Jambalaya with Chicken Turkey Sausage (Printable)
Savory Creole dish with chicken, turkey sausage, vegetables, rice, and aromatic spices cooked slow and tender.
# 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, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 1 (14.5 oz) can diced tomatoes, with juices
08 - 2 green onions, sliced for garnish
09 - 1/4 cup 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 - 2 tsp smoked paprika
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 1/2 tsp cayenne pepper
17 - 1/2 tsp black pepper
18 - 1 tsp 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 or heavy-bottomed pot over medium-high heat. Add the chicken pieces and season with salt and pepper. Brown for 3–4 minutes, then transfer to a plate.
02 - Add the turkey andouille sausage to the pot and cook for 2–3 minutes until lightly browned. Remove and set aside with the chicken.
03 - In the same pot, add onion, bell pepper, and celery. Sauté for 5 minutes until softened.
04 - Stir in the garlic and cook for 1 minute until fragrant.
05 - Sprinkle in smoked paprika, thyme, oregano, and cayenne. Stir to coat the vegetables.
06 - Add the diced tomatoes with juices, rice, and bay leaves. Mix well.
07 - Return the chicken and sausage to the pot.
08 - Pour in the chicken broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25 minutes, or until rice is tender and liquid is mostly absorbed.
09 - Remove from heat, discard bay leaves, and let rest covered for 5 minutes. Fluff the jambalaya with a fork. Taste and adjust seasoning if needed.
10 - Serve hot, garnished with green onions, parsley, and a dash of hot sauce if desired.
# Expert Tips:
01 -
- One pot does absolutely everything from browning meat to simmering rice into perfection
- The turkey andouille brings all the smoky depth without overwhelming richness
- Leftaways somehow taste even better after the flavors have had time to become friends
02 -
- Rinse your rice until the water runs completely clear. This simple step prevents gummy jambalaya.
- Do not lift the lid while the rice simmers. Trapped steam is what cooks it evenly.
- Let it rest covered off the heat. The rice continues cooking and absorbing residual liquid.
03 -
- Cut all ingredients into uniform sizes so everything cooks evenly
- Room temperature broth absorbs more evenly than cold liquid