This Chicken and Sausage Jambalaya Recipe is one of my all time favorite dishes, and my husband loves it too. This dish is to be cooked on the stove, then moved over to an 8×8 baking dish to bake in the oven; however, I use my cast iron stockpot to cook it on the stove and then I just put that in the oven. That eliminates a second dish so that the cleanup is much easier.
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Keeping it simple, I always serve this recipe for Chicken and Sausage Jambalaya with garlic toast and a green salad.
TIP: No canned tomatoes on hand? Use one and one-half cups (1.5) of pureed tomatoes instead.
Check out the easy step-by-step instructions below with pictures.
1. Preheat oven to 350 degrees.
2. Melt butter in pan over high heat. Add the chicken and cook until chicken is brown, about 3-5 minutes. Don’t over cook, it will cook for 1 hour in the oven, so a little undercooked is okay. Add sausage, and brown another 3 minutes. Stir frequently and scrape bottom of pan.
3. Stir in seasonings (Paul Prodhomme’s and bay leaf), then the garlic, onions, celery and pepper. Cook until the vegetables start to get tender about 5-8 minutes – continue stirring and scrape bottom of pan. As you cook the seasonings will seem to ‘burn’ on the bottom of the pan, but as the juices leave the veggies, it will provide liquid to scrape the bottom to flavor the dish.
4. Stir in tomato sauce and tomatoes, removing from heat.
5. Stir in the chicken stock and rice, mixing well.
6. If you don’t cook in a stockpot (cast iron like Le Creuset), then you will need to transfer to an ungreased 8×8 baking dish.
7. Bake uncovered about 45 minutes to 1 hour. Be sure not to use “Fast Cooking” rice, mine ended up mushy.
8. Stir well, and remove bay leaves. Serve with your favorite hot sauce.
- 1 medium onion, diced (or 1 cup)
- 1-2 celery stalks, diced (or 1 cup)
- 1 green pepper, diced (or 1 cup)
- 1 tablespoon garlic, minced
- 2 bay leaves (remove before eating)
- 2 tablespoons unsalted butter
- 3½ tablespoons Paul Prodhomme’s Poultry Seasoning (or substitute 1 teaspoon each of oregano and thyme, and add 2 tablespoons Creole or Cajun Seasoning)
- 1 can diced tomatoes
- ½ cup canned tomato sauce
- 2 cans chicken broth
- 1.5 cups uncooked brown rice (regular, NOT quick-cooking!)
- 2 cups diced chicken, uncooked (1 inch cubes)
- ½ pound smoked sausage/kielbasa (turkey or beef)
- Preheat oven to 350 degrees.
- Melt butter in pan over high heat. Add the chicken and cook until chicken is brown, about 3-5 minutes. Don’t over cook, it will cook for 1 hour in the oven, so a little undercooked is okay.
- Add sausage, and brown another 3 minutes.
- Stir frequently and scrape bottom of pan.
- Stir in seasonings (Paul Prodhomme’s and bay leaf), then the garlic, onions, celery and pepper.
- Cook until the vegetables start to get tender (about 5-8 minutes).
- Continue stirring and scrape bottom of pan. As you cook the seasonings will seem to ‘burn’ on the bottom of the pan, but as the juices leave the veggies, it will provide liquid to scrape the bottom to flavor the dish.
- Stir in tomato sauce and tomatoes, removing from heat.
- Stir in the chicken stock and rice, mixing well.
- If you don’t cook in a stockpot (cast iron like Le Creuset), then you will need to transfer to an ungreased 8×8 baking dish.
- Bake uncovered about 45 minutes to 1 hour. (Be sure not to use “Fast Cooking” rice or it will get mushy.)
- Stir well, and remove bay leaves.
- Serve with your favorite hot sauce.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
