Authentic Chicken & Beef Sausage Jambalaya – A Flavor-Packed Cajun Classic
This Chicken & Beef Sausage Jambalaya is a flavorful homage to classic Louisiana cooking. With a blend of tender chicken, smoky beef sausage, and aromatic vegetables, it’s a one-pot wonder that brings Southern comfort to your table. The bold Cajun spices tie everything together, creating a dish that’s as hearty as it is delicious.
Perfect for weeknight dinners or special gatherings, this jambalaya offers a vibrant, satisfying meal that’s sure to impress. The best part? It’s easily customizable to suit your spice tolerance and ingredient availability. Serve it with a side of cornbread or enjoy it on its own – either way, it’s bound to be a hit.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 380 kcal | Servings: 6 servings
1. Chicken & Beef Sausage Jambalaya
2. Hearty Louisiana Chicken and Sausage Jambalaya
3. Ingredients:
- 2 tablespoons olive oil
- 1 lb chicken breast, cut into bite-sized pieces
- 1 lb beef sausage, sliced
- 1 onion, finely chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Directions:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and sausage, and cook until browned. Remove and set aside.
- In the same pot, sauté onion, green and red bell peppers, celery, and garlic until softened, about 5 minutes.
- Stir in rice, smoked paprika, thyme, Cajun seasoning, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes until rice is lightly toasted.
- Add chicken broth, diced tomatoes with juice, and the cooked chicken and sausage. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes or until the rice is tender and liquid is absorbed.
- Remove from heat and fluff the jambalaya with a fork. Garnish with fresh parsley and serve hot.