Creole Jambalaya Chicken Sausage (Printable)

Flavorful Creole dish featuring chicken, halal sausage, bell peppers, and rice simmered in spicy tomato sauce.

# Ingredient List:

→ Proteins

01 - 14 oz boneless, skinless chicken thighs, cut into 3/4 inch pieces
02 - 9 oz halal smoked sausage (beef or turkey), sliced into 1/2 inch rounds

→ Vegetables

03 - 1 large onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 14 oz canned diced tomatoes with juice

→ Rice & Broth

08 - 1.5 cups long-grain rice, rinsed
09 - 3 cups low-sodium chicken broth, halal-certified

→ Spices & Seasonings

10 - 2 tbsp vegetable oil
11 - 2 tsp paprika
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 1/2 tsp cayenne pepper
15 - 1/2 tsp ground black pepper
16 - 1 tsp salt
17 - 2 bay leaves
18 - 2 tbsp chopped fresh parsley
19 - 2 spring onions, sliced

# How to Make:

01 - Heat vegetable oil in a large Dutch oven over medium-high heat. Add chicken pieces and cook until lightly browned, approximately 4 minutes. Remove chicken and set aside.
02 - Add sausage slices to the same pan and cook for 2 to 3 minutes until browned. Remove sausage and set aside with the chicken.
03 - Add onion, bell pepper, and celery to the pan. Sauté for 5 minutes until softened. Add garlic and cook for 1 additional minute.
04 - Stir in paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute until fragrant.
05 - Add diced tomatoes with juice, browned chicken, sausage, and bay leaves. Mix thoroughly to combine all ingredients.
06 - Pour in rinsed rice and chicken broth. Stir well to combine and bring mixture to a boil.
07 - Reduce heat to low, cover, and simmer for 25 to 30 minutes. Stir occasionally until rice is tender and liquid is fully absorbed.
08 - Remove from heat and let stand covered for 5 minutes. Discard bay leaves. Fluff with a fork, stir in fresh parsley, and garnish with additional parsley and sliced spring onions.

# Expert Tips:

01 -
  • One pot means maximum flavor with minimal cleanup, perfect for feeding a crowd without spending hours at the sink
  • The halal smoked sausage brings that essential depth and smokiness while keeping everything accessible
  • This reheats beautifully for lunch the next day, actually tasting even better as the flavors continue to meld
02 -
  • Resist the urge to lift the lid too often during simmering, as steam escapes and can lead to undercooked rice
  • Let the jambalaya rest off the heat for those crucial 5 minutes, or the rice will be gummy instead of fluffy
  • Adjust cayenne pepper gradually, as the heat intensifies during the cooking process
03 -
  • Rinse your rice until the water runs completely clear to prevent gummy jambalaya
  • Use a heavy-bottomed Dutch oven or deep skillet for even heat distribution

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