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One-Pot Savory Chicken Sausage Jambalaya

Unleash your inner chef with this simple and delightful One-Pot Savory Chicken Sausage Jambalaya. Packed with bold Louisiana-style flavors and easy for any home cook to whip up, it's ideal for those evenings you crave comfort food with a bit of a kick.
3
50 min
TOTAL TIME
357
CALORIES
$2.00
PER SERVING
One-Pot Savory Chicken Sausage Jambalaya
Ingredients
14 INGREDIENTS
6 SERVINGS
Olive Oil
3 tbsp olive oil
Onion
1 whole onion
finely chopped
Creole Seasoning
2 tbsp creole seasoning
Tomato Paste
2 tbsp tomato paste
Canned Chopped Tomatoes
14 oz canned chopped tomatoes
Smoked Sausage
8 oz smoked sausage
sliced
Garlic
6 cloves garlic
minced
Corn
1/2 cup corn
thawed
Chicken Broth
2 cups chicken broth
Fresh Chives
fresh chives
for garnish
Peas
1/2 cup peas
thawed
Bell Pepper
1 whole bell pepper
diced
Cooked Chicken Thigh Meat
12 oz cooked chicken thigh meat
chopped
Basmati Rice
3/4 cup basmati rice
Directions
8 STEPS
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
Preheat the oven to 375° F.
2
Heat the olive oil in a oven-safe casserole pan on medium heat, then add the chopped onions, minced garlic, and diced bell pepper to cook until they soften, about 7 minutes.
3
Add the tomato paste, stir well, and cook for an additional minute.
4
Mix in the canned tomatoes, corn, peas, sliced sausage, chopped chicken, basmati rice, and Creole seasoning. Ensure all ingredients are well combined.
5
Pour the chicken broth over the mixture, covering all the rice.
6
Cover the pan with aluminum foil and bake in the oven for around 30 minutes or until the rice is fully cooked and the liquid is mostly absorbed.
7
Check the jambalaya, if it's too wet, cook for an additional 5-10 minutes without the foil. Do not drain any remaining liquid, as the dish should be slightly moist.
8
Allow the dish to cool slightly before serving. Garnish with fresh chives or parsley.
Health Info
Macros
18g
CARBS
21g
FAT
24g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
What is the difference between gumbo, jambalaya, and etoufee?
What kind of meat should I use for jambalaya?
What kind of rice should I use for jambalaya?
How do I make my jambalaya more flavorful?
How do I cook my jambalaya evenly?