Chicken and Sausage Jambalaya

Total Time
Prep 20 mins
Cook 40 mins

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

Ingredients Nutrition


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

5 5

Made for "I Recommend" Recipe Tag. This was fantastic and so easy. The flavors were just right and we were able to get two meals out of it - my kind of dish! Cook once eat twice! Most definitely will make this again and maybe even add some shrimp. Thanks KelBel for a great recipe!

5 5

This dish was excellent. I made the recipe exactly except I used bone-in chicken, so I boiled and deboned before putting the dish together. It had so much flavor. My husband and I thoroughly enjoyed. Will make it again.

5 5

Delicious! I used andouille sausage which added just that 'Cajun' heat to this dish. I added the rice uncooked and needed to add a little more broth to the pan. We enjoyed this simple and tasty dish very much. Thanks KelBel for a keeper.