Justin Wilson: How To Cook Chicken Jambalaya
Justin Wilson: How To Cook Chicken Jambalaya is a medium Cajun recipe that serves 6. 350 calories per serving. Recipe by Justin Wilson Southern Products LLC on YouTube.
Prep: 20 min | Cook: 1 hr 27 min | Total: 1 hr 57 min
Cost: $13.25 total, $2.21 per serving
Ingredients
- 4 pieces Chicken Thighs (Boneless, skinless, cut into bite‑size pieces)
- 8 oz Andouille Sausage (Smoked Cajun sausage, sliced into 1/4‑inch rounds)
- 3 cups Long Grain Rice (Uncooked)
- 6 pieces Medium Onion (Chopped)
- 1 cup Bell Pepper (Any color, chopped)
- 3 cloves Garlic Cloves (Minced)
- 2 tablespoons Vegetable Oil (For sautéing)
- 2 teaspoons Salt (Kosher salt)
- 1 teaspoon Black Pepper (Freshly ground)
- 2 teaspoons Cayenne Pepper (Adjust heat to taste)
- 3 cups Water (Can substitute chicken broth for richer flavor)
Instructions
Prep All Ingredients
Chop the chicken into bite‑size pieces, slice the sausage, dice the onions and bell pepper, and mince the garlic. Set everything in separate bowls.
Time: PT15M
Season the Chicken
Season the chicken pieces with 1 teaspoon of salt and ½ teaspoon of black pepper. Toss to coat evenly.
Time: PT5M
Brown Chicken and Sausage
Heat 2 tbsp vegetable oil in a large pot over medium heat. Add the seasoned chicken and sliced sausage, stirring occasionally, until the chicken is lightly browned on all sides (about 5 minutes).
Time: PT5M
Temperature: medium
Sauté Aromatics
Add the chopped onions, bell pepper, and minced garlic to the pot. Cook, stirring frequently, until the onions become translucent and fragrant (about 5 minutes).
Time: PT5M
Temperature: medium
Toast the Rice
Stir in the 3 cups of long‑grain rice, coating each grain with the oil and juices. Cook for 2 minutes to lightly toast the rice.
Time: PT2M
Temperature: medium
Add Liquid and Seasonings
Pour in 3 cups of water (or broth), add the remaining 1 teaspoon salt, ½ teaspoon black pepper, and 2 teaspoons cayenne pepper. Stir well and bring to a rolling boil.
Time: PT5M
Temperature: high
Simmer Covered
Reduce heat to low, cover the pot tightly, and let the jambalaya simmer for 60 minutes without uncovering.
Time: PT1H
Temperature: low
Rest the Dish
Turn off the heat and let the pot sit, still covered, for an additional 10 minutes to allow the rice to finish steaming.
Time: PT10M
Fluff and Serve
Remove the lid, fluff the jambalaya with a fork, taste for final seasoning, and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Contains meat, Gluten‑Free if using gluten‑free sausage, Dairy‑Free
Allergens: pork, gluten (if sausage contains fillers)
Ingredient Substitutions
- Instead of Chicken Thighs: Turkey thigh pieces
- Instead of Andouille Sausage: Smoked kielbasa, Chorizo
- Instead of Long Grain Rice: Parboiled rice
- Instead of Medium Onion: Yellow onion
- Instead of Bell Pepper: None
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Vegetable Oil: Canola oil
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Cayenne Pepper: Hot sauce (1 tbsp)
- Instead of Water: Chicken broth
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Pot with Lid
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Browning the chicken and sausage (Step 3) develops deep flavor.
- Bringing the liquid to a boil before covering (Step 6).
- Simmering covered for a full hour without lifting the lid (Step 7).
Chef Tips from the Video
- Use smoked Andouille sausage for authentic Cajun flavor; if unavailable, smoked kielbasa works well.
- For extra depth, replace half of the water with low‑sodium chicken broth.
- A pinch of dried thyme or a bay leaf can be added during simmering for a subtle herbal note.
Troubleshooting
Rice is undercooked or crunchy.
Add an extra ¼ cup of water, cover, and simmer for another 5‑10 minutes.
Jambalaya is too watery.
Uncover the pot and simmer on low for 5‑10 minutes to evaporate excess liquid.
The dish is bland.
Adjust seasoning with additional salt, pepper, or cayenne; a splash of hot sauce can add depth.
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 gently on the stovetop.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare all chopped ingredients up to Step 2 and refrigerate for up to 24 hours.
- Cooked jambalaya reheats well; add a splash of broth when reheating to restore moisture.
Frequently Asked Questions
What is the cultural significance and history of Chicken Sausage Jambalaya in Cajun cuisine?
Jambalaya originated in Louisiana as a Creole adaptation of Spanish paella and West African rice dishes. It became a staple for Cajun families because it stretches inexpensive proteins like chicken and sausage into a hearty, one‑pot meal that feeds large gatherings.
What are the traditional regional variations of jambalaya in Cajun and Creole cooking?
Cajun jambalaya typically uses smoked sausage, chicken, and a dark roux, while Creole (or “red”) jambalaya adds tomatoes and often includes seafood. Both versions rely on the holy trinity of onion, bell pepper, and celery, but the seasoning blends differ slightly.
How is authentic Chicken Sausage Jambalaya traditionally served in Louisiana?
It is traditionally served hot straight from the pot, often accompanied by a side of crusty French bread, a simple green salad, and a dash of hot sauce. In some families, a sprinkle of chopped green onions or parsley finishes the dish.
What occasions or celebrations is Chicken Sausage Jambalaya associated with in Southern culture?
Jambalaya is a popular dish for Mardi Mardi, family reunions, backyard barbecues, and fish‑fries because it can be made in large batches and feeds a crowd with minimal fuss.
What makes Chicken Sausage Jambalaya special or unique in Cajun cuisine?
The combination of smoky Andouille sausage, tender chicken, and the aromatic “holy trinity” creates a layered flavor profile that is both comforting and bold. The low‑and‑slow simmer lets the rice absorb all the seasoned broth, making each bite richly seasoned.
What are the most common mistakes to avoid when making Chicken Sausage Jambalaya?
Common errors include lifting the lid during the simmer (which releases steam), using too much liquid (resulting in soggy rice), and under‑seasoning the broth. Also, overcrowding the pot when browning the meat prevents proper caramelization.
Why does this Chicken Sausage Jambalaya recipe use a low heat simmer instead of a high boil after adding the liquid?
A low simmer allows the rice to cook evenly and absorb the seasoned broth without breaking apart. A vigorous boil would agitate the rice, making it mushy and could cause the liquid to evaporate too quickly.
Can I make Chicken Sausage Jambalaya ahead of time and how should I store it?
Yes. Cool the jambalaya to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if it looks dry.
What texture and appearance should I look for when the Chicken Sausage Jambalaya is done cooking?
The rice should be tender but not mushy, each grain separate, and the liquid fully absorbed. The chicken should be cooked through and the sausage browned, with a deep reddish‑brown color from the spices.
What does the YouTube channel Justin Wilson Southern Products LLC specialize in?
The YouTube channel Justin Wilson Southern Products LLC focuses on classic Southern and Cajun recipes, showcasing traditional techniques, product demonstrations, and hearty comfort foods that reflect Louisiana’s culinary heritage.
How does the YouTube channel Justin Wilson Southern Products LLC's approach to Cajun cooking differ from other cooking channels?
Justin Wilson Southern Products LLC emphasizes authentic, no‑frills Cajun cooking with a strong focus on flavor‑building steps like proper browning and low‑heat simmering, often using their own branded seasoning blends and Southern kitchen tools.
Last updated: August 29, 2026
