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Sausage and Chicken Jambalaya

This one-pot Sausage and Chicken Jambalaya is a quick and flavorful dish made with rotisserie chicken, sausage, rice, and vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Jambalaya
  • 1 lb smoked sausage (e.g., andouille or kielbasa), sliced Any preferred smoked sausage will work.
  • 1 cup onion, diced Add more or less to taste.
  • 1 cup celery, diced Fresh celery adds crunch.
  • 1 cup bell peppers, diced Use a mix of colors like red, green, yellow.
  • 2 cloves garlic, minced More garlic can be added for flavor.
  • 1 can diced tomatoes with juice Canned tomatoes add depth of flavor.
  • 1 cup white rice, uncooked Plain white rice works best.
  • 3 cups chicken broth Use low-sodium if preferred.
  • 1 tbsp paprika Adjust for spice preference.
  • 1/2 tsp cayenne pepper Can omit or reduce for less heat.
  • salt to taste Season to your liking.
  • pepper to taste Season to your liking.
  • hot sauce optional, for serving Add for extra spice if desired.
  • 1 rotisserie chicken shredded Pulled apart for ease.

Method
 

Preparation
  1. Slice the sausage and sauté it in a large pot with diced onions, celery, and bell peppers until they're soft.
  2. Add minced garlic, paprika, cayenne, salt, and pepper, and let the aroma fill the kitchen.
  3. Shred the rotisserie chicken using your hands and add it to the pot.
  4. Stir together, then pour in the canned tomatoes with juice, white rice, and chicken broth.
  5. Cover the pot and let it simmer, checking occasionally, until the rice is cooked and fluffy.
  6. Taste and adjust seasoning if necessary. If desired, add a splash of hot sauce.
  7. Let it sit for five minutes before serving in bowls.

Notes

Leftovers can be stored in airtight containers in the fridge for up to 4 days or frozen. Reheat by adding a splash of broth or water to prevent sticking.