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
There is nothing like having a hot bowl of chicken and sausage jambalaya on a cold day. I have always wondered what the best rice is to have in jambalaya and now I know that parboiled rice is the way to go.
You are so right..Jambalaya is where it is at !!
Ooooo I love jamabalaya!! I love your idea of using chicken – one I had never thought of before! Making this tonight!
Hope you enjoy !
Looks great! I’ve never heard of browning sauce. Other than colour is there a benefit to it?
It does add a bit of savoriness and flavor.
Wow what a combo!! I have never made jambalaya, but it is definitely on my to-do list. This looks so tasty 🙂
Thanks Cathleen..It is a must try!
Jambalaya is one of my favourites to make. I love having a big pot and being able to eat from it all day (and the next!). Can’t wait to try this recipe.
I love how easy this meal is to make and better that it’s made all in one pot.
Great content! Super high-quality! Keep it up! 🙂
I would love to make this version of jambalaya because I know mardi gras is coming soon.
I need a bowl of that delicious looking Jambalaya right now. I swear I’m chilled to the bone and that stew would fix that right up. I like the seasonings you use — those would pleasantly heat up the tummy.
I am completely drooling over this chicken and sausage jambalaya recipe! I have something different planned for dinner tonight but now I totally want this. Can’t wait to try your version in our dinner rotation!
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Yes I want to try this recipe too but what is Tony’s Chacheres.
Tony’s Chacheres is my creole seasoning of choice. Any creole or cajun seasoning can be used , it is sort of like a season all with cajun spices. you can click HERE to see what it looks like.
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