Jambalaya Chicken Turkey Sausage

The first time I made jambalaya, my tiny apartment smelled so incredible that my neighbor knocked on my door thinking I had ordered takeout from some hidden Creole gem. I had to awkwardly explain that no, it was just me and a single pot, trying to recreate something I fell in love with during a too brief weekend in New Orleans. Now it is the meal I make when I want my kitchen to feel like a celebration, no matter the occasion.

I served this at my first dinner party back when I was still nervous about cooking for anyone other than myself. My friend Sarah, who grew up in Louisiana, took one bite and went quiet for a full minute before asking for seconds. That silent approval meant more than any compliment she could have spoken out loud.

Ingredients

• 1 lb boneless skinless chicken thighs: Thighs stay tender through the long simmer and add rich flavor that breasts just cannot match
• 12 oz turkey andouille sausage: Slice these rounds slightly thicker than you think you should so they do not disappear into the rice
• 1 large onion, 1 green bell pepper, 2 celery stalks: This holy trinity forms the non negotiable foundation of authentic Creole cooking
• 4 cloves garlic: Do not be shy with garlic here, it mellows beautifully as it cooks down with the vegetables
• 1 can diced tomatoes with juices: The liquid from the tomatoes becomes part of the cooking liquid for the rice
• 1 1/2 cups long grain white rice: Rinse until the water runs clear to prevent gummy results
• 3 cups chicken broth: Low sodium gives you control over the final seasoning level
• 2 tbsp smoked paprika, 1 tsp dried thyme, 1 tsp dried oregano: This spice trio creates that signature deep red color and complex flavor
• 1/2 tsp cayenne pepper: Start here and add more if you like to really feel the heat
• 2 bay leaves: Remove them before serving, but let them work their magic during cooking

Instructions

Brown your proteins:

Heat olive oil in your Dutch oven over medium high heat and season the chicken pieces with salt and pepper. Cook for 3 to 4 minutes until golden, then transfer to a plate. Add the sliced andouille and cook for 2 to 3 minutes until lightly browned, removing it to join the chicken.

Build your flavor base:

In the same pot, add onion, bell pepper, and celery. Sauté for 5 minutes until softened and fragrant. Stir in the garlic and cook for just 1 minute until you can really smell it.

Add your spices:

Sprinkle in smoked paprika, thyme, oregano, and cayenne. Stir constantly for about 30 seconds to toast the spices and wake up their flavors.

Combine everything:

Add the diced tomatoes with their juices, rice, and bay leaves. Mix well to coat every grain of rice. Return the chicken and sausage back to the pot and pour in the chicken broth.

Simmer to perfection:

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25 minutes until the rice is tender and most of the liquid has been absorbed. Remove from heat, discard the bay leaves, and let rest covered for 5 minutes.

Finish and serve:

Fluff with a fork and taste for seasoning, adding more salt or hot sauce as needed. Serve hot, topped with sliced green onions, fresh parsley, and an extra dash of hot sauce if you like it spicy.

Save

This recipe has become my go to for rainy Sundays when I want something that tastes like comfort but still feels special. The house fills with such incredible aromas that by the time it is ready, my family is already hovering around the stove, asking if it is done yet.

Getting The Rice Right

I learned the hard way that not rinsing rice leads to gloppy jambalaya. Take the extra two minutes to rinse until the water runs clear. Also, long grain rice is non negotiable here because shorter varieties will turn into mush during the longer cooking time.

Making It Your Own

Some nights I add shrimp during the last five minutes of cooking, letting them steam right on top. Other times I throw in some okra if I can find it fresh. The recipe is forgiving once you understand the basic rhythm.

Serving Suggestions

A simple green salad with a sharp vinaigrette cuts through the richness perfectly. Cornbread on the side never hurts either. And keep extra hot sauce on the table because everyone seems to like their heat level different.

• Leftovers actually taste better the next day as the flavors continue to meld
• Freeze portions in individual containers for easy weekday lunches
• This doubles beautifully for a crowd, just use a bigger pot

Save

There is something deeply satisfying about a one pot meal that feeds a crowd and leaves everyone happy. Hope this becomes a staple in your kitchen like it has in mine.

Recipe FAQ

→ What type of sausage is used in this jambalaya?

Turkey andouille sausage is used, offering a smoky and mildly spicy flavor that complements the chicken.

→ Can I substitute the rice with a different grain?

Long-grain white rice is recommended for its texture, but brown rice or quinoa can be used with adjustments to cooking time.

→ How can I make this dish spicier?

Add more cayenne pepper or a dash of hot sauce according to your heat preference.

→ Is it possible to prepare this dish ahead of time?

Yes, this dish reheats well and flavors often deepen after resting, making it suitable for meal prep.

→ Can I replace the turkey sausage with another protein?

Chicken sausage can be used for a milder taste, or peeled shrimp added near the end for a seafood variation.