Authentic Chicken & Beef Sausage Jambalaya – A Flavor-Packed Cajun Classic

This Chicken & Beef Sausage Jambalaya is a flavorful homage to classic Louisiana cooking. With a blend of tender chicken, smoky beef sausage, and aromatic vegetables, it’s a one-pot wonder that brings Southern comfort to your table. The bold Cajun spices tie everything together, creating a dish that’s as hearty as it is delicious.

Perfect for weeknight dinners or special gatherings, this jambalaya offers a vibrant, satisfying meal that’s sure to impress. The best part? It’s easily customizable to suit your spice tolerance and ingredient availability. Serve it with a side of cornbread or enjoy it on its own – either way, it’s bound to be a hit.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 380 kcal | Servings: 6 servings

1. Chicken & Beef Sausage Jambalaya
2. Hearty Louisiana Chicken and Sausage Jambalaya

3. Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breast, cut into bite-sized pieces
• 1 lb beef sausage, sliced
• 1 onion, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, with juice
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Directions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and sausage, and cook until browned. Remove and set aside.
2. In the same pot, sauté onion, green and red bell peppers, celery, and garlic until softened, about 5 minutes.
3. Stir in rice, smoked paprika, thyme, Cajun seasoning, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes until rice is lightly toasted.
4. Add chicken broth, diced tomatoes with juice, and the cooked chicken and sausage. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes or until the rice is tender and liquid is absorbed.
5. Remove from heat and fluff the jambalaya with a fork. Garnish with fresh parsley and serve hot.