Get ready to transport your taste buds straight to the vibrant streets of Louisiana with this mouthwatering Chicken and Smoked Sausage Jambalaya! This isn't just another rice dish - it's a flavor explosion that combines tender chicken, smoky sausage, and a perfect blend of Creole spices that will make your kitchen smell like a New Orleans culinary paradise. Whether you're a seasoned home cook or a curious food adventurer, this recipe promises to deliver restaurant-quality deliciousness that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: Cajun
Serves: 6 servings
Ingredients
- Chicken breast
- Smoked sausage
- Rice
- Bell pepper
- Onion
- Garlic
- Chicken broth
- Tomatoes
- Creole seasoning
Instructions
- Prepare ingredients by cutting chicken breast into 1-inch cubes, slice smoked sausage into rounds, dice bell peppers and onions, and mince garlic cloves.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a tablespoon of oil and brown the smoked sausage slices until they develop a slight caramelization, about 3-4 minutes. Remove and set aside.
- In the same pot, add chicken cubes seasoned with Creole seasoning. Cook until chicken is golden brown and nearly cooked through, approximately 5-6 minutes. Remove and set aside with sausage.
- Reduce heat to medium and add diced onions, bell peppers, and minced garlic. Sauté until vegetables become soft and translucent, about 4-5 minutes.
- Add uncooked rice to the pot and stir, allowing rice to toast slightly and absorb the flavors of the vegetables for 2 minutes.
- Pour in chicken broth and diced tomatoes. Stir to combine and ensure rice is evenly distributed.
- Return chicken and sausage to the pot. Sprinkle additional Creole seasoning and stir gently.
- Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until rice is tender and liquid is absorbed.
- Let jambalaya rest, covered, for 5-10 minutes after cooking to allow flavors to meld and rice to fully absorb remaining moisture.
- Fluff rice with a fork, check seasoning, and serve hot in deep bowls garnished with fresh chopped parsley if desired.
Tips
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
- Don't skip browning the sausage and chicken - this step builds incredible depth of flavor.
- Toast the rice briefly before adding liquids to enhance its nutty taste and prevent mushiness.
- Use authentic Creole seasoning for the most authentic taste - homemade is best, but store-bought works too.
- Let the jambalaya rest after cooking to allow flavors to meld and rice to absorb remaining moisture.
- For extra heat, add a few dashes of hot sauce or some cayenne pepper.
- Fresh parsley as a garnish adds a bright, fresh note to the rich dish.
- If possible, use long-grain rice for the best texture.
- Don't stir too much while the rice is cooking to prevent it from becoming sticky.
- Leftovers taste even better the next day, so don't be afraid to make a big batch!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 25g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 70mg
