Nicole’s Cajun Chicken and Sausage Jambalaya

This chicken and sausage jambalaya is absolutely delicious. Not only is this a classic comfort food one-dish dinner at any time, this jambalaya is perfect for your Mardi Gras celebration.

Preparation Details

Prep Time: 20 mins

Cook Time: 1 hr 15 mins

Total Time: 1 hr 40 mins

Servings: 10

Ingredients

• 2 tablespoons canola oil
• 1¼ pounds andouille smoked sausage, sliced into ½-inch pieces
• 1½ pounds skinless, boneless chicken thighs, cut into 1½-inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound ground pork
• 1 large yellow or white onion, diced
• 3 stalks celery, diced
• 1 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 jalapeño, seeded and finely diced
• 6 clove s garlic, minced
• 2 teaspoons Cajun seasoning, or to taste
• 3 thyme sprigs
• 2 bay leaves
• 6 to 7 cups chicken stock as needed
• 3 cups long grain rice, rinsed and drained
• 1 bunch green onions, thinly sliced
• hot sauce, for serving (optional)

Steps

1. Gather all ingredients.
2. Heat 2 tablespoons bacon grease in a large pot or Dutch oven over medium-high heat. Add sausage and sauté until browned on both sides, about 3 minutes. Remove from the pot with a slotted spoon and set aside. Reserve drippings in the pot.
3. Add chicken to the pot and sprinkle with salt and pepper. Cook, undisturbed, until chicken easily releases from the bottom and begins to brown, about 2 minutes. Push chicken to one side of the pot and add pork. Cook, crumbling with a spoon, until browned, about 3 minutes. Stir chicken and pork together and remove from the pan with a slotted spoon, and add to the reserved sausage.
4. Add onion, bell peppers, celery, and jalapeño to the pan and cook 2 minutes, stirring constantly to lift off any flavorful bits from the bottom. Reduce heat to medium and cook, stirring often, until well browned and very tender, about 25 minutes.
5. Add garlic to the mixture and continue cooking for 2 minutes. Stir in Cajun seasoning, thyme, and bay leaves.
6. Pour in 1 cup stock to deglaze the pan, making sure to scrape up any bits from the bottom of the pan. Stir in remaining 5 cups stock and bring to a boil. Add browned sausage, chicken and pork back into the pan; stir in rice and bring to a boil again. Reduce heat, cover, and simmer until rice is tender and most of the liquid has been absorbed, about 25 minutes. Add up to 1 cup additional stock if necessary if liquid is absorbed before rice is tender.
7. Remove from heat; let stand 5 minutes before fluffing lightly with a fork. Serve sprinkled with green onions and hot sauce, if desired.