Jambalaya with Chicken Sausage

The first time I made jambalaya, I was hosting a Mardi Gras dinner party and had completely underestimated how much my tiny apartment kitchen would smell like a New Orleans street corner. My roommate kept wandering in, asking if we were actually in the French Quarter. By the time I lifted the lid off that Dutch oven, the rice had absorbed every last bit of that smoky, spiced broth, and I knew this was going to be a regular rotation.

Last winter, my sister was recovering from surgery and I dropped off a container of this jambalaya. She texted me an hour later saying she hadnt eaten anything that made her feel this taken care of in weeks. Something about the combination of tender chicken, that slight kick from the cayenne, and the way the rice gets creamy on the bottom just screams comfort food with personality.

Ingredients

• Chicken thighs: Boneless and skinless gives you tender meat without the extra fat, and cutting them into one inch pieces ensures they cook evenly through the rice
• Turkey andouille sausage: Sliced into quarter inch rounds, this brings all the smoky flavor with less grease than traditional pork andouille
• The holy trinity: Finely chopped onion, diced green bell pepper, and celery form the aromatic foundation that makes Creole cooking sing
• Garlic: Four cloves minced might feel aggressive but it mellows beautifully into the broth
• Diced tomatoes: Use the can with all its juices, that liquid is gold for the rice
• Long grain white rice: Rinse it well to remove excess starch so each grain stays separate
• Chicken broth: Low sodium lets you control the salt level while still building deep flavor
• Smoked paprika: This is your secret weapon for that authentic smoky note without firing up a smoker
• Dried thyme and oregano: These classic herbs bridge the gap between the vegetables and the spices
• Cayenne pepper: Start with half a teaspoon and taste as you go, you can always add more heat
• Bay leaves: Two leaves add that subtle background flavor that makes people ask whats your secret

Instructions

Sear the chicken:

Heat olive oil in a large Dutch oven over medium high heat, season the chicken pieces with salt and pepper, then brown for three to four minutes before transferring to a plate.

Crisp the sausage:

Add the turkey andouille slices to the same pot and cook for two to three minutes until lightly browned, then remove and set aside with the chicken.

Build the base:

Sauté the onion, bell pepper, and celery for five minutes until softened, then stir in the garlic and cook for one minute until fragrant.

Bloom the spices:

Sprinkle in the smoked paprika, thyme, oregano, and cayenne, stirring constantly to coat the vegetables and wake up the spices.

Combine everything:

Add the diced tomatoes with their juices, rinsed rice, and bay leaves, mixing well before returning the chicken and sausage to the pot.

Simmer to perfection:

Pour in the chicken broth, bring to a gentle boil, then reduce heat to low, cover, and simmer for twenty five minutes until the rice is tender and most of the liquid has been absorbed.

Let it rest:

Remove from heat, discard the bay leaves, and let the jambalaya rest covered for five minutes to allow the flavors to settle.

Finish and serve:

Fluff with a fork, taste and adjust seasoning if needed, then serve hot with green onions, parsley, and hot sauce on the side.

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This recipe became my go to for new neighbors and housewarming gifts because it travels so well and feels like something you would get at a restaurant. I started keeping a small jar of the spice blend mixed up in my pantry, ready to go whenever the mood strikes for something hearty and satisfying.

Getting the Rice Right

I learned the hard way that not all long grain rice behaves the same way. Some brands absorb more liquid than others, so I always keep an extra half cup of broth nearby in case I need to add more during the final minutes of cooking. The rice should be tender but still have a slight bite to it, not mushy or falling apart.

Make It Your Own

The beauty of jambalaya is how adaptable it is to whatever you have in your kitchen. I have made this with shrimp added during the last five minutes, swapped the chicken for leftover roast turkey, and even made a completely meatless version with extra vegetables and vegetable broth that still satisfied my carnivore husband.

Serving Suggestions

A simple green salad with a sharp vinaigrette cuts through the richness of the dish perfectly. Cornbread is never a bad idea, and honestly, sometimes I just serve it with crusty bread to soak up every last drop of that flavorful broth at the bottom of the bowl.

• Set out hot sauce at the table so everyone can customize their heat level
• Cold beer or sweet tea are the traditional beverage pairings that balance the spices
• This dish actually tastes better after sitting in the fridge overnight, so consider making it a day ahead

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There is something deeply satisfying about a one pot meal that feeds six people and leaves your kitchen smelling incredible. This jambalaya has become my answer to busy weeknights and weekend gatherings alike.

Recipe Questions

→ What type of sausage works best in this dish?

Turkey andouille sausage lends a smoky, spicy flavor, but chicken sausage can be used for a milder taste.

→ Can I prepare this dish ahead of time?

Yes, jambalaya stores well and reheats nicely without losing its flavor or texture.

→ How can I adjust the spice level?

Increase or decrease the cayenne pepper and hot sauce according to your desired heat preference.

→ Is there a variation with seafood?

Peeled shrimp can be added during the last 5 minutes of cooking for a delicious seafood twist.

→ What are the key vegetables used in this dish?

Onion, green bell pepper, celery, and garlic form the aromatic base characteristic of this dish.