Jambalaya with chicken, sausage

The first time I made jambalaya, my tiny apartment smelled so incredible that my neighbor knocked on my door to ask what restaurant I'd ordered from.

I served this at a casual dinner party last winter, and my friend who claims to hate spicy food went back for thirds. The warmth builds gradually, so everyone can enjoy it at their own pace.

Ingredients

• 450 g boneless chicken thighs: Thighs stay juicy and tender through the long simmer, unlike breast meat which can dry out
• 225 g beef sausage: Smoked sausage or kielbasa adds that deep savory backbone that makes jambalaya so satisfying
• 1 large onion, 1 green bell pepper, 2 celery stalks: This holy trinity of Creole cooking forms the aromatic foundation of the dish
• 3 garlic cloves and 1 jalapeño: Fresh garlic brings brightness while jalapeño adds adjustable heat
• 400 g canned diced tomatoes: Use the juices too as they provide essential liquid and acidity to balance the rich spices
• 300 g long-grain white rice: Rinse thoroughly until the water runs clear for fluffy, separate grains
• 700 ml chicken broth: Quality broth makes a difference, so choose one you enjoy drinking on its own
• Paprika, thyme, oregano, cayenne: This spice blend creates that signature Creole flavor profile
• 2 bay leaves: Remove them before serving as they add subtle depth but unpleasant texture if eaten
• Fresh parsley and spring onions: These bright garnishes cut through the richness and add a fresh finish

Instructions

Brown the chicken:

Heat the oil in your Dutch oven over medium-high heat and cook the chicken pieces until they develop a golden crust, about 4 to 5 minutes.

Crisp the sausage:

Add the sliced beef sausage to render some fat and achieve those browned edges, then set both meats aside together.

Build the base:

In the same pot, cook the onion, bell pepper, celery, and jalapeño until softened and fragrant, about 5 to 7 minutes.

Bloom the spices:

Stir in the garlic for just a minute, then add all the spices and cook until their aromas fill the kitchen.

Combine everything:

Return the chicken and sausage to the pot, add the tomatoes with their juices and bay leaves, then stir well.

Add rice and liquid:

Pour in the rice and broth, making sure to scrape up any browned bits from the bottom for extra flavor.

Simmer gently:

Bring to a boil, then reduce to low, cover tightly, and cook for 25 to 30 minutes until the rice is perfectly tender.

Rest and serve:

Let the pot stand covered for 5 minutes, then fluff with a fork and scatter with fresh parsley and spring onions.

Save

This recipe has become my go-to for potlucks because it travels well and somehow brings people together around the serving spoon.

Making It Your Own

I have learned that jambalaya is incredibly forgiving and welcomes substitutions based on what you have on hand. Andouille sausage is traditional, but beef sausage works beautifully if that is what your grocery store carries.

Timing Is Everything

Adding shrimp during the last 10 minutes of cooking creates a classic seafood version that feels extra special for guests. Just be careful not to overcook them, as rubbery shrimp will ruin the texture.

Serving Suggestions

A simple green salad with a sharp vinaigrette cuts through the richness, while crusty bread helps soak up every last drop of flavorful sauce.

• Lemon wedges on the side add a bright acidic contrast
• Cold beer or sweet tea are traditional beverage pairings
• Offer hot sauce at the table for heat lovers

Save

There is something deeply satisfying about a one-pot meal that brings this much joy to the table with so little fuss.

Recipe FAQs

→ What type of sausage works best?

Smoked sausage or kielbasa adds a smoky depth that complements the chicken and spices well.

→ Can I adjust the spice level?

Yes, modify the amount of cayenne pepper and jalapeño to suit your preferred heat intensity.

→ Is it suitable for gluten-free diets?

Ensure the sausage and broth are certified gluten-free to keep the dish gluten free.

→ How can I add seafood flavor?

Substitute part of the broth with shrimp or seafood stock and add peeled shrimp near the end of cooking.

→ How long does it keep refrigerated?

Stored in an airtight container, it remains good for up to three days and tastes even better reheated.