Jambalaya with Chicken Sausage

The first time I attempted jambalaya, I lived in a cramped apartment with a kitchen that barely fit two people. My roommate kept asking what smelled so incredible, and by the time it was done, half the building had somehow found their way to our door. Now it is the meal I make when I need something that feels like a celebration without requiring any special occasion.

Last winter, my sister came over after a terrible week at work, and I made a double batch. We sat on the couch with bowls balanced on our knees, and somewhere between the second and third bites, she finally started to relax and smile. That is when I knew this recipe was about more than just dinner.

Ingredients

• 450 g boneless skinless chicken thighs: Thighs stay tender and juicy even after long cooking, unlike breasts which can dry out
• 225 g beef sausage: Smoked sausage adds a deep savory note that anchors the whole dish
• 1 large onion: The foundation of the Creole flavor base along with celery and bell pepper
• 1 green bell pepper: Part of the holy trinity that gives this dish its distinctive taste
• 2 celery stalks: Provides a subtle aromatic backbone that you notice most when it is missing
• 3 garlic cloves: Minced fresh adds a punch that powder cannot replicate
• 1 jalapeño: Optional but worth it if you like a gentle background heat
• 400 g canned diced tomatoes: Use the juice too, it becomes part of the cooking liquid for the rice
• 300 g long grain white rice: Rinse until the water runs clear or the final texture will be gummy
• 700 ml chicken broth: Homemade broth transforms this into something extraordinary
• 2 tbsp vegetable oil: Neutral oil lets the spices shine without competing flavors
• 2 tsp paprika: Smoked paprika adds another layer of depth if you have it
• 1 tsp dried thyme: Earthy and floral, this pairs beautifully with the meats
• 1 tsp dried oregano: Adds a subtle Mediterranean note that balances the heat
• 1 tsp cayenne pepper: Start with half if you are sensitive to spice, you can always add more
• 1 tsp salt: Adjust based on how salty your sausage and broth are
• ½ tsp freshly ground black pepper: Freshly cracked makes a noticeable difference
• 2 bay leaves: Remove them before serving unless you want an unexpectedly bitter bite
• 2 tbsp fresh parsley: Brightens up all those rich, heavy flavors
• 2 spring onions: The green parts add a fresh onion bite that cuts through the richness
• Lemon wedges: A squeeze over the top makes everything sing

Instructions

Get the meat searing:

Heat vegetable oil in your large pot over medium high heat, add chicken pieces and cook 4 to 5 minutes until lightly browned, then remove to a plate

Brown the sausage:

Add beef sausage rounds to the same pot and sauté 3 to 4 minutes until browned, then remove and add to the chicken

Build the flavor base:

Toss in onion, bell pepper, celery, and jalapeño if using, then sauté 5 to 7 minutes until softened and fragrant

Add the garlic:

Stir in minced garlic and cook just 1 minute until you can smell it, taking care not to burn it

Bloom the spices:

Add paprika, thyme, oregano, cayenne, salt, and black pepper, stirring well to coat all the vegetables

Combine everything:

Return chicken and sausage to the pot along with diced tomatoes with their juices and bay leaves

Add the rice:

Pour in rinsed rice and chicken broth, mixing thoroughly and scraping the bottom to release any browned bits

Simmer gently:

Bring to a gentle boil, reduce heat to low, cover and simmer 25 to 30 minutes until rice is tender and liquid is absorbed

Let it rest:

Remove from heat, keep covered, and let stand 5 minutes so the rice finishes cooking evenly

Finish and serve:

Discard bay leaves, fluff with a fork, and garnish with parsley and spring onions before serving with lemon wedges

Save

This recipe has become my go to for potlucks because it travels well and feeds a crowd without breaking the bank. Watching people go back for seconds and thirds never gets old.

Making It Your Own

The beauty of jambalaya is how forgiving it is once you understand the basic technique. I have made versions with shrimp added in the last five minutes, and others with andouille when I could find it at the specialty market.

Getting The Rice Right

Rice can be tricky because different brands absorb liquid differently. If you find the rice is still crunchy after 30 minutes, add another quarter cup of broth and keep cooking.

Serving Suggestions

A simple green salad with a sharp vinaigrette cuts through the richness perfectly. Cornbread or crusty bread rounds out the meal if you want something to soak up the sauce.

• Hot sauce on the table lets everyone adjust their own heat level
• Cold beer or sweet tea are the traditional beverage pairings
• Make extra because the leftovers for lunch are even better

Save

There is something deeply satisfying about a one pot meal that feeds six people and makes your whole house smell incredible. Enjoy every bite.

Recipe FAQ

→ Can I adjust the spice level in this dish?

Yes, you can modify the heat by reducing or omitting jalapeño and cayenne pepper according to your preference.

→ What type of sausage works best here?

Smoked sausage or kielbasa provides a savory depth, but feel free to use any beef sausage that holds its shape when cooked.

→ Is it possible to add seafood to this dish?

Adding peeled shrimp in the last 10 minutes of cooking enhances flavor and creates a classic variation.

→ What is the best cookware for preparing this dish?

A large Dutch oven or deep skillet works well to sauté ingredients and simmer the rice evenly.

→ How should leftovers be stored?

Store leftovers covered in the refrigerator for up to 3 days; flavors often deepen after resting overnight.