Description
A hearty and flavorful Chicken and Sausage Jambalaya featuring tender chicken thighs, smoky sausage, and the classic mix of vegetables and spices, all simmered together in a Dutch oven for a comforting Louisiana-style one-pot meal.
Ingredients
Scale
Meat
- 2 lbs. boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
- 1 lbs. smoked sausage (such as Conecuh sausage), cut into 1-inch pieces
Vegetables & Aromatics
- 1 large white onion, chopped (about 2 cups)
- 1 large green bell pepper, chopped (about 1 1/2 cups)
- 1 cup chopped celery (about 1 stalk)
- 3 garlic cloves, minced
- Sliced scallions (optional, for garnish)
Pantry & Spices
- 1 Tbsp. canola oil
- 2 bay leaves
- 1 Tbsp. Creole seasoning
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 2 cups uncooked converted rice
- 3 cups chicken broth
- 2 (14.5 oz.) cans diced fire-roasted tomatoes
Instructions
- Brown Chicken and Sausage: Heat 1 tablespoon of canola oil in a Dutch oven over medium-high heat. Add the cubed chicken thighs and sausage pieces. Cook, stirring constantly, until both are browned evenly on all sides, about 8 to 10 minutes. Remove them from the pot using a slotted spoon and set aside on paper towels to blot excess oil.
- Cook Vegetables and Aromatics: In the same Dutch oven with the drippings, add the chopped onion, green bell pepper, celery, minced garlic, bay leaves, Creole seasoning, dried thyme, and dried oregano. Cook over medium-high heat, stirring occasionally, until the vegetables are tender and fragrant, about 5 to 7 minutes.
- Add Rice and Broth: Stir in the 2 cups of uncooked converted rice and cook until fragrant, approximately 3 minutes, allowing the rice to soak up some of the flavors.
- Combine Ingredients and Simmer: Pour in 3 cups of chicken broth and the 2 cans of diced fire-roasted tomatoes. Return the browned chicken and sausage to the pot. Bring the mixture to a boil over high heat, then cover the pot, reduce the heat to medium, and let it simmer. Stir occasionally and cook until the rice is tender and the flavors meld, about 20 minutes.
- Garnish and Serve: Remove the bay leaves before serving. Garnish with sliced scallions, if desired, and enjoy your classic Chicken and Sausage Jambalaya.
Notes
- Use converted (parboiled) rice for best results to prevent the dish from becoming mushy.
- Adjust the Creole seasoning level depending on your preferred spice heat.
- Smoked sausage adds authenticity and robust flavor—use a good quality variety like Conecuh sausage if available.
- You can substitute chicken thighs with chicken breasts but thighs tend to stay juicier.
- For a thicker jambalaya, reduce the amount of chicken broth by 1/2 cup.
- Make sure to stir occasionally during simmering to prevent rice from sticking to the bottom of the pot.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
