Chicken and Sausage Jambalaya with Rice

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This Chicken and Sausage Jambalaya with rice is a hearty, meaty creole stew made all in one pot and perfect for busy weeknights.

Prep Time15

Cook Time38

Total Time53

Course: Main Course

Cuisine: American

Servings: servings

Calories: 411kcal

1 Tablespoon olive oil
2 lbs chicken cut into cubes
1 lb smoked sausage such as Andouille
2 cups onion chopped
1 ½ cups green bell pepper chopped
1 cup celery chopped about 2-3 stalks
1 ½ teaspoons minced garlic
1 Tablespoon Creole Seasoning such as emeril’s essence
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
1 ½ - 2 cups uncooked rice (less rice = more liquidy, more rice = thicker jambalaya)
2 cans fire-roasted tomatoes
3 cups chicken stock
Garnish - Parsley or green onions

In a large Dutch oven or stockpot, heat olive oil over medium high heat.
Cook chicken and sausage until browned and cooked through, about 10 minutes.
Remove chicken and sausage leaving behind drippings.
Add onions, bell pepper, celery, garlic and seasonings to stockpot and cook until vegetables are softened, about 5-7 minutes.
Stir in rice and cook about 3 minutes.
Add meat back in and pour in tomatoes and chicken stock. Stir.
Bring to a boil then turn down, cover, and simmer for about 20 minutes or until rice is done. Stir once or twice.
Garnish as desired.

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