Chicken and Sausage Cajun Jambalaya

Ingredients

• 454 g (1 lb)chicken breast, cubed
• 227 g (½ lb)Andouille or other smoked sausage, sliced
• 2onions, diced
• 2celery stalks, diced
• 1green pepper, cored, seeded and diced
• 950 ml (4 cups)low-sodium or homemade chicken stock
• ½–1 tspred pepper flakes
• ⅛ tspcayenne pepper (optional)
• ½ tspsalt
• 370 g (2 cups)dry long-grain white rice
• 1 tsp, if neededoil, for coating the pan

Instructions

1. 1

   Brown the meat

   Heat a Dutch oven over high heat. Add the cubed chicken and sliced sausage, then sauté for 7–10 minutes, until the meat is deeply golden on all sides.

2. 2

   Check the fat

   Check that the sausage has left enough fat to coat the bottom of the pan. If the pan looks dry, add 1 tsp oil before cooking the vegetables.

3. 3

   Cook the vegetables

   Reduce the heat to medium-high and add the diced onions, green pepper and celery. Sauté for 10 minutes, until the vegetables are golden brown.

4. 4

   Add the stock

   Pour in the chicken stock and scrape the browned, stuck-on bits from the bottom of the pan.

5. 5

   Season the pot

   Add the red pepper flakes, cayenne, if using, and salt. Start with less pepper if you prefer a milder dish; you can add more heat later.

6. 6

   Cook the rice

   Bring the mixture to a simmer and stir in the dry rice. Stir often until it returns to a boil, then reduce the heat to medium-low to keep a gentle simmer. Cover and cook for 25–30 minutes, until the rice is fluffy; avoid lifting the lid until you need to check whether it is done.

7. 7

   Steam off heat

   Once the rice is cooked and the liquid has been absorbed, take the jambalaya off the heat and leave it to steam for 5 minutes.

8. 8

   Taste and adjust

   Give the jambalaya a thorough stir, taste it, and adjust the salt and heat to your preference.

9. 9

   Serve straight away

   Serve immediately with a large slice of cornbread and some steamed greens.

What is jambalaya?

Jambalaya is a Louisiana dish shaped by Creole and Cajun cooking traditions, usually made by cooking rice with meat, vegetables and stock in one pot. This version uses chicken and smoked sausage, with the rice absorbing the seasoned cooking liquid.

Browning the meat and vegetables first gives this brown-style jambalaya its savoury base. The browned bits scraped into the stock deepen the flavour and colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 33g protein, 58g carbs, 16g fat.

The rice supplies most of the carbohydrates, while the chicken and sausage contribute protein; the sausage also provides much of the fat. Serve a portion with steamed greens, and keep the cornbread slice modest if you want a less carbohydrate-heavy plate.

Why brown the meat first?

Meat: Give the chicken and sausage enough space and time to develop a deep golden surface before adding the vegetables. The sausage also releases fat that can help cook the next ingredients.

Pan base: Scrape up the browned pieces when you add the stock. They bring concentrated flavour into the liquid that cooks the rice.

Building the vegetable base

The onions, celery and green pepper form the aromatic base of the pot. Dicing them to a similar size helps them cook evenly, while the full 10 minutes of sautéing lets them turn golden rather than simply soften.

Getting the rice right

Long-grain white rice is the choice here, cooked directly in the seasoned stock rather than separately. Stir while the mixture comes back to the boil so the rice is distributed through the pot.

Once the pot is covered and simmering, keep the lid on as much as possible. The trapped steam helps cook the rice evenly and the recipe gives it 25–30 minutes to become fluffy.

Judging doneness

Rice: It should be fluffy and tender, with the cooking liquid absorbed. Check near the end of the stated cooking time rather than repeatedly lifting the lid.

Rest: Leave the pot off the heat for 5 minutes after the rice is done. This finishing steam lets the rice settle before you stir and serve.

Choosing the heat level

Red pepper flakes provide most of the adjustable heat, with cayenne listed as an optional extra. Use the lower amount of flakes and omit the cayenne for a gentler start, then taste and adjust at the end.

What to serve alongside

Cornbread is suggested as a hearty accompaniment, while steamed greens bring a simple vegetable side to the plate. Serve the jambalaya as soon as it has rested so the rice is hot and fluffy.

Recipe notes & tips

• Use a Dutch oven or another heavy pot that holds heat evenly.
• Let the chicken and sausage brown deeply before adding the vegetables.
• If the pan is dry after browning the meat, add 1 tsp oil to coat its base.
• Scrape the browned bits into the stock to carry their flavour through the dish.
• Keep the lid on during most of the rice's cooking time.
• Start with less chilli if unsure, then adjust the heat after tasting.

Variations

• Milder heat: Use ½ tsp red pepper flakes and leave out the cayenne.
• More heat: Use up to 1 tsp red pepper flakes and include the cayenne.
• Sausage choice: Use Andouille or another smoked sausage as specified.
• Homemade stock: Use homemade chicken stock in place of low-sodium stock.
• Greens on the side: Serve with steamed greens as suggested.

Common mistakes to avoid

• Pale meat: Give the chicken and sausage 7–10 minutes to brown before adding vegetables.
• Dry pan: Add 1 tsp oil if the sausage has not released enough fat to coat the base.
• Missed browned bits: Scrape the bottom of the pan when pouring in the stock.
• Too much lid lifting: Keep the pot covered so the rice can cook in the trapped steam.
• Uncooked rice: Check that the rice is fluffy and the liquid absorbed before resting the pot.
• Excess heat: Begin with less chilli and adjust after tasting, since you cannot remove heat once added.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat until piping hot, adding a small splash of stock or water if the rice has dried out.

Frequently asked questions