Description
This Chicken and Sausage Jambalaya is a flavorful, hearty Cajun dish combining tender chicken thighs, smoky sausage, and vibrant vegetables simmered with rice and spices in a Dutch oven. Perfect for a comforting family meal, it features classic Creole seasoning and fire-roasted tomatoes for an authentic taste of Louisiana.
Ingredients
Scale
Meat
- 1 Tbsp. canola oil
- 2 lbs. boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
- 1 lb. 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)
- 2 bay leaves
Spices & Seasonings
- 1 Tbsp. Creole seasoning
- 1 tsp. dried thyme
- 1 tsp. dried oregano
Grains & Liquids
- 2 cups uncooked converted rice
- 3 cups chicken broth
- 2 (14.5 oz.) cans diced fire-roasted tomatoes
Instructions
- Brown chicken and sausage: Heat canola oil in a Dutch oven over medium-high heat. Add the cubed chicken thighs and smoked sausage pieces, stirring constantly. Cook until all sides are browned, about 8 to 10 minutes. Remove the browned meat with a slotted spoon and place on paper towels to drain excess oil.
- Cook vegetables and spices: 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 until the vegetables soften and become tender, about 5 to 7 minutes.
- Add rice and bring to simmer: Stir the uncooked rice into the vegetables and cook for about 3 minutes until the rice becomes fragrant. Pour in the chicken broth and the diced fire-roasted tomatoes. Then add back the browned chicken and sausage. Stir everything together, bring to a boil over high heat.
- Simmer the jambalaya: Once boiling, cover the Dutch oven, reduce the heat to medium, and let the jambalaya simmer. Stir occasionally to prevent sticking. Continue cooking until the rice is tender and has absorbed most of the liquid, about 20 minutes.
- Serve: Remove bay leaves before serving. Garnish with sliced scallions if desired. Serve hot as a fulfilling main dish.
Notes
- Use smoked sausage like Andouille or Conecuh for authentic smoky flavor.
- Converted rice helps to keep the grains separate and prevent mushiness.
- Slicing scallions as garnish adds a fresh, mild onion flavor.
- If you prefer a spicier jambalaya, add cayenne pepper or hot sauce to taste.
- Make sure to stir occasionally during simmering to prevent rice from sticking to the pot.
- This dish stores well and can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
