Whether you want to celebrate Mardi Gras, or just spice up your weeknight dinner repertoire, Jambalaya hits all the right notes. This recipe with chicken and sausage makes a hearty one-dish meal to warm you up on a bleak February evening.

Chicken and Sausage Jambalaya Recipe

recipe from Southern Living


  • Andouille from Old Major smoked on 2/20/2020!

    1 tablespoon canola oil

  • 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes*
  • 1 pound smoked sausage, cut into 1-inch pieces (Old Major will have freshly made Andouille sausage this Saturday 2/22!)
  • 1 large white onion, chopped (about 2 cups)
  • 1 large green bell pepper, chopped (about 1 1/2 cups)
  • 1 cup chopped celery (about 1 stalk)
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon Creole seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 cups uncooked converted rice
  • 3 cups chicken broth
  • 2 cups diced tomatoes
  • Sliced scallions (optional)


  1. Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels.
  2. Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Garnish with sliced scallions, if desired. Makes 8 servings.

*You can easily substitute shrimp for the chicken in this recipe. When I do, I use 1 ½ lbs. of shrimp and the same amount of sausage. You can find Creole seasoning in most grocery stores or at specialty spice shops.

Enjoy this dish with a baguette and some cooked greens and let the good times and the good eats roll!