Creole Style Chicken Sausage Jambalaya Recipes

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CREOLE CHICKEN AND SAUSAGE JAMBALAYA {FROM A NOLA LOCAL}



Creole Chicken and Sausage Jambalaya {From a NOLA Local} image

A traditional Creole rice dish made with pork sausage, tomatoes, and Creole seasonings simmered in stock with a trinity of vegetables that include onion, celery, and bell pepper. This authentic Jambalaya recipe is a one-pot rice dish with deep creole flavor that you'll only find in Louisiana. As a New Orleans local, you'll find my real Jambalaya recipe is authentic and full of flavor.

Provided by Jessica (swankyrecipes.com)

Categories     Appetizer     Main Course     Side Dish

Time 1h47m

Number Of Ingredients 19

1 lb chicken thighs (see notes for quicker alternative)
2 tbsp unsalted butter
1 lb. Andouille Sausage, sliced into rounds
1 medium yellow onion, chopped
1 green pepper, chopped
2 celery stalks, diced
1 bunch green onions, chopped (separate white and green parts)
3 cloves garlic, minced (or about 1.5 tsp garlic paste)
20 oz canned crushed tomatoes
1/4 cup tomato puree (see notes for alternative)
2 whole bay leaves
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne
1/4 tsp dried thyme
1 tsp Tony Chachere Creole Seasoning
4 cups chicken stock
1 tbsp Louisiana pepper sauce (or 1/4 tsp red pepper flakes, more to taste)
2 cups long-grain white rice, well rinsed

Steps:

  • Heat 1.5 tbsp oil in large stockpot over medium heat. Add chicken thighs to skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6-7 more minutes or until no longer pink.
  • Melt butter in a large stockpot or dutch oven set over medium-high heat. Brown sausage on both sides.
  • Stir in onions, green pepper, celery, white parts of green onions, and garlic. Stir occasionally and cook about 5 minutes or until clear.
  • Add crushed tomatoes, tomato puree, salt, pepper, cayenne, thyme, Tony Chachere Creole Seasoning, and bay leaf. Stir 2 minutes.
  • Pour in chicken stock and stir to combine. Stir in pepper sauce or red pepper flakes.
  • Bring to a boil then reduce heat to a simmer. I reduced heat to a level 2/3 on the stovetop.
  • Cook uncovered until liquid is reduced by 1/3 or about 1 hour.
  • Bring jambalaya to a boil. Stir in 2 cups uncooked rice then reduce heat to medium. Stirring occasionally, cook 15-25 minutes, or until rice is done. *NOTE* If rice is not done and liquid is gone, stir in 1/4 cup water at a time.
  • Stir in remaining green onions. Serve with hot sauce if desired.

Nutrition Facts : Calories 624 kcal, Carbohydrate 67 g, Protein 26 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 78 mg, Sodium 1485 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

CHICKEN AND SAUSAGE JAMBALAYA



Chicken and Sausage Jambalaya image

A big batch of this comforting Creole classic comes together in about an hour.

Provided by Southern Living Editors

Time 1h5m

Yield Serves 8

Number Of Ingredients 15

1 tablespoon canola oil
2 pounds boneless, skinless chicken thighs, cut into 1 ½-inch cubes
1 pound smoked sausage (such as Conecuh sausage), cut into 1-inch pieces
1 large white onion, chopped (about 2 cups)
1 large green bell pepper, chopped (about 1 ½ 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 (14.5 oz.) cans diced fire-roasted tomatoes
Sliced scallions (optional)

Steps:

  • 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.
  • 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.

CREOLE "STYLE" CHICKEN & SAUSAGE JAMBALAYA



Creole

I learned this recipe from a friend in Louisiana, it's been a favorite in my house since day one! I've changed it some over the years so I know it's not a traditional recipe, hence the Creole "Style" title! I usually serve it up with some cornbread muffins and sweet tea. Delicious!

Provided by Heirloom

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

1 lb boneless skinless chicken breast, cubed
1 (14 ounce) package loop sausage beef polska kielbasa, sliced
1 green bell pepper, diced
1 yellow onion, chopped
3 large celery ribs, chopped
3 garlic cloves, minced
1 bunch scallion, chopped
1 (32 ounce) can diced tomatoes, with juices
1 (15 ounce) can chicken broth
1 1/4 cups long grain rice
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon paprika
1 tablespoon tony chacere's creole seasoning, no substitutes for Tony's
1 teaspoon salt
cracked black pepper

Steps:

  • Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
  • Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
  • Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
  • Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
  • Bring to a boil over medium high heat.
  • Add rice, bring back up to a boil.
  • Boil for 1 minute.
  • Cover reduce heat to low, simmer for 30 minutes.
  • The jambalaya should still be wet, but not soupy.
  • Ladle into bowls and serve up with some cornbread!
  • Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast!

CREOLE STYLE CHICKEN AND SAVORY JAMBALAYA



Creole Style Chicken and Savory Jambalaya image

Provided by Food Network

Time 1h

Yield 8 to10 servings

Number Of Ingredients 15

1 whole chicken, chopped
1 rib celery with leaves
1 onion, chopped
3/4 cup green pepper, chopped
1 clove garlic
1 eggplant, chopped
1 bay leaf
1 pound smoked sausage, sliced into 1/2-inch pieces
1 pound ham, cubed
1 (60-ounce) can tomato paste
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
4 cups long grain rice
1/4 cup parsley, chopped

Steps:

  • Cook chicken in a large pot on stovetop over medium heat. Add celery, onion, green pepper, garlic, eggplant and bay leaf and cook until chicken and vegetables are tender. Add sausage and ham and brown lightly, about 3 to 5 minutes. Add tomato paste, salt, pepper and hot sauce. Add rice and mix thoroughly. Cook over low heat for 15 minutes stirring frequently. Remove bay leaf, add parsley and serve.
  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CREOLE CHICKEN AND SAUSAGE JAMBALAYA



Creole Chicken and Sausage Jambalaya image

This is a recipe from my mom's recipe file (altered slightly) that she and I made for my sixth grade social studies fair project, Creole and Cajun Cooking: A Cultural Mix. I made it to freeze for my MIL's visit in a few weeks.

Provided by JanieTeachGal

Categories     One Dish Meal

Time 1h5m

Yield 1 large pot, 4-6 serving(s)

Number Of Ingredients 13

2 -3 lbs chicken, boiled, deboned, and torn into manageable pieces
1 lb smoked sausage, sliced
1/2 cup onion, chopped
1 tablespoon sugar (added in to my mom's recipe, she didn't remember doing it but it works)
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2/3 cup uncooked rice (white! I don't want to figure out the liquid or cooking time difference on brown rice)
1 cup chicken broth (I used the broth from the boiled chicken)
1 cup tomatoes (or 1 can, drained but don't drain if you are freezing the recipe)
1 large garlic clove, minced (or as the recipe says, 1 large garlic toe)
1/2 teaspoon black pepper (fresh ground, or to taste)
1 small bay leaf
1/2 teaspoon salt (or to taste)

Steps:

  • Saute sausage, onion, celery, and bell pepper with sugar (using the fat that renders from the sausage) in a Dutch oven over medium heat.
  • Cook until veggies are tender and sausage is slightly browned.
  • Stir in rice, broth, tomatoes, and seasonings. Bring to a boil over medium heat.
  • Stir in chicken. Put in oven and bake at 350 degrees for 30 minutes or until rice is tender and liquid is absorbed.
  • Fluff lightly with a fork. Remove bay leaf.

Nutrition Facts : Calories 902.1, Fat 57.5, SaturatedFat 19, Cholesterol 180.9, Sodium 2298.6, Carbohydrate 37.1, Fiber 1.9, Sugar 6, Protein 55.2

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