Chicken and Sausage Jambalaya with Rice

Jambalaya is a very versatile dish and it seems everyone has their own twist on it. I swear that I could make this jambalaya with rice every week for a month and not use the same combo twice.

In this version, I used chicken and smoked sausage but shrimp can easily be added in place of the chicken by adding it in the last 15 minutes of cooking. Go with your favorites and I know you'll be adding this to your "need to make again" list.

What is Jambalaya

Jambalaya is a rice-based American creole (red version with tomatoes) and cajun (brown version with no tomatoes) dish, influenced by the French, African and Spanish cuisines. The dish contains smoked sausage and seafood, chicken or pork, as well as the holy trinity of onion, bell pepper, and celery. It is made in one pot and usually takes less than one hour.

Best Sausage for Jambalaya

With its Louisiana cajun heritage, andouille sausage is the typical favorite for this Chicken and Sausage Jambalaya. However, any smoked sausage can be used from chorizo to kielbasa to a beef-based sausage.

Best Rice for Jambalaya

Long grain rice is the best type of rice to use but jasmine and basmati will work as well. If you opt for brown rice, make sure to add more liquid.

Variations

• Rice - substitute quinoa for a gluten-free option and cauliflower rice for keto and low-carb.
• Chicken and chorizo makes a great combination
• Replace chicken with shrimp or crawfish
• Replace the sausage with a turkey or chicken sausage for a healthier option

Jambalaya Ingredients

Chicken - any type of chicken, be it chicken thighs, breasts or whole cut-up chicken, can be used here but I prefer to cut mine up prior to cooking. If using bone-in chicken, take the chicken out at the end of cooking and shred it off the bone then return it to stockpot.

Sausage - I like to use andouille to reflect its Louisiana cajun heritage but other sausages will work here as well

Holy Trinity/Garlic - and what would Louisiana cooking be without this wonderful, flavorful vegetable trio of bell peppers, onion and celery.

Creole Seasoning - brings a rustic flavor with a kick to the dish. The addition of oregano, thyme, and bay leaves are the perfect herbal complement to the tomatoes.

Rice - any long-grain rice will work including jasmine and basmati. I like my jambalaya to be a little more liquidy so I add just 1-½ cups rice. If you like it more solid, add the whole 2 cups of rice.

Fire Roasted Tomatoes - favors the creole version adding a nice tomato kick to the mix

Chicken Stock - is used for the liquid base that also lends a savory flavor

How to Make Jambalaya

1. Heat oil in large stockpot or Dutch oven. Add chicken and sausage.
2. Brown chicken and sausage for 10 minutes.
3. Remove sausage and chicken, leaving drippings.
4. Add holy trinity, garlic and seasonings.
5. Cook until softened.
6. Stir in rice and cook until fragrant, about 3 minutes.

7. Pour in chicken stock and fire-roasted tomatoes.
8. Return meat to pan, stir and bring to a boil. Cover, reduce heat and simmer for 20 minutes.

When the rice has cooked through, take the stockpot off the burner and dish it up. Enjoy!

Alternate Cooking Methods

Instant Pot Chicken Jambalaya - On saute setting, brown chicken and sausage. Add in holy trinity (onion, pepper, celery) and garlic and saute for about 5 minutes. Add remaining ingredients to IP, cover and cook on high for 5 minutes. Let pressure release naturally for 5 minutes then release manually. Stir and return lid to IP and let mixture rest for 5 minutes before serving.

Crockpot Jambalaya with Sausage - add everything but rice to slow cooker, cover, and cook on high for 3 hours. Add rice to crockpot, stir well, and cook for 1 more hour.

Sides for Chicken and Sausage Jambalaya

Think easy, simple sides when serving this chicken jambalaya. I love to round out the meal with Jalapeno Cornbread Muffins, Cheddar Onion Quick Bread, a tossed salad, or some grilled corn.

More Easy One Pot Dinners

30-Minute Taco Pasta Skillet - an easy combo of all your favorite taco ingredients tossed with pasta.

Paleo Greek Chicken Thighs from The Short Order Cook - is a 30-minute one-pan dinner, seasoned with greek ingredients and a lovely lemon sauce.

Chicken and Orzo Skillet - is a quick and easy dinner of moist chicken, tomatoes, spinach, and orzo and ready in just 30 minutes.

Find more easy dinners at 2CM!