Chicken and Sausage Jambalaya

Total Time
20 mins
40 mins

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

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  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.