Chicken and sausage jambalaya is one of those meals that feels like a warm hug! With its mix of tender chicken, smoky sausage, and flavorful spices, it’s a dish that always brings everyone together. Whether you’re cooking for family or having friends over, this jambalaya will have them coming back for seconds (or thirds)! Are you ready to make a big pot of deliciousness? Let’s dive in!

Cook Time: 45

Prep Time: 20

Yields: 6

calories: 623

Simple Ingredients for Delicious Chicken and Sausage Jambalaya

Let’s gather the core ingredients that make up this hearty Chicken and Sausage Jambalaya. Each item plays a significant role, contributing to the rich flavor and comforting texture of this dish. Here’s what you’ll need:

2 tablespoons canola oil: This is perfect for sautéing as it has a neutral flavor.
Salt and freshly ground black pepper: For seasoning the chicken and enhancing overall taste.
3 skin-on, bone-in chicken thighs: They add moisture and richness to the dish.
1 (14.5 ounce) can whole peeled tomatoes: These will provide a juicy base; don’t forget to chop them.
4 cups chicken stock: This helps to cook the rice and deepen the flavor.
2 ribs celery, diced: A part of the Holy Trinity of Cajun cooking, adding crunch and flavor.
1 large yellow onion, diced: This adds sweetness and aroma.
1 green bell pepper, cored, seeded, and diced: Another member of the Holy Trinity; it adds color and freshness.
2 teaspoons cayenne pepper: For that essential kick!
2 bay leaves: They enhance the overall flavor.
4 garlic cloves, minced: Garlic brings warmth and richness to the dish.
2 cups chopped tasso or ham steak: For a delightful smoky flavor.
1 pound andouille sausage,sliced into ¼-inch rounds: This is the star of the show,bringing in that classic smoky sausage taste.
2 cups long grain rice: This is what makes the dish hearty and filling.
1 bunch scallions, thinly sliced: Perfect for garnishing and adding a fresh touch.

With these ingredients ready, we’re well on our way to creating a comforting and delicious jambalaya that’s sure to impress!

Step-by-Step Instructions for Making Chicken and Sausage Jambalaya

Ready to get cooking? Follow these straightforward steps to whip up your Chicken and Sausage Jambalaya. It’s easier than you might think!

Preheat the Oven: Start by preheating your oven to 325°F (165°C). this will prepare it for baking later on.

Sear the Chicken: In a large Dutch oven, add canola oil over medium heat. Generously season the chicken thighs with salt and pepper, then sear them for about 5 minutes on each side until they are golden brown.Once browned,remove the chicken and set it aside.

Prepare the tomato mixture: Open the canned tomatoes and strain the liquid into a measuring cup. Add enough chicken stock to make a total of 4 cups of liquid. Set the chopped tomatoes aside.

Cook the Vegetables: In the same Dutch oven, combine the diced celery, onion, bell pepper, chopped tomatoes, cayenne pepper, bay leaves, and minced garlic. Stir everything together and cook for a few minutes until the vegetables soften.

Combine Everything: Pour in the tomato juice and chicken stock mixture, then add the seared chicken, chopped tasso, sliced andouille sausage, and long grain rice. Bring the mixture to a gentle simmer.

Bake: Cover the pot and place it in the preheated oven. Bake for 30 minutes, then remove the pot and let it sit covered for an additional 5 minutes to allow the flavors to meld.

Garnish and Serve: garnish your jambalaya with the sliced scallions. You can also drizzle a little hot sauce on top for added flavor, if desired.

And there you have it! A delicious, one-pot meal that will fill your kitchen with irresistible aromas. Enjoy your homemade jambalaya!

Serving and Storage Tips for Perfect chicken and Sausage Jambalaya

Once your Chicken and Sausage Jambalaya is ready,you’ll want to enjoy it at its best! This dish typically serves 6 to 8 people,making it great for family gatherings or meal prep for the week ahead. Here’s how to serve and store your jambalaya for maximum flavor:

serving Size: I find that one generous scoop usually satisfies everyone. Serve it in bowls and sprinkle some fresh scallions on top for a burst of color and flavor. You can also offer hot sauce on the side for those who enjoy a little extra heat.

Best Temperature: Jambalaya is best enjoyed warm. If you’ve let it sit for a bit, gently reheat it on the stove over medium heat, adding a splash of chicken stock if it seems too dry.

Storage Recommendations

Refrigeration: If you have leftovers, let the jambalaya cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days.

Freezing: For longer storage, you can freeze jambalaya. Place it in freezer-safe containers, leaving some space for expansion. It will be good for up to 3 months. When ready to eat,thaw it overnight in the fridge and reheat on the stove.

Reheating Tips: Whether you’re reheating from the fridge or freezer, do it slowly over low heat to retain moisture. Adding a little extra chicken stock during reheating can really help bring the flavors back to life.

With these simple serving and storage tips, your jambalaya will stay delicious and ready to enjoy, whether it’s a weekday meal or a special gathering with friends!

Essential recipe Notes and Troubleshooting for Chicken and Sausage Jambalaya

Creating a memorable Chicken and Sausage Jambalaya is all about the details. Here are some helpful notes and troubleshooting tips to ensure everything goes smoothly:

Ingredient Substitutions: If you can’t find tasso or andouille sausage, you can use other smoked meats like smoked sausage or chorizo. Just keep in mind that other meats may alter the final flavor slightly.

Spice Level: Adjust the cayenne pepper to suit your taste. If you prefer a milder dish, start with just 1 teaspoon and taste as you cook.

Rice Cooking: It’s crucial to use long grain rice for the right texture. If you find your rice is undercooked, simply add a bit more liquid and let it simmer covered for a few more minutes, checking frequently.

Common Issues

too Dry? If your jambalaya seems dry after cooking,it could be due to cooking time or not enough liquid. Always check during the cooking process; you can add more stock if needed.

Too Watery? If the dish turns out too watery,leave the lid off for a few minutes while it cooks on the stove. This will allow some moisture to evaporate.

Flavor Not Strong Enough? Sometimes the spice blend can be off. Taste before serving, and don’t hesitate to add a dash of salt or more spices to boost the flavor.

With these notes and troubleshooting tips, you’ll be well on your way to mastering your Chicken and Sausage Jambalaya.Happy cooking!