For an extra layer of flavor, consider browning the andouille sausage in the Dutch oven before searing the chicken. If you don't have tasso ham, smoked ham or even bacon can be used as a substitute. Adjust the amount of cayenne pepper to control the level of spice. Ensure that you use long grain rice for the best texture in the jambalaya. Leftover jambalaya can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a richer flavor, use homemade chicken stock. If you like a drier jambalaya, reduce the chicken stock by 1/2 cup. To prevent sticking, you can add a tablespoon of butter to the pot before adding the rice.
Chicken and Sausage Jambalaya
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 10 mins
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SERVING6 People
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VIEWS15
Embark on a culinary journey to the heart of Louisiana with this vibrant Chicken and Sausage Jambalaya. A symphony of flavors, where the 'Holy Trinity' of vegetables melds seamlessly with succulent chicken, spicy andouille sausage, and aromatic rice, creating a comforting and unforgettable one-pot masterpiece.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol164 mg
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Fiber2 g
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Protein37 g
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Saturated Fat12 g
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Sodium1166 mg
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Sugar6 g
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Fat40 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 325 degrees F (165 degrees C). (5 minutes)
02
StepIn a large Dutch oven set over medium heat, add canola oil. Season chicken generously with salt and pepper. Sear the chicken on both sides until golden brown, about 5 minutes per side. Remove from the Dutch oven and set aside. (15 minutes)
03
StepOpen the can of tomatoes and strain the liquid into a 4-cup measuring cup. Add enough chicken stock to total 4 cups; set aside. Roughly chop the tomatoes. (5 minutes)
04
StepAdd celery, onion, bell pepper, chopped tomatoes, cayenne pepper, bay leaves, and garlic to the Dutch oven. Stir to combine and cook over medium heat until the vegetables soften slightly. Mix in the reserved stock with tomato juice, seared chicken, tasso ham, andouille sausage, and rice. Bring to a simmer. Cover the pot. (10 minutes)
05
StepTransfer the Dutch oven to the preheated oven and bake for 30 minutes. Remove the pot from the oven and let the jambalaya steam, covered, for an additional 5 minutes. (35 minutes)
06
StepGarnish with fresh scallions and a dash of your favorite hot sauce before serving. Enjoy! (2 minutes)
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Please Rate
Bill Schaefer
Jun 26, 2025I added a bit of okra to mine, and it was delicious!
Marty Emmerich
Jun 24, 2025Next time, I might try using brown rice for a healthier twist.
Destini Little
Jun 16, 2025I've made jambalaya before, but this is by far the best version I've tried. The tasso really adds a unique depth of flavor.
Jamie Kub
Jun 8, 2025This is going into my regular dinner rotation!
Bridgette Price
Jun 7, 2025The directions were very clear and easy to follow. My family loved it!
Meaghan Hoeger
May 26, 2025This recipe is fantastic! The flavors are so well-balanced, and the chicken was incredibly tender.