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Jambalaya with Chicken and Sausage

Written by Nicole Canfora Lupo

It’s always smart to have a filling and meaty main course on your Super Bowl buffet table.

With all the free-flowing beer, your guests need something substantial to keep them energized and on their feet through four quarters of commercials that try too hard, questionable play calls from the guys in stripes, and an aging-rockers halftime show.

One of my all-time favorite winter recipes rises to the occasion for this year’s Big Game featuring the New Orleans Saints.

jambalaya with chicken, andouille sausage and hot sauce
Photo: Casey Barber

It’s not a soup, it’s not a stew, it’s that Creole creation of jambalaya.

I’m not sure when I first discovered the ricey goodness of the jambalaya. It might have been back in 2004, when I went to Oddfellows Rest in Hoboken, which specialized in Cajun and Creole cuisine.

But it definitely led me to find a good base recipe and put my own spin on it.

jambalaya with chicken, andouille sausage and hot sauce
Photo: Casey Barber

The nice thing about jambalaya is its flexibility with main ingredients. Chicken, sausage and shrimp work best, and in any combination. Use just one or throw in all three for a flavorful feast.

It can be Cajun-ized with the addition of tomatoes, which I use when making the dish.

And I swear jambalaya tastes even better the next day, after the flavors have had a chance to blend further.

jambalaya with chicken and andouille sausage
Photo: Casey Barber

Now, on blustery winter days, I whip up a big pot of jambalaya and enjoy it for meals throughout the week.

The recipe can be doubled–or even tripled–if you’re feeding a ravenous Super Bowl crowd.

You can “healthy” up this jambalaya by substituting brown rice and adding an extra 3/4 cup of chicken broth, but I don’t think the texture is quite the same.

jambalaya with chicken, andouille sausage and hot sauce

If you decide to add shrimp, make sure they’re cooked through before adding them to the pot during the final 10 minutes of simmering.

Also, feel free to add fresh thyme leaves or reduce the amount of hot sauce, if desired.

Even Archie Manning might switch his loyalty back to the Saints upon tasting this.

jambalaya with chicken, andouille sausage and hot sauce

Jambalaya with Chicken and Andouille Sausage

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Jambalaya is an easy one-pot meal that can be made with chicken, andouille sausage, shrimp, or a mix-and-match combination. Try this easy and quick version of the Creole favorite that feeds a crowd.

Ingredients

  • 2 tablespoons olive oil
  • 1 green bell pepper, diced
  • 1 small yellow or sweet onion, diced
  • 2 large or 3 small celery stalks, diced
  • kosher salt
  • 2 chicken breasts, cubed and cooked (about 4 cups cooked chicken)
  • 4 links Andouille sausage, sliced
  • 2 1/2 cups white long-grain rice
  • 1 (28-ounce) can diced tomatoes
  • 4 1/2 cups chicken broth, plus more as needed
  • 2 teaspoons Cajun seasoning
  • 2 bay leaves
  • 1 tablespoon Louisiana hot sauce

Instructions

  1. Heat the oil in a large Dutch oven or stockpot over medium-low heat.
  2. Add the pepper, onion, celery, and a generous pinch of salt.
  3. Cook, stirring occasionally, until the onion is just starting to soften and turn translucent.
  4. Add the chicken, sausage, rice, tomatoes, chicken broth, seasoning, bay leaves and hot sauce.
  5. Increase the heat to medium-high, cover, and bring to a boil. Stir occasionally to keep the rice from sticking to the bottom of the pot.
  6. Once the liquid is boiling, reduce the heat to medium-low and cover once more.
  7. Simmer for 10-15 minutes, stirring occasionally to keep the rice from sticking, until it is fully cooked. If the rice absorbs all the liquid before it is tender, add more broth 1/2 cup at a time.
  8. Taste and add more salt as needed, and remove the bay leaves before serving.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 240Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 1063mgCarbohydrates: 20gFiber: 1gSugar: 4gProtein: 15g

The nutritional information above is computer-generated and only an estimate.

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