Pot of jambalaya on cutting board with andouille sausage, garlic, bell peppers and celery.

Jambalaya with Chicken and Sausage

Make this flavorful one pot dish to celebrate Fat Tuesday or just to warm up any cold winter day. This recipe uses chicken thighs for deep flavor paired with a spicy kielbasa. Feel free to add shrimp if you choose – but add them at the end so they don’t get overcooked!

  • Prep Time20 min
  • Ready in1 hour

    Ingredients

    • “2 Tbsp high heat oil
    • 2 lbs boneless chicken thighs cut into bite sized pieces
    • 1 lb smoked kielbasa sausage, cut into bite sized rounds
    • 1 large onion, diced
    • 2 green bell peppers, diced
    • 2-3 stalks celery, diced
    • 3 garlic cloves, minced
    • 2 bay leaves
    • 2 Tbsp Creole seasoning (thyme, oregano, smoked paprika, onion powder, garlic powder, salt, black pepper, cayenne)
    • 1 c long grain rice
    • 3 c chicken broth
    • 1 28 oz can diced tomatoes“

    Cooking Instructions

    1

    Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove to a plate or bowl with a slotted spoon leaving the oil and drippings in the pot.

    2

    Add onion, bell pepper, and celery, and saute for 3-4 minutes. Add the garlic, Creole seasoning, thyme, and oregano and continue cooking for 2-3 more minutes, until the vegetables are tender.

    3

    Stir in the rice, and cook until fragrant, about 3 minutes. Add the chicken broth, bay leaf, tomatoes, and the chicken, and sausage with their drippings. Bring to a boil over high heat. Cover, and reduce the heat to medium-low, and simmer, stirring occasionally, until rice is tender, adding more broth if necessary. Taste and adjust salt & pepper before serving.

    4

    Optional: Add peeled & deveined shrimp in the last five minutes of cooking.

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