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.
Servings Prep Time
8servings 10minutes
Cook Time
45minutes
Servings Prep Time
8servings 10minutes
Cook Time
45minutes
Ingredients
  • 1Tbsp olive oil
  • 1-1/2lbs boneless skinless chicken thighs(about 6) cut into 1-inch pieces.
  • 1lb Andouille sausagesliced
  • 1 large white or Vidalia onionchopped
  • 1 large green bell pepperchopped
  • 3 stalks celerychopped
  • 3 cloves garlicminced or grated
  • 1Tbsp Creole seasoningI used Zatarain’s Big and Zesty which is spicy*
  • 1tsp dried thyme
  • 1tsp dried tarragon
  • 2cups uncooked long-grain white rice
  • 3cups chicken broth
  • 29oz canned diced fire-roasted tomatoeswith juice, 2-14.5 oz cans
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.