Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Shut the Fffront Door – Sausage Chicken Jambalaya

Shut the Fffront Door – Sausage Chicken Jambalaya

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6–8 servings 1x
  • Category: Main Course / Cajun
  • Method: One-Pot / Simmering
  • Cuisine: Cajun / Louisiana
  • Diet: Halal

Description

Shut the Fffront Door Sausage Chicken Jambalaya is a flavorful, hearty one-pot dish packed with spicy andouille sausage, tender chicken, aromatic vegetables, and perfectly cooked rice for a classic Louisiana-style meal.

Ingredients

Units Scale
  • 1 pound andouille sausage, sliced
  • 1 1/2 pounds chicken meat (about 3-4 cups, diced)
  • 2 medium white onions (2-3 cups chopped)
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 3 stalks celery (1 cup diced)
  • 3 tablespoons vegetable oil
  • 3 teaspoons salt, divided
  • 1 1/4 teaspoons cayenne pepper, divided
  • 1 teaspoon ground black pepper
  • 3 bay leaves, optional
  • 2 1/4 cups uncooked white rice
  • 1 can diced fire-roasted or petite diced tomatoes with liquid (14.5 oz)
  • 5-6 cups liquid (chicken broth, water, or a combination)
  • 1 bunch green onions, chopped
  • 1/2 cup chopped fresh parsley, optional

Instructions

  1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add sausage slices and cook until browned. Remove and set aside.
  2. Add chicken to the pot and brown on all sides. Remove and set aside with the sausage.
  3. Add onions, red and green bell peppers, and celery to the pot. Sauté until softened, about 5–7 minutes.
  4. Stir in 2 teaspoons salt, 1 teaspoon cayenne, ground black pepper, and optional bay leaves.
  5. Add uncooked rice and diced tomatoes with their liquid. Stir to combine.
  6. Return sausage and chicken to the pot and pour in 5–6 cups of chicken broth or water, enough to cover ingredients.
  7. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
  8. Adjust seasoning with remaining salt and cayenne pepper as needed.
  9. Remove bay leaves, stir in chopped green onions and optional parsley before serving.

Notes

  • Adjust cayenne pepper to your preferred spice level.
  • Use a combination of chicken thighs and breasts for juicier results.
  • Jambalaya can be made a day ahead; flavors often improve after sitting overnight.

Nutrition

  • Serving Size: 1 cup
  • Calories: 420
  • Sugar: 4g
  • Sodium: 920mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 95mg

Find it online: https://cooktune.com/shut-the-fffront-door-sausage-chicken-jambalaya/