Chicken and Sausage Jambalaya
Jambalaya is a Louisiana one-pot rice dish with chicken, andouille sausage and shrimp, cooked with onion, bell pepper, celery and Cajun spices. It is smoky, spicy and hearty, with every grain of rice soaking up flavor.
- 1 h 5 minTotal time
- 6Servings
- 600kcal / serving
- 42 gProtein
It all cooks in one pot, which makes cleanup easy and feeds a crowd with leftovers to spare.
The science: why this works
- Browning the sausage and chicken first builds a savory crust on the pot bottom, which seasons the whole dish.
- The onion, bell pepper and celery base sweetens as it cooks and lifts that browned flavor into the rice.
- Rice cooked directly in seasoned broth absorbs flavor instead of just water.
- Keeping the lid on and the heat low steams the rice evenly, so it stays fluffy.
- Adding the shrimp at the end cooks them gently in the steam, so they stay tender.
The trinity builds flavor
Onion, bell pepper and celery are cooked slowly so their sugars release and soften. Scraping the browned bits from the pot into the vegetables dissolves the savory fond into the base, making everything taste more roasted and rounded.
Learn: Why cooked onions turn sweet →Rice needs a closed lid
Rice cooks by absorbing hot liquid and then finishing in steam. Lifting the lid lets steam escape and drops the temperature, so the top layer ends up hard and the bottom mushy. Keep the pot covered and the heat low.
Learn: Cooking rice by absorption →Chicken and Sausage Jambalaya
1 h 5 min · 6 servings · American · Main course
Ingredients
Makes 6 servings
- 1 tbspneutral oil
- 340 gandouille sausage, sliced
- 450 gboneless, skinless chicken thighs, cut into 1-inch pieces
- 1onion, diced
- 1green bell pepper, diced
- 2 stalkscelery, diced
- 4 clovesgarlic, minced
- 1 can(400 g) diced tomatoes, with juice
- 2 tbspCajun or Creole seasoning
- 1 tspdried thyme
- 2bay leaves
- 360 ml1/2 cups long-grain white rice (about 300 g)
- 720 mlchicken broth
- 340 glarge shrimp, peeled and deveined
- 4scallions, sliced
- Hot sauce, to serve
Method
Tips for the best result
- Use a heavy pot with a tight lid so the steam stays in.
- Do not stir the rice once it is covered, because stirring makes it gummy.
- Taste your Cajun seasoning for salt, since brands vary, and adjust at the end.
Mistakes to avoid
- Lifting the lid, which lets steam escape and cooks the rice unevenly, so keep it closed.
- Adding the shrimp too early, which makes them tough, so add them for the last 5 minutes only.
- Using too much liquid, which makes mushy rice, so measure the broth carefully.
Variations and swaps
- Use all chicken or all sausage and skip the shrimp for a simpler version.
- Add a spoonful of tomato paste with the vegetables for a redder, Creole-style jambalaya.
- Make it spicier with cayenne or extra hot sauce.
- Swap andouille for smoked kielbasa or any smoked sausage.
- Swap chicken thighs for chicken breast, cut into larger chunks so it stays juicy.
- Swap Cajun seasoning for 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp cayenne.
Storing and reheating
Refrigerate within 2 hours and eat within 3 days. Freeze for up to 2 months, and reheat with a splash of broth to 165°F (74°C).
Chicken and Sausage Jambalaya: questions
What is the difference between jambalaya and gumbo?
Jambalaya is a rice dish where the rice cooks with the meat in the pot. Gumbo is a stew made with a roux and served over rice.
What is the difference between Cajun and Creole jambalaya?
Creole jambalaya includes tomatoes and is redder, while Cajun jambalaya skips tomatoes and gets its color from browned meat. This recipe uses a little tomato for a middle ground.
How do I keep jambalaya from getting mushy?
Measure the rice and broth carefully, keep the lid on, and do not stir once it is covered. Let it rest 5 minutes at the end so the rice firms up.
What sausage is best for jambalaya?
Andouille is traditional because it is smoky and spicy. Smoked kielbasa or any firm smoked sausage is a good substitute.
Can I make jambalaya ahead?
Yes, the flavor improves overnight. Cook it fully, cool quickly and refrigerate within 2 hours, then reheat with a splash of broth until it reaches 165°F (74°C).
