Jambalaya with Chicken, Sausage (Printable Version)
A flavorful Creole dish combining tender chicken, beef sausage, aromatic vegetables, and seasoned rice.
# What You Need:
→ Meats
01 - 1 lb boneless skinless chicken thighs cut into bite-size pieces
02 - 8 oz beef sausage sliced into rounds
→ Vegetables
03 - 1 large onion finely chopped
04 - 1 green bell pepper diced
05 - 2 celery stalks diced
06 - 3 garlic cloves minced
07 - 1 jalapeño seeded and minced
08 - 14 oz canned diced tomatoes undrained
→ Rice and Seasonings
09 - 1 ½ cups long-grain white rice rinsed
10 - 3 cups chicken broth
11 - 2 tbsp vegetable oil
12 - 2 tsp paprika
13 - 1 tsp dried thyme
14 - 1 tsp dried oregano
15 - 1 tsp cayenne pepper
16 - 1 tsp salt
17 - ½ tsp freshly ground black pepper
18 - 2 bay leaves
→ Garnish
19 - 2 tbsp fresh parsley chopped
20 - 2 spring onions sliced
21 - Lemon wedges
# How-To:
01 - Heat vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Add chicken pieces and cook for 4–5 minutes until lightly browned. Remove and set aside.
02 - Add beef sausage to the pot and sauté for 3–4 minutes until browned. Remove and set aside with the chicken.
03 - In the same pot add onion bell pepper celery and jalapeño. Sauté for 5–7 minutes until softened.
04 - Stir in the garlic and cook for 1 minute until fragrant.
05 - Add paprika thyme oregano cayenne salt and black pepper. Stir well to coat the vegetables with the spices.
06 - Return the chicken and sausage to the pot. Add diced tomatoes with juices and bay leaves. Stir to combine.
07 - Pour in the rice and chicken broth. Mix thoroughly scraping the bottom to release any browned bits.
08 - Bring to a gentle boil then reduce heat to low. Cover and simmer for 25–30 minutes or until rice is tender and liquid is absorbed.
09 - Remove from heat and let stand covered for 5 minutes. Discard bay leaves. Fluff with a fork and garnish with fresh parsley spring onions and lemon wedges.
# Expert Hints:
01 -
- Everything cooks in one pot, meaning less cleanup and more time to enjoy your evening
- The leftovers somehow taste even better the next day, making it perfect for meal prep
02 -
- Resist the urge to lift the lid while it simmers, or you will disrupt the steaming process and end up with crunchy rice
- The rice needs the full 5 minute resting period off heat to finish cooking evenly and become perfectly tender
03 -
- If the rice seems too firm after the initial cooking time, add just ¼ cup more broth, cover, and cook for 5 more minutes
- Toast your spices in the hot oil for 30 seconds before adding vegetables to unlock their essential oils