Jambalaya with Chicken Beef Sausage (Printable)
One-pot Creole dish featuring tender chicken, beef sausage, aromatic vegetables, and seasoned rice.
# What You Need:
→ Meats
01 - 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
02 - 8 oz beef sausage (smoked sausage or kielbasa), 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 (optional)
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 (optional)
# 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 same 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.
04 - Stir in garlic and cook 1 minute until fragrant. Add paprika, thyme, oregano, cayenne, salt, and black pepper. Stir well to coat vegetables with spices.
05 - Return chicken and sausage to the pot. Add diced tomatoes with juices and bay leaves. Stir to combine.
06 - Pour in rice and chicken broth. Mix thoroughly, scraping bottom to release 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. Serve with lemon wedges if desired.
# Expert Tips:
01 -
- Everything cooks in one pot, which means maximum flavor and minimum cleanup
- The rice absorbs every bit of seasoning from the meats and vegetables, making each bite deeply satisfying
02 -
- Resist the urge to lift the lid while the rice cooks, escaping steam will ruin the texture
- Scraping the browned bits from the bottom when adding broth is where the deep flavor lives
03 -
- Use a heavy Dutch oven or thickbottomed pot to prevent scorching the rice
- Taste and adjust the heat level before the rice finishes cooking