Recipes Soups, Stews and Chili Recipes Stews Jambalaya Recipes Chicken and Sausage Jambalaya 4.0 (2) 2 Reviews 1 Photo Chicken and sausage jambalaya is a classic one pot meal, with the Holy Trinity of Louisiana cooking—celery, onion, and bell pepper—combined with chicken and rice. Tasso and andouille bring the spice and flavor. By Roscoe Hall Roscoe Hall Roscoe Hall is not only a hilarious and unique chef, but also an accomplished artist who works in a variety of media. He is more widely recognized for competing on season 18 of Top Chef. Allrecipes' editorial guidelines Updated on October 23, 2024 Save Rate Print Share Add Photo 1 Prep Time: 20 mins Cook Time: 45 mins Stand Time: 5 mins Total Time: 1 hr 10 mins Servings: 6 to 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 to 8 servings 2 tablespoons canola oil salt and freshly ground black pepper to taste 3 skin-on, bone-in chicken thighs 1 (14.5 ounce can) whole peeled tomatoes 4 cups chicken stock, or as needed 2 ribs celery, diced 1 large yellow onion, diced 1 green bell pepper - cored, seeded, and diced 2 teaspoons cayenne pepper 2 bay leaves 4 garlic cloves, minced 2 cups chopped tasso or ham steak 1 pound andouille sausage, sliced 1/4-inch thick 2 cups long grain rice 1 bunch scallions, thinly sliced Directions Preheat the oven to 325 degrees F (165 degrees C). Add canola oil to a large Dutch oven set over medium heat. Salt and pepper chicken liberally and sear on both sides until golden brown, about 5 minutes per side. Remove from Dutch oven. Open canned tomatoes and strain liquid into a 4-cup measuring cup. Pour in enough chicken stock to total 4 cups; set aside. Roughly chop tomatoes. Add celery, onion, bell pepper (the trinity), chopped tomatoes, cayenne, bay leaves, and garlic to the Dutch oven and stir until combined on medium heat. Mix in stock with tomato juice, seared chicken, tasso, andouille, and rice. Bring this to a nice simmer. Cover the pot. Bake in the preheated oven for 30 minutes. Remove the pot from the oven and continue to let jambalaya steam for an additional 5 minutes. Garnish with scallions and a few dashes of hot sauce when ready to serve. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 623 Calories 40g Fat 29g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 623 % Daily Value * Total Fat 40g 52% Saturated Fat 12g 58% Cholesterol 164mg 55% Sodium 1166mg 51% Total Carbohydrate 29g 10% Dietary Fiber 2g 8% Total Sugars 6g Protein 37g 74% Vitamin C 38mg 43% Calcium 66mg 5% Iron 3mg 14% Potassium 1014mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.