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Flavorful Jambalaya with Chicken and Andouille Sausage

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A quick and easy jambalaya recipe featuring smoky Andouille sausage and tender chicken thighs, perfect for busy weeknights or gatherings. This hearty dish blends bold spices and homemade stock for a comforting, flavorful meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 8 oz Andouille sausage, sliced into 1/4-inch rounds
  • 1 1/2 cups long-grain white rice
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes with juice
  • 3 cups low-sodium chicken broth
  • 2 tablespoons olive oil or vegetable oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep your ingredients: Dice the onion, green bell pepper, and celery finely. Slice the Andouille sausage into 1/4-inch thick rounds. Cut the chicken thighs into bite-sized chunks. Mince the garlic. This should take about 10 minutes.
  2. Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sausage slices and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
  3. Add the onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until softened and translucent, about 6-8 minutes. Add the garlic and cook for 1 more minute.
  4. Push the veggies to the side and add the chicken pieces. Brown slightly, stirring occasionally, about 5 minutes.
  5. Sprinkle in smoked paprika, cayenne pepper, dried thyme, oregano, salt, and pepper. Stir well.
  6. Add the rice and stir to coat the grains with the spices and oils, toasting lightly for 2 minutes until fragrant.
  7. Pour in the diced tomatoes with their juice and 3 cups of chicken broth. Stir to combine. Add the bay leaves and return the sausage to the pot.
  8. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 25-30 minutes, or until the rice is tender and liquid is absorbed. Avoid lifting the lid too often.
  9. Remove the bay leaves. Taste and adjust seasoning with salt, pepper, or extra cayenne if desired.
  10. Stir in chopped fresh parsley for garnish and serve hot.

Notes

If rice isn’t fully cooked but liquid is gone, add a splash more broth or water and continue cooking covered for a few more minutes. Browning sausage and chicken separately enhances flavor. Toasting rice in spices and oil adds nuttiness. Avoid stirring rice during simmering to prevent mushiness. Use low heat to avoid burning. For gluten-free, verify sausage ingredients or use certified gluten-free sausage.

Nutrition

Keywords: jambalaya, chicken jambalaya, Andouille sausage, Cajun recipe, spicy rice dish, comfort food, easy dinner, one pot meal

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