Creole Jambalaya Chicken Sausage (Print View)
A vibrant Creole dish with chicken, halal sausage, and aromatic vegetables in a spicy tomato sauce.
# Ingredient List:
→ Proteins
01 - 14 oz boneless, skinless chicken thighs, cut into 3/4-inch pieces
02 - 9 oz halal smoked sausage (beef or turkey), sliced into 1/2-inch rounds
→ Vegetables
03 - 1 large onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 14 oz canned diced tomatoes with juice
→ Rice & Broth
08 - 1 1/2 cups long-grain rice, rinsed
09 - 3 cups low-sodium chicken broth (halal-certified)
→ Spices & Seasonings
10 - 2 tbsp vegetable oil
11 - 2 tsp paprika
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 1/2 tsp cayenne pepper
15 - 1/2 tsp ground black pepper
16 - 1 tsp salt
17 - 2 bay leaves
18 - 2 tbsp chopped fresh parsley
19 - 2 spring onions, sliced
# How to Make:
01 - Heat vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Add chicken pieces and cook until lightly browned, about 4 minutes. Remove and set aside.
02 - Add sausage slices to the pan and cook for 2-3 minutes until browned. Remove and set aside with the chicken.
03 - Add onion, bell pepper, and celery to the same pan. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute more.
04 - Stir in paprika, thyme, oregano, cayenne, black pepper, and salt. Cook for 1 minute until fragrant.
05 - Add diced tomatoes with juice, browned chicken, sausage, and bay leaves. Mix well to combine.
06 - Pour in rice and chicken broth. Stir to combine and bring to a boil.
07 - Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
08 - Remove from heat and let stand, covered, for 5 minutes. Discard bay leaves. Fluff with a fork, stir in fresh parsley, and garnish with additional parsley and sliced spring onions before serving.
# Expert Advice:
01 -
- The smoky halal sausage brings incredible depth without overpowering the dish
- Everything cooks in one pot, meaning less cleanup and more flavor development
- It feeds a crowd and tastes even better the next day, making it perfect for meal prep
02 -
- Resist the urge to lift the lid too often during simmering, trapped steam is essential for properly cooking the rice
- If rice is still crunchy but liquid is absorbed, add just 60 ml of hot water or broth and continue cooking covered
- The heat distribution in a Dutch oven prevents the bottom from burning while cooking the rice evenly
03 -
- Cook proteins in batches rather than crowding the pan, which steams instead of browns
- Toast your spices in the hot pan after vegetables but before adding liquid for maximum flavor extraction