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Chicken and Sausage Jambalaya

This Chicken and Sausage Jambalaya is a hearty, comforting one-pot meal with tender chicken, browned sausage, the Cajun trinity, and seasoned rice. It bakes low and slow in the oven, so once everything is in the pot, dinner mostly takes care of itself.
Prep Time 20 minutes
Cook Time 1 hour
Servings 6 People

Ingredients

Ingredients

  • * 1 pound sausage sliced
  • * 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
  • * 1 onion diced
  • * 1 bell pepper diced
  • * 1 celery stalk diced
  • * 2 garlic cloves minced
  • * 1 tablespoon Creole seasoning
  • * 2 teaspoons onion powder
  • * 1 teaspoon garlic powder
  • * ½ teaspoon cayenne pepper
  • * 1 tablespoon browning sauce
  • * 3½ cups chicken stock
  • * 2 cups rice
  • * Chopped parsley and green onions for serving

Instructions

Instructions

  1. Preheat the oven to 300°F.
  2. In a large oven-safe pot or Dutch oven, brown the sliced sausage over medium heat. Remove the sausage from the pot and set it aside.
  3. Add the onion, bell pepper, celery, and chicken to the pot. Sauté together until the vegetables begin to soften and the chicken is browned on the outside. Stir in the garlic.
  4. Add the Creole seasoning, onion powder, garlic powder, cayenne pepper, and browning sauce. Stir to coat the chicken and vegetables.
  5. Return the sausage to the pot and stir it in.
  6. Add the rice and chicken stock. Stir to combine.
  7. Cover the pot tightly and bake for 1 hour.
  8. Remove the pot from the oven and let it rest, covered, for 10 minutes. Open the lid, fluff the rice, and garnish with parsley and green onions before serving.