Jambalaya Recipe
One-pot chicken and smoked sausage jambalaya with tender long-grain rice, bell pepper, celery, tomatoes and gently spiced seasoning.
Check the labels of the smoked sausage and chicken broth you use. Formulations vary and may contain allergens not otherwise present in the recipe.
WHY IT WORKS
Why This Recipe Works
01
Brown in Stages
Browning the chicken and smoked sausage separately builds savory flavor without crowding the pot or overcooking the vegetables.
02
Season the Rice
Cooking the rice briefly with the vegetables and spices coats the grains before the tomatoes and broth go into the pot.
03
Cover and Leave It
A low, covered simmer lets the long-grain rice absorb the seasoned liquid steadily, while a short rest helps the finished grains settle before fluffing.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.
Ingredient quantities have been scaled. Cooking time, oven temperature, pan size and method timings are unchanged.
My Notes
Ingredients
Method
Tap a step number as you finish it.
Timed steps show a timer button beneath the instruction.
-
Pat the chicken dry. Season it with about half of the kosher salt and half of the black pepper.
-
Heat 1 tablespoon (tbsp) of the olive oil in a 6-quart Dutch oven or heavy lidded pot over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, turning once, until lightly browned. It does not need to be cooked through. Transfer it to a clean plate.
-
Add the smoked sausage to the pot and cook for 3 to 4 minutes, stirring occasionally, until browned at the edges. Transfer it to the plate with the chicken.
-
Reduce the heat to medium. Add the remaining 1 tablespoon (tbsp) olive oil, then the onion, bell pepper and celery. Cook for 5 to 6 minutes, stirring occasionally, until softened. Add the garlic and cook for about 30 seconds.
-
Stir in the smoked paprika, thyme, oregano, cayenne pepper, remaining salt, remaining black pepper and rice. Cook for 1 minute, stirring so the rice is coated in the seasoned oil.
-
Pour in the diced tomatoes with their juices and the chicken broth, scraping up any browned bits from the bottom of the pot. Add the bay leaf, chicken, sausage and any juices from the plate. Bring the mixture to a gentle boil.
-
Cover the pot, reduce the heat to low and simmer for 22 to 25 minutes without repeated stirring, until the rice is tender, most of the liquid is absorbed and the largest chicken pieces reach 165°F. If the rice is still firm and the pot looks dry, add 2 tablespoons (tbsp) broth or water, cover and cook for about 5 minutes more.
-
Remove the pot from the heat and leave it covered for 5 minutes. Discard the bay leaf, fluff the rice gently, fold in half of the green onions and scatter the rest over the top before serving.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
165°F / 74°C
Check the largest chicken pieces with a food thermometer and make sure they reach 165°F. The rice should also be tender and the cooking liquid absorbed before the pot comes off the heat.
Make Ahead
Dice the vegetables and slice the sausage up to 1 day ahead and refrigerate them in separate covered containers. Cut the raw chicken separately and keep it well chilled. For the best rice texture, cook the jambalaya shortly before serving rather than assembling the full pot in advance.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Andouille gives the dish a smoky, peppery edge, but another fully cooked smoked sausage works well. Chicken thighs stay tender during the covered simmer, and ordinary long-grain white rice gives a better texture here than instant rice.
Useful Substitutions
Boneless, skinless chicken breast can replace the thighs, although it is leaner and can dry more quickly. Red or yellow bell pepper can replace the green pepper, and turkey smoked sausage can replace pork sausage if you prefer.
INGREDIENT QUALITY
Quality Note
Use a heavy pot with a tight-fitting lid so the rice cooks evenly without scorching. Once the pot is covered, keep the heat low and avoid repeated stirring, which can make the rice sticky.
SPEND LESS
Cost-Saving Tip
If andouille is expensive, use another fully cooked smoked sausage with a similar savory, smoky profile. Buying chicken thighs in a larger pack can also reduce the cost per pound; freeze the extra in meal-sized portions.
COOKING TIPS
Tips
Use Fully Cooked Smoked Sausage
Andouille is a good fit, but any fully cooked smoked sausage with a savory profile will brown quickly and season the rice as it simmers.
Keep the Lid On
Once the rice starts simmering, keep the pot covered and resist frequent stirring so you do not lose steam or release excess starch.
Check the Rice, Not Just the Clock
If the rice is still firm after the main simmer and the pot looks dry, add a small splash of broth or water before giving it a few more covered minutes.
Rest Before Fluffing
Five minutes off the heat lets the remaining moisture redistribute, making the rice easier to fluff without turning it pasty.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover jambalaya within 2 hours in shallow, covered containers and use it within 3 to 4 days.
Freezing
Cool the jambalaya promptly, portion it into airtight containers and freeze it. For the best rice texture, use it within about 2 months and thaw it overnight in the refrigerator.
Reheat on the Stove
Add a small splash of broth or water, cover and warm over medium-low heat, stirring occasionally, until the jambalaya reaches 165°F throughout.
Reheat in the Microwave
Add a teaspoon or two of water to a portion, cover loosely and heat in intervals, stirring between them, until it reaches 165°F throughout.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Jambalaya FAQs
What kind of sausage is best for jambalaya?
Andouille gives this recipe a smoky, peppery flavor, but another fully cooked smoked sausage also works. Choose one you enjoy eating on its own because its seasoning will flavor the rice.
Can I use chicken breast instead of chicken thighs?
Yes. Cut boneless, skinless chicken breast into similar-sized pieces and use the same method, but check it promptly because lean breast meat can dry more quickly than thighs.
Why did my jambalaya rice turn mushy?
Too much liquid, repeated stirring or cooking well past the point when the rice is tender can make the texture soft and sticky. Keep the pot covered over low heat and check near the end of the stated simmer.
Can I make this jambalaya without tomatoes?
This version is developed with diced tomatoes as part of its cooking liquid, so simply leaving them out can make the rice too dry. A tomato-free jambalaya needs its liquid and seasoning adjusted as a separate recipe.
Do I need to cook fully cooked sausage before adding it?
It does not need to be cooked for safety before it goes into the rice, but browning the slices first improves their texture and leaves flavorful browned bits in the pot.
Looking for Something Else to Cook?
Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.