How To Make The Best Chicken & Sausage Jambalaya

Ingredients

• 3 pieces Boneless Skinless Chicken Thighs (Trim excess fat and dice into bite‑size cubes)
• 2 links Andouille Sausage (or mild smoked sausage) (Slice into 1‑inch rounds; use mild for kids or hot for spice)
• 0.5 piece Green Bell Pepper (Seeded and diced)
• 3 stalks Celery Stalks (Chopped into 1‑inch pieces)
• 1 piece Small Onion (Finely diced)
• 1 tablespoon Tomato Paste (Preferably double‑concentrated)
• 2 pieces Garlic Cloves (Minced)
• 1 cup Diced Tomatoes (Canned, drained)
• 2.5 cups Jasmine Rice (Rinsed briefly)
• 2 cups Chicken Broth (Low‑sodium preferred)
• 2 teaspoons Cajun Seasoning (Use store‑bought or homemade blend)
• 1 piece Bay Leaf (Whole leaf, remove before serving)
• 2 tablespoons Olive Oil (For searing and sautéing)
• to taste Salt (Adjust at the end)
• to taste Black Pepper (Freshly ground)

Instructions

1. Trim and Dice Chicken

   Remove any excess fat from the chicken thighs and cut them into bite‑size cubes.

   Time: PT5M

2. Season Chicken and Sausage

   Place the diced chicken and sliced sausage in a bowl, drizzle with 1 tablespoon of olive oil, and toss with 2 teaspoons Cajun seasoning, a pinch of salt, and pepper.

   Time: PT3M

3. Sear Sausage

   Heat the skillet over medium‑high heat, add ½ tablespoon oil, and brown the sausage slices until golden, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium-High

4. Set Sausage Aside

   Transfer the browned sausage to a plate and set aside.

   Time: PT1M

5. Sear Chicken

   Add another ½ tablespoon oil to the same skillet, then add the seasoned chicken. Cook 2 minutes per side until nicely browned and nearly cooked through.

   Time: PT5M

   Temperature: Medium-High

6. Set Chicken Aside

   Remove the chicken pieces and set them next to the sausage.

   Time: PT1M

7. Sauté Vegetables

   Add the remaining ½ tablespoon oil, then sauté the diced green bell pepper, chopped celery, and small onion until softened and translucent, about 4 minutes.

   Time: PT4M

   Temperature: Medium

8. Add Tomato Paste and Garlic

   Stir in 1 tablespoon tomato paste and the minced garlic; fry for 1‑2 minutes until the paste darkens slightly and the garlic is fragrant.

   Time: PT2M

   Temperature: Medium

9. Incorporate Diced Tomatoes

   Add the cup of diced tomatoes, stirring to combine, and cook for another 2 minutes.

   Time: PT2M

   Temperature: Medium

10. Add Rice and Remaining Seasoning

    Stir in the rinsed jasmine rice, the remaining ½ teaspoon Cajun seasoning, and mix until the rice is coated with the tomato‑vegetable mixture.

    Time: PT2M

11. Combine Proteins and Add Liquid

    Return the chicken and sausage to the skillet, pour in 2 cups chicken broth, add the bay leaf, and give everything a quick stir.

    Time: PT3M

    Temperature: Medium

12. Simmer Until Rice Is Tender

    Reduce heat to medium‑low, cover the skillet, and let the jambalaya simmer for 15‑20 minutes, or until the rice is tender and has absorbed most of the liquid.

    Time: PT18M

    Temperature: Medium-Low

13. Finish and Serve

    Remove the lid, discard the bay leaf, taste and adjust salt/pepper if needed, then serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

45 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Thighs: Chicken breast, Turkey thigh
• Instead of Andouille Sausage (or mild smoked sausage): Chorizo, Kielbasa
• Instead of Green Bell Pepper: Red bell pepper, Yellow bell pepper
• Instead of Celery Stalks: Carrots, Fennel
• Instead of Small Onion: Yellow onion, Sweet onion
• Instead of Tomato Paste: Tomato sauce (use 2 tbsp)
• Instead of Garlic Cloves: Garlic powder (1/4 tsp)
• Instead of Diced Tomatoes: Fresh diced tomatoes
• Instead of Jasmine Rice: Long‑grain white rice, Basmati rice
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Cajun Seasoning: Creole seasoning, Paprika + cayenne mix
• Instead of Bay Leaf: Dried thyme (1/2 tsp)
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Skillet or Dutch Oven
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Heat‑Resistant Spatula
• Lid for Skillet
• Plate for Setting Aside Cooked Ingredients (optional)

Critical Steps — Do Not Skip

• Sear sausage until golden brown
• Sear chicken until browned
• Fry tomato paste to develop deep flavor
• Simmer rice with correct broth ratio without stirring
• Cover and let rice absorb liquid fully

Chef Tips from the Video

• Use smoked Andouille sausage for authentic Cajun depth.
• A splash of white wine added after sautéing the vegetables adds brightness.
• For extra color, finish with a sprinkle of chopped fresh parsley just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently.

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

Make-Ahead Tips

• Dice the chicken and vegetables up to 2 hours ahead; keep refrigerated.
• Cook the rice separately and store; combine with broth and other ingredients when ready.
• The jambalaya reheats well; add a splash of broth when reheating to restore moisture.

Frequently Asked Questions