Chicken and Sausage Jambalaya
Chicken and Sausage Jambalaya is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Position rack in bottom third of oven and preheat to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition rack in bottom third of oven and preheat to 350°F.
Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes.
Add smoked sausage, andouille, and tasso.
Sauté until meats start to brown in spots, about 10 minutes.
Add onions, celery, and bell peppers.
Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes.
Mix in chicken.
Cook until outside of chicken turns white, stirring often, 5 to 6 minutes.
Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne.
Cook 1 minute.
Add diced tomatoes with chiles and broth; stir to blend well.
Add more cayenne, if desired.
Mix in rice.
Bring jambalaya to boil.
Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes.
Uncover pot.
Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.