Jambalaya Chicken Turkey Sausage
A comforting, one-pot jambalaya filled with tender chicken, smoky turkey sausage, and seasoned rice that absorbs flavorful broth, perfect for sharing with family and friends.
Ingredients
Meats
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 12 oz turkey andouille sausage, sliced into 1/4-inch rounds Can substitute with smoked turkey sausage or kielbasa.
Vegetables
- 1 large onion, diced
- 1 each green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 each green onions, sliced for garnish
- 2 tbsp fresh parsley, chopped for garnish
Grains and Legumes
- 1 1/2 cups long-grain white rice, rinsed Rinse until water runs clear.
Canned and Packaged Goods
- 1 14.5 oz can diced tomatoes with juices
- 3 cups low-sodium chicken broth Use low-sodium for a healthier option.
- 2 tbsp olive oil
Spices and Seasonings
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper Omit for less spice.
- 1/2 tsp ground black pepper
- 1 tsp kosher salt plus more to taste
- 2 each bay leaves
- 1/2 tsp hot sauce, optional Adjust to taste.
Instructions
Preparation
- Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.
- Pat the chicken pieces dry and season with salt and black pepper. Add to hot pot and sauté for 4-5 minutes until lightly browned on all sides. Remove and set aside.
- Add turkey andouille slices to the same pot. Sauté for 3-4 minutes until browned. Remove and combine with reserved chicken.
- Add onion, bell pepper, and celery to pot. Sauté for 5 minutes until softened and translucent.
- Stir in garlic, smoked paprika, thyme, oregano, and cayenne. Cook for 1 minute until fragrant.
Cooking
- Add diced tomatoes with juices, rice, and bay leaves. Stir well to coat rice and distribute spices evenly.
- Return chicken and sausage to pot. Pour in chicken broth and bring mixture to a gentle simmer.
- Reduce heat to low, cover tightly, and cook for 20-25 minutes until rice is tender and liquid is absorbed, stirring occasionally to prevent sticking.
- Remove from heat. Discard bay leaves. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.
Serving
- Top with sliced green onions and fresh parsley. Serve hot.
Notes
For added richness, finish the pot with a tablespoon of butter once it's off the heat. Use a heavy-bottomed pot to avoid scorching, and rinse the rice until the water runs clear for better texture.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 45gProtein: 28gFat: 20gSaturated Fat: 7gSodium: 850mgFiber: 2gSugar: 3g
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