Chicken and Sausage Jambalaya
Discover the secret to cooking authentic Chicken Sausage Jambalaya with this recipe. Bursting with flavors inspired by New Orleans’ cuisine, this dish effortlessly combines chicken sausage with traditional jambalaya seasoning. Tune in to your adventurous palate and immerse yourself in a delightful culinary trip to the heart of Cajun and Creole cooking.
During a recent trip to New Orleans, my hubby and I took a fun little cooking class. It was amazing, not only watching great creole/cajun cooking but to hear the stories behind the different foods. If you ever get a chance to go to New Orleans, check out some of their different cooking schools and take a class. Ours was 2 ½ hours and we ate the results, YUM!! But you don’t have to go to New Orleans to enjoy an Authentic Chicken Sausage Jambalaya.
Now you can take your taste buds straight to New Orleans with this authentic Chicken and Sausage Jambalaya. —no tomatoes, just pure Cajun flavor from the bayou! This one-pot wonder is easier than gumbo and packed with tasso, andouille, and the holy trinity.
What is jambalaya:
One of the dishes served was Jambalaya. What is jambalaya you ask? Jambalaya has a mixture of French and Spanish origins and contains meat and vegetables cooked with rice. It usually starts with the holy trinity (onion, bell pepper, and celery) and various meats are added. After sautéing and browning the vegetables and meats, seasonings, rice, and broth are added and everything is cooked together. We have always make gumbo and now I know that Jambalaya is ever so much easier. But the difference is the rice is cooking in the jambalaya and gumbo is served over rice that is cooked separately.
What is Tasso:
We also learned about “tasso” and I am in love with it. Tasso is spicy seasoned smoked pork (not really ham since it’s made from the shoulder) and it is amazing. And we have made it into omelets, Red Beans and Rice and this Jambalaya. Since I can not find “tasso” or real “andouille sausage” in my area, I have to order it online. And it’s a little pricey but it’s not like we eat Cajun food every day but when we do, we want the real thing! And this Chicken and Sausage Jambalaya Recipe is the Real Thing.
What is the difference between Creole and Cajun cooking:
Creole or Cajun? The real difference might surprise you. It’s all in the tomatoes. Certain dishes can either be Creole or Cajun depending if tomatoes are used. Our Class Chef told us that if tomatoes are added then the recipe is Creole and if the tomatoes are NOT in the recipe then the dish is Cajun. Our chef said that most Cajun recipes from the country or the swamps and it’s not the correct environment to nurture tomatoes plants. But most Creole cooking comes from town and people have gardens and potted plants so it’s easier to produce tomatoes. Since the Chicken Sausage Jambalaya doesn’t contain tomatoes it’s a Cajun dish.
Chicken and Sausage Jambalaya recipe:
Ingredients:
- 2 Tablespoons vegetable oil
- large onion, chopped
- green bell pepper, chopped
- 4 ribs of celery, chopped
- 6-8 cloves of garlic, minced
- 8 ounces of tasso pork, cut into bite-size pieces
- 1 pound skinless chicken thighs, cut into bite-size pieces
- 8 ounces andouille sausage, cut into bite size pieces
- 2 Tablespoons Savorie Flavoring and browning sauce
- 6 cups chicken broth
- 2 ½ cups white rice
- 1 Tablespoon salt
- 4 green onions, chopped, save the tops for garnish
- Cajun Seasoning, to taste
- Hot Sauce, to taste
Equipment Needed:
- Gumbo Pot or large Dutch Oven
Note: this is also where we discovered the absolute easiest and best garlic peeler and garlic mincer, shown above. LOVE THEM!
- Best Garlic Peeler. shown above
- Best Garlic Chopper/Mincer , shown above
- Vegetable Chopper or sharp knife
How to make authentic Chicken and Sausage Jambalaya:
Instructions:
- Season the chicken with a mild hot sauce and Cajun seasoning, set aside
- Heat the oil in a large dutch oven or gumbo pot over medium-high heat. Add onions, bell pepper, celery, green onion bottoms (only the white)
- Sprinkle the veggies with jambalaya seasoning and hot sauce and cook for 10-15 minutes until the veggies start to caramelize.
- Add garlic, chicken, tasso, and andouille, cook for 5 minutes
- Add 6 cups of stock/broth, rice, 1 tablespoon of salt and the kitchen bouquet (Savoie Flavoring)
- Bring to a rapid boil, keep it at a rapid boil for 5-7 minutes until most of the water is gone.
- Turn off the stove and put the lid on
- DO NOT REMOVE LID for 45 minutes
- After the time is up, remove the lid and stir in parsley, green onion tops
🥣 Recipe Tips
- Let the veggies caramelize – Cook the holy trinity (onion, bell pepper, celery) for 10–15 minutes until golden and sweet. This deep flavor base is the heart of true Cajun taste.
- Don’t peek during steaming – After the rapid boil, turn off the heat, cover, and DO NOT lift the lid for 45 minutes. This lets the rice steam perfectly without getting mushy.
- Use real tasso and andouille if you can – These smoky, spicy meats are worth ordering online. They bring the bold, authentic NOLA flavor no substitute can match.
This Chicken and Sausage Jambalaya delivers pure Cajun magic in every bite—smoky tasso, spicy andouille, and perfectly steamed rice, all without a single tomato. Straight from a New Orleans cooking class to your table, it’s easier than gumbo and just as soul-satisfying. Ready to spice up your culinary adventure with this Authentic Chicken Sausage Jambalaya recipe?
Jambalaya seasoning and other Creole or Cajun seasonings
- Slap Ya Mama™ seasonings
- Tony Chachere’s Creole Seasoning
- Punch Daddy Creole Seasoning
Other New Orleans Dishes:
🥣 Recipe
Ingredients
- 2 Tbsp vegetable oil
- 1 large onion chopped
- 1 green bell pepper chopped
- 4 stalks celery chopped
- 6-8 garlic cloves minced
- 8 ounces tasso pork cut into bite-size pieces
- 1 pound skinless chicken thighs cut into bite-size pieces
- 8 ounces andouille sausage cut into bite-size pieces
- 2 Tbsps Savorie Flavoring and browning sauce
- 6 cups chicken broth
- 2 ½ cups white rice
- 1 tablespoon salt
- Cajun seasoning
- hot sauce
- 4 green onion stalks chopped (save the green tops for garnish)
Instructions
- Season the chicken with a mild hot sauce and Cajun seasoning, set aside
- Heat the oil in a large dutch oven or gumbo pot over medium-high heat. Add onions, bell pepper, celery, green onion bottoms (only the white)
- Sprinkle the veggies with Cajun seasoning and hot sauce and cook for 10-15 minutes until the veggies start to caramelize.
- Add 6 cups of stock/broth, rice, 1 tablespoon of salt and the kitchen bouquet (Savoie Flavoring)
- Bring to a rapid boil, keep it at a rapid boil for 5-7 minutes until most of the water is gone.
- Turn off the stove and put the lid on
- DO NOT REMOVE LID for 45 minutes
- After the time is up, remove the lid and stir in parsley, green onion tops
Nutrition
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