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Sausage & Chicken Jambalaya

Sausage & Chicken Jambalaya recipe image
This classic Cajun jambalaya is a flavorful and satisfying one-pot dish that brings the bold tastes of Louisiana to your dinner table. Featuring the "holy trinity" of onions, celery, and bell peppers, this recipe combines smoky andouille sausage with tender chicken pieces for a protein-packed meal. The rice absorbs the rich, savory juices and spices, creating a dish with incredible depth and texture. It is perfect for weeknight dinners, potlucks, or feeding a large family.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 151.5
Dietary: Gluten-free
Description
This classic Cajun jambalaya is a flavorful and satisfying one-pot dish that brings the bold tastes of Louisiana to your dinner table. Featuring the "holy trinity" of onions, celery, and bell peppers, this recipe combines smoky andouille sausage with tender chicken pieces for a protein-packed meal. The rice absorbs the rich, savory juices and spices, creating a dish with incredible depth and texture. It is perfect for weeknight dinners, potlucks, or feeding a large family.
Ingredients
  • 1/4 cup Oil
  • 1 Chicken; cut up or boned
  • 1 1/2 pound Andouille
  • 4 cup Onions; chopped
  • 2 cup Celery; chopped
  • 2 cup Green pepper
  • 1 tablespoon Garlic; chopped
  • 4 cup Rice, long grained
  • 5 cup Chicken stock
  • 2 1/2 teaspoon Salt
Directions
  1. 1
    Heat oil in a large stockpot or Dutch oven over medium-high heat.
  2. 2
    Season chicken pieces with salt and pepper, then brown them in the hot oil on all sides.
  3. 3
    Slice the andouille sausage into 1/4-inch rounds and add them to the pot with the chicken.
  4. 4
    Saut the sausage and chicken together until the sausage is fragrant and slightly browned.
  5. 5
    Remove the chicken and sausage from the pot and set aside on a plate.
  6. 6
    Reduce heat to medium. If making brown jambalaya, add a heaping tablespoon of brown sugar to the hot oil and caramelize until it turns a deep amber color, or prepare a roux.
  7. 7
    Add the chopped onions, celery, green peppers, and garlic to the pot.
  8. 8
    Saut the vegetables until they are tender and translucent, about 5-7 minutes.
  9. 9
    Return the browned chicken and sausage to the pot.
  10. 10
    Stir in the chicken stock, salt, and any additional seasonings like cayenne or paprika.
  11. 11
    Bring the mixture to a rolling boil.
  12. 12
    Stir in the long-grain rice, ensuring it is fully submerged in the liquid.
  13. 13
    Once boiling, cover the pot and reduce the heat to low to maintain a gentle simmer.
  14. 14
    Simmer for 10 minutes, then remove the lid and gently stir the rice from the bottom to the top to prevent sticking.
  15. 15
    Cover the pot again and continue simmering for another 20 minutes, or until the rice is tender and liquid is absorbed.
  16. 16
    If using green onions or tomatoes, stir them in during the last 5 minutes of cooking.
  17. 17
    Remove from heat and let stand covered for 5 minutes before fluffing with a fork and serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 151.5kcal
% Daily Value *
Total Fat 6.2g10%
Saturated Fat 1.5g8%
Cholesterol 32.1mg11%
Sodium 1390.5mg58%
Total Carbohydrate 11.1g4%
Dietary Fiber 1.1g5%
Sugars 1.6g
Protein 11.0g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: andouille, cajun, chicken, celery, one-pot, rice, sausage, spicy, dinner, comfort food, louisiana, peppers, garlic, onions, hearty, family meal, smoky, aromatic, protein, easy
Read it online: https://www.chefs-mate.com/recipe/sausage-chicken-jambalaya/