Savory Chicken & Sausage Jambalaya Delight
This enticing dish brings the rich flavors of Louisiana right to your kitchen! My dear friend from Louisiana gifted me this recipe, and it's been a go-to in our home ever since. With tender chunks of chicken, flavorful sausage, and a medley of aromatic vegetables, this jambalaya offers a delightful blend of spices that warms the soul. I've put my own twist on it over the years, making it a unique version of the classic jambalaya that's still bursting with authentic Creole flavor. Serve it alongside fluffy cornbread muffins and a tall glass of sweet tea for a complete meal that your family will love!
6
Servings
N/A
Calories
19
Ingredients
Ingredients
Boneless skinless chicken breast
1 lb (cubed)
Polska kielbasa sausage
14 ounces (sliced)
Green bell pepper
1 (diced)
Yellow onion
1 (chopped)
Celery ribs
3 large (chopped)
Garlic cloves
3 (minced)
Scallion
1 bunch (chopped)
Canned diced tomatoes
32 ounces (with juices)
Chicken broth
15 ounces
Long grain rice
1 1/4 cups
Worcestershire sauce
1 tablespoon
Bay leaves
2
Dried basil
1 teaspoon
Dried oregano
1 teaspoon
Dried sage
1 teaspoon
Paprika
1 teaspoon
Tony Chachere's Creole seasoning
1 tablespoon (no substitutes)
Salt
1 teaspoon
Cracked black pepper
(to taste)
Instructions
1
In a 6-quart stock pot, heat a splash of oil over medium-high heat. Add the sliced kielbasa and cook until slightly browned, about 5 minutes. Stir occasionally to ensure even cooking.
2
Add the diced bell pepper, chopped onion, chopped celery, minced garlic, and chopped scallions to the pot. Sauté for about 4 minutes, or until the vegetables are softened but not translucent.
3
Incorporate the cubed chicken breast and Worcestershire sauce into the pot. Cook until the chicken is no longer pink, stirring frequently to ensure even cooking.
4
Stir in the bay leaves, dried basil, dried oregano, dried sage, paprika, Tony Chachere's Creole seasoning, salt, cracked black pepper, diced tomatoes with their juices, and chicken broth.
5
Bring the mixture to a brisk boil over medium-high heat. Once boiling, add the long grain rice and allow it to return to a boil.
6
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes. The jambalaya should be moist but not soupy.
7
After 30 minutes, remove from heat. Discard the bay leaves before serving. Ladle the jambalaya into bowls and serve hot with cornbread muffins.
8
Cook's Note: For easier cubing, use partially frozen chicken breast and a sharp knife for better control.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken & Sausage Jambalaya Delight?
This is a Louisiana-inspired one-dish meal featuring chicken, kielbasa, and a variety of Creole spices gifted by a friend from Louisiana.
How many servings does this recipe make?
This recipe makes 6 servings.
What type of sausage is used in this jambalaya?
The recipe calls for 14 ounces of sliced Polska kielbasa sausage.
What kind of chicken should I use?
You should use 1 pound of boneless skinless chicken breast, cubed.
What is the best way to cube the chicken?
For better control while cubing, use partially frozen chicken breast and a sharp knife.
What vegetables are included in the recipe?
The vegetable medley includes green bell pepper, yellow onion, celery, garlic, and scallions.
What size pot is recommended for cooking?
A 6-quart stock pot is recommended for this recipe.
How long do I cook the kielbasa initially?
Cook the sliced kielbasa for about 5 minutes until slightly browned.
How long should the vegetables be sautéed?
Sauté the vegetables for approximately 4 minutes until softened but not translucent.
How do I know when the chicken is ready during sautéing?
Cook the chicken until it is no longer pink, stirring frequently.
Should I drain the canned tomatoes?
No, add the 32 ounces of diced tomatoes along with their juices.
What type of rice is required?
The recipe requires 1 1/4 cups of long grain rice.
How much chicken broth is used?
You will need 15 ounces of chicken broth.
Is there a specific brand of Creole seasoning recommended?
Yes, the recipe specifically calls for 1 tablespoon of Tony Chachere's Creole seasoning with no substitutes.
What dried herbs are used for flavoring?
The recipe uses dried basil, dried oregano, and dried sage.
What other spices are added to the pot?
In addition to herbs, the recipe includes paprika, salt, and cracked black pepper.
How long does the jambalaya need to simmer?
The mixture should simmer covered for 30 minutes on low heat.
What should I do with the bay leaves before serving?
Discard the 2 bay leaves after removing the pot from the heat.
What is the ideal final texture of the dish?
The jambalaya should be moist but not soupy.
What are the suggested side dishes?
It is recommended to serve the jambalaya with cornbread muffins and sweet tea.
How much garlic is needed?
The recipe calls for 3 minced garlic cloves.
How much Worcestershire sauce should be added?
Add 1 tablespoon of Worcestershire sauce.
How many celery ribs are used?
Use 3 large celery ribs, chopped.
What type of onion is used?
The recipe uses one chopped yellow onion.
How many scallions are required?
One bunch of chopped scallions is used.
When do I add the rice to the pot?
Add the rice once the liquid mixture has reached a brisk boil.
What is the meal category for this recipe?
It is categorized as a One Dish Meal.
Is oil needed for the cooking process?
Yes, start by heating a splash of oil in the pot.
How much salt is used?
The recipe calls for 1 teaspoon of salt.
What is the total amount of diced tomatoes?
The recipe uses 32 ounces of canned diced tomatoes.