Creole Chicken and Sausage Jambalaya {From a NOLA Local}

Name: Creole Chicken and Sausage Jambalaya {From a NOLA Local}
Prep time: 7 min
Cook time: 1 h 40 min
Total time: 1 h 47 min
Cuisine: American, Southern
Ingredients: 1 lb chicken thighs (see notes for quicker alternative); 2 tbsp unsalted butter; 1 lb. Andouille Sausage, sliced into rounds; 1 medium yellow onion, chopped; 1 green pepper, chopped; 2 celery stalks, diced; 1 bunch green onions, chopped (separate white and green parts); 3 cloves garlic, minced (or about 1.5 tsp garlic paste); 20 oz canned crushed tomatoes; 1/4 cup tomato puree (see notes for alternative); 2 whole bay leaves; 1 tsp salt; 1/2 tsp ground black pepper; 1/4 tsp ground cayenne; 1/4 tsp dried thyme; 1 tsp Tony Chachere Creole Seasoning; 4 cups chicken stock; 1 tbsp Louisiana pepper sauce (or 1/4 tsp red pepper flakes, more to taste); 2 cups long-grain white rice, well rinsed

Instructions

Prep:7minCook:1h 40min

A traditional Creole rice dish made with pork sausage, tomatoes, and Creole seasonings simmered in stock with a trinity of vegetables that include onion, celery, and bell pepper. This authentic Jambalaya recipe is a one-pot rice dish with deep creole flavor that you'll only find in Louisiana. As a New Orleans local, you'll find my real Jambalaya recipe is authentic and full of flavor.

Updated at: Fri, 27 Feb 2026 07:09:25 GMT