Go Back
Close-up of Chicken and Sausage Jambalaya highlighting the dark brown caramelized edges of andouille sausage and softened bell peppers.

Chicken and Sausage Jambalaya: An Authentic One-Pot Creole Classic

This Chicken and Sausage Jambalaya features fluffy long-grain rice stained a deep rustic orange-brown, caramelized andouille sausage medallions, and tender golden-brown chicken chunks. A one-pot Creole masterpiece garnished with fresh scallions and coarse black pepper.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Lunch
Cuisine: Cajun, Creole
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken Breast cut into chunks (680g)
  • 12 oz Andouille Sausage sliced into thick medallions (340g)
  • 2 tbsp Vegetable Oil (30ml)
  • 1 large Yellow Onion diced
  • 1 large Green Bell Pepper softened/diced
  • 1 large Red Bell Pepper softened/diced
  • 2 cups Long-Grain White Rice rinsed (400g)
  • 4 cups Chicken Broth (960ml)
  • 2 tbsp Tomato Paste (30g)
  • 1 tbsp Cajun Seasoning smoked paprika base
  • 1/2 cup Scallions finely sliced for garnish
  • 1 tsp Coarse Black Pepper for dusting

Equipment

  • 1 Dutch Oven A heavy-bottomed pot is essential for even heat distribution.
  • 1 Chef's Knife For precise dicing of the Holy Trinity.

Method
 

Searing and Sautéing
  1. Heat oil in a Dutch oven over medium-high heat. Add sausage medallions and sear for 4 minutes until dark brown caramelized edges form.
  2. Remove sausage; add chicken chunks to the same pot. Sauté until golden-brown and remove.
  3. Add onions and peppers. Cook until onions are translucent and peppers have softened, about 8 minutes.
Cooking the Rice
  1. Stir in tomato paste and Cajun spices. Add rice and stir for 2 minutes to coat each grain.
  2. Add broth, return meat to the pot, and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.
  3. Turn off heat and let sit for 5 minutes. Fluff with a fork, transfer to a matte black bowl, and top with sliced scallions and coarse black pepper.

Notes

Ensure you use long-grain rice for the fluffiest texture.
The tomato paste is vital for achieving the deep orange-brown visual color.