Chicken & Sausage Jambalaya
A classic Louisiana-style jambalaya made with browned chicken, smoked sausage, and seasoned rice simmered low and slow in one pot.
Servings: 6
Ingredients
- 1½ lb boneless chicken thighs cut into bite-size pieces
- 12 oz smoked sausage sliced
- 1 large onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 ribs celery sliced
- 4 cloves garlic minced
- 1½ cups long-grain white rice
- 3 cups chicken stock
- 2 tablespoon tomato paste
- Cajun seasoning to taste, divided
- Smoked paprika to taste
- Black pepper to taste
- 2 bay leaves
- Green onions sliced (for garnish)
Instructions
- Season the chicken thighs with Cajun seasoning, smoked paprika, and black pepper. Set aside.
- Heat a heavy-bottom pot or Dutch oven over medium-high heat. Brown the smoked sausage on both sides. Remove and set aside.
- In the same pot, sear the chicken until golden brown on all sides. Remove and set aside with the sausage.
- Lower heat to medium. Add onion, bell peppers, and celery. Cook until softened and lightly caramelized, scraping up browned bits.
- Add garlic and tomato paste. Cook for 1–2 minutes until fragrant and slightly darkened.
- Stir in additional Cajun seasoning, smoked paprika, and bay leaves. Bloom for 30 seconds.
- Add rice and stir to coat. Pour in chicken stock and bring to a gentle boil.
- Return chicken and sausage to the pot. Reduce heat to low, cover, and cook 25–30 minutes without stirring.
- Remove from heat and let rest, covered, for 10 minutes. Fluff and garnish with green onions.
Notes
- Use chicken thighs for the best texture and flavor.
- Do not stir while the rice cooks to avoid gummy rice.
- Flavor improves overnight — great for meal prep.
Nutrition
Calories: 514kcal | Carbohydrates: 17g | Protein: 29g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 740mg | Potassium: 479mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 2mg
