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Chicken and sausage jambalaya with long-grain rice and sliced scallions
Vagner Carvalho

One-Pot Chicken and Sausage Jambalaya

This tomato-based chicken and sausage jambalaya cooks rice, vegetables and seasoned proteins in one pot. It is a home-kitchen version inspired by Louisiana cooking, with a measured seasoning blend rather than an assumption that every sausage or Cajun mix has the same salt level.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Louisiana-inspired
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon neutral oil
  • 12 oz (340 g) fully cooked andouille sausage, sliced
  • 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 teaspoons salt-free Cajun seasoning
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups (285 g) long-grain white rice, rinsed and drained
  • 1 can (14.5 oz / 411 g) diced tomatoes with juices
  • 2 1/2 cups (600 ml) low-sodium chicken broth
  • 1 bay leaf
  • 1/4 teaspoon kosher salt, plus more to taste
  • Sliced scallions for serving

Equipment

  • Heavy 5-quart pot with tight lid

Method
 

  1. Heat oil in a heavy 5-quart pot over medium-high heat. Brown sausage for 3–4 minutes and transfer to a plate. Brown the chicken for about 5 minutes; it will finish cooking with the rice. Transfer it to the same plate.
  2. Reduce heat to medium. Cook onion, pepper and celery for 7–8 minutes until softened. Add garlic, Cajun seasoning and thyme; stir for 30 seconds. Stir in the drained rice for 1 minute.
  3. Add tomatoes, broth, bay leaf, salt, chicken and sausage. Scrape the bottom, bring to a simmer and cover tightly. Lower heat and cook gently for 22–25 minutes without repeatedly lifting the lid. Chicken must reach 165°F (74°C), and rice should be tender. If rice is firm and the pot looks dry, add 1/4 cup hot broth and cook covered for another 5 minutes.
  4. Remove from heat and leave covered for 10 minutes. Discard the bay leaf, gently fluff with a fork, taste for salt and scatter over scallions.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for one-sixth of the pot.