Description
Hearty Chicken Sausage Jambalaya with savory sausage, tender vegetables, and perfectly cooked rice in a rich Cajun-spiced broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound chicken sausage, sliced (Andouille or spicy Italian work great!)
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2–3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 cup chicken broth
- 1 cup long-grain rice, uncooked
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- 2 green onions, sliced, for garnish
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prepare Sausage and Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage and cook until browned on all sides (5-7 minutes). Remove sausage and set aside. Add onion, bell peppers, and celery to the pot. Cook, stirring occasionally, until softened (8-10 minutes). Add garlic and cook for 1 minute until fragrant.
- Build the Jambalaya: Return sausage to the pot with the vegetables. Pour in diced tomatoes (undrained) and tomato sauce. Stir to combine. Add chicken broth, uncooked rice, Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper (if using). Stir well. Season with salt and black pepper to taste.
- Cooking Process: Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed. Do not lift the lid during cooking. Check rice after 20-25 minutes; if needed, cook longer, adding a splash of broth if dry.
- Rest and Serve: Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork. Garnish with green onions and parsley (if using). Serve hot.
Notes
- Spice Level: Adjust Cajun seasoning and cayenne pepper to your preference.
- Protein: Add shrimp (last 5-7 minutes of cooking), chicken, or ham.
- Vegetables: Add corn, okra, or mushrooms with the bell peppers and celery.
- Rice: Use long-grain or medium-grain rice. Avoid short-grain.
- Broth: Use chicken or vegetable broth, or water.
- Make Ahead: Jambalaya tastes better the next day! Refrigerate in an airtight container and reheat.
- Freezing: Freeze for up to 2-3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Smoked Sausage: Use smoked chicken sausage for a richer flavor.
- Don’t Overcook: Be careful not to overcook the rice.
- Even Cooking: Ensure the pot is placed on a burner that is the correct size for the pot.
- Liquid Ratio: The ratio of liquid to rice is crucial for perfectly cooked jambalaya.
- Deglazing the Pot: Scrape the bottom of the pot to release the fond and incorporate it into the dish.
- Serving Suggestions: Serve with cornbread, coleslaw, or a simple green salad. A dollop of sour cream or a sprinkle of hot sauce can also add a nice touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes