Description
This Weeknight Chicken and Sausage Jambalaya is a hearty, flavorful one-pot meal combining spicy Cajun sausage, tender chicken, and aromatic vegetables simmered with tomatoes, Creole seasoning, and rice. Perfect for a quick and satisfying dinner, this classic Louisiana dish brings warmth and spice to your weeknight table in just 45 minutes.
Ingredients
Scale
Meat and Protein
- 1 pound Cajun or andouille smoked sausage, sliced into 1/4 inch rounds
- 1 pound chicken breast meat, cubed
Vegetables
- 1 large onion, chopped
- 1 large bell pepper, seeded and chopped
- 3 cloves garlic, minced
Liquids and Canned Goods
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 2 1/2 cups chicken broth
Spices and Seasonings
- 2 tablespoons vegetable oil
- Pinch dried red pepper flakes (optional)
- 2 bay leaves
- 1 teaspoon Creole seasoning
Grains
- 2 cups parboiled rice (also called converted rice)
Instructions
- Brown the Meat: Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Add the sliced sausage and cubed chicken breast, cooking and stirring frequently until the sausage is nicely browned, about 5 to 8 minutes. Use a slotted spoon to remove the meat from the pot, leaving the seasoned oil behind. Set the meat aside.
- Sauté Vegetables: Add the chopped onion and bell pepper to the pot’s residual oil and cook while stirring frequently until the onions turn translucent, about 5 minutes. Add the minced garlic and cook just until fragrant, about 1 minute, being careful not to burn it.
- Add Tomatoes and Seasonings: Pour in the diced tomatoes with juice, tomato sauce, optional red pepper flakes, bay leaves, chicken broth, and Creole seasoning. Bring the mixture to a boil to blend the flavors and start the cooking process for the rice.
- Simmer with Rice and Meat: Stir in the uncooked parboiled rice, then return the browned chicken and sausage to the pot. Stir well to combine. Cover the pot, reduce the heat to low, and let it cook gently for about 20 minutes. Stir occasionally to prevent sticking and cook until the rice is tender and most of the liquid has been absorbed.
Notes
- If you prefer a spicier jambalaya, increase the amount of red pepper flakes or add a dash of hot sauce.
- Using parboiled rice is recommended as it holds its shape better and prevents mushiness.
- You can substitute chicken thighs for breast meat for a juicier texture.
- Leftovers store well and tastes even better the next day, simply reheat gently on the stovetop or microwave.
- If you don’t have a Dutch oven, use a large heavy-bottomed pot with a tight-fitting lid to ensure even cooking.
