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Creole Chicken and Sausage Jambalaya {From a NOLA Local}

A traditional Creole rice dish made with pork sausage, tomatoes, and Creole seasonings simmered in stock with a trinity of vegetables that include onion, celery, and bell pepper. This authentic Jambalaya recipe is a one-pot rice dish with deep creole flavor that you'll only find in Louisiana. As a New Orleans local, you'll find my real Jambalaya recipe is authentic and full of flavor.

Course Appetizer, Main Course, Side Dish
Cuisine American, creole
Keyword Creole, Jambalaya, Louisiana, New Orleans, One Pot, Southern
Prep Time 7 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 47 minutes
Servings 6
Calories 624kcal

Ingredients

  • 1 lb chicken thighs see notes for quicker alternative
  • 2 tbsp unsalted butter
  • 1 lb. Andouille Sausage, sliced into rounds
  • 1 medium yellow onion, chopped
  • 1 green pepper, chopped
  • 2 celery stalks, diced
  • 1 bunch green onions, chopped separate white and green parts
  • 3 cloves garlic, minced or about 1.5 tsp garlic paste
  • 20 oz canned crushed tomatoes
  • 1/4 cup tomato puree see notes for alternative
  • 2 whole bay leaves
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cayenne
  • 1/4 tsp dried thyme
  • 1 tsp Tony Chachere Creole Seasoning
  • 4 cups chicken stock
  • 1 tbsp Louisiana pepper sauce or 1/4 tsp red pepper flakes, more to taste
  • 2 cups long-grain white rice, well rinsed

Instructions

  • Heat 1.5 tbsp oil in large stockpot over medium heat. Add chicken thighs to skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6-7 more minutes or until no longer pink.
  • Melt butter in a large stockpot or dutch oven set over medium-high heat. Brown sausage on both sides.
  • Stir in onions, green pepper, celery, white parts of green onions, and garlic. Stir occasionally and cook about 5 minutes or until clear.
  • Add crushed tomatoes, tomato puree, salt, pepper, cayenne, thyme, Tony Chachere Creole Seasoning, and bay leaf. Stir 2 minutes.
  • Pour in chicken stock and stir to combine. Stir in pepper sauce or red pepper flakes.
  • Bring to a boil then reduce heat to a simmer. I reduced heat to a level 2/3 on the stovetop.
  • Cook uncovered until liquid is reduced by 1/3 or about 1 hour.
  • Bring jambalaya to a boil. Stir in 2 cups uncooked rice then reduce heat to medium. Stirring occasionally, cook 15-25 minutes, or until rice is done. *NOTE* If rice is not done and liquid is gone, stir in 1/4 cup water at a time.
  • Stir in remaining green onions. Serve with hot sauce if desired.

Notes

CHICKEN: Use of chicken in this recipe is traditional. If in a hurry, use rotisserie chicken in a pinch. Also, chicken thighs or chicken breasts may be baked in the oven first and added to the stockpot while simmering. Chicken may also be pressure cooked. 
ANDOUILLE SAUSAGE: Andouille sausage is seasoned and heavily smoked sausage. It is often called Cajun sausage. A good substitute for Andouille sausage is Kielbasa sausage. I do not recommend breakfast sausage for jambalaya.
TOMATO PUREE: Find tomato puree near tomato paste. If you cannot find, you can make your own tomato puree by mixing 3 tbsp tomato paste and 6 tbsp water. 
HOW TO RINSE RICE: Pour rice into a fine mesh strainer or kitchen tea towel. Rinse under cold water until rice runs clear.
PEPPER SAUCE: Pepper sauce can be found near hot sauce. Pepper sauce is hot peppers in vinegar. It is not the same as hot sauce. Use red pepper flakes in place of pepper sauce if needed. 
 

Nutrition

Calories: 624kcal | Carbohydrates: 67g | Protein: 26g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 1485mg | Potassium: 871mg | Fiber: 4g | Sugar: 9g | Vitamin A: 691IU | Vitamin C: 31mg | Calcium: 78mg | Iron: 3mg