Jambalaya Chicken Turkey Sausage (Printable Version)

Flavorful Creole dish with chicken, turkey sausage, vegetables, and seasoned rice for a hearty meal.

# Ingredient List:

→ Proteins

01 - 1 lb boneless skinless chicken thighs cut into 1-inch pieces
02 - 12 oz turkey andouille sausage sliced into 1/4-inch rounds

→ Vegetables

03 - 1 large onion finely chopped
04 - 1 green bell pepper diced
05 - 2 celery stalks diced
06 - 4 cloves garlic minced
07 - 1 (14.5 oz) can diced tomatoes with juices
08 - 2 green onions sliced for garnish
09 - 1/4 cup fresh parsley chopped for garnish

→ Rice & Liquids

10 - 1 1/2 cups long-grain white rice rinsed
11 - 3 cups low-sodium chicken broth

→ Spices & Seasonings

12 - 2 tbsp olive oil
13 - 2 tsp smoked paprika
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 1/2 tsp cayenne pepper adjust to taste
17 - 1/2 tsp black pepper
18 - 1 tsp salt plus more to taste
19 - 2 bay leaves
20 - 1/2 tsp hot sauce optional

# How to Make:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
02 - Add the chicken pieces and season with salt and pepper. Brown for 3–4 minutes, then transfer to a plate.
03 - Add the turkey andouille sausage to the pot and cook for 2–3 minutes until lightly browned. Remove and set aside with the chicken.
04 - In the same pot, add onion, bell pepper, and celery. Sauté for 5 minutes until softened.
05 - Stir in the garlic and cook for 1 minute until fragrant.
06 - Sprinkle in smoked paprika, thyme, oregano, and cayenne. Stir to coat the vegetables.
07 - Add the diced tomatoes with juices, rice, and bay leaves. Mix well.
08 - Return the chicken and sausage to the pot.
09 - Pour in the chicken broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25 minutes, or until rice is tender and liquid is mostly absorbed.
10 - Remove from heat, discard bay leaves, and let rest covered for 5 minutes.
11 - Fluff the jambalaya with a fork. Taste and adjust seasoning if needed.
12 - Serve hot, garnished with green onions, parsley, and a dash of hot sauce if desired.

# Expert Tips:

01 -
  • One pot means less cleanup and more time enjoying your evening
  • The depth of flavor develops while it simmers practically unattended
  • Leftovers taste even better the next day for lunch
02 -
  • Resist the urge to lift the lid while it simmers. Steam loss leads to crunchy rice.
  • The rice will continue absorbing liquid during the rest period so do not add extra broth.
  • Taste the sausage before adding salt since andouille can be quite seasoned already.
03 -
  • Cut all ingredients to roughly the same size for even cooking
  • Let your pot come to room temperature before washing to avoid warping
  • Warm your chicken broth slightly before adding for faster cooking time

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