Description
A straightforward recipe for classic Louisiana Jambalaya featuring chicken and smoked sausage.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound smoked andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 2 cups long-grain white rice, uncooked
- Salt and black pepper to taste
Instructions
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
- Season the chicken pieces with salt and pepper. Add the chicken to the pot and cook until lightly browned on all sides, about 5 minutes.
- Add the chopped onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Return the sausage to the pot. Add the diced tomatoes (with juice), chicken broth, thyme, oregano, and cayenne pepper. Bring the mixture to a boil.
- Stir in the uncooked rice. Reduce the heat to low, cover the pot tightly, and simmer for 20 to 25 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
- Remove the pot from the heat and let it stand, covered, for 10 minutes.
- Fluff the Jambalaya gently with a fork before serving. Adjust seasoning with salt and pepper if needed.
Notes
- For a deeper flavor, brown the sausage well before removing it from the pot.
- You can substitute smoked turkey sausage for a lower-fat option.
- Use long-grain white rice; brown rice requires significantly more cooking time and liquid.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 1100
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 42
- Cholesterol: 110
Keywords: Jambalaya, chicken, sausage, Cajun, Creole, rice dish, one-pot meal