Chicken and Sausage Jambalaya has always been on a regular rotation at my house, It is pure Louisiana comfort food. Here is the thing about traditional dishes from Louisiana, they are as diverse as the person cooking it. I can ask five of my neighbors to cook Chicken and Sausage Jambalaya and they will all be a bit different . The only thing that will have in common is rice, meat and possibly the Holy Trinity of vegetables . In Louisiana almost all traditional dishes start with onions , bell pepper and celery dubbed the Holy Trinity.
I cheat a bit when I make this dish, I use a browning sauce instead of depending on browning my meat . I have also learned over time that a long grain rice works really well while making this ,but I prefer the texture and consistency of a parboiled rice. There is many different ways to make this but I never put tomatoes in my Jambalaya and neither does anyone else I know. Let me just say a lot of traditional dishes like Gumbo and Jambalaya do not have tomatoes in them . It is very typical for these dishes to have tomatoes maybe in New Orleans but not Lake Charles. I am not saying tomatoes are wrong it is just not typical for my house.
Different Ways to Make Jambalaya
- Leftover chicken can be used and is a great way to use leftovers
- Adding shrimp is a great way to make this a bit different
- Add a cap full of crawfish boil to spice things up during the cooking process
This a pretty simple dish to make. In a dutch oven heat 2 tablespoons of vegetable oil on medium to high heat.
Add diced onions, celery, bell pepper, and minced garlic. Cook until the vegetables are getting tender stirring frequently
Dice chicken, salt and pepper it and add it to the pot with the vegetables on medium to high heat , stirring frequently
When the chicken begins to brown add the sausage and keep stirring frequently
In a large bowl mix together 4 cups of water, chicken Better than Bouillon, Tony’s Chachere’s , and browning sauce.
When the chicken and sausage is good and brown pour the water mixture into the pot. Then Add 2 cups of rice, stir well and bring the mixture up to a boil. Once the mixture is at a boil put the lid on and turn the heat down to low .
Stir from the bottom about ever 15 minutes until the rice is cooked
Other Recipes you may Enjoy
Chicken and Sausage Jambalaya
- 6-7 Boneless Skinless Chicken Thighs Diced-about 2 LBS
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
- 2 lbs Smoked Sausage-sliced in circles
- 2 Tablespoon Vegetable Oil
- 1 large onion diced
- 3 stalks of celery diced
- 1 medium green bell pepper diced
- 1-2 cloves garlic minced
- 4 cups water
- 1 Tablespoon Better Than Bouillon Chicken
- 1 Tablespoon Tony's Chachere's
- 3 Tablespoons Kitchen Bouquet Browning Sauce
- 2 cups uncooked Long Grain Rice Parboiled is best
- In a dutch oven heat 2 tablespoons of vegetable oil on medium to high heat.
- Add diced onions, celery, bell pepper, and minced garlic.
- Cook until the vegetables are getting tender stirring frequently
- Dice chicken, salt and pepper it
- Add chicken to the pot with the vegetables on medium to high heat , stirring frequently
- When the chicken begins to brown add the sausage and keep stirring frequently
- In a large bowl mix together 4 cups of water, Chicken Better than Bouillon, Tony's Chachere's , and browning sauce. Stir until the bouillon is dissolved
- When the chicken and sausage is good and brown pour the water mixture into the pot
- Add 2 cups of rice, stir well and bring up to a boil
- Once the mixture is at a boil put the lid on and turn the heat down to low
- Stir from the bottom about ever 15 minutes until the rice is cooked