Chicken and Sausage Jambalaya
One-pot chicken and andouille jambalaya with the holy trinity, tomatoes and Cajun spice, simmered until the rice soaks up every bit of flavor.
27% of it needs you at the counter
- Hands-on
- 20 min
- Cooking
- 45 min
- Resting
- 10 min
- Serves
- 6
- Calories
- 540
- Protein
- 35 g
- Per serving
- $2.74
Why this recipe works
This is the red, tomato-based Creole style of jambalaya, made with chicken thighs and andouille sausage. It's a one-pot meal built on onion, green bell pepper and celery, the trio Louisiana cooks call the holy trinity.
Cajun seasoning blends vary a lot in salt, so season lightly and adjust at the end.
- Browning the sausage first leaves smoky fat in the pot that flavors the vegetables and every grain of rice.
- The rice cooks right in the seasoned broth and tomato juices, so the flavor goes all the way through instead of sitting on top.
- Leaving the lid on and not stirring keeps the rice from turning gummy, the most common jambalaya complaint.
Ingredients
To serve
You will need
- 5- to 6-quart Dutch oven or heavy pot with a lid
Method
Tap a step number to mark it done.
Brown the sausage
Heat the oil in the pot over medium-high heat. Add the sausage and cook until browned on both sides. Move to a plate with a slotted spoon, leaving the fat behind.
Brown the chicken
Toss the chicken with 1 teaspoon of the Cajun seasoning. Add it to the pot in a single layer and cook until browned on the outside (it will finish in the rice). Add it to the sausage.
Cook the trinity
Add the onion, bell pepper and celery and cook, scraping up the browned bits, until soft and the onion is golden at the edges. Stir in the garlic for 1 minute.
Add rice and liquid
Stir in the rice for 1 minute, then add the tomatoes with their juices, broth, thyme, bay leaves, cayenne and the remaining 1 teaspoon Cajun seasoning. Return the sausage and chicken with any juices and bring to a boil.
Simmer without stirring
Stir once to level the rice, cover tightly and turn the heat to low. Cook without lifting the lid until the rice is tender and the liquid is absorbed.
Rest
Take the pot off the heat and leave it covered. Remove the bay leaves, fluff gently, check for salt and top with scallions. Pass the hot sauce.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideCrowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- Taste your Cajun seasoning first. If it's mostly salt (check the label), use less and add smoked paprika for color.
- For shrimp, add 1 lb peeled large shrimp on top of the rice for the last 8 minutes of simmering and re-cover quickly.
- If the bottom starts sticking before the rice is done, your heat is too high; use the smallest burner on its lowest setting.
Nutrition per serving
540 calories
$2.74 estimated cost per serving
Where the calories come from
| Protein | 26% of calories | 35 g |
|---|---|---|
| Carbs | 34% of calories | 45 g |
| Fat | 40% of calories | 24 g |
| Fiber | 3 g | |
| Sodium | 1120 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the difference between Cajun and Creole jambalaya?
Creole (red) jambalaya includes tomatoes, like this one. Cajun (brown) jambalaya has no tomatoes and gets its color from deeply browned meat and onions.
What is the secret to good jambalaya?
Building flavor in the pot: brown the sausage and chicken, cook the trinity in their fat, then let the rice simmer undisturbed in that seasoned liquid.
Can I make jambalaya ahead?
Yes. It keeps 4 days in the fridge. Reheat covered with a splash of broth so the rice doesn't dry out.
