Chicken and Sausage Jambalaya

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“This is an awesome recipe for the cajun speciality. It makes 12 servings easily. Great for a sports party!”
1hr 30mins

Ingredients Nutrition


  1. Use a dutch oven pot of at least 8-10 quart capacity. Preheat over medium high heat. Add sausage to pan and saute, stirring often to avoid sticking, until completely warmed and slightly browned. Drain off excess grease from pan.
  2. Add onions to pan. Saute for 15 minutes until onions are translucent and soft but not browned, over medium heat.
  3. Add Garlic, saute 1 minute.
  4. Add thigh meat to pot and cook until browned, about 10 minutes. Stir often. Be careful not to overcook the thigh meat so it is shredding.
  5. Add the thyme, basil, and pepper. Simmer over low heat for 15 minutes.
  6. (At this point, it is best to cool and refrigerate for a day or two to let the flavors meld together. If not just proceed as below -- ).
  7. Add chicken broth to the concentrated Jambalaya mixture. Bring to a boil.
  8. Add the rice, stirring to mix with the meats. Reduce heat to medium. Stir the rice for about 5 minutes.
  9. Fold in the parsley. Be careful that the rice does not stick to the bottom of the pot.
  10. Return to a boil, then reduce heat to low and cover for 20 minutes. DO NOT REMOVE THE LID.
  11. Stir to combine the cooked rice and sausage/chicken mixture. Serve with hot sauce. AMAZING!

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