Easy One Pan Chicken and Sausage Jambalaya

Easy One Pan Chicken and Sausage Jambalaya is one of my boys favorite dishes, so when this tasty dinner was on the table last night they were very happy! I served it with some garlic bread and a side salad for a great meal....and since today is Mardi Gras...this one pot meal would be a perfect way to celebrate!

My family has a love affair with New Orleans and it's cuisine. It's one of our top 3 places to visit. So naturally, I'm interested in recreating flavors from the Big Easy in my Ohio kitchen!

Easy One Pan Chicken and Sausage Jambalaya is one of those recipe recreations. It's become a tradition to enjoy a pan of it on Fat Tuesday each year. However, this simple and tasty one pot meal is suitable for any day of the year!

Pan Fried Chicken Breasts first!

Whenever I make any kind of one pot dish that requires browned chicken pieces, more often than not, I pan fry the chicken breast whole. I do this because I find you can have better control over the chicken without overcooking it, leaving it moist and tender.

This method also eliminates cutting up raw chicken, which is always plus in my books!  Once the chicken is just about done, I transfer it to a warm oven to cook through and then when I am ready to add it back to the dish, I slice it up or dice it up and add it in at the end.

That is exactly how I made the chicken in this dish.  Try it sometime...you will be amazed at the difference. 

You can see how moist and tender this chicken stayed.  It gets added back into the dish just before serving....

How to make Chicken and Sausage Jambalaya

Once the chicken is browned, all the diced up vegetables are added along with some spice...

Next the rice, tomatoes, and chicken broth are added...if you can, try to buy the no added salt canned tomatoes to help decrease the overall sodium in this dish, as well as low sodium chicken broth...

The dish is covered, simmered for about 20 minutes, and then the meats are added...and voila!

For added kick, I usually add liberal amounts of this hot sauce...

But that is up to you!

Easy Chicken and Sausage Jambalaya Recipe, Chicken and Sausage Jambalaya, one pot jambalaya

Main Course

Cajun, Creole

Yield: 6 servings

Author: Renee Paj

Chicken and Sausage Jambalaya

prep time: 10 Mcook time: 30 Mtotal time: 40 M

Easy One Pan Chicken and Sausage Jambalaya is a great one pot meal with chicken, sausage, rice and Cajun and Creole flavors and it's the perfect way to celebrate Mardi Gras!

ingredients:

• 12 oz. uncooked boneless, skinless chicken breasts
• 3 tsp. Cajun/Creole seasoning, divided (I use Tony Chachere's Original Creole Seasoning)
• 2 tsp. olive oil
• 1 cup diced onion
• 1 cup diced green pepper
• 1/2 cup diced sweet red pepper
• 3 ribs celery, diced
• 2 cloves garlic, minced
• 1 tsp. dried thyme
• 1 cup uncooked long grain white rice ( I used Texmati Light Brown Long Grain)
• 4 cups low sodium, fat free chicken broth
• 14.5 oz. can diced tomatoes, undrained
• 8 oz. fully cooked turkey smoked sausage, sliced into rounds ( I used Hillshire Farms brand)
• Hot sauce, to taste, optional
• salt and pepper, to taste

instructions:

How to cook Chicken and Sausage Jambalaya

1. Heat nonstick skillet with olive oil over med high heat. Season chicken breasts with 2 tsp. cajun seasoning, and salt and black pepper. Cook chicken in hot skillet until browned on each side, but not necessarily done all the way through. Transfer the chicken to a warm oven to continue cooking through while you prepare the rest of the dish.
2. To same skillet you removed the chicken from, add in the onion, green and red peppers, and celery. Sprinkle on the remaining 1 tsp. Cajun seasoning, thyme ( and salt and pepper, if you desire). Cook for about 5 - 6 minutes, until the vegetables begin to soften. Add in the garlic, cook for another few minutes.
3. Next add in the uncooked rice. Allow it to saute a little bit with the vegetables. ( 1 - 2 minutes ) Add in the canned tomatoes and chicken broth. Bring to boil, cover, and reduce heat to simmer. Simmer for about 20 minutes or until most of the liquid has been absorbed.
4. Take the chicken out of the oven and slice or dice as desired. Once the rice and vegetables are done, add in the chicken and the sausage. Stir and continue to heat briefly until the sausage is warm. (I took the pan off the heat and just let the heat of the rice and vegetables heat up the sausage) Season with hot sauce and adjust salt and pepper, if desired.

NOTES:

For added kick, I usually add liberal amounts of Louisiana Hot Sauce. The dish as written, isn't very spicy.

Calories
254.41

Fat (grams)
7.62

Sat. Fat (grams)
2.16

Carbs (grams)
19.99

Fiber (grams)
2.99

Net carbs
16.99

Sugar (grams)
7.16

Protein (grams)
26.66

Sodium (milligrams)
1706.95

Cholesterol (grams)
71.30

Nutritional Information is an estimate.

https://www.reneeskitchenadventures.com/2012/02/chicken-and-sausage-jambalaya.html

Copyright © 2012 Renee's Kitchen Adventures

Created using The Recipes Generator

Pin Chicken and Sausage Jambalaya to your Mardi Gras Pinterest boards!

End your celebration with another great Mardi Gras recipe. Authentic New Orleans bread pudding.  It's unique in that it uses canned fruit that gives it the most wonderful flavor and texture.

Get the party started with more Mardi Gras inspired recipes:

• Easy Jambalaya Stuffed Peppers
• Cajun Chicken and Sausage Pasta
• Creole Beef and Rice Bowls
• Cajun Blackened Chicken by Flavor Mosaic

So with that I leave you with these words:
"Laissez les bon temps rouler!"