Ultimate Louisiana Chicken & Sausage Jambalaya Recipe
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Ultimate Louisiana Chicken & Sausage Jambalaya Recipe
A rich and flavorful Louisiana-style jambalaya combining chicken, sausage, vegetables, and rice with a blend of Creole spices.
- Total Time: 50
- Yield: 6
Ingredients
✓ 1 large yellow onion
✓ 1 red bell pepper
✓ 2 stalks celery
✓ 3 cloves garlic
✓ 4 green onions
✓ 1 pound andouille sausage (or smoked sausage)
✓ 1 pound boneless chicken thighs
✓ 2 teaspoons garlic powder
✓ 1 teaspoon onion powder
✓ 2 teaspoons paprika
✓ 1 teaspoon dried oregano
✓ 1 teaspoon dried thyme
✓ 1 teaspoon black pepper
✓ 1 teaspoon kosher salt
✓ ½ teaspoon cayenne pepper
✓ 1 tablespoon butter or bacon grease
✓ 1 teaspoon tomato paste
✓ 2 cups long grain white rice (uncooked)
✓ 0.5 ounce can diced tomatoes
✓ 2½ cups chicken stock
✓ 1 teaspoon Kitchen Bouquet browning sauce
✓ 2 bay leaves
Instructions
✓ In a large pot or Dutch oven, heat butter or bacon grease over medium heat.
✓ Add onion, bell peppers, and celery. Sauté until softened, about 5 minutes.
✓ Add garlic and cook for another minute until fragrant.
✓ Add sausage and chicken thighs, cooking until browned and cooked through.
✓ Stir in garlic powder, onion powder, paprika, oregano, thyme, black pepper, salt, and cayenne.
✓ Add tomato paste and diced tomatoes, stirring to combine.
✓ Add rice and chicken stock, bring to a boil.
✓ Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
✓ Stir in Kitchen Bouquet browning sauce and bay leaves.
✓ Remove bay leaves before serving.
✓ Garnish with green onions before serving.
Notes
This dish can be made ahead and reheats well. Serve with a side of crusty bread or a fresh salad.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Cuisine: Creole
Nutrition
- Calories: 420
- Sugar: 6
- Sodium: 450
- Fat: 18
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Jambalaya is more than a dish—it’s a celebration of Southern flavor, rich with smoky sausage, tender chicken, and aromatic spices. This ultimate Louisiana version brings the heart of Creole cooking to your table with layers of complex taste and a satisfying texture that makes every bite feel like a trip south. Whether you’re hosting a weekend brunch or preparing a cozy family dinner, this jambalaya recipe delivers the boldness and soul of New Orleans in a single pot.
At the base of any great jambalaya lies the holy trinity of vegetables—onion, bell peppers, and celery. These ingredients form the aromatic foundation that gives the dish its signature depth. The large yellow onion adds sweetness and body, while the green and red bell peppers bring a bright, slightly sweet contrast. A stalk or two of celery introduces a subtle earthiness and crunch that balances the richness of the meat and rice. Together, these vegetables create a soffrito that’s essential to authentic jambalaya.
The protein in this recipe is a blend of andouille sausage and boneless chicken thighs. Andouille sausage, with its smoky, spicy flavor, brings an unmistakable Louisiana character to the dish. The chicken thighs add tenderness and richness, breaking down into flavorful shreds during cooking. This combination ensures that every spoonful is packed with savory, hearty taste. The use of boneless thighs also means you get more meat per bite without the hassle of bones or tough bits.
Spices are where the soul of jambalaya lives. Garlic powder, onion powder, and paprika form the core of the seasoning blend, lending warmth and depth. The addition of oregano, thyme, black pepper, and a hint of cayenne pepper gives the dish its characteristic kick and complexity. A teaspoon of cayenne adds just enough heat to awaken the palate without overwhelming the other flavors. This spice blend is what sets jambalaya apart from a simple rice dish—it’s a flavor profile that’s distinctly Southern and unmistakably bold.
But the magic doesn’t stop there. A tablespoon of butter or bacon grease, along with a teaspoon of tomato paste, creates a rich, glossy base that coats the rice and vegetables. This is where the dish gets its beautiful color and deep, umami-rich taste. The Kitchen Bouquet browning sauce adds a touch of sophistication and enhances the natural flavors, giving the jambalaya that classic restaurant-quality finish.
The rice used in this jambalaya is long grain white rice, which absorbs the broth beautifully without becoming mushy. You’ll need 2 cups uncooked rice, and it will absorb the liquid and become tender while maintaining its individual grain. This rice is the star of the dish, and its ability to soak up all the flavors makes it a perfect vehicle for the complex seasonings and meats.
The liquid base is a combination of chicken stock and diced tomatoes, adding moisture and acidity to balance the richness of the sausage and meat. The chicken stock, around 2.5 cups, is the soul of the dish, providing a savory, brothy base that the rice and vegetables can absorb. The diced tomatoes contribute a touch of brightness and help build layers of flavor. The result is a dish that’s both hearty and comforting, with a texture that’s just right—each grain of rice is distinct yet perfectly infused with the rest of the ingredients.
To prepare, begin by sautéing the vegetables in butter or bacon grease until they soften and release their aromas. Add the sausage and chicken, cooking until browned and cooked through. Stir in the spices, tomato paste, and tomato, then add the rice and stock. Let it simmer until the rice is tender and the liquid is absorbed. Serve with a sprinkle of green onions for freshness and color.
This jambalaya can be made ahead and reheats beautifully, making it a fantastic meal for busy weeknights or large gatherings. It’s also a dish that welcomes customization—add shrimp, andouille, or even a splash of hot sauce for extra heat. It pairs wonderfully with a crisp green salad or a slice of crusty bread.
If you’re new to jambalaya, don’t worry about getting it perfect the first time. The beauty of the dish lies in its forgiving nature. It’s more about the layers of flavor than exact measurements, and even small adjustments can create a new favorite. Whether you’re a seasoned cook or a beginner, this recipe will quickly become a staple in your repertoire.
