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Chicken and sausage jambalaya recipe

Chicken and sausage jambalaya recipe

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A typical Cajun recipe, this is full of spicy, complex flavours. With lots of rice and vegetables, it is a great dish to make a small amount of meat go a long way, and offers a healthy balance of protein and carbohydrate.

88 people made this

IngredientsServes: 6

  • 300 g (10 1/2 oz) skinless boneless chicken breasts (fillets)
  • 2 tsp Cajun seasoning (see note below)
  • 1 tsp dried sage or marjoram
  • 2 tbsp sunflower oil
  • 1 onion, sliced
  • 1 green pepper, seeded and sliced
  • 2 celery sticks, sliced
  • 2 garlic cloves, crushed
  • 400 g (14 oz) long-grain rice
  • 1 litre (1 3/4 pints) chicken stock, preferably home-made
  • 100 g (3 1/2 oz) cooked smoked ham, cubed
  • 100 g (3 1/2 oz) chorizo or other spicy sausage, sliced
  • 1 can Italian cherry tomatoes, or 1 can chopped tomatoes, about 400 g
  • Tabasco sauce, salt and pepper
  • To garnish
  • 4–6 spring onions, trimmed and chopped
  • coarsely chopped parsley

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Cut the chicken into 2 cm (3/4 in) cubes. Sprinkle with the Cajun seasoning and the sage or marjoram, making sure that the chicken is coated all over. Heat 1 tbsp of the oil in a large wide flameproof casserole or pan over a moderately high heat, add the chicken and fry for about 5 minutes, stirring frequently, until the cubes are browned on all sides. Remove from the pan with a draining spoon.
  2. Add the remaining 1 tbsp of oil to the pan together with the onion, green pepper and celery, and fry for about 2 minutes, stirring. Add the garlic and rice, and stir and fry for another minute.
  3. Pour in the stock and stir well. Return the chicken to the pan. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Add the ham, sausage and canned tomatoes with their juice. Cook, covered, for a further 5–10 minutes or until the rice has absorbed all the liquid.
  4. Season to taste with Tabasco sauce, salt and pepper. Serve hot, sprinkled with the chopped spring onions and parsley.

Some more ideas

If you cannot find ready-made Cajun seasoning, use a mixture of 1 1/2 tsp paprika and 1/2 tsp cayenne pepper. * Use brown rice instead of white rice. It will take 5–10 minutes longer to cook and may need more liquid. Brown rice retains the nutritious high-fibre bran coating that is removed from white rice. * Instead of Tabasco, you can use 2 tsp chilli sauce. If you like a stronger tomato flavour, add 1 tbsp tomato pure with the tomatoes. * Add some white wine in place of some of the stock – 150 ml (5 fl oz) will give a good flavour. * For a chicken and prawn jambalaya, leave out the smoked ham and spicy sausage and add 200 g (7 oz) peeled raw tiger prawns instead. Also add extra vegetables – 100 g (3 1/2 oz) each frozen green beans and frozen peas. Add these 10 minutes before the end of cooking.

Plus points

Green pepper provides vitamin C and beta-carotene, both of which have strong protective antioxidant functions against cancer, heart disease and stroke. * Even when used in moderation, sunflower oil provides good amounts of vitamin E, which is a powerful antioxidant, protecting cell membranes from damage by free radicals. Other good sources of vitamin E include sunflower seeds and other oils derived from vegetables and nuts.

Each serving provides

C * B6, E, iron * niacin, copper, potassium, zinc

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Reviews & ratingsAverage global rating:(8)

Reviews in English (7)

Always wanted a good jambalaya recipe and this fitted the bill. Used the suggested cajun mix and it wasn't too spicy, but you can spice it up with the Tabasco, I used Nandos Garlic-15 Sep 2012

This was a really easy dinner to produce, and I doubled the amount and made enough to store in the freezer for another meal. Not too spicy but with a subtle spicy flavour. Brilliant.-28 Oct 2011

Easy to prepare and tasted rather good-12 Apr 2010

Chicken and Sausage Jambalaya

A one-pot wonder with the cajun trinity, roast chicken and spicy andouille sausage. I may not be from Louisiana, but my significant other is and he gives his seal of approval.


  • 2 Tablespoons Olive Oil
  • 1 whole Roasted Chicken, Shredded
  • 1 pound Andouille Sausage
  • 1-½ teaspoon Cajun Seasoning
  • 1 whole Onion, Diced
  • 1 whole Green Bell Pepper, Diced
  • 3 stalks Celery, Diced
  • 2 Tablespoons Tomato Paste
  • 4 cans (14 Oz. Size) Chicken Stock
  • 1-½ cup Long Grain Rice


Heat oil in a large stock pot over medium-high heat. Add the roasted and shredded chicken, the sausage and the Cajun seasoning and cook until sausage starts to brown and everything is warmed through, about 5 minutes. Add diced onions, green bell pepper and celery and cook until soft, about 8 minutes. Stir in tomato paste and chicken stock and bring to a boil for about 5 minutes. Stir in rice, reduce heat to low, cover and simmer for 25 minutes or until rice is fully cooked. Take off heat and fluff rice. Serve with a baguette.


Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage cook and stir 5 minutes. Remove from skillet

Pour off excess oil. Add onion, bell pepper and celery cook and stir on medium heat until onion is softened. Stir in tomato, Cajun seasoning and bay leaves

Return chicken and sausage to skillet. Add rice and stock bring to boil. Reduce heat to low cover and cook 25 minutes or until rice is tender, stirring occasionally. Remove bay leaves before serving

Chicken and Sausage Jambalaya

  • Yield : 10
  • Servings : 10
  • Prep Time : 40m
  • Cook Time : 1:40 h
  • Ready In : 2:20 h
  • Add to Recipe Box

A favorite Cajun classic!
Dale Begnaud in Memory of his Mom, Meredith


  • 1 large hen or chicken
  • 3 cups onions, chopped
  • 1 bunch green onions (scallions)
  • 2 large bell peppers
  • 1 clove garlic, minced fine
  • 3 cups long grain rice
  • 1 pound hickory smoked sausage
  • salt and pepper to taste
  • oil for browning


Step 1

Season hen with salt, pepper, cayenne, garlic and onion powder.

Step 2

In a cast iron pot, add oil and brown the hen and sausage. Once browned, drain excess oil.

Step 3

Add onion and garlic and sauté until tender and brown. Add water until meat is covered.

Step 4

Cook for one hour or until meat is tender. Add green onions and bell pepper.

Step 5

Add rice and more liquid, stir well. Cover pot and do not stir again.

Step 6

Cook over low heat until rice is done.

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Holiday Cookbook

Meredith Begnaud

Lafayette Parish
Average Rating

2 people rated this recipe is devoted to building the largest and most accurate collection of Cajun recipes handed down from one Cajun cook to another. If you are from or have lived in Acadiana and have some Cajun recipes, feel free to share them with the world.

Cajun Chicken Sausage Jambalaya

Enjoy awesome Cajun rice in no time with a little help from Johnsonville®. This recipe starts off with the holy trinity of Cajun cuisine: onions, bell peppers, and celery. Throw in a favorite long grain rice and diced tomatoes, add in Johnsonville® Cajun Style Chicken Sausage, for an authentic Cajun dish that&rsquos sure to please.

Enjoy awesome Cajun rice in no time with a little help from Johnsonville®. This recipe starts off with the holy trinity of Cajun cuisine: onions, bell peppers, and celery. Throw in a favorite long grain rice and diced tomatoes, add in Johnsonville® Cajun Style Chicken Sausage, for an authentic Cajun dish that&rsquos sure to please.


jalapeño peppers, seeded and diced

(28 ounces) whole peeled plum tomatoes, drained and diced

frozen cooked medium shrimp, thawed and tails removed

packages original long grain microwave ready rice



In a large saucepan, cook and stir the onion, pepper, celery and jalapeno peppers in oil over medium heat until crisp-tender about 4 minutes. Add sausage and garlic cook and stir 1 to 2 minutes longer.

Add the tomatoes, water, tomato paste and seasoning bring to a boil. Reduce heat cover and simmer for 15 minutes.

Stir in shrimp and rice heat through.

How to Cook Sausage on the Stove

Cooking sausage on the stovetop is easy, even if it&rsquos your first time! Learn how to cook fresh and fully cooked sausage in a frying pan from the sausage experts at Johnsonville.

How to Grill Sausage

Why we love sausage: because it&rsquos one of the easiest proteins to grill. Becoming a grillmaster doesn't require any specific ingredients except meat and fire. Once you learn the basics, you'll have the skills needed to enjoy the magic and memories of grilling great sausage.

How to Microwave Sausage

Looking to save time on meal prep? Microwaving fully cooked sausage is a quick and convenient way to get flavor onto your plate with ease. Remember, this cooking method is only recommended for fully cooked sausage varieties.

Chicken and sausage jambalaya recipe - Recipes

John Folse's Chicken and Sausage Jambalaya

In a 7-quart cast iron Dutch oven, heat shortening or bacon drippings over medium-high heat. Sauté cubed chicken 30 minutes or until dark brown on all sides and beginning to stick to bottom of pot. This process is important because jambalaya's brown color is derived from the color of the meat. Add smoked sausage and stir fry 10-15 minutes. Tilt pot to one side and ladle out all oil, except I large cooking spoonful. Add onions, celery, bell peppers and garlic. Continue cooking until all vegetables are well caramelized, being careful not to scorch them. Pour in stock, bring to a rolling boil then reduce heat to simmer. Cook 15 minutes to allow flavors to develop. Stir in mushrooms, green onions and parsley. Season with salt, cayenne pepper and hot sauce. If desired, slightly over-season dish since rice has not yet been added. Add rice, reduce heat to low, cover and cook 30-45 minutes. Stir every 15 minutes. Do not uncover except to stir.

How to Stay Warm. with Jambalaya

Jambalaya is a classic dish of southern Louisiana &mdash no surprise given the amount of rice grown there. The cooking culture of that region is built upon making a little bit go a long way. Jambalaya is the epitome of this philosophy. Although you can make it with anything from rabbit to duck, we keep our jambalaya pretty basic with roasted chicken and spicy andouille sausage, another staple of Louisiana cooking. There's a beautiful economy in cooking with andouille: As the sausage browns, it flavors the aromatic vegetables without any extra effort. And although we love our local heirloom grains, in jambalaya we use rice that has been parboiled, a process that makes rice easier to mill but also helps it keep its shape. Once you put the jambalaya together, the hot oven does the rest. It's a complex dish made easy.

As we prepared to evacuate New Orleans before Hurricane Katrina, my business partner and I made a pot of jambalaya. When we got safely across to the north shore of Lake Pontchartrain, we heated up that pot on a gas grill and sat around eating jambalaya and playing cards. It wasn't until the next afternoon when we listened to the news on the car radio that we learned what we'd left behind.

Chicken-and-Sausage Jambalaya

Chef Sarah O'Kelley, Glass Onion, Charleston, South Carolina

&bull 1 stick plus 2 tbsp unsalted butter
&bull 2 lbs diced andouille or other smoked, ready-to-eat sausage (about 7 cups)
&bull 3 cups chopped yellow onion (about 1 ½ medium onions)
&bull 2 cups chopped celery (about 5 ribs)
&bull 2 cups chopped green bell pepper (about 2 medium peppers)
&bull 1 tbsp kosher salt
&bull 2 tsp freshly ground black pepper
&bull 1 tbsp minced garlic (about 3 medium cloves)
&bull 4-lb roasted chicken, skin and fat discarded, meat pulled (about 5 cups)
&bull 1 qt chicken stock or low-sodium broth
&bull 1 28-oz can crushed tomatoes
&bull 8 sprigs fresh thyme, tied together with kitchen twine
&bull 2 bay leaves
&bull 3 tbsp hot sauce (or less if desired)
&bull 1 tbsp Worcestershire sauce
&bull 2 tsp ground coriander
&bull 4 cups Uncle Ben's Original converted parboiled rice, or other parboiled rice (Note: Look for the orange box marked "Original" with the words converted and parboiled. It's on every supermarket shelf.)
&bull 1 bunch scallions, chopped

Preheat oven to 450 degrees and start chopping.

In a large pot &mdash at least 8 quarts with a tightly fitting lid &mdash melt butter until foamy over medium-high heat. Add andouille and cook, stirring occasionally, until lightly browned, 5 to 10 minutes.

Add onions, celery, bell peppers, salt, and pepper and cook until onions are translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add pulled chicken, chicken stock, tomatoes, thyme, bay leaves, hot sauce, Worcestershire, and coriander. Stir to combine. When liquid comes to a simmer, add rice, cover, and transfer pot to preheated oven. Cook until rice has absorbed all of the liquid and is tender, 30 to 40 minutes. (The rice should be moist but not wet with excess liquid.) Do not remove lid before 30 minutes to check &mdash quickly &mdash for doneness, as you will interrupt the steaming process. (Note: Cooking any grain is about steam. The cooking time here depends on your pot's ability to retain heat and the lid's ability to trap steam.)

Remove from oven. Discard bundle of thyme and bay leaves. Add scallions and stir to thoroughly combine. Salt to taste.

Serve in bowls, passing extra hot sauce on the side. (Note: There is always carryover cooking with rice, so if you're not serving immediately, transfer to a large platter or bowl.) Serves 10 to 12.

Jambalaya Recipe Tips

As with most things, the better ingredients, the better the end result will taste. Certain ingredients are very important to making this an authentic Creole dish. We break these ingredients down below, so you can have the best Jambalaya recipe.

Andouille is a staple of Creole cooking, characterized by its smoky flavor and specific blend of spices. This isn't just any sausage, this is the sausage. If you can't find Andouille sausage near you, you could start with ground pork and build the usual flavors in. As with most dishes, Jambalaya can keep for months in the freezer.

Reheating it from it’s frozen state is less than ideal though, since the rice will turn to total mush. If you’re planning on making Jambalaya in advance and freezing it, leave out the rice and cook it fresh when you’re ready to serve.

The best rice for jambalaya is a long grain white rice. Basmati is a great alternative if long grain white rice is not available. Fast-cooking rice or any kind of short grain white rice is not recommended.

Big Batch Jambalaya

Making big batch jambalaya for Mardi Gras at home is not as easy as just doubling or tripling your recipe. You have to take into account a variety of things, including the size of your pot (as the pot gets bigger, the ratio of liquid to rice gets smaller).


3 pounds boneless pork, cubed

3 pounds boneless skinless chicken breast, cubed

3 pounds Rouses Smoked Sausage, cut into ¼-inch slices

2 pounds Rouses fresh Green Onion Sausage, removed from casing

6 (32-ounce) containers Rouses Fresh Cuts Seasoning Mix

2 tablespoons chopped garlic

3 (10-ounce) cans original Ro-Tel Tomatoes and Green Chiles

2 tablespoons Kitchen Bouquet

2 tablespoons Liquid Smoke

Tony Chachere’s Cajun Seasoning, to taste

12 cups instant rice, uncooked


In a 40-quart cast-iron jambalaya pot, heat vegetable oil. Season and brown all meats separately, starting with the pork, then chicken and the sliced smoked sausage. Remove excess oil from pot.

Add the Rouses Fresh Cuts Seasoning Mix, fresh green onion sausage and garlic. Sauté for 10 minutes, then return pork, chicken and smoked sausage to pot. Add the chicken and beef stock, Ro-Tel Tomatoes, Kitchen Bouquet, Liquid Smoke and Cajun Seasoning. Bring to a boil, then lower heat to medium. Cover and cook for 20-30 minutes.

Add instant rice and stir until rice is completely covered with liquid. Cover pot and turn off heat. Let stand for 10 minutes. Remove cover, fluff rice and serve.

Old-School Chicken and Sausage Jambalaya

&ldquoIn my opinion, there are two types of jambalaya&mdashCajun and Creole. The main difference is that, in the Creole version, the rice is cooked in a tomatoey sauce, and the recipe might include shrimp along with meat and sausage. The Cajun approach is simpler and more rustic. Searing and caramelizing the meat and onions develops colors and deeply browned flavors. Reducing the chicken broth adds that unique saltiness that you just can&rsquot achieve by adding salt. I call it the MSG effect.&rdquo &ndashDonald Link


Old-School Chicken and Sausage Jambalaya:

  • 1 (3 1/2- to 4-pound) chicken, roasted
  • 2 medium onions, 1 quartered, 1 diced small
  • 1 tablespoon canola oil
  • 1 pound smoked sausage, diced
  • 2 tablespoons butter
  • 1 green bell pepper, cored, seeded and diced
  • 1 red bell pepper, cored, seeded and diced
  • 2 small jalapeno peppers, seeded and minced
  • 1 bunch scallions (white and light green parts), thinly sliced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 tablespoon Donnie&rsquos Spice Mix (see below)
  • 2 teaspoons salt
  • 5 bay leaves
  • 2 teaspoons dried oregano
  • 2 tablespoons tomato paste
  • 2 1/2 cups long-grain rice, rinsed

Donnie&rsquos Spice Mix (approximately 1 cup):

  • 2 tablespoons cayenne pepper
  • 2 tablespoons paprika
  • 1 tablespoon ground white pepper
  • 1 tablespoon ground black pepper
  • 4 tablespoons chili powder
  • 1 tablespoon garlic powder


For the spice mix, combine spices in a small bowl and store in a cool, dark place in a tightly sealed container.

For the jambalaya, pick all the meat from the chicken (discard skin) and use your hands to shred it into pieces, or chop into medium pieces, as you prefer. Save all the juice and fat from the roasting pan (or container) as well and set aside refrigerate chicken until needed.

Place the carcass, quartered onion and vegetable trimmings into a large pot to make broth. Add 10 cups of water, bring to a boil, reduce heat and simmer for about 1 hour. Strain the broth and discard solids. You should have about 6 cups.

Heat the oil in a medium cast-iron skillet over medium-high heat and add the sausage. Sear until the sausage starts to color. Parts of the sausage will begin to stick to the pan. When there is a good coating stuck to the pan pour in 1/4 cup chicken broth and scrape the pieces of sausage loose. Let this cook until all the liquid has evaporated. Transfer the sausage to a plate and set aside.

Return the pan to the heat and add the butter. When it melts, add the diced onion and cook about 10 minutes, until a nice deep brown color. About halfway through the onion should start to stick to the pan deglaze with 1/4 cup chicken broth and let this reduce until the skillet is dry. When the onion starts to stick again, add 1/2 cup broth when this is almost gone, add the bell peppers, jalapeños, scallions, celery, garlic, spice mix, salt, bay leaves, oregano, and tomato paste. Cook the vegetables for 10 minutes, stirring often, until they start to stick to the skillet. Deglaze with another 1/4 cup broth and reduce again until dry, then add the shredded chicken, 1 cup broth, and the juices from the chicken and reduce again by half.

Transfer the vegetable mixture to a heavy-bottomed pot and add the rice and the remaining 4 cups broth. You want this mixture to have plenty of room so the rice will cook more evenly. Cook, covered, over low heat for 40 minutes.

Remove pot from the heat and keep covered for 10 minutes more. If the rice seems unevenly cooked, leave the lid on a little longer and it will even out. When the jambalaya is done, transfer to a casserole dish and serve. (If you leave it in the pot it will overcook.)