A super quick one pot meal, Chicken and Sausage Jambalaya combine rice, chicken, and sausage in a delicious way! It is perfect for a lazy day and when you have unexpected guests at home.
Quoting from Wikipedia, a Jambalaya is a classic Louisiana dish with Spanish and French influence. This basically is a pot of rice loaded with meat/seafood and veggies. Here I have tried out the Chicken and Sausage Jambalaya, a surprisingly easy dish packed with bold Cajun flavors that would melt your heart.
My Dad always brought home store-bought frozen sausages. He never experimented with it but rather preferred making a Sausage Curry which was just like any other chicken curry. So this time, when the husband brought home the sausages I was in a dilemma. I wanted to try out something new but easy. And that’s when I thought of a Jambalaya.
Chicken and Sausage Jambalaya is a versatile dish. You can experiment with a variety of ingredients like tomatoes, bell peppers, and any kind of meat or poultry. Husband and I do not like tomatoes in our rice dish and hence I omitted the same and it resulted in a yummy Chicken and Sausage Jambalaya without tomatoes.
How to prepare Chicken and Sausage Jambalaya?
Cook sausage slices and chicken pieces for a few minutes. Remove and cook the vegetables with Cajun seasoning. Add the cooked sausage and chicken pieces. Simmer in chicken broth and cook through. Add cooked rice. Mix well and serve hot.
Chicken and Sausage Jambalaya Recipe
2 numbers of Store-bought chicken Sausage, cut Into 1/4-Inch slices
1 cup of Chicken Breasts, cut into bite-sized pieces
2 tablespoons butter
1 tablespoon flour
1 whole onion, diced
2 cloves garlic, minced
2 stalks celery/spring onion greens, diced
1 whole bell pepper, diced
1 teaspoon dried basil
¼ teaspoons Cajun Seasoning
2 green chilies
½ teaspoon sugar
½ cup chicken broth or water
2 cups steamed rice
Begin the preparation of Chicken and Sausage Jambalaya by cooking the rice. The rice should be cooked till 3/4th done.
In a pot, add sliced sausage and chicken pieces. Cook over medium heat for a few minutes or until the chicken releases its juices. Remove onto a plate and set aside.
In the same pot, melt butter over medium heat. Stir in the flour constantly, for about a minute. It’s time to add the vegetables, basil, the Creole (or Cajun) seasoning, and sugar. Stir well. If you like tomatoes, you can add now, one tomato which is finely chopped. Simmer the mixture over low or medium-low heat for 15 to 20 minutes, stirring occasionally, until the vegetables are mostly tender (they’ll continue to cook a few minutes longer in the next step). At this point, add the sausage and chicken back to the pot, and cook 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot, steamed rice and simmer until you achieve your desired consistency.
Simmer the mixture over low or medium-low heat for about 10 minutes, until the vegetables are mostly tender.
Add the sausage and chicken pieces back to the pot, and cook for about 5 minutes, again. Add the chicken broth and simmer 5 minutes longer. Stir in the hot, steamed rice and simmer until you achieve your desired consistency.
Add the chicken broth and simmer for 5 minutes longer. Stir and cook until you get the desired consistency. Serve hot.
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