Chicken and Sausage Jambalaya

Cultural Context

Jambalaya is one of Louisiana's signature rice dishes, built from browned meat, the onion-celery-bell pepper "holy trinity," stock, spices, and rice cooked together in one pot. New Orleans and southeast Louisiana versions often lean Creole, with tomato folded into the rice, while Cajun versions are commonly browner and tomato-free. This family-friendly version keeps the classic chicken-and-andouille backbone, uses a modest spice level, and finishes with scallions and hot sauce at the table.

Ingredients

Main Components

• 340 g (12 oz) andouille or smoked sausage, sliced into 1/2-inch rounds
• 680 g (1 1/2 lb) boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons neutral oil, divided
• 1 medium yellow onion, diced (about 1 cup)
• 3 celery stalks, diced (about 1 cup)
• 1 large green bell pepper, diced (about 1 cup)
• 4 garlic cloves, minced
• 370 g (2 cups) long-grain white rice
• 600 ml (2 1/2 cups) low-sodium chicken broth
• 240 ml (1 cup) crushed tomatoes or canned diced tomatoes with juices
• 2 bay leaves
• 2 teaspoons Worcestershire sauce

Seasoning & Garnish

• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, plus more to taste
• 2 scallions, thinly sliced
• Chopped fresh parsley, for serving
• Vinegar-based hot sauce, for serving

Substitutions:

• Andouille sausage -> kielbasa or another smoked sausage for a milder family version.
• Chicken thighs -> chicken breast, but check early and avoid overcooking.
• Crushed tomatoes -> drained diced tomatoes for a chunkier Creole-style rice.

Equipment

• Large Dutch oven or heavy-bottomed pot with tight-fitting lid
• Cutting board and chef's knife
• Measuring cups and spoons
• Instant-read thermometer

Instructions

Preparation (Active time: 15 min)

1. Mix the seasoning: In a small bowl, combine paprika, garlic powder, onion powder, thyme, salt, oregano, black pepper, and cayenne. Toss the chicken pieces with 1 tablespoon of this seasoning blend.

2. Prepare the aromatics: Dice the onion, celery, and bell pepper; mince the garlic; slice the sausage. Keep the broth, tomatoes, bay leaves, and rice measured and ready before you start cooking.

Cooking (Active time: 10 min; simmer time: 30 min)

3. Brown the sausage: Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add sausage in a single layer and brown for 3 to 4 minutes per side. Transfer to a plate.

4. Brown the chicken: Add the remaining 1 tablespoon oil if the pot looks dry. Add chicken in a single layer and cook until browned on the outside, 2 to 3 minutes per side. It does not need to be fully cooked yet. Transfer to the plate with the sausage.

5. Cook the holy trinity: Reduce heat to medium. Add onion, celery, and bell pepper to the pot and cook, scraping up browned bits, until softened and glossy, 5 to 6 minutes. Add garlic and the remaining seasoning blend; cook until fragrant, about 30 seconds.

6. Toast the rice: Stir in the rice and cook for 2 to 3 minutes, until the grains are lightly coated and smell faintly toasted.

7. Simmer: Stir in broth, tomatoes, Worcestershire sauce, bay leaves, sausage, chicken, and any accumulated juices. Bring to a full boil, stir once, cover, reduce heat to low, and simmer undisturbed for 22 to 25 minutes, until the rice is tender and the liquid is absorbed.

Assembly & Finishing

8. Rest and fluff: Remove the pot from heat and let it stand, covered, for 10 minutes. Discard bay leaves. Check that the chicken has reached 165°F (74°C), then gently fluff the rice from the edges toward the center.

9. Garnish and serve: Taste and adjust salt or cayenne. Serve hot with scallions, parsley, and vinegar-based hot sauce at the table.

Food Safety & Storage

• Minimum safe internal temperature: Chicken must reach 165°F (74°C).
• Rice safety: Cool leftovers promptly; do not leave cooked rice at room temperature for more than 2 hours.
• Storage: Refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze portions for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Reheat with a splash of broth or water until steaming hot throughout, at least 165°F (74°C).

Serving Suggestions

• Serve with skillet cornbread, a simple green salad, collard greens, or maque choux.
• Add hot sauce at the table so younger eaters can keep their portions mild.
• Traditional serving style: bring the Dutch oven to the table and serve generous scoops of rice, chicken, and sausage.

Scaling Notes

Half recipe (1/2x): Use a 3- to 4-quart pot and start checking the rice at 18 minutes.

Double recipe (2x): Use a very wide 7- to 8-quart Dutch oven or split between two pots. Browning in batches matters; crowded meat will steam instead of brown.

Chef's Notes

• Sourcing: Andouille brings the most Louisiana-style smoke and spice. If using mild smoked sausage, add an extra pinch of cayenne or a few dashes of hot sauce.
• Make-ahead: Chop the vegetables and mix the seasoning up to 2 days ahead. The finished jambalaya also reheats well for lunches.
• Variations: For a seafood version, fold in peeled shrimp during the last 5 minutes of cooking and simmer until just pink and firm.
• Common pitfalls: Avoid lifting the lid repeatedly while the rice cooks. If the rice is slightly wet after resting, uncover for 5 minutes; if it is a little firm, add 2 tablespoons broth, cover, and steam over low heat for 5 more minutes.

Nutrition Information (Optional)

Per serving: approximately 610 kcal

• Protein: 35g | Fat: 26g | Carbohydrates: 58g | Fiber: 3g

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Sources

• Allrecipes, "Best Jambalaya" (highly rated community recipe; updated January 26, 2026): https://www.allrecipes.com/recipe/31848/jambalaya/
• Louisiana Cookin', "Chicken, Andouille, and Shrimp Jambalaya" (Louisiana publication recipe and Creole tomato-rice reference): https://louisianacookin.com/chicken-andouille-and-shrimp-jambalaya/
• The Kitchn, "Jambalaya Recipe (Classic Creole)" by Nini Nguyen (New Orleans chef; chicken-and-andouille method and storage guidance): https://www.thekitchn.com/jambalaya-recipe-23153063
• 64 Parishes, "Jambalaya" by Rien Fertel (cultural and historical context): https://64parishes.org/entry/jambalaya
• Hero image source: Wikimedia Commons, "Chicken and andouille sausage jambalaya.jpg": https://commons.wikimedia.org/wiki/File:Chicken_and_andouille_sausage_jambalaya.jpg

Version History:

• v1 (2026-07-04): Initial recipe by @Codex

Credits:

• Recipe development: @Codex, adapted from the sources listed above
• Testing: @Codex
• Verification: @Coordinator
• Photography: Jessica Rossi / Burger Baroness, CC BY-SA 2.0, via Wikimedia Commons

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Recipe Location: /Recipes/new-orleans/2026-07-04_chicken-and-sausage-jambalaya.md
Images Location: /Images/chicken-and-sausage-jambalaya/