Louisiana Chicken and Sausage Jambalaya

READY IN: 1hr 30mins




  • In dutch oven or stock pot add chicken pieces, barely cover with water and season with salt and pepper or creole seasoning.
  • Bring to a boil over high heat, reduce to a slow simmer and cook, covered, 30 to 45 minutes until meat can be easily de-boned . Do not overcook or cook too fast or the chicken will be stringy. Reserve 5 cups of stock or reduce stock to 5 cups.
  • Remove chicken from pot, cool, de-bone, and cut into bite sized pieces, discarding skin and bones and setting aside the meat.
  • In Heavy skillet (I use a 12” well seasoned cast iron skillet) saute ground pork sausage in oil, scrambling with a spatula, until done. Remove with a slotted spoon and set aside, leaving fat in skillet.
  • Add smoked sausage to skillet, cook until lightly browned. Remove from skillet with slotted spoon and set aside, reserving pan drippings.
  • Sauté vegetables in hot skillet with 3 TBS of reserved pan drippings (more if needed) until celery is tender and onion is clear to lightly caramelized. Remove from skillet and set aside.
  • In large heavy bottomed stock pot or dutch oven (at least 12 quart) add reserved chicken stock, rice, sausage, and vegetables, season to taste with salt and pepper or creole seasoning, bring to rapid boil, reduce to low heat, cover and cook for 30 minutes or until liquid is absorbed and rice is desired consistency. Do not remove lid during cooking.
  • Remove from heat and gently fold to mix together the ingredients as they tend to stratify during cooking. Don't get too aggressive or you'll break up the rice grains and mush it up.
  • Serve with a salad, garlic bread and iced tea.