover and reduce heat and cook 45 to 55 minutes or until rice is tender and most of the liquid has been absorbed.

Chicken and Sausage Jambalaya

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Chicken and Sausage Jambalaya

Ingredients

  • 1/4 cup vegetable oil
  • 3 cloves of garlic, minced
  • 1 large onion, chopped
  • 1 large bell pepper, seeded and chopped
  • dried red pepper flakes
  • 1 pound cajun or andouille smoked sausage, sliced into 3/4 inch rounds
  • 1 pound chicken breast meat, cubed
  • 28 oz can of diced tomatoes
  • 15 oz can tomato sauce
  • 2 bay leaves
  • 1 cup chicken broth
  • 1 teaspoon creole seasoning
  • 1 1/2 cups uncooked rice

Instructions

Heat oil in a large dutch oven. Add onion and bell pepper and saute until translucent.

Add garlic and a pinch red pepper (or more if you like heat) and saute until garlic is fragrant.

Add sausage and chicken and cook until chicken is mostly white.

Add tomatoes with juice, tomato sauce,bay leaves, broth, creole seasoning and uncooked rice. Cover and reduce heat and cook 45 to 55 minutes or until rice is tender and most of the liquid has been absorbed.

http://southernbite.com/2012/01/18/chicken-and-sausage-jambalaya/
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Comments

  1. YUMMMMY! Looks so good and so easy too! I will be making it real soon! Thanks!

  2. Where do you get andouille or cajun sausage OR what is a good substitution? Have been wanting to try something like this or etoufee’, but can’t seem to find the sausage in GA, maybe I’m just not looking in the right place!

  3. Great and delicious recipe. I agree about the sausage. It’s impossible to find where I live now but kielbasa works! That’s the thing I miss most about Louisiana, the sausage. I wanted to let you know I pinned this recipe on Pinterest :)

  4. Stephanie says:

    Making this for supper, can’t wait. Just had to add that I’m using Conecuh sausage too. The best sausage in the WORLD!

  5. How many people will this feed?

    thanks, Robb

    • Hi Robb! It depends on portion size and whether you’re serving this as a side or a main course. If you’re serving as a main course, I bet you could easily feed 5 or 6 folks.

  6. is the can of diced tomatos drained or not?

  7. Currently have this cooking and it’s smelling great! As a Northern girl I always find myself drawn to Southern recipes! Thanks for such an easy one to follow :)

  8. I have this cooking, & it smells amazing. Let’s see if a Canadian girl can cook up some Jambalaya. Thanks for sharing!

  9. Chef Patrick says:

    Fantastic recipe. I personally added additional bell peppers, half a hebenaro, and more fresh diced tomatoes. I also poached my chicken in a cajun broth before pulling it and adding to the rest. Although not the entire same, this was a great starting point.

    ADDITIONAL: You can find most of your “Cajun” andullie sausage at your local grocery store next to your ave johnsonville italian sasauges.

  10. Awesome recipe! I made this today; it was so simple and very flavorful. I used brown rice and turkey sausage with extra Creole seasoning in mine…so yummy…thank you for sharing your recipe. I look forward to trying others you have available.

  11. I used this recipe for my first time, now my every time and I have received tons of compliments with those I have been lucky to share it with. I am so glad I found this recipe…,thank you :)

  12. This was my first time making Chicken & Sausage Jambalaya & it was so easy to make and tasted delicious.

    Thank You so Much
    From Honolulu, Hawaii

  13. So if I were to get six serving out of this, how big would the portion size be?

    • I have comfortably fed six folks with this recipe, though I’m not sure on the exact portion amount – it’s not huge, but plenty.

  14. What can I substitute for creole seasoning?

  15. Delicious! I’ve never made Jambalaya before so was kind of nervous. I doubled the recipe and fed 10 firefighters with it. They left that table full and happy, compliments to you for the recipe!

  16. Megan Kleinman says:

    Serving size? I don’t want to make too much and end up having to throw most of it away.

    • I don’t include serving sizes for lots of reasons. What might be a serving to one person, might be a side to another. Nonetheless, this recipe makes a lot – probably enough to very comfortable feed 6 people.

  17. what kind of creole seasoning would you recommended?

Trackbacks

  1. […] in Baton Rouge—where every Thursday you can pick up free Chicken and Sausage Jambalaya (like this one) at places like the Catholic Student Center at LSU, is difficult to nix completely from your diet. […]

  2. […] to believe. He does, however, have chef lineage. That explains a lot. He covers everything, from Chicken & Sausage Jambalaya to Georgia […]

  3. […] year I tried to make Chicken and Sausage Jambalaya, using Stacey Little’s recipe from his Southern Bite website. The original recipe is below, although I did make a few adjustments when I actually made […]

  4. […] came here for :) I’m so excited to share another one of Stacey’s recipes off of http://southernbite.com/2012/01/18/chicken-and-sausage-jambalaya/ ! It was absolutely […]

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