Description
Craving a bold, comforting dish that brings the vibrant flavors of Louisiana to your table? This Chicken and Chicken Sausage Jambalaya is your perfect choice! Featuring tender chicken breast, smoky chicken sausage, and a medley of vegetables, all simmered with fire-roasted tomatoes, brown rice, and a zesty Creole seasoning blend, this one-pan dish is a hearty, Southern classic
Ingredients
Here’s what you need to make Chicken and Chicken Sausage Jambalaya. Each ingredient adds to the hearty, spicy, and savory magic.
- Long-Grain Brown Rice (1 cup, 200g): Provides nutty, hearty texture.
- Boneless, Skinless Chicken Breasts (1 lb, 454g): Offer lean, tender protein.
- Paprika (1 tsp): Adds smoky, mild spice.
- Ground Thyme (½ tsp): Infuses earthy, herbaceous notes.
- Chicken Sausage (13 oz, 364g, thinly sliced): Brings smoky, savory depth.
- Extra-Virgin Olive Oil (2 tsp, 30ml): Enhances sautéing and flavor.
- Minced Garlic (1 Tbsp, 9g): Provides bold, savory depth.
- Red Onion (1 cup, 160g, coarsely chopped): Adds sweet, savory crunch.
- Celery (½ cup, 51g, coarsely chopped): Offers crisp, earthy flavor.
- Green Bell Pepper (1 cup, 149g, coarsely chopped): Brings mild, sweet crunch.
- Fire-Roasted Diced Tomatoes (2 cups, 360g, drained): Add smoky, tangy depth.
- Creole Seasoning (2 Tbsp, 10g): Infuses bold Cajun spice.
- Black Pepper (1 tsp, freshly ground): Adds a subtle kick.
- Dried Basil (1 tsp): Enhances with herbaceous flavor.
- Garlic Powder (1 tsp): Boosts savory notes.
- Dried Oregano (1 tsp): Adds Mediterranean flair.
- White Pepper (½ tsp): Brings mild, peppery heat.
- Cayenne Pepper (¼ tsp): Provides a fiery kick.
Substitutions and Variations
- Brown Rice: Swap with white rice, farro, or cauliflower rice for keto (~4–5g net carbs per serving).
- Chicken Breasts: Use chicken thighs or turkey breast for richer flavor.
- Chicken Sausage: Replace with andouille, kielbasa, or vegan sausage for vegetarian.
- Fire-Roasted Tomatoes: Use regular diced tomatoes or fresh tomatoes for a lighter taste.
- Creole Seasoning: Make your own with paprika, garlic powder, onion powder, cayenne, and thyme if unavailable.
- Keto Adjustment: Replace rice with cauliflower rice and reduce tomatoes to 1 cup (~4–5g net carbs per serving).
- Spicy Version: Increase cayenne to ½ tsp or add a diced jalapeño with the vegetables.
- Vegetarian Version: Swap chicken and sausage with mushrooms and vegan sausage; use vegetable broth if needed.
- Seafood Twist: Add ½ lb shrimp or crawfish in the last 5 minutes of cooking (non-vegetarian).
Instructions
Step 1: Cook the Rice
- In a 2-quart saucepan, cook 1 cup long-grain brown rice according to package instructions (typically 1 cup rice to 2 cups water, simmer for 35–40 minutes).
- Set the cooked rice aside to cool slightly.
Tip: Rinse rice before cooking to remove excess starch; fluff with a fork to prevent clumping.
Step 2: Cook the Chicken
- Cut 1 lb boneless, skinless chicken breasts into medium cubes.
- Season with 1 tsp paprika and ½ tsp ground thyme.
- Heat a 5-quart sauté pan or skillet over medium heat. Add the chicken and cook until opaque and fully cooked through, about 3 minutes.
- Transfer the chicken to a plate and set aside.
Tip: Cut chicken into uniform cubes for even cooking; don’t overcrowd the pan to ensure browning.
Step 3: Brown the Sausage
- Return the skillet to medium-high heat.
- Add 13 oz thinly sliced chicken sausage and cook until browned, about 5 minutes.
- Remove the sausage and set aside with the chicken.
Tip: Slice sausage thinly for quicker browning; stir occasionally for even color.
Step 4: Sauté the Vegetables
- Return the skillet to medium heat and add 2 tsp extra-virgin olive oil.
- Add 1 Tbsp minced garlic, 1 cup coarsely chopped red onion, ½ cup coarsely chopped celery, and 1 cup coarsely chopped green bell pepper.
- Cook, stirring occasionally, until vegetables are soft and the onion is translucent, about 5 minutes.
Tip: Chop vegetables uniformly for even cooking; stir frequently to prevent sticking.
Step 5: Combine and Simmer
- Add 2 cups drained fire-roasted diced tomatoes, cooked chicken, browned sausage, and cooked brown rice to the skillet with the vegetables.
- Stir to combine well.
- Fold in 2 Tbsp Creole seasoning, 1 tsp black pepper, 1 tsp dried basil, 1 tsp garlic powder, 1 tsp dried oregano, ½ tsp white pepper, and ¼ tsp cayenne pepper.
- Reduce heat to low, cover, and cook until warmed through, 8–10 minutes.
Tip: Stir gently to avoid breaking rice grains; taste and adjust seasoning before covering.
Step 6: Serve
- Serve the jambalaya hot, straight from the skillet, or transfer to a serving dish.
Tip: Let rest for 2–3 minutes before serving to meld flavors; offer hot sauce on the side for extra heat.