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Posted by on Sep 14, 2012 in Cajun, Entree | 13 comments

Chicken and Smoked Sausage Jambalaya

Chicken and Smoked Sausage Jambalaya

It’s Fun Cajun Friday again!  I really hope y’all are enjoying this as much as I am.  I think I’m probably getting the better end of the deal since I am not only making the recipes but the family and I get to enjoy eating this stuff every week.  Definitely a PLUS for us.

So some of y’all are saying, “what is Jambalaya” and even more are saying “how on earth do you say that?”  Well, I can answer both!  A quick history lesson maybe?  New Orleans’ early inhabitants were both French and Spanish.  In fact they warred over the city at one point.  You know how the area between roads and major highways is normally called a median?  In New Orleans and maybe all of Louisiana, they call it the neutral ground because the Spanish controlled one side of the city and the French controlled the other with Canal Street being the divider.  The ground in the middle was neutral…hence, neutral ground .  There are all kinds of strange words used but it’s pretty cool to hear the different things that are said.  Like Husbee will say “go put this in my locker”…and I look at him like he’s lost his mind thinking, you haven’t been in middle school in many-a-year…why on earth are you saying that?  To him his CLOSET is his locker and everyone else in New Orleans.  Weird huh?  But I’m sure lots of you are thinking me saying “y’all” is weird so to each his own!

Anyway, I’m all over the place.  Jambalaya (pronounced jum-ba-LIE-yuh) is a Spanish Creole dish of rice and vegetables (always the holy trinity in Cajun cooking which is onion, bell pepper and celery) and meats with spices.  Either seafood or sausage (smoked or andouille) or chicken or even a combination. It seems like a lot of ingredients but once you’ve gotten your chopping done (and I use my trusty food processor) it’s super simple and oh so yummy.  I’m eating a bowl of it cold as I type! It’s perfect for a weeknight meal or a football party.  This is surely football food!

My Invisible Crown

The ingredients are actually pretty simple even if the list is slightly long.  I used  smoked turkey sausage.  I promise promise no one will ever be the wiser and you’ll be saving yourself the extra fat and calories.  I also use a store bought rotisserie chicken.  It makes this process really quick.  You can have a pot ready in 30 minutes or less and everyone will be crazy impressed with your mad skills!  We just have a problem at my house because we all fight over who is going to “pluck” the chicken.  And by that I mean pull the meat off the bones.  You could also use shrimp if you like but I would toss them in right at the last minute so as not to over cook. My Invisible Crown

Look at my cute little arrows!  I found this blog today, Creature Comforts and have only had a chance to breeze through but clearly she is awesome!  The arrow download and also a brush tool I used were free!  Ok…back to the Cajun yum.

My Invisible Crown

I hate onions.  Shocking I know.  How can someone love to cook as much as I do but hate such a key ingredient?  I don’t know either but it’s the truth.  So normally in most recipes I almost puree my onions so that to me they disappear but in Jambalaya chop your veggies fairly large.  You want to know they’re in there and they’ll cook down a good bit.

Another thing I don’t like is the smell of garlic on my hands after I’ve peeled several cloves.  It sticks for days no matter how many times I wash my hands.  This is the very best way to get the peeling off and keep clean hands.  If you already know this trick, just ignore me for a second or two.

Break you bulb apart and separate the cloves.  Cut the large woody end off.  Using a wide knife, place it over the clove and whack it really hard with the heel of your hand like so… My Invisible Crown

My Invisible Crown

The peel just comes right off.  Most of the time all in one piece and you don’t even really have to touch it.  Presto!  No garlic funk hands for days!

My Invisible Crown

Then I throw it in a garlic press to get it just the right size and still no touching. 😀

My Invisible Crown

Ok.  Those of you who already knew this can look now.

I adapted this recipe from the secret family cookbook found by accident years ago.  Here’s where you can read that story.  While I was cooking I adjusted a few things and realized I needed these extra ingredients as well.

My Invisible Crown

Ok so here’s the recipe.  It sounds difficult.  I mean look at the name…Chicken and Smoked Sausage Jambalaya…a mouthful.  But TRUST me.  It’s not hard at all!  I wouldn’t lie to you!

  • 2 lbs smoked sausage (TURKEY!), cut in small rounds
  • 1 lb or mostly all of a small rotisserie chicken
  • 3 cups roughly chopped onion
  • 1 cup roughly cut chopped celery
  • 1 1/2 cup roughly cut chopped bell pepper
  • 1 teaspoon minced garlic
  • 1/2 cup cooking oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon red pepper (cayenne)
  • 1 teaspoon black pepper
  • 1/2 tablespoon Tony Chachere’s Cajun Seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 cup chopped green onion
  • 3 cups rice (NOT quick cooking)
  • 32 oz beef broth
  • 1/2 cup water

Whew!  Stay with me!  I promise it’s not that bad.  Just look…

In a large, heavy pot, heat oil and saute onion, bell pepper and celery with salt and red and black peppers until soft.  About 5 minutes.  Add garlic and cook another 2 minutes.  Add all other ingredients besides sausage and chicken and bring to a boil.  In a separate pan brown the sausage and then add to your large pot with everything else.  Cook, covered approximately 15 minutes stirring frequently.  Taste to insure rice is done.  If you need to add a little more water to keep it from sticking that’s fine.  Once desired doneness is reached, stir in the chicken and turn off the heat.  Serve with hush puppies to the screaming crowd anxiously awaiting your yummy masterpiece! My Invisible Crown

What do you cook for your screaming crowd of football fans?


  1. I love it, Christy!!! Can’t wait to read more!

    • Thank you Ang! I’m having fun!

  2. Oh my ever-lovin’ word! That looks absolutely mouth watering. It will definitely be put into the dinner rotation!!
    How ’bout some beignets for dessert? 🙂

    • Thank you! That sounds like a perfect dessert. You can never go wrong with fried dough and powdered sugar!

  3. Hi there. Food on Friday this time is all about sausages! So it would be great if you linked this in. This is the link . Have a good week.

    • Ok. Thanks for letting me know.

    • Oh wow! Well thank you! I guess I pasted the wrong link. Glad you caught it! 🙂

  4. YUM!! This turned out soooo good!! I added canned tomatoes, drained because I love tomatoes in my jambalaya AND I always try to find ways to force more veggies into my families bodies. I’m not a sausage eater, but it gives a necessary flavor to this awesome recipe, so I dole that out to my big carnivores in the family. We LOVE Cajun food and its super hard for me to find recipes that are truly “NOLA”, but this one does the trick!! Thanks for the recipe 🙂

  5. hi were do i get tony chachere cajun seasoning

    • Jim, I am so sorry for the delay. I’ve been away for a while and just now getting back to responding to my comments. I buy Tony’s at my local Walmart of grocery store although I would guess you could get it online if it’s not sold by your local grocer.

  6. In order to get the smell off your hands after dealing with onions and or garlic, just touch something stainless steel like your kitchen faucet.
    This is a trick I learned in a Cooking class a few years ago.
    I have no idea how it works, only that it does.

    • I actually think I’ve heard that! Thanks. I’ll give it a try.


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