Creole "Style" Chicken and Sausage Jambalaya
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!
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!
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 tablespoon worcestershire sauce
- 1 teaspoon dried oregano
- 2 leaves
- 1 teaspoon dried basil
- 1 can chicken broth
- 3 garlic cloves minced
- 1 yellow onion chopped
- cracked black pepper
- 1 teaspoon dried sage
- 1 green bell pepper diced
- 1 lb boneless skinless chicken breast cubed
- 1 package loop sausage beef polska kielbasa sliced
- 3 large celery ribs chopped
- 1 bunch scallion chopped
- 1 can diced tomatoes with juices
- 1 1/4 cups long grain rice
- 1 tablespoon tony chacere's creole seasoning no substitutes for tony's
- Carbohydrate 27.3071903954385 g
- Cholesterol 43.8472624333333 mg
- Fat 2.0713659375992 g
- Fiber 2.94011710312157 g
- Protein 21.0273456553316 g
- Saturated Fat 0.467378065243595 g
- Serving Size 1 1 serving(s) (260g)
- Sodium 277.76039964787 mg
- Sugar 24.3670732923169 g
- Trans Fat 0.457733247767179 g
- Calories 213 calories
Step-by-step
- 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 Chachere'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!
My Louisiana-Inspired Jambalaya: A Taste of Home
The aroma of simmering spices, the comforting warmth of a hearty stew – that's what I associate with home. It's not a fancy French chateau or a sprawling beach house; my home is the memory of warm kitchens and the shared laughter around a table piled high with food. And one dish that always brings me right back is this Creole "Style" Chicken and Sausage Jambalaya. I first tasted it years ago, gifted to me by a dear friend from Louisiana, and instantly, it became a staple in my kitchen. It's not a strict adherence to any specific tradition; it's more of an evolution, a recipe born from improvisation and countless kitchen experiments over the years. I've tweaked it, adjusted it, made it my own, always striving for that perfect balance of spice and comfort that whispers of sunny Louisiana days.
This isn't just a dish; it's a story. It's the story of friendships forged over shared meals, of busy weeknights made easier by a pot of simmering goodness, and of the joy of creating something delicious that brings people together. I often find myself reminiscing while I'm preparing it – remembering the first time I tasted it, the way the spices filled my senses, and the sheer satisfaction of a perfectly cooked, flavorful meal. The recipe itself is pretty straightforward, but the heart of it lies in the little adjustments I've made over time, the secret touches that make it uniquely mine. Perhaps it's the subtle hint of extra paprika, or the way I prefer the chicken slightly browned, or the way I always serve it with a side of fluffy cornbread, the perfect counterpoint to the rich, savory jambalaya.
The beauty of this dish lies in its simplicity and adaptability. Feel free to adjust the spices to your liking. Love a little more heat? Add a pinch of cayenne. Prefer less spice? Reduce the amount of Tony Chachere’s. Don't have scallions? A regular onion will do just fine. The important thing is to embrace the process, to enjoy the journey of creating something delicious, and to savor the moment of sharing it with loved ones. For me, cooking is not just about sustenance; it's about creating memories, nurturing connections, and sharing a piece of my heart with every bite.
This jambalaya isn't just a meal; it's an experience. It’s the happy chaos of a busy kitchen, the comforting rhythm of chopping vegetables, the satisfying sizzle of sausage in the pan, and the warm glow of family gathered around a table, sharing stories and laughter. It's a taste of home, wherever that may be, a reminder of the simple joys of life, and a testament to the power of food to bring people together.
So, gather your ingredients, put on some music, and let the aromas of Louisiana fill your kitchen. This jambalaya recipe is more than just a collection of instructions; it's a journey of flavor, a celebration of friendship, and a love letter to the simple pleasures of home-cooked meals. And perhaps, most importantly, it’s a reminder that even the smallest kitchen can create the most unforgettable memories.
Enjoy!
