Spicy Creole Chicken and Sausage Jambalaya

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
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If you’re looking to spice up your weeknight dinners, this Spicy Creole Chicken and Sausage Jambalaya is just the ticket. Packed with bold flavors and a hint of heat, it’s a one-pot wonder that transports you straight to the heart of Louisiana cuisine.

Ingredients for Spicy Creole Chicken and Sausage Jambalaya

Chicken thighs are a juicy, flavorful base for our jambalaya, offering a tender contrast to the sausage. Smoked sausage brings a rich, savory depth that complements the spice mix. Olive oil helps to brown the meats and sauté the veggies, imparting a smooth finish. The holy trinity of onion, green bell pepper, and celery forms the aromatic backbone of the dish, while garlic adds a punchy kick. Long-grain white rice is the perfect vehicle to soak up all those delicious flavors. Chicken broth keeps everything moist and flavorful, tying the ingredients together. The diced tomatoes add acidity and texture. The spice mix of Creole seasoning, paprika, and cayenne pepper provides warmth and complexity, while dried thyme and a bay leaf add subtle herbal notes. Green onions and parsley offer fresh, vibrant finishes.

Tips & Tricks

  • For extra heat, increase the cayenne pepper to 1 teaspoon.
  • Use a heavy-bottomed pot to ensure even cooking.
  • Leftovers can be stored in the fridge for up to three days — they taste even better the next day!
  • Deglaze the pot with a splash of broth after browning the meats to incorporate those flavorful bits.

Serving Suggestions

This jambalaya pairs wonderfully with a crisp green salad or some crusty French bread to mop up every last bit of sauce. For a complete Southern feast, consider serving it alongside collard greens or cornbread.

Frequently Asked Questions

Can I use a different type of sausage?
Absolutely! Andouille sausage is traditional, but any smoked sausage will work.
Is it possible to make this dish vegetarian?
Yes, you can substitute the meats with tofu or more vegetables like zucchini and mushrooms.
Can I use brown rice instead of white?
You can, but you'll need to adjust the cooking time and add a bit more broth as brown rice takes longer to cook.

Spicy Creole Chicken and Sausage Jambalaya Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Add the chicken thighs, browning them on both sides until they’re a lovely golden color. Once browned, remove them from the pot and set them aside. Next, toss in your sliced sausage and let it brown, allowing all those savory juices to release. Remove the sausage and set it aside as well.

Using the same pot, introduce your diced onion, green bell pepper, celery, and garlic. Sauté these until they soften, which takes about five minutes. You’ll know they’re ready when your kitchen is filled with that irresistible aroma. Stir in the rice, cooking it for a couple of minutes to let it absorb those fantastic flavors.

Pour in the chicken broth and add the diced tomatoes, bringing everything to a simmer. Now, it’s time to season your jambalaya. Stir in the Creole seasoning, paprika, cayenne pepper, thyme, and bay leaf. Make sure everything is well combined before nestling the browned chicken and sausage back into the pot.

Cover the pot and reduce the heat to low. Simmer this for 25-30 minutes, or until the rice is tender and the liquid has been absorbed. Remove the bay leaf, stir in the sliced green onions, and season with salt and pepper to taste. Finish with a sprinkle of parsley for a pop of color and freshness before serving.

Why You'll Love This Recipe

  • Easy one-pot preparation minimizes cleanup.
  • Packed with authentic Creole flavors for a culinary adventure.
  • Customizable heat level to suit your taste preferences.
  • Hearty and filling, perfect for feeding a crowd.

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

Step-by-step 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.

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