Chicken and Sausage Cajun Jambalaya

Chicken and Sausage Cajun Jambalaya

Chicken and Sausage Cajun Jambalaya is a smoky and flavorful one pot meal. Whether you like it spicy or mild, this recipe is sure to be a favorite for family dinners and parties. 

Yield :   6 servings
Prep Time : 20 mins
Cook Time : 50 mins
Total Time : 70 mins

  • 1 lb chicken breast, 
  • cubed ½ lb sausage (Andouille or other smoked sausage), sliced 
  • 2 onions, diced 2 celery stalks, diced 
  • 1 green pepper, cored, seeded and diced 
  • 4 c chicken stock, low sodium or homemade 
  • ½-1 tsp red pepper flakes (depending on your heat preference) 
  • 1/8 tsp cayenne pepper (optional) 
  • ½ tsp salt 
  • 2 c long grain white rice, dry

  • Heat a Dutch oven over high heat. 
  • Add cubed chicken and sliced sausage. 
  • Sauté until the meat is deeply golden on all sides, 7-10 min. 
  • (At this point, you should have some fat in the pan from the sausage. 
  • If not, add 1 tsp oil to lightly coat the bottom of the pan before the next step.) 
  • Reduce the heat to medium-high and add the diced onions, green pepper and celery. 
  • Sauté until the vegetables are golden brown, 10 min. 
  • Add the chicken stock and scrape any stuck bits from the bottom of the pan. 
  • (This “graton” is what will give your “brown jambalaya” its distinctive color.) 
  • Add the red pepper flakes, cayenne pepper, and salt. 
  • (We like to start on the light side with the pepper flakes and cayenne. 
  • You can always add more later, but you can’t take it away if it’s too hot!) 
  • Bring the mixture to a simmer and add the dry rice. Stir the jambalaya often until the mixture returns to a boil. 
  • Then, reduce the heat to medium-low to maintain a slight simmer. 
  • Cover and cook the jambalaya for 25-30 minutes, until the rice is fluffy. 
  • (Try to avoid lifting the lid during cooking, until the end when you need to check if the rice is done.) 
  • When the rice is done and the liquid has been absorbed, remove the Jambalaya from the heat and let it finish steaming for 5 minutes. 
  • Give the Jambalaya one good stir. 
  • Taste it and adjust the salt and heat to your preference. 
  • Serve immediately with a big slice of cornbread and some steamed greens.

Recipe adapted from : @

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