Description
A flavorful and hearty Weeknight Chicken and Sausage Jambalaya recipe that combines tender chicken breast, smoky Cajun sausage, vegetables, and parboiled rice cooked together in a savory Creole-seasoned tomato and broth base. Ready in just 45 minutes, this one-pot dish serves 8 and is perfect for an easy, comforting dinner.
Ingredients
Scale
Meat and Protein
- 1 pound cajun or andouille smoked sausage, sliced into 1/4 inch rounds
- 1 pound chicken breast meat, cubed
Vegetables
- 1 large onion, chopped
- 1 large bell pepper, seeded and chopped
- 3 cloves garlic, minced
Liquids and Canned Goods
- 2 tablespoons vegetable oil
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 2 1/2 cups chicken broth
Spices and Seasonings
- Pinch dried red pepper flakes (optional)
- 2 bay leaves
- 1 teaspoon creole seasoning
Grains
- 2 cups parboiled rice (also sometimes called converted rice)
Instructions
- Brown the Meat: Heat the vegetable oil in a large dutch oven over medium-high heat. Add the sliced sausage and cubed chicken breast. Cook, stirring frequently, until the sausage is browned and the chicken is lightly cooked through, about 5 to 8 minutes. Use a slotted spoon to transfer the meat to a plate and set aside, leaving the oil in the pot.
- Sauté Vegetables: Add the chopped onion and bell pepper to the pot. Cook, stirring frequently, until the onion is translucent and softened, roughly 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Liquids and Seasonings: Pour in the diced tomatoes with their juice, tomato sauce, chicken broth, and add the pinch of dried red pepper flakes if using. Stir in the bay leaves and creole seasoning. Bring the mixture to a rolling boil over medium-high heat.
- Cook the Rice with Meat: Stir in the uncooked parboiled rice and return the browned chicken and sausage back into the pot. Mix everything well. Cover the pot, reduce the heat to low, and let it simmer gently for about 20 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
Notes
- Use parboiled or converted rice to ensure the rice cooks evenly without getting mushy.
- Adjust the amount of red pepper flakes to control the heat level according to your taste.
- For extra flavor, you can substitute chicken broth with homemade stock or add a splash of hot sauce when serving.
- Remove bay leaves before serving as they are not edible.
- This dish can be prepared ahead and reheated; the flavors often improve after resting.
