Creole Jambalaya Chicken Sausage

The first time I attempted jambalaya, my tiny apartment kitchen filled with such incredible aromas that my neighbor knocked on my door thinking I'd ordered from a Creole restaurant. I've been tweaking this version ever since, learning that patience and the holy trinity of onion, celery, and bell pepper make all the difference between good and unforgettable.

Last Mardi Gras, I made this for friends who had never tried Creole cuisine before. Watching their eyes light up at that first bite, the way the spices hit them gradually rather than all at once, reminded me why sharing food from different traditions matters so much.

Ingredients

• 400 g boneless skinless chicken thighs: Thighs stay tender during long simmering and add richness to the rice
• 250 g halal smoked sausage: Beef or turkey smoked sausage provides that essential smoky depth
• 1 large onion: The foundation of the holy trinity, finely chopped for even cooking
• 1 green bell pepper: Adds subtle sweetness and that authentic Creole flavor profile
• 2 celery stalks: The third essential aromatic that builds depth
• 3 garlic cloves: Minced fresh garlic beats powdered every time
• 400 g canned diced tomatoes: Keep the juice, it becomes part of the cooking liquid for the rice
• 300 g long-grain rice: Rinse thoroughly until water runs clear for fluffy separate grains
• 750 ml low-sodium chicken broth: Halal certified broth controls salt levels while seasoning the rice
• 2 tbsp paprika: Provides beautiful color and subtle earthy sweetness
• 1 tsp dried thyme: Earthy and floral, essential for Creole seasoning
• 1 tsp dried oregano: Adds another layer of Mediterranean herbal notes
• 1/2 tsp cayenne pepper: Adjust based on your spice tolerance, it builds as it cooks
• 1/2 tsp ground black pepper: Freshly cracked gives the best aroma
• 1 tsp salt: Taste as you go, starting conservative since sausage is already seasoned
• 2 bay leaves: Remove before serving, they infuse subtle herbal notes
• 2 tbsp chopped fresh parsley: Brightens the rich flavors and adds fresh color
• 2 spring onions: Sliced thin for garnish and mild onion bite

Instructions

Get your proteins started:

Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add chicken pieces in a single layer and cook until golden brown, about 4 minutes. Remove and set aside on a plate.

Brown the sausage:

Add sausage slices to the same pan and cook for 2 to 3 minutes until they develop a nice brown crust. Remove and join the chicken on the plate.

Build your flavor foundation:

In the same flavorful pan, add onion, bell pepper, and celery. Sauté for 5 minutes until vegetables soften and onion turns translucent. Add garlic and cook for just 1 minute more until fragrant.

Wake up your spices:

Stir in paprika, thyme, oregano, cayenne, black pepper, and salt. Cook for 1 minute, stirring constantly until the spices become incredibly aromatic.

Bring everything together:

Add diced tomatoes with all their juice, the reserved chicken, sausage, and bay leaves. Mix well to distribute all ingredients evenly.

Add rice and liquid:

Pour in the rinsed rice and chicken broth. Stir thoroughly to combine and bring everything to a rolling boil.

Let it simmer:

Reduce heat to low, cover tightly, and simmer for 25 to 30 minutes. Stir gently every 10 minutes, scraping the bottom to prevent sticking, until rice is tender and liquid is absorbed.

The resting phase:

Remove from heat and let stand, covered, for 5 minutes. This crucial step allows moisture to redistribute evenly throughout the rice.

Finish and serve:

Discard bay leaves and fluff the jambalaya with a fork. Stir in fresh parsley and garnish generously with additional parsley and sliced spring onions.

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This recipe has become my go-to for potlucks because it travels beautifully and always prompts requests for the recipe card. There's something about the combination of smoky, spicy, and savory that makes people feel at home.

Getting the Rice Right

Rinsing rice until water runs clear removes excess starch, preventing gummy jambalaya. Long-grain varieties like basmati work beautifully here, holding their shape through the long simmer while absorbing all those incredible flavors.

Customizing Your Heat Level

Cayenne pepper builds in intensity as the dish cooks, so start with less if you're sensitive to spice. Remember that you can always add hot sauce at the table, but you cannot take heat away once it's there.

Make It Your Own

The beauty of jambalaya lies in its versatility. Once you master the base technique, you can adapt it based on what's in your fridge or what your family enjoys most.

• Add peeled prawns during the last 10 minutes for a seafood variation
• Substitute andouille style halal chicken sausage for different smoky notes
• Throw in diced okra during the vegetable phase for authentic Southern texture

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Serve this steaming hot with extra hot sauce on the side and watch it disappear. Good food brings people together, and this jambalaya never fails to create that moment around the table.

Recipe FAQs

→ How do I adjust the spice level?

Modify the amount of cayenne pepper to suit your preferred heat intensity, adding less for mild or more for extra spice.

→ Can I substitute the sausage?

Yes, swap halal smoked sausage with beef or turkey varieties, or omit for a lighter version.

→ What cooking vessel is ideal?

A large Dutch oven or deep skillet with a lid ensures even cooking and proper simmering of ingredients.

→ How to ensure the rice is cooked perfectly?

Simmer covered on low heat until rice is tender and liquid absorbed, then let it rest covered for 5 minutes before serving.

→ Can I add seafood to the dish?

Prawns can be added during the last 10 minutes of cooking for a seafood twist without altering the core flavors.