Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Jambalaya is one of the most iconic dishes from Louisiana, a savory rice dish that is always comforting and satisfying. There are as many ways to make this famous dish as their are bayous in Louisiana, with recipes varying from cook to cook, as well as Cajun versus Creole styles. The commonality in all of them is the rice, which can be spiced in various ways and filled with all sorts of available proteins, like sausage, ham, chicken, duck, game meats, and also seafood, like shrimp, crawfish, or crab. This particular recipe is a Cajun style dish - Chicken and Sausage Jambalaya - a simple and rustic one pot meal, though huge on flavor with a clear focus on the rice. And no tomatoes. If you’re looking for more of a Creole version, which uses diced tomatoes or crushed tomatoes, try my Creole style jambala recipe, which is delicious in its own way. It’s an easy jambalaya recipe you’ll also love. Let’s talk about how to make chicken and sausage jambalaya, shall we?
Vegetable Oil. Andouille Sausage. You can use any smoked sausage if you prefer. Chicken Thighs. Boneless, skinless chicken thighs. Cajun Holy Trinity. Onion, celery, green bell peppers + garlic. Spices. Cajun seasonings + dried thyme, dried oregano, bay leaves, and salt and pepper to taste. Also, try my homemade Creole seasoning. Long Grain Rice. You can use medium grain as well. Chicken Broth. Hot Sauce. A must! For serving, and perhaps a bit for simmering the jambalaya. Garnish. Chopped green onion, chopped parsley, red chili flakes.
Set it aside and brown the chicken. Set it aside with the sausage. Next, cook down the Cajun Holy Trinity of onion, bell pepper, and celery - with garlic - 6-7 minutes or so, to soften them up. Next, bloom the spices in the pot a bit, then stir in the rice and cook a bit. Stir it all up to marry the flavor. Then add the chicken stock, reserved sausage and chicken, top with bay leaves, and simmer the pot until the rice is just how you like it, 20 minutes to 30 minutes or so. Stir occasionally. Add in a bit of hot sauce before simmering for extra spicy. Boom! Done! Your chicken and sausage jambalaya is ready to serve. Doesn’t it look wonderful! I’m ready to dig in! Pass me the hot sauce, please. Just serve it into bowls topped with garnish. So good! I love jambalaya. You can also freeze it for 2-3 months, though freezing can affect the texture of the rice. That’s it, my friends. I hope you enjoy my chicken and sausage jambalaya recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana, by Donald Link (affiliate link, my friends!) Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou, by Melissa M. Martin (affiliate link, my friends!) Also, check out my cookbook - The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
