Home Recipes Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

by Erika Nicole Kendall

2  pounds  boneless, skinless chicken breasts, chopped
1  teaspoon  salt, divided
1/4  teaspoon  freshly ground black pepper, divided
2  tablespoons  sunflower oil
2  pounds  andouille sausage, cut into 1/4-inch-thick slices
2  medium onions, chopped (about 2 cups)
1  large green or red bell pepper, chopped (1 cup)
1  cup  finely chopped green onions, divided
1  cup  chopped fresh flat-leaf parsley, divided
2  cloves garlic, chopped (about 1 tablespoon)
3  cups  long-grain rice
8  cups  homemade chicken stock
1/2  to 1 teaspoon ground red pepper
Garnish: fresh flat-leaf parsley

Season chicken with 1/2 teaspoon salt and black pepper. Heat oil in a large Dutch oven over medium-high heat. Add half the chicken, and cook about 5 minutes or until browned on all sides; remove from pot. Brown remaining chicken.

Add sausage and cooked chicken, and cook, stirring frequently, about 5 minutes or until browned; remove with slotted spoon. Add onion, bell pepper, 3/4 cup green onions, and 1/2 cup parsley; cook, stirring frequently, about 5 minutes.

Add garlic and rice; cook, stirring constantly, 2 minutes. Add broth, remaining 1/2 teaspoon salt, and ground red pepper. Bring to a boil; reduce heat, cover, and simmer 18 minutes or until rice is tender and all liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Stir in remaining 1/4 cup green onions and 1/2 cup parsley. Garnish, if desired, and serve hot.

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Tiffany March 8, 2011 - 10:55 AM

hey Erika,

This maybe a dumb question but at what point to you add the meat to the rice/broth mixture?

Erika Nicole Kendall March 8, 2011 - 5:40 PM

I’d add it in right before the rice finished cooking, that way you can get a little bit of the juices and spices from the meat into the rice right before it’s done.

Tiffany March 9, 2011 - 10:17 AM

Great thanks!

Yvette March 4, 2012 - 7:14 PM

I made this tonight and my man was like this CANT be healthy, its SO good! Loved it!

Shan November 20, 2012 - 5:05 PM

If you were to add shrimp, would you cook it separately and add it last or how would you go about incorporating it into the recipe? Thanks

Erika Nicole Kendall November 20, 2012 - 6:03 PM

I’d add it at the absolute last minute, to avoid overcooking, and I’d probably season it with some extra spices from the recipe and cook it, and then throw it in there right at the end.

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