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Easy Chicken and Sausage Jambalaya

January 17, 2019 By Gritsandpinecones Leave a Comment

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Easy Chicken and Sausage Jambalaya is the ultimate Mardi Gras food, and a staple found all along the Gulf Coast, especially in New Orleans. You won’t believe how easy it is to prepare and it’s perfect for a quick weeknight meal with your family. Easy Chicken and Sausage Jambalaya is also a great make-ahead dish to serve guests.

A serving of Easy Chicken and Sausage Jambalaya with Andouille sausage

When is Mardi Gras?

If you are wondering when Mardi Gras is, or what dates it begins and ends, technically Mardi (French for Tuesday) Gras (French for Fat) refers to Shrove or Fat Tuesday which is the day before Ash Wednesday. In reality, Mardi Gras refers to the Carnival celebrations, which begin on January 6 (the Epiphany) and end on Fat Tuesday. Because it is tied to Ash Wednesday, which is aligned with Easter, the date changes every year. For 2019, Fat or Shrove Tuesday is on March 5.

What are the Mardi Gras Colors?

The colors of Mardi Gras are purple, green and gold (yellow), supposedly because of a visit to New Orleans in the late 1800s by Russian Grand Duke Romanoff whose family colors were purple, green and gold. Purple is said to represent justice, green to represent faith, and gold to represent power.

Where is Mardi Gras Celebrated?

Because the celebration is tied to religious dates, Mardi Gras is celebrated all over the world, but most notably in New Orleans. Biloxi, Mississippi, Mobile, Alabama, and Pensacola, Florida, cities east of New Orleans also actively celebrate Mardi Gras with krewes, numerous parades, and balls.

More Mardi Gras Recipes:

Check out these delicious choices:

Easy Mardi Gras Hot Muffaletta Dip,

Hurricane Cocktails,

Mardi Gras Snack Mix, and

Creamy Shrimp Creole. 

Need more ideas? Check out these posts: Ten Classic Mardi Gras Recipes and The Ultimate Mardi Gras Recipe Collection by my sister Chula, over at the Pudge Factor Blog.

What’s the Origin of Jambalaya?

Jambalaya was first prepared by early Spanish settlers who were trying to make paella with ingredients, which were available in Southern Louisiana.

What’s the Difference in Jambalaya, Gumbo, and Étouffée?

Jambalaya is similar to Gumbo and Étouffée but doesn’t have filé or okra like gumbo, and unlike Étouffée it does include Andouille or smoked sausage.  The other main difference is that Jambalaya is cooked with rice and Gumbo and Étouffée are both served over rice, which is prepared separately.

What is the Holy Trinity?

The “holy trinity” seen in Cajun or Creole cooking is celery, bell pepper, and onion.

The Holy Trinity - Celery, Bell Pepper and Onion for Easy Chicken and Sausage Jambalaya

How to make Easy Chicken and Sausage Jambalaya:

The ingredients for Chicken and Sausage Jambalaya are olive oil, boneless, skinless chicken thighs, Andouille sausage, onion, celery, bell pepper, garlic, Creole seasoning, dried thyme, dried tarragon, uncooked long-grain rice, chicken broth, and diced fire-roasted tomatoes.

Easy Chicken and Sausage Jambalaya Ingredients

Gather the ingredients and heat olive oil in a large Dutch oven over medium-high heat.

When the pan is hot, add the chicken and sausage and cook until browned on all sides, which will take about 10 minutes. Be sure to stir frequently to prevent the meat from sticking. When the meat is done, remove from the pan with a slotted spoon and drain on paper towels. Set aside.

Easy Chicken and Sausage Jambalaya cooking in a Dutch oven.

Add onion, bell pepper, and celery to the pan drippings and cook for about 5 minutes. Add the garlic, Creole seasoning, thyme, and tarragon and continue cooking for another 5 minutes. Stir frequently.

Chicken, sausage and the holy trinity for Easy Chicken and Sausage Jambalaya cooking in a Dutch oven.

Add the uncooked rice and stir until well combined. Cook for 3 minutes.

Add the chicken and sausage back in and then add the chicken broth and tomatoes. Stir well to combine and bring to a boil. Stir again, cover and reduce the heat to medium-low. Cook covered for about 20 minutes, stirring occasionally.

Serve immediately.

Spicy Easy Chicken and Sausage Jambalaya ready to serve in a black pan.

Sharon’s Tips:

  • This recipe as written is spicy! If you prefer less spicy food, decrease the amount of creole seasoning.
  • If you would like to include shrimp in your Jambalaya, about 5 minutes before the Jambalaya is done, add a dozen uncooked, peeled and deveined large or extra-large shrimp to the Jambalaya mixture and combine.
  • Leftovers, if you have them are also delicious the next day!

If you make this recipe:

Please rate it and let me know what you think in the comments section.  Also, take a picture, post it on Instagram, tag @gritsandpinecones, and hashtag it #gritsandpinecones.

I love hearing from you and seeing what you have made!

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*This recipe originally published January 27, 2017. Republished January 17, 2019, with expanded directions and information about Jambalaya and Mardi Gras. 

Print Recipe
Chicken and Sausage Jambalaya Recipe
Easy Chicken and Sausage Jambalaya is the ultimate Mardi Gras food, and a delicious entrée found all along the gulf coast but especially in Southern Louisiana.
A serving of Easy Chicken and Sausage Jambalaya with Andouille sausage
Votes: 2
Rating: 5
You:
Rate this recipe!
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Course Lunch, Main Dish
Cuisine American, Southern
Keyword dinner recipe, Mardi Gras Recipes
Prep Time 10 minutes
Cook Time 45 minutes
Servings
8 servings
Ingredients
  • 1 Tbsp olive oil
  • 1-1/2 lbs boneless skinless chicken thighs (about 6) cut into 1-inch pieces.
  • 1 lb Andouille sausage sliced
  • 1 large white or Vidalia onion chopped
  • 1 large green bell pepper chopped
  • 3 stalks celery chopped
  • 3 cloves garlic minced or grated
  • 1 Tbsp Creole seasoning I used Zatarain's Big and Zesty which is spicy*
  • 1 tsp dried thyme
  • 1 tsp dried tarragon
  • 2 cups uncooked long-grain white rice
  • 3 cups chicken broth
  • 29 oz canned diced fire-roasted tomatoes with juice, 2-14.5 oz cans
Course Lunch, Main Dish
Cuisine American, Southern
Keyword dinner recipe, Mardi Gras Recipes
Prep Time 10 minutes
Cook Time 45 minutes
Servings
8 servings
Ingredients
  • 1 Tbsp olive oil
  • 1-1/2 lbs boneless skinless chicken thighs (about 6) cut into 1-inch pieces.
  • 1 lb Andouille sausage sliced
  • 1 large white or Vidalia onion chopped
  • 1 large green bell pepper chopped
  • 3 stalks celery chopped
  • 3 cloves garlic minced or grated
  • 1 Tbsp Creole seasoning I used Zatarain's Big and Zesty which is spicy*
  • 1 tsp dried thyme
  • 1 tsp dried tarragon
  • 2 cups uncooked long-grain white rice
  • 3 cups chicken broth
  • 29 oz canned diced fire-roasted tomatoes with juice, 2-14.5 oz cans
A serving of Easy Chicken and Sausage Jambalaya with Andouille sausage
Votes: 2
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Heat olive oil in a large Dutch oven over medium-high heat. When the pan is hot, add the chicken and sausage and cook until browned on all sides, which will take about 10 minutes. Be sure to stir frequently to prevent the meat from sticking. When the meat is done, remove from the pan with a slotted spoon and drain on paper towels. Set aside.
  2. Add onion, bell pepper, and celery to the pan drippings and cook for about 5 minutes. Add the garlic, Creole seasoning, thyme and tarragon and continue cooking for another 5 minutes. Stir frequently.
  3. Add the uncooked rice and stir until well combined. Cook for 3 minutes.
  4. Add the chicken and sausage back in and then add the chicken broth and tomatoes. Stir well to combine and bring to a boil. Stir again, cover and reduce the heat to medium-low. Cook covered for about 20 minutes, stirring occasionally.
  5. Serve immediately.
Recipe Notes

Sharon's Tips:

  • This recipe as written is spicy! If you prefer less spicy food, decrease the amount of creole seasoning.
  • If you would like to include shrimp in your Jambalaya, about 5 minutes before the Jambalaya is done, add a dozen uncooked, peeled and deveined large or extra-large shrimp to the Jambalaya mixture and combine.
  • Leftovers, if you have them are also delicious the next day!

Nutrition Facts
Chicken and Sausage Jambalaya Recipe
Amount Per Serving
Calories 628 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 10g 50%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 187mg 62%
Sodium 1372mg 57%
Potassium 273mg 8%
Total Carbohydrates 45g 15%
Dietary Fiber 2g 8%
Sugars 7g
Protein 43g 86%
Vitamin A 35%
Vitamin C 140%
Calcium 10%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Chicken and Sausage Jambalaya is the ultimate Mardi Gras food, and a Cajun and Creole staple found all along the Gulf Coast, especially in New Orleans. You won't believe how easy this recipe is to prepare and this simple dish is perfect for a quick weeknight meal with your family. Full of tender chicken and andouille sausage it's also a great make-ahead dish to serve guests. #jambalaya, #cajunrecipes, #mardigrasfood
Pin887
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Filed Under: Chicken, Healthy, Main Dish, Recipe Index, Southern Cooking

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Hello, I'm Sharon, blogger, recipe developer and photographer for Grits and Pinecones. I’m all about creating delicious recipes with a Southern flair that are quick, easy and PERFECT to share with family and friends. Nothing fussy or complicated, just “go-to” dishes for the everyday home cook.
Besides scrumptious, tested, and perfected recipes on my blog, you will also find expert cooking tips and tricks, step-by-step tutorials, and photos detailing the process for each recipe! Read More…

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