You don’t have to go to New Orleans to enjoy an Authentic Chicken Sausage Jambalaya with jambalaya seasoning. What is Jambalaya? This Chicken and sausage jambalaya recipe answers that!
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 1/2 hours and we ate the results, YUM!!
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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 sauteing and browning the vegetables and meats, jambalaya seasonings, rice, and broth are added and everything is cooked together. We 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:
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.
Jambalaya seasoning and other Creole or Cajun seasonings
- 1. Slap Ya Mama™ seasonings
- 2. Tony Chachere’s Creole Seasoning
- 3. Punch Daddy Creole Seasoning
- 4. Garlic Mincer (OUR FAVE)
Other dishes like this Chicken and Sausage Jambalaya:
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Chicken Sausage Jambalaya with jambalaya seasonings
- 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 1/2 cups white rice
- 1 tablespoon salt
- Cajun seasoning
- hot sauce
- 4 green onion stalks chopped (save the green tops for garnish)
- 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)
- 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