Chicken and Sausage Jambalaya

Ingredients

• 340 g (¾ lb)andouille sausage, sliced into rounds
• 454 g (1 lb)boneless, skinless chicken thighs, cut into 2.5 cm pieces
• 285 g (1½ cups)jasmine rice
• 1 tbspCajun seasoning
• 1 mediumyellow onion, peeled and diced
• 1 mediumbell pepper, deseeded and diced
• 2 stalkscelery, diced
• 4–5 clovesgarlic, minced
• 397 g (14 oz)tin of crushed tomatoes
• 60 ml (¼ cup)green seasoning (optional)
• 4 sprigsthyme
• 2bay leaves
• 1 tsphot sauce
• 1 tbspWorcestershire sauce
• 590 ml (2½ cups)chicken stock
• To tasteparsley
• To tastespring onions

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Blend the tomatoes

   Blend the crushed tomatoes with the garlic, 1 tsp Cajun seasoning, hot sauce and green seasoning, if using.

3. 3

   Brown the sausage

   Set a large frying pan or Dutch oven over medium heat. Brown the sausage for 2–3 minutes, then transfer it to a bowl lined with kitchen paper to drain.

4. 4

   Brown the chicken

   Brown the chicken in the pan, then transfer it to drain with the sausage.

5. 5

   Cook the vegetables

   Add the onion, pepper and celery to the pan and sauté for 2–3 minutes.

6. 6

   Simmer the mixture

   Add the blended tomato mixture, bay leaves, thyme, Worcestershire sauce, sausage and chicken. Stir in half of the remaining Cajun seasoning and simmer for 20 minutes.

7. 7

   Stir in the rice

   Add the rice and mix well, cooking for 3–5 minutes.

8. 8

   Bake the jambalaya

   Pour in the stock and bring to the boil. Reduce the heat to a simmer, cover the pan and bake for 18–20 minutes.

9. 9

   Rest and fluff

   Take the pan out of the oven and leave it off the heat for 5 minutes. Remove the lid and fluff the rice with a fork.

10. 10

    Add the garnish

    Fold in the spring onions and parsley.

What is jambalaya?

Jambalaya is a Louisiana rice dish shaped by Cajun and Creole cooking traditions, with meat, vegetables and seasonings cooked together. This version pairs chicken and andouille with tomato-seasoned rice.

The browned meats add savoury depth, while the onion, pepper and celery form a classic aromatic base. Baking the covered pot helps the rice absorb the stock and flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 467 calories, 31g protein, 44g carbs, 18g fat.

The rice and tomatoes supply most of the carbohydrates, while the chicken and andouille contribute protein. The sausage also supplies much of the fat; a side of green vegetables or salad adds freshness and rounds out the plate.

The meat and seasoning

Andouille sausage: its smoky, spiced flavour seasons the rice as the pot cooks. Browning it first also gives the finished dish more savoury character.

Chicken thighs: cutting them into evenly sized pieces helps them brown and cook through at a similar rate. The recipe browns them separately before they simmer with the other ingredients.

Building the flavour base

Onion, pepper and celery: these vegetables soften briefly in the pan after the meat is browned. Give them the full 2–3 minutes so they begin to turn tender before adding the tomato mixture.

Blended tomatoes: puréeing the tomatoes with garlic, Cajun seasoning, hot sauce and optional green seasoning distributes those flavours through the pot. Thyme and bay leaves join the mixture during the simmer.

Getting the rice right

Jasmine rice: stir it into the simmered mixture and cook it for 3–5 minutes before adding the stock. This helps coat the grains in the seasoned base.

Covered cooking: keep the lid on while the pot bakes for 18–20 minutes. Let it rest off the heat for 5 minutes afterward, then fluff gently with a fork.

Timing and doneness

The method gives the mixture a 20-minute simmer before the rice goes in, followed by 18–20 minutes of covered baking. Use an oven-safe pan or Dutch oven for the final stage.

After resting, check that the rice is tender and the chicken is cooked through. If the rice needs more time, return the covered pan to the oven briefly and check again.

How to serve it

Finish with parsley and spring onions folded through just before serving. Their fresh flavour contrasts with the smoky sausage and rich, seasoned rice.

Serve the jambalaya as a complete meal, or pair it with a simple green salad or steamed green vegetables for a fresh side.

Recipe notes & tips

• Use an oven-safe frying pan or Dutch oven for the stovetop and oven stages.
• Cut the chicken into pieces of similar size so they brown evenly.
• Drain the browned sausage and chicken on kitchen paper as directed.
• Keep the pan covered while the rice bakes so the stock can be absorbed.
• Rest the jambalaya for the full 5 minutes before fluffing the rice.
• Add the parsley and spring onions at the end to keep their flavour fresh.

Variations

• Adjust the heat: use less hot sauce for a milder pot or add more at the table.
• Skip the green seasoning: leave it out if you do not have it; the recipe makes it optional.
• Use chicken breast: swap it for the thighs, cutting it into similar-sized pieces.
• Change the rice: use another long-grain rice, following its package guidance if its cooking time differs.
• Add extra greens: serve with steamed greens or fold in cooked greens just before serving.

Common mistakes to avoid

• Crowding the pan: brown the sausage and chicken in batches if they do not fit in a single layer.
• Skipping the browning: give the meat time in the pan before removing it so it develops colour.
• Lifting the lid too often: keep the pot covered during the oven stage to retain steam.
• Serving immediately: rest the pot off the heat for 5 minutes, then fluff the rice.
• Leaving whole spices in: remove the bay leaves before serving.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until piping hot, adding a small splash of stock or water if the rice seems dry.

Frequently asked questions