Chicken Sausage Jumbalaya

Name: Chicken Sausage Jumbalaya
Prep time: 20
Cook time: 30
Total time: 50
Yield: 1
Ingredients: package Classic Roasted Chicken Sausage, sliced into 1-inch coins; vegetable oil; yellow onion, diced into ½-inch pieces; celery, diced into ½-inch pieces; red bell pepper, diced into ½-inch pieces; garlic, sliced ¼-inch; sprigs fresh thyme; dried bay leaf; Creole seasoning; kosher salt, plus more to taste; onion powder; dried oregano; freshly ground black pepper; basmati rice; low-sodium chicken broth; 14.5-ounce can diced tomatoes, including liquid; bunch green onions, thinly sliced (for garnish); bunch Italian parsley, finely chopped (for garnish)

Prep Time: 20 min | Cook Time: 30 min | Servings: 1

American

Classic Roasted

Dinner

Creole cooking is often described as a melting pot of global flavors, and jambalaya takes that idea to joyful extremes. Like gumbo, this classic one-pot dish pulls from West African, French, Spanish, and Southern traditions, layering bold flavors into something deeply satisfying—without requiring hours in the kitchen. The result is a dish whose complexity far outweighs the effort it takes to make it.

This version gets an extra boost from Classic Roasted Chicken Sausage, which delivers juicy protein and savory depth that plays beautifully with Creole seasoning, peppers, tomatoes, and rice. Think of it as the South’s answer to paella: a Fat Tuesday staple that feels indulgent and celebratory, even if it’s lighter than you’d expect. Every bite is a party. Bon manger!

See Recipe

A giant bowl of chicken sausage jambalaya.

SERVING MULTIPLIER:

Ingredients

1 package Classic Roasted Chicken Sausage, sliced into 1-inch coins

3 tablespoons vegetable oil

1 ½ cup yellow onion, diced into ½-inch pieces

1 cup celery, diced into ½-inch pieces

½ cup red bell pepper, diced into ½-inch pieces

3 tablespoons garlic, sliced ¼-inch

4 sprigs fresh thyme

1 dried bay leaf

2 teaspoons Creole seasoning

1 ½ teaspoon kosher salt, plus more to taste

1 ½ teaspoon onion powder

1 teaspoon dried oregano

½ teaspoon freshly ground black pepper

2 cups basmati rice

2 ¾ cup low-sodium chicken broth

1 14.5-ounce can diced tomatoes, including liquid

1 bunch green onions, thinly sliced (for garnish)

1 bunch Italian parsley, finely chopped (for garnish)

Instructions

Prep Time: 20 min | Cook Time: 30 min | Servings: 1

Heat the vegetable oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add your sausage and cook, stirring occasionally, for about 3 minutes, until browned. Use a slotted spoon to transfer the sausage to a bowl and set aside.

Add the onion, celery, red bell pepper, and garlic to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.

Stir in the thyme, bay leaf, Creole seasoning, salt, onion powder, oregano, and black pepper. Add the rice and cook, stirring constantly, for about 2 minutes, until the grains are lightly toasted.

Pour in the chicken broth and tomatoes with their liquid. Bring to a boil, then reduce the heat to low, cover, and cook undisturbed for 15 minutes.

Remove the lid and gently stir in the reserved sausage. Fluff the rice with a fork, remove the bay leaf and thyme stems, and adjust seasoning to taste.

Garnish with sliced green onions and chopped parsley, then serve. Bam!