Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya Recipe - easy one-pot rice dish made with sausage, chicken, bell peppers, and loads of herbs & spices.

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– 2 1/2 lb chicken drumsticks dried with paper towel – 1 teaspoon sea salt – 1/2 teaspoon black pepper – 2 tablespoons avocado oil – 12 oz andouille sausage sliced, or any sausage of your choice, or ham – 1 medium onion chopped – 1 red bell pepper diced – 2 celery sticks chopped – 5 cloves garlic finely chopped or minced – 1 cup long-grain white rice – 2 tablespoons tomato paste – 1/4 teaspoon cayenne pepper or to taste – 2 cups chicken broth – 14.5 oz diced tomatoes can or diced tomatoes with green chile, for extra spicy kick – 1 teaspoon cajun spice more if desired – 1/2 teaspoon dried thyme – 1/4 cup parsley chopped

Step 1

Season chicken with salt and pepper on both sides.

Step 2

Next, heat oil in a large skillet or dutch oven over medium heat, add chicken and cook for 10-12 minutes, turning few times, until chicken is browned. Transfer onto a plate, cover to keep warm. Add sausage to the skillet cook until brown, about 5 minutes. Transfer onto a plate with chicken.

Step 3

Now, to the same skillet add onion, bell pepper, celery and garlic, cook for 8-10 minutes, stirring few times.

Step 4

Add rice, tomato paste and cayenne pepper, cook for 2 minutes, stirring few times.

Step 5

Pour in chicken broth, 14.5 oz can of diced tomatoes, cajun spice and thyme, stir until everything is combined, if needed season with salt and pepper, to taste.

Step 6

Return chicken and sausage back into the skillet, cover and cook on medium/low heat for 20 - 25 minutes, or until most of the liquid is absorbed and chicken is cooked thru.

Step 7

Uncover and cook for 5 -8 minutes or until the sauce thickens. Garnish with parley.


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