This Chicken & Sausage Jambalaya is a vibrant and hearty dish, brimming with the bold flavors of Creole spices, tender chicken, and smoky sausage. The combination of fresh vegetables and fire-roasted tomatoes adds richness to the dish, while the perfectly cooked rice absorbs all the savory juices, making each bite deeply satisfying. Whether you’re preparing for a Mardi Gras celebration or just looking for a flavorful weeknight meal, this Instant Pot jambalaya will bring a taste of the South to your table. It’s simple to make and perfect for feeding a hungry family. Plus, it’s easily customizable add shrimp or spice it up to suit your taste!
Full Recipe:
Ingredients:
- 2–4 teaspoons extra-virgin olive oil
- 1 lb smoked kielbasa or andouille sausage, cut into ¼-inch slices
- 2 chicken breasts, boneless and skinless, cut into bite-size pieces
- 1 medium yellow or sweet onion, chopped
- 1 red bell pepper, seeded and chopped (substitute with other colors if preferred)
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 1–2 teaspoons Cajun or Creole seasoning
- ½–1 teaspoon kosher sea salt
- 2 teaspoons Italian seasoning
- 2 cups chicken stock or broth
- 1 ½ cups uncooked long-grain white rice
- 14.5 oz fire-roasted diced tomatoes, undrained
Directions:
- Press Saute on the Instant Pot, add olive oil when “HOT” is displayed.
- Saute onions, bell pepper, and celery for about 4–5 minutes until golden and translucent. Remove and set aside.
- In a separate skillet, brown sausage for about 2 minutes per side. Remove to a plate.
- Brown chicken pieces for about 2 minutes per side in the same skillet, then remove.
- Add garlic, Cajun seasoning, sea salt, and Italian seasoning to the Instant Pot, stirring until fragrant.
- Pour in chicken stock, scrape the bottom of the pan to release browned bits. Press CANCEL.
- Add browned chicken and sausage back into the Instant Pot, then evenly spread the uncooked rice over the top.
- Pour diced tomatoes over the rice, gently pressing to cover.
- Secure lid, set the steam vent to the locked position, and PRESSURE COOK for 5–6 minutes on high (or 6–8 minutes for altitude adjustments).
- Perform a quick release, stir gently, and serve with optional chopped parsley.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 574 kcal | Servings: 6
The Origins of Jambalaya
The history of jambalaya is a culinary journey that connects several cultures, each leaving its mark on the dish. Originating in Louisiana, jambalaya is influenced by Spanish, French, and African cuisines. The name “jambalaya” is believed to have derived from the Spanish word for ham, “jamón,” and is often compared to the Spanish dish paella. When Spanish settlers arrived in New Orleans, they aimed to replicate their beloved paella but had to adapt to the ingredients available. Since saffron, a key ingredient in paella, was difficult to obtain, tomatoes were used as a substitute, giving rise to what we now know as jambalaya.
The dish also has strong ties to African cuisine. Many African slaves who worked in Louisiana’s kitchens brought their knowledge of cooking with rice and spices, both of which are central to jambalaya. Over time, the dish became a true melting pot of flavors, much like the people of Louisiana.
Creole vs. Cajun Jambalaya
There are two main styles of jambalaya: Creole and Cajun. The primary difference between the two is the use of tomatoes. Creole jambalaya, also known as “red jambalaya,” includes tomatoes, while Cajun jambalaya does not. This distinction can be traced back to the culinary traditions of New Orleans (which leans more Creole) and the rural parts of Louisiana, where Cajun food originated.
Creole jambalaya, like the one in this recipe, has a more complex flavor profile due to the use of tomatoes and often a variety of meats, such as chicken, sausage, and shrimp. On the other hand, Cajun jambalaya tends to be spicier and heartier, often featuring smoked meats like andouille sausage, along with chicken or pork. Both styles are delicious, but Creole jambalaya, with its rich, tomato-based sauce, offers a slightly milder and more accessible flavor that appeals to a broader audience.
Why Jambalaya is a Great One-Pot Meal
Jambalaya stands out as an ideal one-pot meal for several reasons. First, it’s incredibly versatile. The basic ingredients rice, meat, vegetables, and spices can be easily adapted to suit individual tastes or dietary preferences. Whether you prefer the smoky flavor of andouille sausage or want to add some seafood, like shrimp, jambalaya allows for flexibility. You can even make a vegetarian version by omitting the meat and using vegetable broth.
Second, jambalaya is a relatively easy dish to prepare, especially when using an Instant Pot, which drastically cuts down the cooking time. The sautéing of the vegetables and browning of the meat can all happen in the same pot, which not only reduces the number of dishes you’ll have to clean but also allows the flavors to meld together more effectively. The result is a hearty, flavorful dish that can feed a crowd with minimal effort.
The Key Components of Jambalaya
The beauty of jambalaya lies in the balance of its ingredients. Each component plays a crucial role in creating the dish’s signature flavor and texture.
1. The Holy Trinity: A cornerstone of Cajun and Creole cuisine, the “holy trinity” refers to the combination of onions, celery, and bell peppers. These vegetables form the base of the dish, providing depth and flavor. While traditionally green bell peppers are used, red, yellow, or orange peppers can be substituted to add a sweeter note and more vibrant color to the dish.
2. Rice: Long-grain white rice is typically used in jambalaya because it cooks evenly and absorbs the flavors of the broth and seasonings. The rice plays an essential role in the dish, acting as both a filler and a vessel for soaking up the bold flavors of the spices and meat.
3. Protein: Chicken and sausage are the stars of this particular jambalaya. The chicken is tender, while the sausage, usually smoked like kielbasa or andouille, brings a rich, savory flavor to the dish. You can also add shrimp toward the end of cooking for an additional layer of flavor, making the dish even more luxurious.
4. Spices: Cajun or Creole seasoning blends are a must for authentic jambalaya. These spice mixes typically contain garlic powder, paprika, cayenne pepper, thyme, and oregano, among other spices. The balance of heat from the cayenne and the earthiness from the herbs is what gives jambalaya its unmistakable flavor. You can adjust the spiciness to your preference, making the dish as mild or fiery as you like.
5. Tomatoes: In Creole jambalaya, diced tomatoes or fire-roasted tomatoes are added to create a saucier, richer flavor. The tomatoes help to balance out the spices, providing a slightly sweet and acidic contrast that enhances the overall dish.
Nutritional Benefits of Jambalaya
Despite its indulgent flavors, jambalaya can be a relatively healthy meal, depending on the ingredients you use. Chicken provides lean protein, while sausage, though higher in fat, contributes a richness that’s hard to replicate. By using high-quality sausage and limiting the amount of added fat, you can keep the dish nutritious without sacrificing flavor.
The vegetables in jambalaya, such as bell peppers, onions, and celery, are high in vitamins and antioxidants, which support overall health. Rice, particularly if you choose a whole grain variety, offers fiber and energy-sustaining carbohydrates. You can even substitute brown rice for white rice if you prefer a more nutrient-dense option, though it may require a longer cooking time.
Additionally, jambalaya is naturally gluten-free, making it a great option for those with dietary restrictions. Just be sure to check the labels on your sausage and seasoning mixes to ensure they don’t contain gluten.
Jambalaya for Any Occasion
One of the reasons jambalaya has remained so popular is its versatility. It’s hearty enough to be served as a main course at a family dinner, yet festive enough to feature as the centerpiece of a Mardi Gras celebration. The dish also scales well, making it perfect for feeding a large crowd.
Because jambalaya can be made ahead and reheated, it’s an excellent option for meal prep. Leftovers taste just as good, if not better, as the flavors continue to develop in the fridge. It can be stored for up to a week, and it freezes well for those busy nights when you need a quick, satisfying meal.
Conclusion:
Jambalaya, particularly this Creole version with chicken and sausage, is a flavorful, easy-to-make dish that brings together the best of Louisiana’s culinary traditions. Whether you’re preparing it for a weeknight family dinner or serving it at a special occasion, its bold flavors and comforting nature are sure to please. The combination of smoky sausage, tender chicken, and well-seasoned rice, all brought together by the depth of Creole spices and tomatoes, creates a dish that is both hearty and nourishing.
As a one-pot meal, it’s simple to prepare, with minimal clean-up, making it ideal for busy home cooks. The ability to customize the recipe to suit your tastes whether by adding shrimp, adjusting the spice level, or even using a different type of sausage makes jambalaya a dish that you can easily make your own. Serve it with a crisp green salad, cornbread, or biscuits for a complete Southern-inspired meal that will have everyone asking for seconds.
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Chicken & Sausage Jambalaya
- Total Time: 50 minutes
Description
This Chicken & Sausage Jambalaya is a vibrant and hearty dish, brimming with the bold flavors of Creole spices, tender chicken, and smoky sausage. The combination of fresh vegetables and fire-roasted tomatoes adds richness to the dish, while the perfectly cooked rice absorbs all the savory juices, making each bite deeply satisfying. Whether you’re preparing for a Mardi Gras celebration or just looking for a flavorful weeknight meal, this Instant Pot jambalaya will bring a taste of the South to your table. It’s simple to make and perfect for feeding a hungry family. Plus, it’s easily customizable add shrimp or spice it up to suit your taste!
Ingredients
- 2–4 teaspoons extra-virgin olive oil
- 1 lb smoked kielbasa or andouille sausage, cut into 1/4-inch slices
- 2 chicken breasts, boneless and skinless, cut into bite-size pieces
- 1 medium yellow or sweet onion, chopped
- 1 red bell pepper, seeded and chopped (substitute with other colors if preferred)
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 1–2 teaspoons Cajun or Creole seasoning
- 1/2–1 teaspoon kosher sea salt
- 2 teaspoons Italian seasoning
- 2 cups chicken stock or broth
- 1 1/2 cups uncooked long-grain white rice
- 14.5 oz fire-roasted diced tomatoes, undrained
Instructions
- Press Saute on the Instant Pot, add olive oil when “HOT” is displayed.
- Saute onions, bell pepper, and celery for about 4–5 minutes until golden and translucent. Remove and set aside.
- In a separate skillet, brown sausage for about 2 minutes per side. Remove to a plate.
- Brown chicken pieces for about 2 minutes per side in the same skillet, then remove.
- Add garlic, Cajun seasoning, sea salt, and Italian seasoning to the Instant Pot, stirring until fragrant.
- Pour in chicken stock, scrape the bottom of the pan to release browned bits. Press CANCEL.
- Add browned chicken and sausage back into the Instant Pot, then evenly spread the uncooked rice over the top.
- Pour diced tomatoes over the rice, gently pressing to cover.
- Secure lid, set the steam vent to the locked position, and PRESSURE COOK for 5–6 minutes on high (or 6–8 minutes for altitude adjustments).
- Perform a quick release, stir gently, and serve with optional chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
