Chicken and Sausage Jambalaya

Dive into the vibrant flavors of the South with this hearty Chicken and Sausage Jambalaya recipe! Packed with tender chicken thighs, smoky andouille sausage, and the classic "Holy Trinity" of Cajun cooking—onion, celery, and bell pepper—this one-pot dish is a true comfort food classic. Simmered with diced tomatoes, aromatic spices like Cajun seasoning, thyme, and paprika, and perfectly cooked long-grain rice, every bite bursts with bold, savory goodness. Ideal for weeknight dinners or casual gatherings, this flavorful jambalaya is ready in just an hour and serves up to six people. Garnished with fresh parsley and green onions for a pop of color and freshness, it’s a warm, crowd-pleasing meal that transports your taste buds straight to Louisiana!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound chicken thighs, boneless and skinless
• 12 ounces andouille sausage
• 2 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 units celery stalks, diced
• 3 units garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 2 cups chicken broth
• 1.5 cups long-grain white rice
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 unit bay leaf
• 2 units green onions, sliced
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Cut the chicken thighs into 1-inch pieces. Slice the andouille sausage into 1/4-inch rounds.

Step 2

In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat.

Step 3

Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

Step 4

In the same pot, add the sausage slices and cook until browned, about 4-5 minutes. Remove and set aside with the chicken.

Step 5

Add the diced onion, bell pepper, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.

Step 6

Stir in the minced garlic and cook for another minute until fragrant.

Step 7

Add the drained diced tomatoes and cook for 2 minutes, stirring occasionally.

Step 8

Return the chicken and sausage to the pot.

Step 9

Stir in the chicken broth, rice, Cajun seasoning, thyme, paprika, salt, black pepper, and bay leaf.

Step 10

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 11

Remove from heat and let it sit, covered, for an additional 5 minutes.

Step 12

Remove the bay leaf. Stir in the green onions and fresh parsley.

Step 13

Fluff the jambalaya with a fork and serve hot.

Nutrition Facts

Serving size	(2383.6g)

Amount per serving	% Daily Value*
Calories	3005.3

Total Fat 183.0g	0%
Saturated Fat 54.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 867.2mg	0%
Sodium 8769.0mg	0%
Total Carbohydrate 145.0g	0%
Dietary Fiber 16.3g	0%
Total Sugars 24.5g
Protein 197.2g	0%

Vitamin D 0IU	0%
Calcium 383.0mg	0%
Iron 19.0mg	0%
Potassium 4217.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 26.2%

Carbs: 19.2%