Jambalaya with Chicken Beef Sausage (Printable)
A vibrant Creole blend of tender chicken, smoky beef sausage, vegetables, and seasoned rice simmered to perfection.
# Ingredient List:
→ Meats
01 - 1 lb boneless skinless chicken thighs, cut into bite-size pieces
02 - 8 oz beef sausage, sliced into rounds
→ Vegetables
03 - 1 large onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 jalapeño, seeded and minced
08 - 14 oz canned diced tomatoes, undrained
→ Rice and Seasonings
09 - 1 ½ cups long-grain white rice, rinsed
10 - 3 cups chicken broth
11 - 2 tbsp vegetable oil
12 - 2 tsp paprika
13 - 1 tsp dried thyme
14 - 1 tsp dried oregano
15 - 1 tsp cayenne pepper
16 - 1 tsp salt
17 - ½ tsp freshly ground black pepper
18 - 2 bay leaves
→ Garnish
19 - 2 tbsp fresh parsley, chopped
20 - 2 spring onions, sliced
21 - Lemon wedges
# Directions:
01 - Heat vegetable oil in a large Dutch oven over medium-high heat. Add chicken pieces and cook 4–5 minutes until lightly browned. Remove and set aside.
02 - Add beef sausage to the pot and sauté 3–4 minutes until browned. Remove and set aside with the chicken.
03 - Add onion, bell pepper, celery, and jalapeño to the pot. Sauté 5–7 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
04 - Add paprika, thyme, oregano, cayenne, salt, and black pepper. Stir well to coat vegetables evenly with spices.
05 - Return chicken and sausage to the pot. Add diced tomatoes with juices and bay leaves. Stir to combine all ingredients.
06 - Pour in rice and chicken broth. Mix thoroughly, scraping bottom to release any browned bits.
07 - Bring to a gentle boil, then reduce heat to low. Cover and simmer 25–30 minutes until rice is tender and liquid is absorbed.
08 - Remove from heat and let stand covered for 5 minutes. Discard bay leaves, fluff with a fork, and garnish with parsley and spring onions.
# Expert Tips:
01 -
- The rice absorbs every bit of flavor from the meats and spices, so each mouthful tastes like it's been simmering all day
- You get that authentic Louisiana depth without needing a dozen different pots or fancy techniques
02 -
- Resist the urge to peek under the lid during simmering, or the steam escape will prevent the rice from cooking evenly
- Letting the pot rest covered after cooking is crucial, as the rice continues to steam and firms up during those final minutes
03 -
- If the rice seems too firm after the recommended cooking time, add just 2 tablespoons of broth and continue cooking covered for 5 more minutes
- Warm your broth before adding it to the pot, as cold liquid can shock the rice and lead to uneven cooking