Description
This hearty Weeknight Chicken and Sausage Jambalaya is a flavorful, one-pot dish that combines tender chicken, spicy Cajun sausage, and aromatic vegetables with rice simmered in a rich tomato-based broth. Ready in just 45 minutes, it’s a perfect savory meal for busy evenings with a comforting Southern twist.
Ingredients
Scale
Meat
- 1 pound Cajun or Andouille smoked sausage, sliced into 1/4 inch rounds
- 1 pound chicken breast meat, cubed
Vegetables & Aromatics
- 1 large onion, chopped
- 1 large bell pepper, seeded and chopped
- 3 cloves garlic, minced
Liquids & Canned Goods
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 2 1/2 cups chicken broth
Spices & Seasonings
- 2 tablespoons vegetable oil
- Pinch dried red pepper flakes (optional)
- 2 bay leaves
- 1 teaspoon Creole seasoning
Grains
- 2 cups parboiled rice (also sometimes called converted rice)
Instructions
- Brown the Meat: Heat vegetable oil in a large Dutch oven over medium-high heat. Add the sliced sausage and cubed chicken breast. Cook, stirring frequently, until the sausage is browned and chicken is lightly cooked through, about 5 to 8 minutes. Use a slotted spoon to remove the meat from the pot, leaving the oil behind, and set aside.
- Sauté Vegetables: In the same pot with the remaining oil, add the chopped onion and bell pepper. Cook, stirring often, until the onions become translucent and the peppers soften, about 5 minutes. Add the minced garlic and cook an additional minute until fragrant.
- Add Tomatoes & Seasonings: Pour in the diced tomatoes with their juice, tomato sauce, and chicken broth. Add the pinch of dried red pepper flakes if using, bay leaves, and Creole seasoning. Bring the mixture to a boil.
- Cook Rice with Meat: Stir in the parboiled rice, and return the browned sausage and chicken to the pot. Mix well to combine all ingredients. Cover the pot, reduce the heat to low, and simmer gently for about 20 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
Notes
- Use parboiled rice because it holds its shape well and absorbs flavors perfectly without becoming mushy.
- Adjust the Creole seasoning and red pepper flakes according to your preferred spice level.
- If you like, add chopped celery to the vegetables for more classic jambalaya flavor.
- Leftovers keep well and taste even better the next day after flavors meld.
- For a gluten-free meal, ensure the sausage and seasonings are labeled gluten-free.
