Spicy Creole Chicken and Sausage Jambalaya

An aromatic and spicy twist on a classic Creole favorite, this Chicken and Sausage Jambalaya features succulent chicken, smoky sausage, and a medley of vibrant spices simmered to perfection. A satisfying one-pot meal perfect for any occasion.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

1 lb boneless, skinless chicken thighs

1/2 lb smoked sausage, sliced

2 tbsp olive oil

1 large onion, diced

1 green bell pepper, diced

2 celery stalks, diced

3 cloves garlic, minced

1 1/2 cups long-grain white rice

3 cups chicken broth

1 can (14.5 oz) diced tomatoes, drained

2 tsp Creole seasoning

1 tsp paprika

1/2 tsp cayenne pepper

1/2 tsp dried thyme

1 bay leaf

3 green onions, sliced

Salt and pepper to taste

Parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chicken thighs and brown on both sides. Remove and set aside.

2. In the same pot, add the sliced sausage and cook until browned. Remove and set aside.

3. Add onion, bell pepper, celery, and garlic to the pot. Sauté until softened, about 5 minutes.

4. Stir in rice and cook for 2 minutes, allowing it to absorb the flavors.

5. Pour in chicken broth and add diced tomatoes, bringing to a simmer.

6. Add Creole seasoning, paprika, cayenne pepper, thyme, and bay leaf. Stir to combine.

7. Return chicken and sausage to the pot, nestling them into the rice mixture.

8. Cover and reduce heat to low. Simmer for 25-30 minutes or until rice is tender and liquid is absorbed.

9. Remove bay leaf, stir in sliced green onions, and season with salt and pepper.

10. Garnish with parsley before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat, adding a splash of chicken broth to keep it moist.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.