The quintessential Louisiana Chicken and Sausage Jambalaya recipe is the best one pot meal!
This is pure comfort food at its finest! The basis of this Louisiana Chicken and Sausage Jambalaya is the traditional Cajun trinity – onions, celery and bell peppers. The combination is so aromatic while sautéing that even your teenagers will be coming out of their rooms asking when dinner will be ready.
Don’t have access to andouille sausage? No worries just substitute your favorite smoked sausage.
Do you know the difference between Creole and Cajun Jambalaya?
Really the only difference is that a Creole Jambalaya is tomato based where as a Cajun Jambalaya is not. It’s really that simple. Cajun Jambalaya is found more in rural areas outside of New Orleans.
I am always asked what is the best side to go with Louisiana style Chicken and Sausage Jambalaya. Bread and a simple salad or this Corn Maque Choux recipe hits the spot.
Ingredients in Louisiana Chicken and Sausage Jambalaya
- Cajun Seasoning
- Andouille Sausage
- Boneless, skinless chicken thighs or breast
- Onions
- Bell Pepper
- Celery
- Garlic
- Worcestershire sauce
- Amber Beer
- Long Grain White Rice
- Chicken Stock
- Green Onions
How to make Louisiana Chicken and Sausage Jambalaya
- Season the chicken with half of the Cajun season.
- Brown the sausage in a Dutch oven.
- Remove and brown chicken. Remove and set aside.
- Cook the onions, bell pepper, and celery until soft and transparent. Add garlic and cook for 30 more seconds.
- Season with Cajun seasoning, add Worcestershire sauce, reserved chicken and sausage. Deglaze with the beer.
- Add the rice and chicken stock.
- Bring to a boil, reduce heat, cover and simmer for 20-25 minutes.
- Fluff and serve with sliced green onions.
Origins of Jambalaya
Jambalaya originated in New Orleans in the 18th century and contains a mixture of rice, protein, seasoning vegetables, and spices. It is a true melting pot of a dish which is inspired by European, African, and Native American influences.
It is also often believed to have been developed by the Spanish colonists who did not have saffron to to make paella.
The most common Jambalaya recipes call for sausage mixed with chicken, but the variations are endless and can contain Tasso (a type of Cajun spicy ham) and a variety of seafood such as shrimp or crawfish. The seafood varieties are less common but rise in popularity during the months of Lent.
Of course Cajuns love to hunt and you can often find deer, rabbits, duck, alligator, and even turtle meat included in these households.
Jambalaya comes in both the Cajun and Creole varieties. Cajun Jambalaya is typically referred to as “brown jambalaya” and the Creole variety being known as “red jambalaya” due to the inclusion of tomatoes.
You are more likely to find red jambalaya in New Orleans and brown jambalaya in the more rural areas known as Cajun country where tomatoes were not as readily available.
Why is Jambalaya such a popular dish?
You mean besides being a one pot rock star that most of us in South Louisiana have the ingredients for on hand? While it is an easy weeknight meal it’s also really easy to make in large batches making it hugely popular at family gatherings, concerts and festivals, tailgating parties, potlucks and just about anywhere to feed a large crowd.
In fact, Jambalaya is so hugely popular that it has it’s own festival in Gonzales, Louisiana, which was declared in 1968 by then Governor, John J. McKeithen, as the “Jambalaya Capital of the World.”
People often ask what is the difference between Jambalaya, Gumbo, and Étouffée?
Simple, Jambalaya is a rice dish, with the primary component being the highly flavorful, seasoned rice.
While all three share similar ingredients, Gumbo is more soup like and Étouffée is more stew like in consistency. Both of which are served with rice that has been cooked separately.
Gumbo and Étouffée are more wet dishes, whereas Jambalaya is drier. But all three are delicious!!
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Louisiana Cajun Chicken and Sausage Jambalaya
Equipment
- Big pot or Dutch oven, with a lid.
Ingredients
- 3 tbsp vegetable oil
- 3 tbsp Cajun Seasoning
- 10 oz andouille sausage, cut into rounds
- 1 lb. boneless, skinless chicken thighs or breasts, cut into bite sized piece
- 1 cup onion, diced
- 1/2 bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, diced
- 2 tsp Worcestershire sauce
- 6 oz amber beer
- 1 1/2 cups long grain white rice
- 3 cups chicken stock
- Green onions for garnish.
Instructions
- Season the chicken with half of the Cajun seasoning.
- Heat half of the oil in a large sauce pot. Add sausage and brown. Remove from pot and set aside. Add remaining oil to pot and sauté the chicken until browned. Remove and set aside.
- Add the onion, bell pepper, and celery and sauté until onions are soft and transparent. Add garlic and cook for an additional 30 seconds.
- Season onion mixture with remaining Cajun seasoning. Add Worcestershire sauce, reserved chicken and sausage. Deglaze pan with the beer.
- Add rice and chicken stock. Bring to a boil, reduce heat to low. Cover and simmer for 20-25 minutes until all of the broth is absorbed.
- Fluff and serve immediately with sliced green onions.
Notes
Nutrition
