This recipe for Super Simple Chicken and Sausage Jambalaya in 1 Hour features chicken, Andouille sausage, the holy trinity of vegetables and my homemade Cajun seasoning blend, which also can be used on grilled chicken, shrimp and vegetables.
Although Jambalaya is traditionally made as a one-pot dish with the rice cooked directly with the meat and vegetables until it resembles a consistency similar to that of paella, I like having the ability to control the amount of rice in this dish. This saucy, flavorful stew can be spooned over rice so you get the perfect ratio of rice to sauce to meet your personal preference.
I also share with you how to add shrimp to this recipe so that it stays tender. Read on.
Jump to RecipeWhat this Super Simple Chicken and Sausage Jambalaya in 1 Hour is, and what it is not…
Before I get into the ingredients and process for making this jambalaya recipe, I thought it might first be appropriate to include a disclaimer. Although I like to play with recipes – changing out ingredients, cooking methods and the like – I still maintain a deep respect for culinary traditions – especially when it comes to regional cuisine.
I wish I could spend a year down South hopping from one restaurant and home cook kitchen to another just so I could learn first-hand from the region’s best. But alas, I live in Michigan, and so I have to be creative in my research. If you are from Louisiana or of Cajun or Creole descent, please accept this humble jambalaya recipe as a gesture of respect, and I ask that you look kindly upon my efforts.
Jambalaya is reflective of the people, cultures, languages and food traditions that contributed to its creation. I think that’s one of the reasons I’m so dawn to its deep, rich and bold flavors.
Although Jambalaya is traditionally made as a one-pot dish with the rice cooked directly with the meat and vegetables until it resembles something akin to paella, I chose to keep the rice separate from the sauce, mostly because I have control issues when it comes to saucing food. I have to believe there are others like me out there as well. Frankly, when I ladle up a bowl of this delicious stew, I want more meat, more vegetables and more sauce than rice. This variation is prepared separate from the rice so that each individual can achieve the perfect ratio of rice to sauce according to taste.
This jambalaya recipe utilizes my personal Cajun seasoning blend. I keep a small jar of this spice blend on hand in my cupboard. My favorite way to enjoy this spice blend is sprinkled over grilled shrimp and chicken. However, in this dish, it provides a lot of flavor and a touch of heat to this stew. Sweet Paprika, cayenne pepper, black pepper, salt, onion powder, garlic powder, and dried oregano and thyme – all ingredients you may already have in your spice cupboard – come together to make this lovely seasoning.
If you like the flavor profile of this seasoning mix, you may also like my recipe for Easy Spicy Cajun Shrimp in 30 Minutes. Spooned over cheese grits and served with a side of greens it is absolute heaven.
An overview of the cooking process
This recipe builds layers of flavor by first cooking the sausage and chicken in the pan. The meat takes approximately 7 – 10 minutes to cook and brown. It is then removed from the pan and set off to the side temporarily. You’ll notice a fair amount of fond will form on the bottom of the pan during this stage.
Next, the vegetables are cooked in the same pan, and all the flavor from the meat that was stuck to the bottom of the pan will release and coat the vegetables as they cook down into a crude sofrito. The homemade Cajun seasoning, tomato paste, and chicken stock are added to the pot, and the meat is reintroduced. If you prefer a more spicy stew, a vinegar-base hot sauce such as original flavor Tabasco can be added, but you may find the Cajun seasoning delivers sufficient heat for your liking. The hot sauce is optional, so adjust as you see fit.
In the final stage of the cooking process, the okra is added. Okra recipes are always a challenge for me personally. It’s the mucilage – the slimy, viscous solution that is released when okra is cooked that always gives me pause. Okra is a great thickener, but it can also have a slimy, off-putting mouth feel.
A little of this natural thickener goes a long way in my book, so I like to use frozen, cut okra that’s been thawed, slightly rinsed, and drained. This allows some of the naturally occurring mucilage to rinse off. You’ll still get some of the thickening benefits, but without the sauce turning slimy.
Once the okra is added, we allow it to cook for 10 minutes, stirring occasionally to ensure the mucilage is evenly distributed throughout the sauce. Once the okra is cooked, all that’s left to do is season to taste with salt and serve over warm rice.
If you’d like to incorporate shrimp into the recipe you’ll need 1 1/2 cups of raw shrimp that’s been peeled and deveined. You’ll also need to adjust the cooking method slightly.
Cook the shrimp in the same pan immediately following the sausage and chicken. Because shrimp cook so quickly, they will only need approximately 2 minutes on each side. However, unlike the sausage and chicken which are added back into the sauce to continue cooking for an additional 20 minutes, the process for adding the shrimp back into the mix is different. Shrimp become tough when overcooked. To avoid this, we add them back into the Jambalaya after the okra has finished cooking, right before serving. This slight adjustment will ensure the shrimp do not become overcooked and rubbery.
This recipe for Super Simple Chicken and Sausage Jambalaya in 1 Hour will serve four, but it easily can be doubled for a larger group. I highly recommend serving with a crusty French roll or corn muffin make a wonderful side for sopping up any extra sauce.
I hope you’ll give this jambalaya recipe a try. Although it may not be authentic in the truest sense of the word, I think you’ll find the use of traditional ingredients and techniques for building flavor still delivers a bright, flavorful and fun dish. Enjoy!
Super Simple Chicken and Sausage Jambalaya in 1 Hour
Course: MainCuisine: CajunDifficulty: Easy4
servings20
minutes45
minutesThis hearty dish features chicken, Andouille sausage, the holy trinity of vegetables and my homemade Cajun seasoning blend.
Ingredients
- For the Cajun Seasoning Mix
2 Tbsp. sweet Paprika
1 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried oregano
1/2 tsp. dried thyme leaves
1/2 tsp. garlic powder
1/2 tsp. onion powder
- For the Jambalaya
7 ounces Andouille Sausage, sliced
1 chicken breast, diced into 1/2 inch pieces
2 Tbsp. olive oil
1/2 cup diced celery
1/2 cup diced white onion
1/2 cup diced yellow bell pepper
1 clove garlic, chopped fine
An additional 2 Tbsp. olive oil
1 cup diced tomatoes (fresh or canned)
1 1/2 tsp. Cajun Seasoning
1 Tbsp. tomato paste
1/2 tsp. hot sauce (optional)
1 1/2 cups chicken stock
3/4 cups frozen okra, thawed, briefly rinsed under cold water and drained.
2 cups cooked white rice
Directions
- Prepare the Cajun Seasoning Mix
- Blend together the Cajun Seasoning ingredients. Set aside 1 1/2 tsp. for this recipe. Store the remaining seasoning mix in an airtight jar for another use.
- Prepare the Jambalaya
- In a large saucepan, heat 1 Tbsp. of olive oil over medium high heat. Add the Andouille sausage and cook until the meat is browned on both sides – approximately 5 minutes. Remove the sausage from the pan and set side. Add another Tablespoon of olive oil to the pan and cook the chicken until browned – approximately 5 minutes. Remove the chicken from the pan and set aside with the sausage. If adding shrimp, cook them for 2 minutes on each side. Remove from the pan and set aside.
- In the same large saucepan, add the remaining 2 Tablespoons of olive oil. Add the onions, celery, yellow peppers and garlic. Saute over medium high heat for 5 minutes until the vegetables become soft. Add the tomatoes and Cajun seasoning and continue to cook for another 5 – 7 minutes until the tomatoes break down and a crude sofrito is formed.
- Add the tomato paste and chicken stock. Stir to ensure the tomato paste is evenly distributed. Add the sausage and chicken back into the pot. Reduce the heat to a simmer and continue to cook uncovered for 10 minutes.
- Add the okra to the mixture and continue to cook for another 10 minutes.
- If including shrimp, they can be added back in during this step. Add the hot sauce if desired and season with salt to taste. Serve hot over rice.
Notes
- How do I add shrimp to the recipe? Absolutely. Cleaned, deveined shrimp can be cooked in the same pan after the sausage and chicken. The shrimp will need approximately 2 minutes on each side. Shrimp become tough when overcooked, so add them back into the Jambalaya after the okra has finished cooking.
