Sausage & Chicken Jambalaya
Submitted by Nonee
Classic Louisiana Jambalaya made with andouille sausage, chicken, and the Creole trinity (onions, celery, green peppers) over rice. Traditional techniques for both brown and red jambalaya versions with detailed step-by-step instructions.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minThis Sausage and Chicken Jambalaya is a classic Louisiana dish that combines andouille sausage, chicken, and the Creole trinity (onions, celery, green peppers) served over rice. The dish has roots in French, Spanish, and West African cooking traditions and represents the heart of Creole cuisine.
This recipe includes techniques for both brown and red jambalaya versions. Brown jambalaya gets its color from caramelized brown sugar or Kitchen Bouquet, while red jambalaya uses paprika and tomato-based liquids for a vibrant hue.
The Creole trinity—onions, celery, and green bell peppers—forms the flavor base for this dish, just as the Holy Trinity does in classic Cajun cooking. The rice absorbs all the savory flavors from the meat and vegetables as it simmers.
Key Ratios for Perfect Jambalaya
- 1 cup raw long grain rice feeds 3 people
- 2 cups total of trinity vegetables for every 1 cup rice
- 1¼ cups liquid per 1 cup rice
Preparation Time
- Prep: 20 minutes
- Cook: 40 minutes
- Total: 60 minutes
- Serves: 12
Ingredients
Directions
Season chicken pieces with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Brown chicken on all sides (about 5-7 minutes), then remove and set aside.
Cut andouille sausage into ¼-inch rounds. Add to the same pot and brown for 3-4 minutes. Remove sausage and set aside with chicken.
For brown jambalaya: Add 1 heaping tablespoon brown sugar to the hot oil and let caramelize to a deep chestnut color, OR stir in 1-2 tablespoons Kitchen Bouquet. For red jambalaya: Skip the sugar step and add approximately ¼ cup paprika to the oil.
Add 4 cups chopped onions, 2 cups chopped celery, and 2 cups chopped green bell peppers to the pot. Sauté until vegetables are softened (about 8-10 minutes), then stir in 1 tablespoon chopped garlic and cook 1 more minute.
Return chicken and sausage to the pot. Add 5 cups chicken broth, 2½ teaspoons salt, and cayenne pepper to taste. Bring to a boil.
Stir in 4 cups raw long grain rice and return to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
After 10 minutes of cooking, remove lid and gently turn rice from bottom to top once.
In the last 5 minutes, stir in 2 cups chopped green onions and optional tomatoes. Serve warm.
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