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Pot of Jambalaya with a bamboo spatula.

Chicken and Sausage Jambalaya

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4.9 from 115 reviews

This easy Chicken and Sausage Jambalaya is a one pot meal that is one the table in no time. Loaded with fresh veggies and a homemade seasoning blend, its a stress free busy weeknight dinner you’ll love!

  • Total Time: 40 minutes
  • Yield: 6 Servings 1x

Ingredients

Units Scale

For the Jambalaya

  • 3 boneless skinless chicken thighs (about one pound)
  • 1 Tablespoon of avocado oil
  • 2 teaspoons of salt, divided
  • 2 tsp pepper, divided
  • 1 pound of Andouille or Smoked Sausage (about 2-3 links)
  • 1 medium Yellow Onion
  • 1 large Red Bell Pepper
  • 3 Celery stalks
  • 2 Tomatoes
  • 2 cups of Water
  • Seasoning blend, recipe below
  • 1 cup dried long grain white rice (not brown rice or quick cooking rice)

For the Seasoning Blend

  • 1 1/2 teaspoons of dried Oregano
  • 1 1/2 teaspoons of Paprika
  • 1 Tablespoon of Fresh Thyme (or 1 teaspoon of dried)
  • 3 cloves of Garlic
  • 1/4-1/2 teaspoons of cayenne pepper

Instructions

  1. In a large Dutch oven, heat the one tablespoon of oil on medium high heat. Use 1 teaspoon of the salt and 1/2 tsp of the pepper to season the boneless skinless chicken thighs and set the rest of the salt and pepper aside. Cook thighs until lightly browned, about 3 to 5 minutes on each side.
  2. While the chicken is browning, chop the 2 cloves of garlic and combine the 1 1/2 tsp of dried oregano, 1 1/2 tsp of paprika, 1 tablespoon of fresh thyme (or 1/2 tsp of dried) and 1/4- 1/2 tsp of cayenne for the seasoning blend in a small bowl and set aside.
  3. As the chicken continues browning, chop the onion, red bell pepper, and celery and cut the sausage into 1/2 inch thick slices. Also dice the two tomatoes.
  4. Once the chicken is browned, remove from the Dutch oven and put it on a plate and wrap tightly with foil and set aside.
  5. Add the chopped onion, red bell pepper, celery, smoked sausage, remaining 1 teaspoon of salt and 1/2 teaspoon of pepper, 1 cup of long grain white rice, and the seasoning blend to the pot and saute until the onion is translucent and the sausage begins to brown more deeply and the spices are fragrant, about 3-5 minutes.
  6. Add the chopped tomatoes, the 2 cups of water, and the chicken thighs to the Dutch oven, turn up the heat, and bring to a boil. Cover the pot, reduce the heat to medium and cook for 15 to 25 minutes (check after 15 minutes), until the rice has absorbed the liquid. If almost (or all) of the liquid is absorbed, its ready. Once it’s done cooking, use two forks to shred the chicken thighs and stir before serving. Top with chopped fresh parsley if you like. It’s that easy!

Notes

For extra heat, more cayenne may be added or hot links can replace the smoked sausage.

To save even more time, you can chop the vegetables and prepare the seasoning blend ahead of time.

If you don’t have all of the ingredients needed for the seasoning blend, you can use one Tablespoon of store bought Cajun or Creole seasoning as a substitute. If you do this, make sure to reduce the salt called for in the recipe by half, as most store bought blends contain salt.

If you prefer chicken breasts, you can use one pound of those instead and follow the recipe as normal.

Variations and Substitution Ideas for One Pot Jambalaya

 

You can add shrimp too! About half a pound is all you need, make sure they are peeled, deveined, and not frozen. To add them, take the lid off the pot in the last 2 to 3 minutes of cooking, put them right on top, and close the lid. They take almost no time to cook!

 

Try different types of Paprika such as smoked or hot.

How To Store Jambalaya

Your jambalaya will keep in a plastic or glass container in the refrigerator for up to 5 days. This makes a great meal prep option, or taking leftovers to work for lunch.

How To Reheat Jambalaya

If you have a lot of leftovers, divide it into portions and reheat each portion in the microwave until warm. If you try to reheat this in a pot or skillet, it may burn the rice.

Nutrition

  • Serving Size: 1
  • Calories: 438
  • Sugar: 5
  • Sodium: 1162
  • Fat: 29
  • Saturated Fat: 9
  • Unsaturated Fat: 17
  • Trans Fat: 0
  • Carbohydrates: 18
  • Fiber: 2
  • Protein: 26
  • Cholesterol: 117

Find it online: https://thecoppertable.com/one-pot-chicken-and-sausage-jambalaya/