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Top-down photo of Chicken and Sausage Jambalaya featuring reddish-brown rice, golden chicken, and charred andouille sausage.

Chicken and Sausage Jambalaya: The Ultimate One-Pot Creole Comfort Classic

This authentic Chicken and Sausage Jambalaya features smoky charred andouille, seared chicken, and fluffy long-grain rice stained deep reddish-brown. A one-pot Creole masterpiece that is high in protein and bursting with bold Southern spices.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Lunch
Cuisine: American, Creole
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken Breast (680g) Cut into chunky, bite-sized pieces
  • 12 oz Smoked Andouille Sausage (340g) Sliced into thick circles
  • 2 cups Long-Grain White Rice (400g)
  • 1 cup Green Bell Pepper (150g) Diced and softened
  • 1 cup Red Bell Pepper (150g) Diced and softened
  • 1 large Yellow Onion Diced
  • 2 stalks Celery Diced
  • 4 cups Chicken Broth (950ml)
  • 1 cup Crushed Tomatoes (240ml)
  • 2 tbsp Tomato Paste (32g)
  • 1 tbsp Creole Seasoning Adjust to spice preference
  • 1/4 cup Green Scallions (15g) Freshly chopped for garnish
  • 1 tsp Dried Parsley Flakes For garnishing

Equipment

  • 1 Large Dutch Oven Or any heavy-bottomed pot with a lid.
  • 1 Ceramic Serving Bowl For authentic rustic presentation.

Method
 

Preparation & Searing
  1. Heat oil in a Dutch oven. Add chicken chunks and sear until golden-brown. Remove and set aside.
  2. Add sausage slices to the same pot. Cook until edges are charred and caramelized. Remove and set aside.
Building Flavor
  1. Add bell peppers, onion, and celery. Cook until softened. Stir in tomato paste and cook for 2 minutes until brick red.
  2. Stir in the long-grain rice to coat in oil and spices for 1 minute.
Simmering
  1. Add broth, crushed tomatoes, spices, chicken, and sausage. Bring to a boil.
  2. Reduce heat to low, cover, and simmer for 25-30 minutes. Let rest for 10 minutes before fluffing and garnishing with scallions and parsley.

Notes

Always use long-grain rice for the best texture.
Ensure the sausage is charred to get that deep smoky flavor in the rice.