I have some fun summertime recipes in mind to share with you. It’s a time for laid-back, “all-in-one pot” type meals to serve poolside or at breezy backyard barbecues. New Orleans Chicken & Sausage Jambalaya comes to mind immediately. In New Orleans, jambalaya is often synonymous with some sort of party, festival, or get-together. It can be made to serve 6 or 60 and is the perfect accompaniment to happy summertime vibes. It’s a crowd-pleaser…always.
My husband, a native New Orleanian, associates jambalaya with his LSU tailgaiting days. He has memories of hundreds of people on the morning of a football game outside of Tiger Stadium stirring huge, deep pots of jambalaya. The large vats each cook up a unique version of the delicious rice dish. It was and continues to be, a big tradition leading up to a football game at LSU and the center of attention at celebrations everywhere in Louisiana.
Jambalaya is one the most popular foods in New Orleans, along with Gumbo, Crawfish Etouffée, and Red Beans & Rice. The dish was brought to the Crescent City by the Spanish…a take on paella. Through the years and with French and Caribbean influences along the way, seasonings and ingredients changed to match cost and availability and jambalaya was born.
Jambalaya recipes abound in Louisiana and although there are countless variations, there are two basic types – red and brown. Red jambalaya AKA Creole jambalaya includes tomatoes or tomato sauce. Brown jambalaya, sometimes called Cajun jambalaya, leaves the tomatoes out and is flavored and colored from the browning and caramelizing of the vegetables and meats used. Both versions are delicious and a matter of personal preference. My husband prefers the brown one, which is what I’m sharing with you today.
This recipe takes just a bit of prep work in the form of chopping vegetables and meats and then cooks in stages in one pot. In order to capture the deep flavors in a great jambalaya, onions and green peppers are first sauteed for 15-20 minutes until well browned and caramelized. Sausage is browned next, followed by the chicken. You can use regular smoked sausage like I did, turkey sausage, or andouille (cajun spicy) sausage. I used chicken thighs because they’re my favorite (always tender and flavorful), but you can use chicken breasts too or a combination of both white and dark meat.
Let’s talk heat. I’m sort of wimpy when it comes spice. My husband, on the other hand, enjoys the pain and suffering brought on by extra spicy foods. When we eat at Thai restaurants, which if you don’t know, categorize their spice levels into mild, medium, hot, and native Thai, my husband orders hot or native Thai. Then, he turns bright red and sweats for the rest of dinner…and he enjoys that. I’m less of a masochist, so I keep things mild. In this recipe, there is a very subtle kick that is good for me, but if you like spice, double the cayenne pepper. And, if you plan on using andouille sausage, which is inherently hot, remember to adjust the cayenne accordingly.
New Orleans Chicken & Sausage Jambalaya is a great, hearty meal to make for your friends or family this summer (or any time of year). The caramelized vegetables, smoky sausage, and tender chicken infuse the rice with layers of flavor. It’s fun, casual and hard to beat when it comes to party food.
You might also like:
Slow Cooker Chicken & Sausage Gumbo
Slow Cooker New Orleans Red Beans & Rice
New Orleans Chicken & Sausage Jambalaya
New Orleans Chicken & Sausage Jambalaya is always a crowd favorite. This delicious one-pot Louisiana rice dish is packed with flavor from caramelized vegetables, smoky sausage, and tender chicken.
- 1/2 cup canola or vegetable oil
- 1 medium green bell pepper, chopped small
- 1 large yellow onion, chopped small
- 3 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 pound smoked sausage or andouille sausage, sliced into 1/4″ rounds
- 1 1/2 pounds boneless, skinless chicken thighs, chopped into bite-size cubes
- 2 cloves garlic, minced
- 2 large bay leaves
- 3 cups white rice
- 5 1/2 cups reduced sodium chicken broth
- 1/2 cup green onions, chopped (optional)
-
Add oil to large pot or dutch oven set to medium heat. Once heated, add green pepper, onion, 1 teaspoon salt, and cayenne pepper. Cook over medium heat until vegetables are well browned and caramelized with dark spots, about 15 minutes. (Be sure not to skip this step to ensure your rice deepens in color and flavor)
-
Add sausage and cook for 10 more minutes, turning sausage to brown well on both sides.
-
Season chicken pieces with 1 teaspoon salt on all sides and add to pot. Cook for 7-8 minutes until chicken is browned.
-
Add bay leaves and garlic and saute for 1 more minute.
-
Add rice and cook for 3-4 minutes, until well coated and mixed with other ingredients.
-
Add chicken broth and 1 teaspoon salt and allow liquid to come to a boil. Cover and decrease heat to medium-low. Cook for about 30 minutes or until rice is tender.
-
Remove bay leaves and stir in green onions.
This is SUCH an authentic recipe. I grew up in New Orleans and this tastes exactly like home, with the perfect amount of spice and amazing flavor. Everyone asked which spices were used in the recipe and it’s hard to believe that only salt, pepper, bay leaves, and a bit of cayenne made this meal so unbelievably flavorful! Also, our rice cooked in much less than 30 mins (recipe says 30)! Such an easy and quick recipe. I cannot wait to make this recipe again. HIGHLY RECOMMEND!
So glad you liked it. I love how quick it is too 🙂