Chicken and Sausage Jambalaya

A hearty chicken and sausage jambalaya with rice, peppers, tomatoes, and bold Creole seasoning, perfect for a comforting one-pot dinner.

This chicken and sausage jambalaya is a flavorful one-pot meal inspired by classic Creole cooking. Tender chicken, smoky sausage, aromatic vegetables, tomatoes, rice, and seasoning simmer together until rich, savory, and deeply satisfying. It is an easy, crowd-pleasing dish for weeknight dinners or casual gatherings.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken thighs, cut into bite-size pieces
• 12 ounces smoked sausage, sliced
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 1/2 cups long-grain white rice, rinsed
• 1 can diced tomatoes, 14.5 ounces
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 to 1 1/2 teaspoons Creole seasoning, plus more to taste
• 1 bay leaf
• Salt and black pepper to taste
• 2 green onions, sliced
• 2 tablespoons chopped fresh parsley
• Hot sauce for serving, optional

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Season the chicken lightly with salt and pepper, then brown it in batches until golden on the outside. Transfer to a plate.
3. Add the sausage slices and cook until lightly browned. Remove and set aside with the chicken.
4. Add the onion, bell peppers, and celery to the pot. Cook for 5 to 6 minutes, stirring often, until softened.
5. Stir in the garlic and cook for 30 seconds, just until fragrant.
6. Add the rice, diced tomatoes, chicken broth, thyme, smoked paprika, Creole seasoning, and bay leaf. Stir well.
7. Return the chicken and sausage to the pot and bring the mixture to a gentle boil.
8. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the rice is tender and the liquid is absorbed. Stir once or twice during cooking to prevent sticking.
9. Remove from the heat and let stand covered for 5 minutes.
10. Discard the bay leaf, fluff the jambalaya with a fork, and adjust seasoning with salt, pepper, or more Creole seasoning if needed.
11. Finish with green onions and parsley, and serve hot with optional hot sauce.