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Smoked sausage and chicken jambalaya in a cast iron pan.

Chicken and Smoked Sausage Jambalaya

Carne Diem Culinary
This Creole style Red Jambalaya is the perfect one pot dish to make in your Dutch oven. At a campout or in your home kitchen, this chicken and smoked sausage jambalaya is sure to impress.
5 from 7 votes
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American South, Cajun, Creole
Servings 6
Calories 411 kcal

Equipment

  • Dutch Oven

Ingredients
  

  • 2 Tablespoons Olive Oil
  • 12 Ounces Andouille or Smoked Sausages Cubed
  • 2 Chicken Breasts Cubed
  • 1 Onion Diced
  • 2 Celery Stalks Diced
  • 3 Garlic Cloves Minced
  • 1 Green Bell Pepper Diced
  • 28 Ounce Can Crushed Tomatoes
  • 1 teaspoon Tabasco Sauce
  • 1 teaspoon Worcestershire Sauce
  • 1 Tablespoon Cajun or Creole Seasoning
  • 1 teaspoon Gumbo File
  • 1 Cup Long Grain White Rice
  • 2 Cups Chicken Broth

Instructions
 

  • Prep your chicken, sausage, and vegetables as above.
  • Add a small amount of oil to the Dutch oven and heat over medium heat. Brown the sausage, followed by the chicken.
  • When the chicken is just browned, add the veggies and sauté until browned.
  • Add in the spices and seasonings and stir well to combine. Cook for about 1 minute.
  • Add in the liquid ingredients and the tomatoes. Mix well to combine.
  • Add in the rice and stir until well mixed. Cover and simmer for about 30 minutes. Stir and simmer for about 30 more minutes covered.

Nutrition

Calories: 411kcalCarbohydrates: 22gProtein: 31gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 99mgSodium: 1049mgPotassium: 990mgFiber: 4gSugar: 8gVitamin A: 988IUVitamin C: 32mgCalcium: 73mgIron: 3mg
Keyword chicken, Rice, Sausage, tomatoes
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