Jambalaya Chicken Turkey Sausage (Printable)
Hearty Creole dish with chicken, turkey andouille, rice, and aromatic vegetables full of smoky, spicy flavors.
# What You'll Need:
→ Proteins
01 - 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 12 oz turkey andouille sausage, sliced into 1/4-inch rounds
→ Vegetables
03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 1 (14.5 oz) can diced tomatoes, with juices
08 - 2 green onions, sliced for garnish
09 - 2 tbsp fresh parsley, chopped for garnish
→ Rice & Liquids
10 - 1 1/2 cups long-grain white rice, rinsed
11 - 3 cups low-sodium chicken broth
→ Spices & Seasonings
12 - 2 tbsp olive oil
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried thyme
15 - 1/2 tsp dried oregano
16 - 1/2 tsp cayenne pepper
17 - 1/2 tsp ground black pepper
18 - 1 tsp kosher salt plus more to taste
19 - 2 bay leaves
20 - 1/2 tsp hot sauce optional
# How To Make It:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and black pepper, then sauté 4-5 minutes until lightly browned. Transfer to a plate.
02 - Add turkey andouille to the pot and sauté 3-4 minutes until browned. Remove and combine with the reserved chicken.
03 - Add onion, bell pepper, and celery to the pot. Sauté 5 minutes until vegetables begin to soften.
04 - Stir in garlic, smoked paprika, thyme, oregano, and cayenne. Cook 1 minute until fragrant.
05 - Add diced tomatoes with juices, rice, and bay leaves. Stir to incorporate, then return chicken and sausage to the pot.
06 - Pour in chicken broth and bring to a simmer. Reduce heat to low, cover, and cook 20-25 minutes until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
07 - Remove from heat and discard bay leaves. Adjust seasoning with additional salt, pepper, or hot sauce. Garnish with green onions and parsley.
# Expert Tips:
01 -
- The turkey andouille brings all the smoky depth of traditional sausage while keeping things lighter for weeknight meals
- This recipe makes enough for a crowd but somehow tastes even better as leftovers the next day
02 -
- Resist the urge to lift the lid too often while the rice cooks or you will lose the steam needed for perfect texture
- Let the pot rest covered for 5 minutes off heat before serving to let the rice firm up slightly
03 -
- Use a heavy Dutch oven or pot with a tight-fitting lid for even heat distribution
- Taste your sausage before adding salt since some brands are much saltier than others