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Chicken and Sausage Jambalaya

This is a one-pot meal that feeds a crowd and gets better the next day. The key is building layers of flavor by browning the proteins first, then cooking everything in the same pot to pick up all those fond bits.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients

Ingredients (~8 servings)

  • 1 Tbsp oil
  • 1 1/2 lbs andouille sausage sliced
  • 1 1/2 lbs boneless skinless chicken thighs cut into bite-sized chunks
  • 2 tsp creole seasoning
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 1/2 tsp black pepper
  • 1 1/2 tsp kosher salt omit if your creole seasoning contains salt
  • 1 large onion diced
  • 3 stalks celery diced
  • 1 bell pepper diced
  • 1 jalapeño optional, diced
  • 1/4 cup salted butter
  • 9 cloves garlic diced
  • 1 can tomato paste 6 oz
  • 1 Tbsp chicken bouillon paste
  • 3 cups rice
  • 1 can fire roasted crushed tomatoes 14.5 oz
  • 6 cups chicken broth
  • 1 1/2 Tbsp Worcestershire sauce
  • Hot sauce to taste
  • 3 bay leaves
  • 1 1/2 Tbsp lemon juice
  • Green onions for garnish

Instructions

  • Season chicken with creole seasoning, garlic powder, onion powder, black pepper, and salt. Set aside.
  • Heat oil in Dutch oven over medium heat. Add sausage and cook 5-7 minutes until browned. Remove to bowl.
  • Add chicken to pot and cook 10 minutes until golden and cooked through to 165F. Remove to bowl with sausage.
  • Add onion, celery, bell pepper, and jalapeño to pot. Cook 5 minutes until softened.
  • Add butter, garlic, tomato paste, and bouillon paste. Cook 2 minutes until fragrant and paste darkens.
  • Add rice and stir constantly 1-2 minutes to coat grains.
  • Pour in crushed tomatoes and chicken broth. Scrape up browned bits from bottom.
  • Add Worcestershire sauce, hot sauce, and bay leaves.
  • Bring to boil, cover, and reduce heat to low. Simmer 15 minutes, stirring once halfway through.
  • Add chicken and sausage back to pot. Cook 5-7 minutes until rice is tender and liquid mostly absorbed.
  • Remove bay leaves and squeeze lemon juice over top. Garnish with green onions.

Notes

If creole seasoning contains salt, omit the kosher salt.
Tried this recipe?Leave a comment below & let me know!