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Chicken and Sausage Jambalaya Recipe

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4.1 from 6 reviews

This flavorful Chicken and Sausage Jambalaya is a hearty one-pot dish combining tender chicken, smoky andouille sausage, succulent shrimp, and vibrant vegetables simmered with Cajun spices and rice. Perfectly balanced with a touch of heat and rich aromatics, it captures the essence of classic Louisiana Creole cooking. Ready in under an hour, it’s an ideal comfort meal for family gatherings or weeknight dinners.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Proteins

  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 12 oz andouille sausage, sliced into rounds
  • 1 lb large shrimp, peeled and deveined

Vegetables

  • 1 large onion, diced
  • 3 bell peppers (red, green, and yellow), chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced

Grains & Liquids

  • 1 1/2 cups long grain white rice
  • 14.5 oz crushed tomatoes, canned
  • 3 cups chicken broth

Spices & Seasonings

  • 2 tbsp Cajun seasoning
  • 1 tbsp paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 2 bay leaves
  • Salt and black pepper to taste

Oils & Fats

  • 2 tbsp olive oil

Instructions

  1. Sear the Chicken: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the cut chicken pieces and cook until golden brown on all sides to seal in the juices, about 5-7 minutes. Remove the chicken and set aside.
  2. Crisp the Sausage: In the same pot, add the andouille sausage slices. Brown them until the edges become crispy and caramelized, about 4-5 minutes. Remove and set aside with the chicken.
  3. Soften the Vegetables: Add the diced onion, chopped bell peppers, and celery to the pot. Sauté over medium heat until softened, releasing their aromatics, about 5 minutes.
  4. Aromatize with Garlic: Stir in the minced garlic and cook briefly, about 1 minute, until fragrant but not browned.
  5. Season the Base: Sprinkle in the Cajun seasoning, paprika, and cayenne pepper. Stir well to coat the vegetables evenly in the spices.
  6. Toast the Rice: Add the long grain white rice to the pot and stir for about 1 minute to slightly toast the grains, enhancing their flavor.
  7. Simmer the Mixture: Pour in the crushed tomatoes and chicken broth. Add the bay leaves, and return the browned chicken and sausage to the pot. Stir to combine, then cover and reduce heat to a simmer. Cook for 20-25 minutes or until the rice is tender and has absorbed most of the liquid.
  8. Finish with Shrimp: Gently stir in the peeled and deveined shrimp into the pot. Continue to simmer uncovered until the shrimp turn pink and opaque, about 5 minutes.
  9. Rest and Fluff: Remove the pot from heat, keep it covered, and let it rest for 5-10 minutes to allow the rice to fluff and all flavors to meld beautifully before serving.

Notes

  • Adjust cayenne pepper quantity to control the heat level according to your preference.
  • For a smokier flavor, consider using smoked paprika instead of regular paprika.
  • You can substitute chicken broth with vegetable broth for a slightly different flavor or to make it halved meat portion.
  • Leftovers keep well refrigerated for up to 3 days and taste even better after the flavors meld overnight.
  • Serve with fresh chopped parsley or green onions for a burst of color and freshness.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Creole, Southern American

Find it online: https://yourdailycook.com/chicken-and-sausage-jambalaya-recipe/