Share the yum!

Indulge in the bold and savory flavors of this Chicken and Sausage Jambalaya recipe.

Sautéed onions, bell pepper, and celery create a flavorful base, joined by the richness of diced chicken and sliced andouille sausage, simmered to perfection with Rotel, tomato sauce, and a blend of aromatic herbs and spices. Add long-grain white rice for a hearty one-pot dish that captures the essence of Louisiana cuisine.

In the movie Julie and Julia, the character explains that it is rude to say that something you cooked is “Yum” but allow me to let my redneck rudeness peak out for a moment. YUMMMM! This Sausage and Chicken Jambalaya is amazing.

Pulling out the recipe I intended to use and starting to follow the directions, I really felt like this was not going to be to my personal taste. No offense to the chef. So, I quickly glanced over three or four other recipes on the internet and started adding things to the skillet.

The result was an absolute delight that had my husband jumping up from the table to grab me a pen (to scrawl out the recipe before I forgot) and then raving about me on Facebook.

What is the secret to a good jambalaya?

The secret to a good jambalaya lies in the combination of flavors and the careful balance of ingredients. Here are some key tips to make a delicious jambalaya:

Trinity of Flavors: The traditional base for many Cajun and Creole dishes, including jambalaya, is the trinity of flavors—onions, bell peppers, and celery. Sauté these vegetables together at the beginning to create a flavorful foundation for your dish.
Seasoning: Use a blend of spices and herbs to add depth and complexity to the dish. Common seasonings include thyme, oregano, bay leaves, cayenne pepper, and paprika. Adjust the spice level according to your taste preferences.
Quality Ingredients: Use high-quality and fresh ingredients, especially when it comes to the protein (chicken, sausage, shrimp, etc.) and the rice. Quality ingredients contribute significantly to the overall taste of the dish.
Layered Cooking: Consider cooking the meat first to develop its flavors and then removing it from the pot before sautéing the trinity. This allows each component to shine individually before being combined for the final simmer.
Stock or Broth: Use a good quality stock or broth to cook the rice. This adds another layer of flavor to the dish. You can use chicken, shrimp, or vegetable stock, depending on your preference and the proteins you’re using.
Simmering Time: Allow the jambalaya to simmer for an adequate amount of time to let the flavors meld together. This slow cooking process helps develop a rich and flavorful dish. Be patient, and resist the temptation to rush the cooking.
Protein Selection: Mix and match proteins for a dynamic flavor profile. A combination of chicken, andouille sausage, and shrimp is a classic choice, but feel free to get creative based on your preferences.
Finish with Fresh Ingredients: Add fresh herbs like parsley or green onions at the end of cooking for a burst of freshness. This not only enhances the flavor but also adds a visual appeal to your jambalaya.

Remember that there are various regional variations of jambalaya, with influences from both Creole and Cajun cuisines. Feel free to experiment with the ingredients and proportions to suit your taste preferences.

What’s the difference between Cajun jambalaya and Creole jambalaya?

Cajun jambalaya and Creole jambalaya, while both delicious Louisiana dishes, differ primarily in their cooking methods and ingredient choices.

Cajun jambalaya, influenced by rural traditions, typically starts with meat (like sausage or chicken) browned in a pot, followed by the “holy trinity” of onions, bell peppers, and celery, and finally rice cooked in the same pot. It tends to have a brown color due to the caramelization of meat and is seasoned with a hearty blend of spices.

On the other hand, Creole jambalaya, reflecting urban influences, often incorporates tomatoes, giving it a reddish hue and a slightly tangy flavor. It typically includes a wider variety of proteins, such as shrimp, ham, and sometimes even crawfish.

Creole jambalaya is often associated with a more refined and city-influenced culinary style.

Do you serve jambalaya in a bowl or on a plate?

Jambalaya is typically served in a bowl to accommodate its moist and flavorful consistency.

The bowl presentation allows for easy enjoyment of the dish’s varied textures and helps capture the savory broth.

However, personal preferences and regional variations may influence whether some choose to serve it on a plate.

What do you serve with Chicken and Sausage Jambalaya?

Chicken and Sausage Jambalaya pairs well with a variety of complementary side dishes that enhance the overall dining experience.

Consider serving it with traditional accompaniments such as cornbread or Easy Stand-Mixer French Bread to soak up the flavorful juices.

A side of coleslaw or a simple green salad provides a refreshing contrast to the richness of the jambalaya.

Additionally, a sprinkle of chopped green onions can add a fresh, cooling element to balance the spiciness of the dish.

How do you store leftovers of Chicken and Sausage Jambalaya?

To store leftovers of jambalaya properly, follow these steps:

Cooling:

Allow the jambalaya to cool to room temperature before refrigerating. This helps prevent condensation inside the storage container, which can lead to sogginess.

Container:

Transfer the cooled jambalaya to an airtight container or a resealable plastic bag. Make sure the container is large enough to accommodate the dish without overcrowding, allowing for proper airflow.

Refrigeration:

Place the container in the refrigerator promptly after preparing or serving the jambalaya. Ideally, leftovers should be refrigerated within two hours of cooking to minimize the risk of bacterial growth.

Labeling:

Label the container with the date of preparation to help you keep track of its freshness. Jambalaya can typically be stored in the refrigerator for 3-4 days.

Freezing (optional):

If you don’t plan to consume the leftovers within a few days, consider freezing them for longer storage. Portion the jambalaya into smaller containers or resealable bags, leaving some space for expansion, and label them with the date.

Reheating:

When reheating, use a microwave, stovetop, or oven. Ensure the dish reaches an internal temperature of 165°F (74°C) to guarantee that any potential bacteria are eliminated.

Always use proper food safety practices to prevent foodborne illness. If the jambalaya develops an off smell, unusual color, or unusual texture, it’s advisable to discard it to avoid the risk of consuming spoiled food.

How do you keep jambalaya from getting mushy?

To prevent jambalaya from becoming mushy, it’s crucial to control the rice’s moisture content and cooking time.

Begin by using long-grain rice, which tends to remain firmer and separate after cooking.

Rinse the rice thoroughly before adding it to the dish to remove excess starch that can contribute to a mushy texture.

When cooking, follow the recommended rice-to-liquid ratio, ensuring you don’t add too much liquid, as excess moisture can make the rice overly soft.

Cook the jambalaya over a steady, medium heat, and avoid stirring the rice too frequently to prevent it from breaking down.

Additionally, allowing the jambalaya to rest for a few minutes after cooking and before serving will help the rice firm up and maintain its distinct texture.