Chicken Sausage Jambalaya Recipes

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SAUSAGE CHICKEN JAMBALAYA



Sausage Chicken Jambalaya image

For anyone who enjoys entertaining, this jambalaya is the perfect one-pot meal to feed a crowd. It's comforting, spicy and easy to make.-Betty Benthin, Grass Valley, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 9 servings.

Number Of Ingredients 10

6 fully cooked spicy chicken sausage links (3 ounces each), cut into 1/2-inch slices
1/2 pound chicken tenderloins, cut into 1/2-inch slices
1 tablespoon olive oil
3 celery ribs, chopped
1 large onion, chopped
2-3/4 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups uncooked long grain rice
1 teaspoon dried thyme
1 teaspoon Cajun seasoning

Steps:

  • In a large saucepan, saute sausage and chicken in oil for 5 minutes. Add celery and onion; saute 6-8 minutes longer or until vegetables are tender. Stir in the broth, tomatoes, rice, thyme and Cajun seasoning., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Let stand for 5 minutes.

Nutrition Facts : Calories 259 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 761mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CAJUN CHICKEN AND SAUSAGE JAMBALAYA



Cajun Chicken and Sausage Jambalaya image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 13

2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
2 1/2 pounds boneless skinless chicken thigh meat
1 1/2 pounds onions, diced
2 tablespoons minced fresh garlic
1 pound tasso, cubed
3/4 tablespoon whole fresh thyme leaves
3/4 tablespoon chopped fresh sweet basil leaves
1/2 tablespoon coarsely ground black pepper
1/2 tablespoon white pepper
1/2 tablespoon red pepper flakes
1/3 gallon chicken stock
1 1/4 pounds long-grain rice
1 tablespoon freshly chopped curly parsley leaves

Steps:

  • The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
  • Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
  • Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
  • Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
  • Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
  • At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
  • When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
  • After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
  • If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
  • For a richer jambalaya substitute turkey stock for the chicken stock called for above.
  • If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
  • Alternate Method:
  • The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
  • Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
  • Plate Presentation:

CHICKEN JAMBALAYA I



Chicken Jambalaya I image

This is a one-skillet chicken and rice dish with veggies, herbs and just a slight spicy kick!

Provided by Suzanne

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Yield 4

Number Of Ingredients 13

2 tablespoons butter
⅓ cup chopped celery
¼ cup chopped onion
¼ cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 ½ cups chicken broth
⅔ cup white rice
1 teaspoon dried thyme
½ teaspoon garlic salt
¼ teaspoon ground black pepper
½ teaspoon hot pepper sauce
1 bay leaf
2 cups cooked, cubed chicken meat

Steps:

  • Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
  • Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.

Nutrition Facts : Calories 308 calories, Carbohydrate 29.9 g, Cholesterol 74.8 mg, Fat 8.5 g, Fiber 1.8 g, Protein 25.1 g, SaturatedFat 4.4 g, Sodium 562.6 mg, Sugar 3.3 g

CHICKEN AND SAUSAGE JAMBALAYA



Chicken and Sausage Jambalaya image

Provided by Anna Beth

Categories     Chicken     High Fiber     Mardi Gras     Dinner     Ham     Sausage     Bell Pepper     Party     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 18

12 ounces applewood-smoked bacon, diced
1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
1 1/2 pounds onions, chopped (4 to 5 cups)
2 large celery stalks, chopped
1 8-to 10-ounce red bell pepper, coarsely chopped
1 8-to 10-ounce green bell pepper, coarsely chopped
6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
2 tablespoons paprika
1 tablespoon chopped fresh thyme
1 tablespoon chili powder
1/4 teaspoon (or more) cayenne pepper
3 10-ounce cans diced tomatoes and green chiles
2 1/2 cups beef broth
3 cups (19 to 20 ounces) long-grain white rice
8 green onions, chopped (about 2 cups)
Chopped fresh Italian parsley

Steps:

  • Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
  • Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

CHICKEN AND SAUSAGE JAMBALAYA



Chicken and Sausage Jambalaya image

Adapted from Cooking Light. You can use Andouille, Kielbasa, or Italian Sausage. My first time making this, I used a venison sausage.

Provided by KelBel

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

2 tablespoons canola oil
1 1/2 cups sausage, cut into slices
1 cup red bell pepper, finely chopped
1 cup green bell pepper, finely chopped
1 cup yellow bell pepper, finely chopped
3 cups onions, finely chopped
2 cups celery, finely chopped
2 bay leaves
2 1/2 cups chicken breasts, chopped
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons jalapeno peppers, finely chopped
1/4 teaspoon black pepper
1/8 teaspoon red pepper
3 garlic cloves, minced
1 (15 ounce) can diced tomatoes (do not drain)
1 (15 ounce) can chicken broth
1 1/2 cups basmati rice
1 cup green onion, thinly sliced

Steps:

  • Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
  • Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
  • Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
  • Add diced tomatoes and broth, and bring to a boil. Stir in rice.
  • Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.

CHICKEN AND SAUSAGE JAMBALAYA



Chicken and Sausage Jambalaya image

A big batch of this comforting Creole classic comes together in about an hour.

Provided by Southern Living Editors

Time 1h5m

Yield Serves 8

Number Of Ingredients 15

1 tablespoon canola oil
2 pounds boneless, skinless chicken thighs, cut into 1 ½-inch cubes
1 pound smoked sausage (such as Conecuh sausage), cut into 1-inch pieces
1 large white onion, chopped (about 2 cups)
1 large green bell pepper, chopped (about 1 ½ cups)
1 cup chopped celery (about 1 stalk)
3 garlic cloves, minced
2 bay leaves
1 tablespoon Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups uncooked converted rice
3 cups chicken broth
2 (14.5 oz.) cans diced fire-roasted tomatoes
Sliced scallions (optional)

Steps:

  • Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels.
  • Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Garnish with sliced scallions, if desired.

CHICKEN SAUSAGE JAMBALAYA



Chicken Sausage Jambalaya image

Having a cousin who's a pork producer is a bonus when looking for great recipes. This slightly spicy entree turns out perfectly every time.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4-6 servings.

Number Of Ingredients 14

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 teaspoon paprika
2 tablespoons vegetable oil
1 cup sliced green onion
1 cup sliced celery
1 cup sliced green pepper
1/2 cup sliced sweet red pepper
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1 cup uncooked long grain rice
1 garlic clove, minced
1/8 to 1/4 teaspoon cayenne pepper
2 cups chicken broth

Steps:

  • Sprinkle chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika. In a large skillet, cook chicken in oil over medium-high heat until juices run clear. Remove chicken and set aside., In the same saucepan, saute the onions, celery and peppers over medium-high heat for 1 minute. Stir in the sausage, rice, garlic, cayenne, chicken and remaining salt and pepper. Add broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.

Nutrition Facts :

LOUISIANA CHICKEN AND SAUSAGE JAMBALAYA



Louisiana Chicken and Sausage Jambalaya image

"Classic chicken and sausage jambalaya. This is a hearty comfort food from the bayou country. Nothing fancy, just lots of flavor using simple ingredients and basic cooking techniques."

Provided by rdtripp

Categories     Lunch/Snacks

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb bulk pork sausage (use good quality sausage. My "HOT PORK PAN SAUSAGE" on this site works nice.)
1 lb andouille sausage, sliced into 1/4-inch pieces (preferable good quality andouille but other smoked rope sausage will work ok)
2 -3 lbs chicken pieces (breast, legs, thighs, a mixture of the three, or a small whole chicken, less giblets, cut up)
2 medium onions, chopped
2 medium bell peppers, chopped
6 celery ribs, chopped
8 garlic cloves, minced
1 tablespoon vegetable oil
salt
black pepper
creole seasoning
2 cups long grain rice, raw

Steps:

  • In dutch oven or stock pot add chicken pieces, barely cover with water and season with salt and pepper or creole seasoning.
  • Bring to a boil over high heat, reduce to a slow simmer and cook, covered, 30 to 45 minutes until meat can be easily de-boned . Do not overcook or cook too fast or the chicken will be stringy. Reserve 5 cups of stock or reduce stock to 5 cups.
  • Remove chicken from pot, cool, de-bone, and cut into bite sized pieces, discarding skin and bones and setting aside the meat.
  • In Heavy skillet (I use a 12" well seasoned cast iron skillet) saute ground pork sausage in oil, scrambling with a spatula, until done. Remove with a slotted spoon and set aside, leaving fat in skillet.
  • Add smoked sausage to skillet, cook until lightly browned. Remove from skillet with slotted spoon and set aside, reserving pan drippings.
  • Sauté vegetables in hot skillet with 3 TBS of reserved pan drippings (more if needed) until celery is tender and onion is clear to lightly caramelized. Remove from skillet and set aside.
  • In large heavy bottomed stock pot or dutch oven (at least 12 quart) add reserved chicken stock, rice, sausage, and vegetables, season to taste with salt and pepper or creole seasoning, bring to rapid boil, reduce to low heat, cover and cook for 30 minutes or until liquid is absorbed and rice is desired consistency. Do not remove lid during cooking.
  • Remove from heat and gently fold to mix together the ingredients as they tend to stratify during cooking. Don't get too aggressive or you'll break up the rice grains and mush it up.
  • Serve with a salad, garlic bread and iced tea.

Nutrition Facts : Calories 721.9, Fat 39.8, SaturatedFat 13.2, Cholesterol 137.4, Sodium 803.4, Carbohydrate 45.2, Fiber 2.2, Sugar 3, Protein 42.5

CHICKEN AND SAUSAGE JAMBALAYA



Chicken and Sausage Jambalaya image

Here is a plain and simple version of jambalaya that calls for low-fat sausage and skinless chicken breasts. It could just as easily be made with the full-strength stuff, and chicken thighs, to little ill effect. But if not, make sure to keep the spice levels high, to help amplify the flavor. (Sam Sifton)

Provided by Marian Burros

Categories     dinner, main course

Time 35m

Yield 2 servings

Number Of Ingredients 13

3/4 cup long-grain rice
4 ounces skinless, boneless chicken breasts
4 ounces low-fat spicy chicken or turkey sausage
16 ounces mixed whole red and green bell peppers, or 14 ounces chopped ready-cut peppers (4 cups)
8 ounces whole onion or 7 ounces ready-cut (1 2/3 cups)
2 cloves garlic
2 or 3 sprigs thyme (to make 1 1/2 tablespoons chopped)
2/3 cup no-salt-added tomato puree
1/3 cup dry white wine
1 cup no-salt-added chicken stock or broth
1/4 teaspoon hot pepper flakes
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Combine rice and 1 1/2 cups water in a heavy-bottomed pot; bring to a boil. Reduce heat and simmer, covered, until liquid has been absorbed (17 minutes total).
  • Wash and dry chicken and cut chicken into bite-size pieces. Slice sausage thin. Saute chicken and sausage in the sausage's own fat until chicken is brown on both sides; remove and set aside.
  • Chop whole peppers and onion.
  • Wipe out all but a thin coating of fat from the pot. Saute the peppers and onions until onions begin to soften.
  • Meanwhile, mince garlic and add to pot. Wash, dry and chop thyme.
  • When onion has softened, add the tomato puree, wine, chicken stock, hot pepper flakes and thyme along with chicken and sausage. Reduce heat to simmer, cover and continue to cook until flavors are completely blended, just a few minutes.
  • When rice is cooked, add to pot and stir in. Season with salt and pepper and serve with some crusty bread.

Nutrition Facts : @context http, Calories 666, UnsaturatedFat 8 grams, Carbohydrate 97 grams, Fat 13 grams, Fiber 11 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 860 milligrams, Sugar 19 grams, TransFat 0 grams

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2020-02-10 Chicken and Sausage Jambalaya has always been on a regular rotation at my house, It is pure Louisiana comfort food. Here is the thing about traditional dishes from Louisiana, they are as diverse as the person cooking it. I can ask five of my neighbors to cook Chicken and Sausage Jambalaya and they will all be a bit different . The only thing ...
From bakedbroiledandbasted.com


CHICKEN AND SAUSAGE JAMBALAYA | MEL'S KITCHEN CAFE
2021-05-23 Instructions. In a 4-6 quart pot, cook sausage and poultry over medium heat. Drain the grease (you may only need to do this if you aren’t using a lean sausage), scrape the meat onto a plate and set aside. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for one minute.
From melskitchencafe.com


EASY CHICKEN AND SAUSAGE JAMBALAYA - DELICIOUSLY SEASONED
2021-09-18 In a large dutch oven, large skillet or large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken, sausage, onions, celery and bell peppers. Cook for 10 minutes or until chicken is thoroughly cooked and vegetables are tender. Stirring frequently. Add minced garlic, salt, pepper, thyme, basil, Slap Ya Mama, chili powder and red ...
From deliciouslyseasoned.com


CHICKEN-SAUSAGE JAMBALAYA RECIPE | MYRECIPES
¾ pound skinless, boneless chicken breast halves, cut into pieces ; ½ teaspoon black pepper ; Olive oil-flavored cooking spray ; 1 teaspoon olive oil ; 10 ounces turkey breakfast sausage ; 2 ½ cups chopped onion (about 2 large) 2 ¼ cups chopped celery (about 6 stalks) 1 ¾ cups sliced green onions (about 7)
From myrecipes.com


INSTANT POT CHICKEN AND SAUSAGE JAMBALAYA - TASTES BETTER FROM …
2018-07-23 Instructions. Turn instant pot to saute setting. Add oil. Once hot, add sausage slices, cooking until browned, about 2-3 minutes per side. Transfer to a paper towel–lined plate. Add remaining oil to the pot. Add the chicken and cook for one minute, scraping up the browned bits from the sausage. Turn instant pot off.
From tastesbetterfromscratch.com


EASY CHICKEN AND SAUSAGE JAMBALAYA - AVERIE COOKS
2022-02-14 Step 3: Add the Rotel, cooked rice, evenly season with Cajun seasoning, salt, pepper, stir, and simmer for a few minutes. Step 4: Taste the jambalaya and add any additional Cajun seasoning, salt, or pepper to taste. Step 5: Add a dash of lemon juice if you’d like to brighten up the overall flavor profile as well as optional green onions for garnishing and dig in!
From averiecooks.com


CHICKEN & SAUSAGE JAMBALAYA RECIPE - EYES CLOSED COOKING
2019-08-26 Add the chopped chicken to the skillet and heat until browned all around. Add the sliced sausage to the skillet and continue cooking until just brown all around. Add the cooked chicken, sausage, bell peppers and okra to the pot and reduce the heat to low. If the jambalaya is too thick, add the remaining 1 ½ cups chicken broth to the pot at ...
From eyesclosedcooking.com


10 BEST CHICKEN AND SAUSAGE PASTA JAMBALAYA RECIPES - YUMMLY
2022-06-08 Homemade Chicken with Savoy Cabbage Hoje para Jantar. tomatoes, carrot, pasta, savoy cabbage, garlic clove, white wine and 6 more. Jambalaya! KenDixon. boneless, skinless chicken thighs, andouille sausage, Louisiana Hot Sauce and 15 more.
From yummly.com


CHICKEN AND SAUSAGE JAMBALAYA | KITCHEN BASICS
1 3/4 cups Kitchen Basics® Original Chicken Stock. INSTRUCTIONS. 1 Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet. 2 Pour off excess oil. Add onion, bell pepper and celery; cook and stir on medium heat until onion is softened. Stir in tomato, Cajun seasoning and bay ...
From mccormick.com


OLD-SCHOOL CHICKEN AND SAUSAGE JAMBALAYA RECIPE - JAMES BEARD …
Add 10 cups of water, bring to a boil, reduce heat and simmer for about 1 hour. Strain the broth and discard solids. You should have about 6 cups. Heat the oil in a medium cast-iron skillet over medium-high heat and add the sausage. Sear until the sausage starts to color.
From jamesbeard.org


NEW ORLEANS CHICKEN & SAUSAGE JAMBALAYA - CASABLANCA COOKS
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 …
From casablancacooks.com


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