Chicken and Sausage Jambalaya with Rice is a classic Louisiana Creole dish bursting with bold flavors and comforting textures. This one-pot meal combines tender chicken, smoky sausage, aromatic vegetables, and perfectly cooked rice infused with a medley of spices. The dish is hearty, flavorful, and deeply satisfying, making it perfect for a family dinner or a festive gathering.

Why I Love This Recipe

I love this recipe because it captures the essence of Southern Creole cuisine in a single pot. The combination of chicken, sausage, and rice cooked with bell peppers, onions, and celery creates a savory and aromatic experience that is comforting yet exciting to the palate. It’s a dish that fills the house with incredible aromas and brings people together.

Why This Is a Must-Try Dish

This is a must-try dish because it’s a complete meal in one pan, blending protein, vegetables, and carbs with rich Creole seasonings. The smoky sausage and perfectly spiced rice make it a standout dish that can impress guests or serve as a wholesome family dinner.

Recipe Overview

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories (Approx.): 520 per serving
Course: Main Course
Cuisine: Creole / Southern

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 lb (450 g) smoked sausage, sliced into rounds
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14 oz / 400 g) diced tomatoes
• 2 cups long-grain white rice
• 4 cups chicken broth
• 2 teaspoons Creole or Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper, to taste
• 2 green onions, chopped, for garnish
• Fresh parsley, chopped, for garnish

Cooking Directions

Sear the Meat
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken pieces and cook until lightly browned, about 5–6 minutes. Remove chicken and set aside.

Cook the Sausage and Vegetables
In the same pot, add sliced sausage and cook until browned, about 3–4 minutes. Add onions, bell peppers, and celery, sauté until softened, about 5 minutes. Stir in garlic and cook for another minute.

Add Rice and Seasoning
Stir in rice, diced tomatoes, Creole seasoning, smoked paprika, thyme, oregano, cayenne, salt, and pepper. Mix well to coat the rice in the flavors.

Simmer the Jambalaya
Return the browned chicken to the pot and pour in chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, or until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.

Garnish and Serve
Remove from heat and let the jambalaya sit covered for 5 minutes. Garnish with chopped green onions and parsley. Serve hot.

Step-by-Step Preparation Method

Step 1: Brown the Chicken
Sear chicken in olive oil until lightly browned. Remove and set aside.

Step 2: Cook Sausage and Vegetables
Brown sausage, then sauté onions, bell peppers, and celery until softened. Add garlic and cook briefly.

Step 3: Add Rice and Spices
Stir in rice, tomatoes, and seasonings. Coat evenly with the flavors.

Step 4: Simmer
Return chicken, add broth, bring to boil, then cover and simmer until rice is tender.

Step 5: Garnish and Serve
Let rest for 5 minutes, then garnish with green onions and parsley. Serve warm.

How to Serve This Recipe

Serve the jambalaya hot, directly from the pot. It pairs beautifully with cornbread, a simple green salad, or pickled vegetables for contrast.

Recipe Tips

• Use bone-in chicken for more flavor, removing bones before serving if desired.
• Adjust the heat by varying the amount of cayenne pepper or using spicy sausage.
• Stir occasionally to prevent rice from sticking to the bottom of the pot.
• For extra flavor, deglaze the pot with a splash of white wine before adding the broth.

Variations

• Seafood Jambalaya: Substitute chicken with shrimp and add crab or crawfish.
• Vegetarian Version: Omit meats and use hearty vegetables like mushrooms, zucchini, and bell peppers with vegetable broth.
• Spicy Version: Add diced jalapeños or hot sauce to taste.
• Smoky Twist: Use smoked paprika or liquid smoke for deeper flavor.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: Freeze cooled jambalaya in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Special Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Knife and chopping board
• Measuring cups and spoons

Frequently Asked Questions

Can I use white or brown rice?
Yes, white rice cooks faster and yields a traditional texture. Brown rice can be used but may require longer cooking and additional liquid.

Can I make this ahead of time?
Yes, you can prepare the jambalaya a day in advance and reheat. Add a splash of broth if it becomes too thick.

What can I serve with jambalaya?
Cornbread, green salad, or pickled vegetables complement this dish well.

Can I make it spicier?
Yes, increase cayenne pepper, Creole seasoning, or add chopped jalapeños.

Conclusion

Chicken and Sausage Jambalaya with Rice is a vibrant and satisfying dish that showcases the rich flavors of Creole cooking. This one-pot meal is perfect for a comforting family dinner or a festive gathering. With tender chicken, smoky sausage, aromatic vegetables, and perfectly seasoned rice, it’s a dish that is easy to make, full of flavor, and sure to become a favorite in your recipe collection.