This Chicken and Sausage Jambalaya recipe is simple enough for a weeknight dinner and mild enough for a family dinner.
This is one of the few Cajun dishes I liked while attending college in Southwest Louisiana (Geaux, Ragin’ Cajuns!). I spent a few years in Lafayette, where there was no shortage of interesting culture, flavors, and people.
It’s a little embarrassing to admit, but I didn’t like seafood OR spicy food at that stage in my life. I could have eaten so. much. awesomeness. Instead, I probably opted for grilled chicken or something like that. Booorrrr-ingggg.
Now that I’m all grown up, I’m redeeming myself here by making my own huge pot of Chicken and Sausage Jambalaya. Still no seafood, but it’s a step in the right direction.
If I have some shrimp laying around sometime, maybe I’ll add them to the mix. Maybe.
This recipe has just enough spice to keep the integrity of the dish but still keeps it family friendly for the younger family crowd.
It’s easy enough to pull together for a weeknight meal. To save time, prep the ingredients the night before by cutting the veggies and meats.
Other recipes you’ll like:
Give this jambalaya a try and as they say in Lafayette, Laissez les bons temps rouler!!!
Chicken and Sausage Jambalaya
- 2 T. canola oil divided
- 1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
- 1 onion chopped
- 1 bell pepper chopped
- 2 stalks celery diced
- 3 tsp garlic minced
- 1 28 oz. can crushed tomatoes
- 1/2 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1/2 tsp dried thyme
- 14 oz kielbasa cut in half lengthwise and then sliced (half moon shapes)
- 1 1/4 cups uncooked white rice
- 2 1/2 cups vegetable OR chicken broth
- Heat 1 Tbsp oil in a large heavy pot over medium heat. Add the chicken and cook until pieces are lightly browned on all sides but not cooked through. Remove and set aside.
- Add 1 additional Tbsp oil to the pot, if needed. Add onion, pepper, celery and garlic and cook until vegetables begin to soften and become tender.
- Add crushed tomatoes, cayenne, thyme, salt and pepper, kielbasa and chicken back into the pot. Cook for 10 minutes, stirring occassionally.
- Add the rice and broth. Bring to a boil, then reduce heat to low and cover. Cook on low heat for 25 minutes or until liquid is absorbed and rice is cooked through.
PIN THIS FOR LATER!