Chicken and Sausage Jambalaya Recipe

Name: Chicken and Sausage Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 3 1/2-to 4-pound chicken, cut into 8 pieces; 2 cups chopped onions; 2 cups chopped green bell peppers; 1/4 cup chopped fresh parsley; 1 tablespoon minced garlic; 2 pounds kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick slices; 2 bay leaves; 2 teaspoons chili powder; 1 teaspoon dried thyme; 3/4 teaspoon (or more) cayenne pepper; 1/4 teaspoon ground cloves; 3 cups long-grain white rice; 6 cups canned low-salt chicken broth

Servings: persons

2 tablespoons olive oil
1 3 1/2-to 4-pound chicken, cut into 8 pieces
2 cups chopped onions
2 cups chopped green bell peppers
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
2 pounds kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick slices
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
3/4 teaspoon (or more) cayenne pepper
1/4 teaspoon ground cloves
3 cups long-grain white rice
6 cups canned low-salt chicken broth

1
Heat oil in heavy large pot over high heat.
2
Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch.
3
Transfer chicken to platter.
4
Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot.
5
Saute until onions are tender, about 5 minutes.
6
Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; saute until spices are fragrant and flavors blend, about 5 minutes.
7
Add rice; stir to coat.
8
Pour broth over rice mixture in pot.
9
Add chicken; press to submerge in liquid.
10
Bring to boil.
11
Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes.
12
Remove bay leaves.
13
Season with salt, pepper and more cayenne pepper, if desired.
14
Serve hot.

1299

kcal

Calories

Fat

130

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 3 1/2-to 4-pound chicken, cut into 8 pieces, 2 cups chopped onions, 2 cups chopped green bell peppers, and more.

Yes, Chicken and Sausage Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Sausage Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions