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    Grits and Pinecones » Recipes » Chicken

    Easy Chicken and Sausage Jambalaya – A Mardi Gras Favorite

    January 17, 2019 by Sharon Rigsby, Updated May 20, 2020 5 Comments

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    Easy Chicken and Sausage Jambalaya Pinterest

    Easy Chicken and Sausage Jambalaya is the ultimate Mardi Gras food. It’s a make-ahead, one-pot wonder, and found all along the Gulf Coast, especially in New Orleans. 

    Andouille sausage, celery, chicken and rice in a skillet.

    You won’t believe how easy it is to prepare, and it’s perfect for a quick weeknight meal with your family. 

    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 2020, Fat or Shrove Tuesday is on February 25.

    More Mardi Gras Recipes:

    Check out these delicious choices:

    • Cajun Dirty Rice with Sausage
    • 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 Menu Ideas 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. 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” 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

    Recipe ingredients:

    You will need the following ingredients: olive oil, boneless skinless chicken thighs, Andouille sausage, onion, celery, bell pepper, garlic, and Creole seasoning. You will also need dried thyme, dried tarragon, uncooked long-grain rice, chicken broth, and diced fire-roasted tomatoes.

    A box of rice, diced canned tomatoes, bell pepper, onion and celery.

    How to make this recipe:

    Gather the ingredients and heat the 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.

    A dutch oven with sausage and chicken cooking in it.

    Add the 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.

    Cooking the "holy trinity" which is onion, bell pepper, and celery 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 add shrimp, 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 dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones!

    A serving of Easy Chicken and Sausage Jambalaya with Andouille sausage

    Chicken and Sausage Jambalaya Recipe

    Sharon Rigsby
    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.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Lunch, Main Dish
    Cuisine American, Southern
    Servings 8 servings
    Calories 628 kcal

    Ingredients
      

    • 1 tablespoon olive oil
    • 1-½ 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 tablespoon Creole seasoning I used Zatarain's Big and Zesty which is spicy*
    • 1 teaspoon dried thyme
    • 1 teaspoon 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

    Instructions
     

    • 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.
    • 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.
    • 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.

    Notes

    • This recipe, as written, is spicy! If you prefer less spicy food, decrease the amount of creole seasoning.
    • If you would like to add shrimp, 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!
    • I don't recommend freezing the leftovers. White rice doesn't freeze well. 
     

    Nutrition

    Calories: 628kcalCarbohydrates: 45gProtein: 43gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 187mgSodium: 1372mgPotassium: 273mgFiber: 2gSugar: 7gVitamin A: 1750IUVitamin C: 115.5mgCalcium: 100mgIron: 4.3mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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

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    1. RaeAnn

      December 27, 2022 at 11:44 pm

      I organize a Taste of New Orleans Community Benefit. I struggle with rice getting mushy. I am going to try cooking rice in the oven. Would I reduce just the chicken stock? I want to make food prep easy so can I make this in advance and just warm it up?

      Reply
      • Sharon Rigsby

        December 28, 2022 at 7:06 pm

        Hi RaeAnn, I have never made this any other way than the recipe I posted, which has you cooking the rice along with everything else. I have never cooked rice in the oven, so I can say if this would work or not, but I think you should be fine cooking it according to the recipe and then just reheating it. That said, if any of my other readers have any suggestions for Rae Ann, please pass them along here.
        All the best,
        Sharon

        Reply
    2. Francine

      February 16, 2021 at 8:54 pm

      5 stars
      Delicious and easy to make.

      Reply
    3. Annette Monberger

      March 02, 2019 at 7:04 am

      I’d like to make this recipe at night and then put it in a crock pot for the next day at a work Mardi Gras Party. Any suggestions so that I don’t over cook any of the ingredients in the dish. Thank you.

      Reply
      • Gritsandpinecones

        March 02, 2019 at 10:05 am

        Hi Annette, although I’ve never used a crockpot, this jambalaya is delicious the next day reheated so I think it would work just fine. I think if it was me, I would keep it refrigerated at work and then about an hour before you plan to serve it, put it in the crockpot to reheat. I would definitely spray the inside of the crockpot with non-stick cooking spray first, and you might also want to bring about a cup of chicken stock with you just in case to add if the jambalaya starts looking dry. I would only add about a tablespoon at a time because you don’t want it soupy. Hope this helps and good luck!
        All my best,
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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