Chicken & Sausage Jambalaya

A smoky, one-pot rice dish packed with juicy chicken, spicy sausage, and a rich tomato-pepper base that tastes even better the next day.

Ingredients

• 2 tbsp vegetable oil (or olive oil)
• 300 g (10 oz) andouille sausage (or smoked sausage), sliced into 1 cm / ½-inch rounds
• 450 g (1 lb) boneless skinless chicken thighs, cut into 3 cm / 1-inch pieces
• 1 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional, for heat)
• 2 tbsp tomato paste
• 1 (400 g / 14 oz) can crushed tomatoes
• 1 1/2 cups long-grain rice (uncooked), rinsed well and drained
• 3 cups chicken stock (or water + extra salt)
• 2 bay leaves
• 3 scallions (green onions), sliced (optional but excellent)
• 2 tbsp chopped parsley (optional)
• Hot sauce, to serve (optional)

Method

• 1

  Step 1: Brown the sausage

  Heat oil in a large heavy pot or Dutch oven over medium-high heat. Add sausage and cook until deeply browned on both sides, 4–6 minutes. Transfer to a bowl, leaving the fat in the pot (add a touch more oil if the pot looks dry).

• 2

  Step 2: Sear the chicken

  Season chicken with salt and pepper. Add to the pot in a single layer (cook in 2 batches if needed) and sear until golden on the outside, 3–4 minutes (it doesn’t need to be cooked through). Transfer to the bowl with the sausage.

• 3

  Step 3: Build the flavor base (holy trinity)

  Lower heat to medium. Add onion, bell pepper, and celery. Cook, scraping up browned bits, until softened and lightly golden, 6–8 minutes. Add garlic and cook until fragrant, 30 seconds.

• 4

  Step 4: Toast spices & tomato paste

  Add smoked paprika, thyme, oregano, and cayenne (if using). Stir for 30 seconds. Add tomato paste and cook, stirring constantly, until it darkens slightly and smells sweet/savory, 1–2 minutes.

• 5

  Step 5: Simmer the sauce

  Stir in crushed tomatoes, chicken stock, bay leaves, and 1/2 tsp extra salt (skip if your stock is very salty). Bring to a lively simmer, scraping the bottom well.

• 6

  Step 6: Add rice and proteins

  Stir in the rinsed rice, then return sausage and chicken (plus any juices) to the pot. Bring back to a simmer.

• 7

  Step 7: Cover and cook

  Reduce heat to low (gentle bubble). Cover and cook for 20 minutes, without stirring, until rice is tender and most liquid is absorbed. If your pot runs hot, check at 15 minutes to ensure it’s not catching.

• 8

  Step 8: Rest & fluff

  Remove from heat and rest, covered, 10 minutes (this finishes the rice). Remove bay leaves. Fluff gently with a fork.

• 9

  Step 9: Finish & serve

  Stir through scallions and parsley if using. Taste and adjust salt/pepper. Serve hot with hot sauce on the side.

Tips

• **Rice matters:** Use long-grain rice for the classic texture. Avoid short-grain (it turns sticky). Rinsing helps keep grains separate.
• **Sausage swap:** Any smoked sausage works; andouille gives the most authentic spicy-smoky punch.
• **Heat control:** If you want it mild, skip cayenne and use a sweet smoked paprika; add hot sauce at the table.
• **Don’t stir while cooking:** Stirring can release starch and make jambalaya gummy—keep the lid on and let it steam.
• **Make-ahead/storage:** Tastes even better next day. Refrigerate up to 4 days; reheat with a splash of water/stock, covered, until hot.
• **What to serve with:** A simple green salad, sautéed greens, or crusty bread to mop up the sauce.

Nutrition (per serving, estimate)