Jambalaya Chicken Beef Sausage (Printable)
Savory Creole dish of chicken, beef sausage, vegetables, and seasoned rice simmered together in one pot.
# What You Need:
→ Meats
01 - 1 lb boneless skinless chicken thighs cut into bite-size pieces
02 - 8 oz beef sausage sliced into rounds
→ Vegetables
03 - 1 large onion finely chopped
04 - 1 green bell pepper diced
05 - 2 celery stalks diced
06 - 3 garlic cloves minced
07 - 1 jalapeño seeded and minced optional
08 - 14 oz canned diced tomatoes undrained
→ Rice and Seasonings
09 - 1.5 cups long-grain white rice rinsed
10 - 3 cups chicken broth
11 - 2 tbsp vegetable oil
12 - 2 tsp paprika
13 - 1 tsp dried thyme
14 - 1 tsp dried oregano
15 - 1 tsp cayenne pepper
16 - 1 tsp salt
17 - 0.5 tsp freshly ground black pepper
18 - 2 bay leaves
→ Garnish
19 - 2 tbsp fresh parsley chopped
20 - 2 spring onions sliced
21 - Lemon wedges optional
# Steps:
01 - Heat vegetable oil in a large Dutch oven or deep skillet over medium-high heat.
02 - Add chicken pieces and cook for 4 to 5 minutes until lightly browned. Remove and set aside.
03 - Add beef sausage to the pot and sauté for 3 to 4 minutes until browned. Remove and set aside with the chicken.
04 - Add onion, bell pepper, celery, and jalapeño if using. Sauté for 5 to 7 minutes until softened.
05 - Stir in garlic and cook for 1 minute until fragrant.
06 - Add paprika, thyme, oregano, cayenne, salt, and black pepper. Stir well to coat vegetables with spices.
07 - Return chicken and sausage to the pot. Add diced tomatoes with juices and bay leaves. Stir to combine.
08 - Pour in rice and chicken broth. Mix thoroughly, scraping the bottom to release any browned bits.
09 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until rice is tender and liquid is absorbed.
10 - Remove from heat and let stand covered for 5 minutes. Discard bay leaves. Fluff with a fork and garnish with fresh parsley and spring onions. Serve with lemon wedges if desired.
# Expert Advice:
01 -
- Everything cooks in one pot, which means maximum flavor and minimum cleanup
- The rice absorbs all those savory spices and meat juices, turning into something greater than the sum of its parts
02 -
- Resist the urge to lift the lid while it simmers, trapped steam is what cooks the rice evenly
- If the rice is still crunchy but the liquid is gone, add just 1/4 cup more water and continue cooking
03 -
- Taste the rice before serving to make sure it is fully cooked through
- Letting it sit overnight in the fridge makes the flavors even more incredible