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Chicken and Sausage Jambalaya with Rice

Elina James
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • 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.