Creole Jambalaya — Chicken & Sausage One-Pot Rice

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is a lean protein alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories.

Start with andouille sausage in a pot over low heat, optionally using lard, bacon drippings, or neutral oil.

Cook the sausage until browned and the fat starts to flow, then remove it from the pot.

Increase the heat and add boneless, skinless chicken thighs to the pot, cooking until lightly golden and moisture evaporates.

Remove the chicken, preserving the fond in the pot.

Add diced onion, celery, and green bell pepper to the pot, salting them to release moisture and lift the fond.

Once the vegetables have softened and steam has evaporated, add minced garlic and cook until fragrant.

Stir in cayenne pepper, dried thyme, and a bay leaf to activate their flavors.

Add canned tomatoes to the pot and cook down to release their color and acidity.

Add long-grain rice to the pot, stirring to coat it in the fat and flavors.

Pour in chicken stock at a 1.8:1 ratio of stock to rice, then place the chicken and sausage on top.

Cover the pot and simmer on low heat for 20 minutes, then let it rest for 10 minutes after cooking.

Inspect the dish; it should have a bit of oil but not be soupy. If it is, simmer without the lid.

Fluff the jambalaya to release trapped steam and serve with chopped scallion and hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens