Chicken and Sausage Jambalaya

Ingredients

• 1.5 lb Chicken Breast, boneless skinless (cut into 1‑inch bite‑size pieces)
• 12 oz Andouille Sausage (sliced into 1‑inch pieces; smoked sausage can be used as substitute)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 2 Onion, medium (diced small)
• 1 cup Celery stalks (chopped)
• 1 cup Bell Pepper, green (chopped)
• 2 Tbsp Garlic, minced (fresh minced or from jar)
• 2 Tbsp Worcestershire Sauce
• 4.5 cup Chicken Broth (low‑sodium preferred)
• 15 oz Diced Tomatoes (canned, with juice)
• 6 oz Tomato Paste (Italian style with basil, garlic, oregano)
• 2.5 cup Long Grain White Rice (uncooked)
• 2 Tbsp Fresh Parsley (chopped, for garnish)
• 2 pinches Salt (to taste)

Instructions

1. Prep Ingredients

   Dice the onions, chop the celery and bell pepper, mince the garlic, slice the sausage, and cut the chicken into bite‑size pieces. Set everything aside in a bowl.

   Time: PT10M

2. Heat Oil and Sear Sausage

   Place the Dutch oven on medium‑high heat, add 1 Tbsp olive oil, and let it heat for about 2 minutes. Add the sliced andouille sausage and cook, stirring, for 2 minutes until it begins to release its fat.

   Time: PT4M

   Temperature: medium‑high

3. Brown the Chicken

   Add the chicken pieces to the pot and cook, stirring occasionally, for 7 minutes until lightly browned on the outside. The chicken does not need to be fully cooked at this stage.

   Time: PT7M

   Temperature: medium‑high

4. Remove Meat

   Transfer the cooked sausage and chicken to the mixing bowl and set aside. Leave the rendered juices in the pot.

   Time: PT1M

5. Add More Oil and Sauté Vegetables

   Add the remaining 1 Tbsp olive oil to the pot, heat for 1 minute, then add the onions, celery, and bell pepper. Cook, stirring occasionally, for 7 minutes until the vegetables soften.

   Time: PT9M

   Temperature: medium‑high

6. Add Garlic

   Stir in the minced garlic and cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium‑high

7. Incorporate Tomato Base

   Add the tomato paste, Worcestershire sauce, and diced tomatoes. Sprinkle two pinches of salt. Stir well and cook for 2 minutes to combine the flavors.

   Time: PT2M

   Temperature: medium‑high

8. Add Broth and Rice

   Pour in the chicken broth, stir, then add the uncooked rice. Mix thoroughly so the rice is evenly coated.

   Time: PT2M

   Temperature: medium‑high

9. Bring to Boil then Simmer

   Increase heat to bring the mixture to a rolling boil (about 2 minutes). Once boiling, reduce to a gentle simmer, cover the pot, and set a timer for 30 minutes.

   Time: PT32M

   Temperature: medium

10. Finish and Garnish

    After 30 minutes, check that the rice is tender and the liquid is absorbed. Turn off the heat, let the jambalaya sit covered for 5 minutes, then fluff with a fork. Sprinkle chopped parsley on top and serve.

    Time: PT6M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

10g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken Breast, boneless skinless: Chicken thighs
• Instead of Andouille Sausage: Smoked sausage, Andouille style kielbasa
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Celery stalks: carrot
• Instead of Bell Pepper, green: red bell pepper, yellow bell pepper
• Instead of Garlic, minced: garlic powder (1 tsp)
• Instead of Worcestershire Sauce: soy sauce (1 Tbsp)
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Diced Tomatoes: fresh diced tomatoes (1.5 cup)
• Instead of Tomato Paste: regular tomato paste
• Instead of Long Grain White Rice: Basmati rice
• Instead of Fresh Parsley: cilantro

Equipment Needed

• Dutch Oven (or heavy‑bottomed pot)
• Wooden Spoon or Heat‑Resistant Spatula
• Chef’s Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Mixing Bowl
• Timer (phone or kitchen timer)
• Serving Bowl

Critical Steps — Do Not Skip

• Searing the sausage first to render flavor
• Cooking the chicken only until browned to avoid over‑cooking later
• Sautéing the holy trinity vegetables until softened
• Stirring the pot at the 25‑minute mark to prevent rice from sticking
• Ensuring the rice is fully cooked and liquid is absorbed before serving

Chef Tips from the Video

• Use long‑grain white rice for the best separate grains
• Sear the sausage and chicken in batches if the pot gets crowded to achieve better browning
• A splash of hot sauce at the end adds a nice kick without overwhelming the Cajun flavor

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat thoroughly

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare and chop all vegetables and meat up to 24 hours ahead; store in sealed containers in the fridge
• The jambalaya can be made a day ahead; reheat gently on the stovetop with a splash of broth
• Cook extra rice and store separately if you want to control texture when reheating

Frequently Asked Questions