Chicken and Sausage Jambalaya

17 Jul


My husband and I love spicy food so this dish has become a staple in our house. We also like that this recipe can be all made in one pot or skillet, which means fewer dishes to clean (always a good thing!). Although, it looks like there are a lot of ingredients and steps listed in this recipe, this jambalaya can be made in a little over an hour. If you want to turn down the heat, feel free to reduce the amount of cayenne used. Also, although traditionally jambalaya is made with andouille sausage any type of sausage will do. We like to use a spicy, Cajun sausage for the additional spice and flavor it provides.

Chicken & Sausage Jambalaya

2 boneless chicken breast halves, trimmed of excess skin and fat, cut in bite-sized pieces
Garlic salt

5  tablespoons vegetable oil
1 pound andouille sausage (or other Cajun sausage), halved lengthwise and cut into 1/4-inch pieces
1 medium onion, chopped
1 medium red or green bell pepper, stemmed, seeded, and chopped
2 teaspoons garlic, minced

Spice mix:
1 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 bay leaf

1 1/2 cups long grain white rice
1 can (14 1/2 ounces) diced tomatoes
3 cups  chicken broth


  1. Cut chicken breast in bite-sized pieces or cubes and season with garlic salt. Set aside.
  2.  Heat 3 tablespoons of oil in a large skillet or dutch oven on medium-high heat. When oil is smoking, add sausage and cook until browned (3-5 minutes). Remove sausage and cook onion, pepper, and garlic for about 3  minutes or until vegetables are soft.
  3. In a small bowl, mix together the ingredients in the spice mix. Add chicken to the vegetables in the pot and season with spice mix. Continue to cook for about 10 minutes or until chicken is browned on all sides.
  4. Using a slotted spoon, remove chicken and vegetables from the pot and set aside. Add rice to pot and 2 tablespoons of oil. Cook until rice begins to turn translucent. Add diced tomatoes and chicken broth and bring mixture to a boil. Return vegetables and meat to the pot and cover. Reduce heat and simmer for about 30 minutes or until rice is tender. Remove from heat immediately and uncover (rice will continue cooking and become mushy if cooked for too long). Serve with crusty bread or cornbread.


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