Chicken and Sausage Jambalaya is a vibrant, soul-satisfying dish that captures the heart and essence of Southern comfort food. This one-pot wonder blends smoky sausage with tender chicken, creating a hearty, flavorful base that’s infused with the bold spices and savory richness of Creole and Cajun influences. The dish is a symphony of textures and flavors, with each bite offering a satisfying balance of smoky, savory, and just the right amount of heat. Often served alongside a fresh salad or cornbread, Chicken and Sausage Jambalaya is more than just a meal; it’s a celebration of good food, family, and tradition. The deep, complex flavors evolve over time, making each serving better than the last, and it’s the kind of dish that brings people together, inviting both conversation and second helpings.
Chicken and Sausage Jambalaya
Ingredients
- 2 tablespoons canola oil
- salt and freshly ground black pepper to taste
- 3 skin-on, bone-in chicken thighs
- 1 (14.5 ounce can) whole peeled tomatoes
- 4 cups chicken stock, or as needed
- 2 ribs celery, diced
- 1 large yellow onion, diced
- 1 green bell pepper – cored, seeded, and diced
- 2 teaspoons cayenne pepper
- 2 bay leaves
- 4 garlic cloves, minced
- 2 cups chopped tasso or ham steak
- 1 pound andouille sausage, sliced 1/4-inch thick
- 2 cups long grain rice
- 1 bunch scallions, thinly sliced
Instructions
- Set the oven to 325°F (165°C) to preheat.
- Heat canola oil in a large Dutch oven over medium heat. Season the chicken generously with salt and pepper, then sear it on each side until golden brown, roughly 5 minutes per side. Once browned, remove the chicken from the pot.
- Drain the liquid from the canned tomatoes into a 4-cup measuring cup, then add chicken stock to reach a total of 4 cups. Set this mixture aside and roughly chop the tomatoes.
- Add the celery, onion, bell pepper (the trinity), chopped tomatoes, cayenne, bay leaves, and garlic to the Dutch oven, stirring to combine over medium heat. Then, stir in the tomato juice and stock mixture, along with the seared chicken, tasso, andouille, and rice. Bring to a gentle simmer, then cover the pot.
- Place the pot in the preheated oven and bake for 30 minutes. Afterward, take it out and let the jambalaya steam, covered, for 5 more minutes.
- Top with fresh scallions and a few dashes of hot sauce just before serving for an added burst of flavor.
