Jambalaya is a Louisiana rice dish shaped by Creole and Cajun cooking traditions, with seasoned meat, vegetables, and rice simmered together in one pot.
This tomato-based version layers browned chicken and smoky andouille with the classic onion, celery, and bell pepper trio before the rice cooks in seasoned stock.
Once the rice goes in, keep the pot covered and resist frequent stirring so the grains cook evenly instead of turning gummy.
Serving Suggestions
Serve hot with sliced scallions, parsley, and Louisiana-style hot sauce. A crisp green salad or simple corn bread rounds out the meal.
Recipe Notes
Use smoked sausage if andouille is unavailable. Cool leftovers promptly and refrigerate for up to three days, reheating with a splash of stock.
Louisiana Chicken and Sausage Jambalaya
A hearty one-pot Louisiana rice dish with browned chicken, smoky andouille, tomatoes, and Cajun seasoning.
Ingredients
Equipment
Method
Brown the Meat:
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Brown the chicken in batches, then transfer it to a plate.
- Add the sausage and cook until browned at the edges. Transfer it to the plate with the chicken.
Build and Simmer:
- Add the remaining oil, onion, bell pepper, and celery. Cook for 6 minutes, then stir in the garlic, Cajun seasoning, thyme, and pepper for 30 seconds.
- Stir in the rice, tomatoes, stock, bay leaf, chicken, and sausage. Bring to a boil, then cover and reduce the heat to low.
- Cook without lifting the lid for 22 to 25 minutes, until the rice is tender. Rest covered for 10 minutes, discard the bay leaf, fluff, and garnish with scallions.
Nutrition
Notes
- Cajun seasoning blends vary in salt; taste after the rice cooks before adding more.
- Keep the heat low during the covered simmer to prevent scorching.
