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    Home » Recipes » Recipe

    Authentic Chicken and Sausage Jambalaya

    Published: May 14, 2018 · Modified: Jan 2, 2020 by Fox Valley Foodie · This post may contain affiliate links

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    Authentic Chicken & Sausage Jambalaya - Creole recipe

    This one-pot Chicken and Sausage Jambalaya is an authentic Creole Jambalaya recipe loaded with tender chicken, andouille sausage, and all of the bold flavors of Mardi Gras!

    One year ago right now I was taking it easy in the Big Easy, sipping on a beer while listening to some live Dixieland jazz, and working up the courage to wrestle an alligator. In the end, I decided not to wrestle the alligator because I just ate a bunch of Jambalaya and figured I should wait 30 minutes before going back in the water. I wouldn't want to risk getting a cramp, you know.

    Chicken and Sausage Jambalaya Recipe

    Though Cajun and Creole dishes rank as some of my favorites foods, I don't wait for return trips to New Orleans to enjoy them. Some of my most practiced recipes are Big Easy classics such as my Red Beans and Rice, and Gumbo recipes. I spent an equal amount of time perfecting this Chicken and Sausage Jambalaya recipe.

    What is Authentic Jambalaya

    Jambalaya is a classic Cajun and Creole one-pot rice dish found in New Orleans and surrounding communities. Though the recipe will vary depending on how your mother cooked it, and where you live, traditionally this heavily seasoned dish contains rice, meats such as chicken, andouille sausage, and/or shrimp, as well as the quintessential holy trinity of cooking: onion, bell pepper, and celery.

    Authentic Jambalaya recipe

    Creole Jambalaya vs Cajun Jambalaya

    The primary difference between Creole Jambalaya and Cajun Jambalaya is the addition of tomatoes. Creole food was typically associated with city living and used more ingredients that they had available and could afford. Cajun food is country food, which was often more simplistic. My Chicken and Sausage Jambalaya recipe is an authentic Creole Jambalaya crafted with my homemade creole seasoning.

    Chicken and Sausage Jambalaya

    Chicken and Sausage are two of the most popular meat additions to Jambalaya. Andouille is the best sausage for jambalaya, however, if you are averse to spicy food you can substitute smoked sausage instead. I also favor using chicken breast, and I chop it fairly small so it is the same size as the bites of sausage in the dish.

    Shrimp is another popular Jambalaya addition. Though I don't call for it in my recipe, if you choose to include it, adding approximately 12 medium shrimp to this recipe would be about right.

    Creole Jambalaya

    How to Make Jambalaya

    Jambalaya is a one-pot dish that is actually quite easy to make. For best flavor, it is recommended to brown your meat first. I like using a saute pan for this because the burnt on fond will dissolve into the jambalaya while it cooks, really deepening the flavor.

    Once the meat is browned, it can be removed from the pan so the vegetables can saute, then everything is added back in with the rice, liquid, and seasonings and cooked on low until the rice is tender. Jambalaya hack: If you cook at too high of heat and the liquid cooks out before the rice is tender, add a few splashes of water and continue cooking.

    If you really want to make easy Jambalaya you can use store bought creole or cajun seasoning rather than using the seasonings called for in my recipe. However, I humbly believe following my recipe is worth it.

    Chicken and Sausage Jambalaya Recipe

    Authentic Chicken and Sausage Jambalaya

    This one-pot Chicken and Sausage Jambalaya is an authentic Creole Jambalaya recipe loaded with tender chicken, andouille sausage, and all of the bold flavors of Marti Gras!
    5 from 3 votes
    Print Pin Rate Save Saved
    Course: Entree
    Cuisine: Creole
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 493kcal
    Author: Fox Valley Foodie

    Ingredients

    Jambalaya

    • 1 Chicken breast (chopped)
    • 7 ounces Andouille sausage halved lengthwise and sliced
    • 1 cup long grain White rice
    • 2 tablespoons Olive oil
    • ½ medium Onion (chopped)
    • ⅓ Green pepper (chopped)
    • 1 stalk Celery (chopped)
    • 1 Jalapeno pepper (chopped)
    • 4 cloves Garlic (minced)
    • ½ cup diced tomatoes
    • 3 bay leaves
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon vinegar based hot sauce (Crystal or Tabasco are good options)
    • 16 oz Chicken stock

    Creole Seasoning:

    • 1 teaspoon smoked paprika
    • ¾ teaspoon salt
    • ¾ teaspoon garlic powder
    • ¼ teaspoon black pepper
    • ¼ teaspoon onion powder
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon dried oregano
    • ¼ teaspoon dried thyme

    Instructions

    • Mix together all ingredients for Creole seasoning and set aside.
    • Combine chopped chicken with 1 tablespoon of creole seasoning in a small bowl.
    • Add one tablespoon of oil to a skillet heated to medium-high and seer chicken and sausage until a brown crust forms. Remove from pan and set aside. (chicken can still be raw on inside)
    • Add remaining tablespoon of oil and saute onion, bell pepper, jalapeno pepper, and celery over medium heat until tender, about 5 minutes. Add garlic and cook 1 minute longer, until fragrant. 
    • Rinse rice by under cold water to remove excess starch which will prevent rice from sticking and becoming mushy. Water should run clear. 
    • Add chicken broth and scrape any burnt on fond from the bottom of the pan, then tomatoes, bay leaves, Worcestershire and hot sauce. Stir in rice, chicken, and sausage and add remaining Creole seasoning.
    • Bring rice to a boil and briefly stir to ensure rice is not sticking to bottom. Reduce heat to low and simmer until rice absorbs liquid and becomes tender, about 15-20 minutes. Keep lid on as much as possible and refrain from stirring. Stirring releases starches which will cause the rice to become mushy.
    • When the liquid has been absorbed test rice for doneness by squeezing between your fingers, rice should be soft all of the way through.

    Notes

    IF YOU LIKED THIS RECIPE check out my easy Instant Pot Red Beans and Rice recipe too!

    Nutritional Information

    Calories: 493kcal | Carbohydrates: 43g | Protein: 26g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 976mg | Potassium: 588mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1005IU | Vitamin C: 19.1mg | Calcium: 44mg | Iron: 2mg
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    If you enjoyed reading my Authentic Chicken and Sausage Jambalaya recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

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    Reader Interactions

    Comments

    1. Bernie

      March 02, 2020 at 8:06 am

      Been trying to perfect my jambalaya for quite sometime. This recipe is what i've been looking for. I will make it next time with thigh meat which I prefer. Other than that it was spot on! Thanks!

      Reply
    2. chris efing

      November 01, 2018 at 11:31 am

      I made this exactly as the recipe called for. There is nothing this recipe needs except a fork. Best I ever had!

      Reply
    3. Mags

      May 24, 2018 at 2:46 pm

      5 stars
      This is really good! I didn't add in the jalapeno or tomatoes as i didn't have them on hand and we still loved it. My kids thought it was too spicy but the rest of us scraped the pan clean!

      Reply
    4. Ben Myhre

      May 15, 2018 at 6:52 am

      5 stars
      This looks like a flavorful and tasty dish. I, also, like some Cajun and Creole food. A bit of zing makes things good!

      Reply

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