Chicken & Sausage Jambalaya

in Cajun, Chicken & Turkey, Grains & Rice, Mardi Gras, Pork

Chicken & Sausage Jambalaya

Fat Tuesday? Already? It’s amazing how adding one little 5lb 13oz munchkin to your household puts “outside time” completely out of reach.

Sausage? Check.
Rice? Check.
Tobasco? Check.
Cornbread? After digging around a bit in the freezer for the bag of madeleines… check!

All those pieces means that we have dinner for a week 🙂

Chicken & Sausage Jambalaya

This is the only jambalaya recipe that I’ve ever needed. It’s spicy, full of flavor, and full of meat – hearty enough for a one-pot and one-bowl dinner.

Chicken and Sausage Jambalaya

Authentic flavors, hearty meal. It's last jambalaya recipe you'll ever need.


  • 1/2 cup vegetable oil
  • 2 medium onions, chopped
  • 2 green bell peppers, chopped
  • 2 tsp salt
  • 1 tsp cayenne
  • 1lb smoked sausage, cut into 1/4 inch slices
  • 1 tsp Tony Cachere
  • 1 1/2lb chicken, cut into 1-in cubes
  • 3 bay leaves
  • 3 cups rice (I used half white and brown)
  • 3 cups water
  • 3 cups chicken stock
  • 1 cup chopped green onions


  1. Heat the oil in a large Dutch oven over medium heat.
  2. Add the onions, bell peppers, salt and cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color.
  3. Scrape the bottom and sides to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides to loosen any browned particles.
  4. Season the chicken with Tony Cachere's.
  5. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles.
  6. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water and stock, stir to combine, and cover.
  7. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.
  8. Remove the pot from the heat and let stand, covered for 2 to 3 minutes.
  9. Remove the bay leaves. Stir in the green onions and serve.


Yields: 8 servings

Adapted from Food Network

Estimated time: 1 hour 45 minutes

11 comments… add one
  • I love finding things around the kitchen to make dinner with. This looks like a great dish!

  • Wait!! Who-huh-what?! 5lb 13oz!? Did you have your baby? Why was this info not share with your blog readers! (or at least WC) 😉

    Either way, congratulations!

  • Congrats on the new addition!

  • Well, I completely forget it was fat tuesday as well and I have no 5 lb 13 oz excuses. Not even a 1/2 oz excuse. Just pure forgetfulness.

    This recipe looks amazing! SO much flavor.

  • I’ve never had jambalaya, in part because I was vegetarian for so many years (not anymore!) So I’m keen to try this. May I ask what Tony Cachere’s is? I’m in Canada, so I’m not certain we have that here…

  • becky s

    Congrats on the new family member!?! Love your site!

  • Treeling

    Congrats on the munchkin!!

    And Monica, Tony Chachere’s (it actually has two H’s) is a salt-based Cajun seasoning blend. Oddly, it’s pronounced SATCH-air-ees in Louisiana (and not Sha-shares, which is how it should be pronounced), whence it originates.

    And Shawnda, congrats again, this time for the recipe, which looks like the jambalaya I have eaten in a variety of places in South Louisiana and not some weird tomato soup with rice in it. My friend was complaining that her jambalaya recipe didn’t come out right, that she knew it was supposed to be stew-like.

    I set her straight fast. I think of it as Cajun Fried Rice. Tomato soup. Ptooey.

  • Love the recipe! Perfect for the occasion 🙂 Nice photo as well!

  • The good times are rolling with this recipe, indeed! Cheers!

  • Love this dish – but can’t help but LOVE the Tabasco in the background! 😀

  • B

    Made this for my dad’s birthday and he raved! Perfect amount of heat.

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