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Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya is pure comfort food full of Louisiana flavor. This dish is spicy and smoky and is easy to make any night of the week.
4 from 2 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine American/Southern
Servings 6


  • 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
Keyword cajun recipes, chicken and sausage jambalaya, jambalaya
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