Go Back

Sausage and Chicken Jambalaya

A quick and flavorful one-pot meal featuring rotisserie chicken, smoked sausage, rice, and a blend of spices, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun, Southern
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large smoked sausage (andouille or kielbasa) sliced
  • 1 cup onion diced
  • 1 cup celery diced
  • 1 cup bell peppers diced (any color)
  • 3 cloves garlic minced
  • 1 can diced tomatoes with juice
  • 2 cups white rice uncooked
  • 4 cups chicken broth more if needed
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper adjust for spice preference
  • to taste salt and pepper to taste
  • optional hot sauce for serving

Method
 

Preparation
  1. Slice the sausage and sauté it in a large pot over medium heat with the onions, celery, and bell peppers until they are soft.
  2. Add the minced garlic, paprika, cayenne, salt, and pepper, and cook until fragrant.
  3. Shred the rotisserie chicken and add it to the pot, stirring well to combine.
Cooking
  1. Pour in the can of diced tomatoes and the uncooked rice, then add the chicken broth.
  2. Cover the pot and simmer on low heat until the rice is cooked, adjusting the liquid as necessary to prevent sticking.
  3. Once the rice is fluffy, taste and adjust seasoning if necessary.
  4. Let the jambalaya sit for five minutes before serving.

Notes

Leftovers can be stored in airtight containers in the fridge for up to 4 days. Reheat with a splash of broth or water to maintain moisture. This dish improves in flavor the next day.