Chicken & Sausage Jambalaya Recipe

Name: Chicken & Sausage Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless chicken breasts; medium dice; 5 Italian sausages; medium slices; 1 green bell pepper; small dice; 2 stalks celery; small dice; 1 large spanish onion; minced; 1 cup chopped tomatoes; 2 tbsp garlic; minced; 2 bay leaf; 1 bunch scallions; medium slice; 1 cup white rice; 3 1/2 cup chicken stock; 1/2 cup vodka; 3/4 oz basil; chiffonade; 3 tbsp Emeril's Creole seasoning; 1 tbsp thyme; minced; 1 tbsp paprika; 1 tbsp onion powder; 1 tbsp garlic powder; 1 tbsp cayenne pepper; 1 salt and pepper; 1 olive oil; as needed

Servings: persons

2 boneless chicken breasts; medium dice
5 Italian sausages; medium slices
1 green bell pepper; small dice
2 stalks celery; small dice
1 large spanish onion; minced
1 cup chopped tomatoes
2 tbsp garlic; minced
2 bay leaf
1 bunch scallions; medium slice
1 cup white rice
3 1/2 cup chicken stock
1/2 cup vodka
3/4 oz basil; chiffonade
3 tbsp Emeril's Creole seasoning
1 tbsp thyme; minced
1 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp cayenne pepper
1 salt and pepper
1 olive oil; as needed

1
Heat vegetable oil in a large, wide pot.
2
Add chicken and sausage.
3
Season with salt, pepper, and 1 tablespoon of Creole seasoning.
4
Saute on medium-high heat on all sides until chicken is 90% done.
5
Remove chicken and sausage from pot.
6
Add a pinch of vegetable oil.
7
Add celery, onion, and bell pepper.
8
Season with dried spices, thyme, salt, and pepper.
9
Sweat on low heat for 3-4 minutes.
10
Add garlic.
11
Sweat until garlic is fragrant.
12
Add vodka.
13
CAUTION.
14
The vodka may flame up.
15
Don't do this over a closed stove, or one with a hood above it.
16
Don't freak out.
17
Don't throw water on it!
18
!
19
Reduce vodka by 1/2.
20
Add chicken stock, bay leaves, chicken, and sausage.
21
Bring to a simmer.
22
Cover.
23
Cook approximately 15-20 minutes or until rice has absorbed the liquid and meat is thoroughly cooked.
24
Remove bay leaves.
25
Fold in scallions and basil.
26
Sprinkle scallions and basil on top.
27
* Fry the bay leaves and serve to a guest you don't like for a good laugh!
28
Variations: Fresh oregano, fresno peppers, habaneros, parsley, parmesan, shallots, eggplant, sweet potatoes, crawfish, shrimp, lobster, zucchini, squash, mustard

896

kcal

Calories

Fat

Carbs

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 21 ingredients. The key ingredients include: 2 boneless chicken breasts; medium dice, 5 Italian sausages; medium slices, 1 green bell pepper; small dice, 2 stalks celery; small dice, and more.

Yes, Chicken & 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 & Sausage Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions