I got this chicken and sausage jambalaya recipe from a family recipe book after I got married. I’ve adapted it to my own and it has been one of our favorite recipes over the years.

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What makes this recipe different?

This is a bit of a different take on your normal southern jambalaya. Instead of being made with shrimp, kielbasa, and all that Cajun flavor, it’s made with chicken and breakfast sausage instead. It is still packed with delicious flavor and is one of my favorite comfort foods. We love it any time of the year, but it’s especially tasty and comforting on a cold winter night.

An easy one pot meal

This one pot meal is easy to prepare and comes together in about 30 – 45 minutes. The “hardest” part in making this jambalaya recipe is chopping all of the veggies. It’s worth it though because they add so much flavor to the dish.

As everything is simmering and the rice is cooking in the pot, I like to keep stirring it every once in awhile and add more water as needed. This helps the rice continue to cook and not stick to the bottom of the pot.

You can enjoy this meal with a side of fresh bread or a salad, but it is also filling enough by itself.

Kitchen accessories used to make this recipe (affiliate links):

Alison

Chicken and Sausage Jambalaya

An easy one pot meal that is full of delicious flavor and a different take on traditional jambalaya.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lbs cooked chicken chopped
  • 1 lb breakfast sausage browned
  • 2 tbsp extra virgin olive oil
  • 1 small onion diced
  • 1/2 cup bell pepper diced
  • 1/2 cup green onion sliced
  • 1/2 cup parsley chopped
  • 2 garlic cloves minced
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 1/2 cups long grain rice
  • 3 cups chicken broth

Method
 

  1. Brown sausage and set aside.
  2. Heat olive oil in large pot over medium heat. Add chopped veggies and spices.
  3. Saute for a few minutes.
  4. Add chicken broth, rice, chicken and sausage. Make sure rice is covered. You may need to add a little water.
  5. Cook uncovered for 20 minutes or until rice is cooked and liquid is absorbed.
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