← Back to the recipe

Print: Cajun-Style Chicken and Sausage Jambalaya

Press Ctrl+P (⌘P on a Mac) to print.

Prints on one page of US Letter or A4, with a QR code back to the recipe.

Jambalaya · Chicken & Sausage (Cajun)

Cajun-Style Chicken and Sausage Jambalaya

A brown, Cajun-style jambalaya with no tomatoes: smoky sausage and chicken browned in one pot, then simmered with rice until every grain soaks up the flavor.

Scan for the recipe
Prep
20 min
Cook
50 min
Total
1 hr 20 min
Serves
6
Level
Medium

Ingredients

Spice blend

  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp cayenne pepper, use 1/4 tsp for mild
  • ½ tsp black pepper
  • 1 tsp kosher salt

Jambalaya

  • 1 tbsp vegetable oil
  • 12 oz andouille sausage, fully cooked, sliced into 1/4-inch coins
  • 1 ½ lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 4 cloves garlic, minced
  • 1 ½ cups long-grain white rice, uncooked
  • 3 cups chicken broth
  • 2 bay leaves

To serve

  • 3 green onions, sliced
  • hot sauce (optional)

Cook to 165°F inside (check with a thermometer).

Steps

  1. Mix the spice blend in a small bowl.
  2. Heat the oil in a Dutch oven over medium-high heat. Add the sausage and cook, stirring now and then, until browned. Move it to a bowl with a slotted spoon.
  3. Toss the chicken with half the spice blend.
  4. Add the chicken to the pot in a single layer and cook until browned on most sides. It doesn't need to be cooked through. Add it to the bowl with the sausage.
  5. Add the onion, bell pepper and celery and cook, scraping up the brown bits, until soft. The browned bottom is where the flavor and color come from.
  6. Stir in the garlic and the rest of the spice blend until fragrant.
  7. Add the rice and stir so every grain is coated.
  8. Pour in the broth, add the bay leaves and return the chicken, sausage and any juices. Stir once and bring to a boil.
  9. Cover tightly, turn the heat to low and cook without lifting the lid or stirring.
  10. Turn off the heat and let the pot sit, still covered, so the rice finishes steaming.
  11. Check that a piece of chicken reads 165°F (74°C). Remove the bay leaves, fluff with a fork and top with green onions. Pass hot sauce at the table.

Tip: Keep the lid on while the rice cooks. Stirring makes it gummy and lets the steam escape.

Tip: Any smoked sausage works if you can't find andouille; add a little extra cayenne.

Storage: Refrigerate up to 4 days. Reheat with a splash of broth, covered, until steaming.

Make ahead: Chop the onion, pepper and celery up to 2 days ahead.

Estimated nutrition per serving: 540 calories · protein 34 g · carbohydrates 44 g · fiber 2 g · sugars 3 g · fat 24 g (saturated 7 g) · sodium 1,350 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 19 of 19 ingredients.