Summer Jambalaya with Chicken and Spicy Sausage

Name: Summer Jambalaya with Chicken and Spicy Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons pure olive oil; One 4-pound chicken, cut into 8 pieces; Salt and freshly ground pepper; 1/2 pound andouille sausage or spicy kielbasa, sliced 1/2-inch thick; 1 Vidalia or other sweet onion, finely chopped; 1 poblano chile or jalapeno, seeded and finely chopped; 1 medium celery rib, finely chopped; 3/4 cup fresh corn kernels; 1 teaspoon paprika; 1/4 pound chanterelles or oyster mushrooms, stemmed and thickly sliced; 1/2 teaspoon dried oregano, crumbled; 1 1/2 cups medium-grain rice, such as Valencia, Arborio or Carnaroli; 3 cups chicken stock or canned low-sodium broth; Hot sauce, for serving

Servings: persons

3 tablespoons pure olive oil
One 4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper
1/2 pound andouille sausage or spicy kielbasa, sliced 1/2-inch thick
1 Vidalia or other sweet onion, finely chopped
1 poblano chile or jalapeno, seeded and finely chopped
1 medium celery rib, finely chopped
3/4 cup fresh corn kernels
1 teaspoon paprika
1/4 pound chanterelles or oyster mushrooms, stemmed and thickly sliced
1/2 teaspoon dried oregano, crumbled
1 1/2 cups medium-grain rice, such as Valencia, Arborio or Carnaroli
3 cups chicken stock or canned low-sodium broth
Hot sauce, for serving

1
In a large enameled cast-iron casserole, heat the olive oil until shimmering.
2
Season the chicken pieces with salt and pepper and cook over moderately high heat, in batches if necessary, until nicely browned, about 6 minutes per side.
3
Lower the heat to moderate when cooking the second batch if the skin is getting too dark.
4
Transfer the chicken to a platter and set aside.
5
Add the sausage to the casserole and cook until lightly browned on both sides, 3 to 4 minutes.
6
Add the sausage to the platter with the chicken.
7
Increase the heat to high and add the onion, poblano, celery and corn to the casserole.
8
Cook the vegetables, stirring frequently, until softened, about 5 minutes.
9
Add the paprika, chanterelles and oregano and cook until the mushrooms are just softened, about 3 minutes.
10
Add the rice and cook, stirring constantly, until well coated and just beginning to brown, about 2 minutes.
11
Nestle the chicken and sausage in the rice and gently stir in the chicken stock, incorporating the ingredients on the bottom of the casserole.
12
Bring to a boil over moderately high heat and season with salt and pepper.
13
Cover and cook over moderately low heat until the stock is completely absorbed, the rice is tender and the chicken is cooked through, about 30 minutes.
14
Spoon the rice onto a platter, top with the chicken pieces, vegetables and mushrooms and serve with hot sauce.

710

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 14 ingredients. The key ingredients include: 3 tablespoons pure olive oil, One 4-pound chicken, cut into 8 pieces, Salt and freshly ground pepper, 1/2 pound andouille sausage or spicy kielbasa, sliced 1/2-inch thick, and more.

Yes, Summer Jambalaya with Chicken and Spicy Sausage 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!