Jambalaya with Chicken Sausage (Printable)

A flavorful mix of chicken, turkey sausage, vegetables, and seasoned rice in a Creole style.

# What You’ll Need:

→ Proteins

01 - 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 12 oz turkey andouille sausage, sliced into 1/4-inch rounds

→ Vegetables

03 - 1 large onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 1 (14.5 oz) can diced tomatoes, with juices
08 - 2 green onions, sliced for garnish
09 - 1/4 cup fresh parsley, chopped for garnish

→ Rice & Liquids

10 - 1 1/2 cups long-grain white rice, rinsed
11 - 3 cups low-sodium chicken broth

→ Spices & Seasonings

12 - 2 tbsp olive oil
13 - 2 tsp smoked paprika
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 1/2 tsp cayenne pepper
17 - 1/2 tsp black pepper
18 - 1 tsp salt
19 - 2 bay leaves
20 - 1/2 tsp hot sauce

# How To Make It:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, brown for 3–4 minutes, then transfer to plate.
02 - Add turkey andouille sausage to pot, cook for 2–3 minutes until lightly browned. Remove and set aside with chicken.
03 - Add onion, bell pepper, and celery to pot. Sauté for 5 minutes until softened.
04 - Stir in garlic, cook for 1 minute until fragrant. Sprinkle in smoked paprika, thyme, oregano, and cayenne. Stir to coat vegetables.
05 - Add diced tomatoes with juices, rice, and bay leaves. Mix well to combine all ingredients.
06 - Return chicken and sausage to pot. Pour in chicken broth. Bring to gentle boil, reduce heat to low. Cover and simmer 25 minutes until rice is tender and liquid is mostly absorbed.
07 - Remove from heat, discard bay leaves, let rest covered 5 minutes. Fluff with fork, adjust seasoning. Serve hot garnished with green onions, parsley, and hot sauce.

# Expert Tips:

01 -
  • The turkey andouille keeps it lighter while still delivering that authentic smoky depth
  • One pot feeds a crowd with leftovers that somehow taste even better the next day
  • You can adjust the heat to make it as mild or fiery as your table prefers
02 -
  • Do not stir the rice while it simmers, this releases starch and makes the texture gummy instead of fluffy
  • The resting period is not optional, those five minutes off heat let the rice finish cooking gently and absorb remaining moisture
  • Use a heavy pot or Dutch oven because thin cookware will create hot spots that burn the rice on the bottom
03 -
  • Prep all your ingredients before you start cooking, the mise en place approach will save you from scrambling once the heat is on
  • If your rice is still crunchy after twenty five minutes, add a quarter cup more broth and cook for another five minutes, then check again

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