Chicken And Sausage Jambalaya


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AuthorEwaCategory, , DifficultyIntermediate

Chicken And Sausage Jambalaya - delicious one-pot rice meal made with crispy smoked sausage, juicy pieces of chicken, green bell peppers, and tomatoes. This is an easy jambalaya recipe that's full of flavor!

Yields5 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 1 Large chicken breast
 200 g Smoked sausage
 1 Big, green bell pepper
 1 Onion
 3 Garlic cloves (minced)
 2 Celery sticks
 1 cup Crushed tomatoes or tomato passata
 2 cups Chicken broth
 1 cup Parboiled rice
 2 tbsp Tomato paste
 1 tsp Each smoked paprika, sweet paprika, dried thyme, dried oregano, dried basil, garlic powder (optional), onion powder (optional)
 ¼ tsp Cumin
 Cayenne pepper, salt, pepper to taste
 Green onions (chopped, to serve)

1

Finely chop the onion, celery sticks, and bell pepper. Mince the garlic. Cut chicken breast into bite-size cubes and slice the sausage.

2

Heat a bit oil in a very large skillet or a pot over medium-high heat.

3

Add sausage and brown well, remove. Then add chicken, brown, and remove.

4

Lower a heat a bit and add more oil if needed. Add chopped veggies - onion, celery, bell pepper, garlic. Cook for a few minutes, until soft.

5

Then, add rice and cook for 1 minute, stirring often.

6

Transfer back sausage and chicken. Add hot chicken broth, tomatoes, tomato paste, and all the spices. Mix everything well and bring to boil.

7

Cover and lower the heat. Simmer on low heat for around 25 minutes, until all the liquid is absorbed and rice is cooked.

8

Top with green onions and serve!

Ingredients

 1 Large chicken breast
 200 g Smoked sausage
 1 Big, green bell pepper
 1 Onion
 3 Garlic cloves (minced)
 2 Celery sticks
 1 cup Crushed tomatoes or tomato passata
 2 cups Chicken broth
 1 cup Parboiled rice
 2 tbsp Tomato paste
 1 tsp Each smoked paprika, sweet paprika, dried thyme, dried oregano, dried basil, garlic powder (optional), onion powder (optional)
 ¼ tsp Cumin
 Cayenne pepper, salt, pepper to taste
 Green onions (chopped, to serve)

Directions

1

Finely chop the onion, celery sticks, and bell pepper. Mince the garlic. Cut chicken breast into bite-size cubes and slice the sausage.

2

Heat a bit oil in a very large skillet or a pot over medium-high heat.

3

Add sausage and brown well, remove. Then add chicken, brown, and remove.

4

Lower a heat a bit and add more oil if needed. Add chopped veggies - onion, celery, bell pepper, garlic. Cook for a few minutes, until soft.

5

Then, add rice and cook for 1 minute, stirring often.

6

Transfer back sausage and chicken. Add hot chicken broth, tomatoes, tomato paste, and all the spices. Mix everything well and bring to boil.

7

Cover and lower the heat. Simmer on low heat for around 25 minutes, until all the liquid is absorbed and rice is cooked.

8

Top with green onions and serve!

Chicken And Sausage Jambalaya

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