Easy Chicken & Sausage Jambalaya – a quick, easy, healthier, not-so-spicy version of jambalaya. It has so much flavor, you’re going to love it! No Instant Pot? No problem, I provide easy instructions for making on the stovetop!
I wasn’t sure how this meal would go over for our family, some like it hot and spicy, some (me!) not so much. WINNER! This Chicken & Sausage Jambalaya was a huge hit with everyone – I have made it numerous times at the request of my kids, requesting seconds every time. Perfect for Mardi Gras or anytime you are looking for a healthy, delicious meal!
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Chicken & Sausage Jambalaya
True confessions, I have never had jambalaya before, not the real deal at least; then I stumbled upon this recipe using chicken and sausage and played with the spices so it wasn’t too spicy, but was chock-full of flavor!
What Is Jambalaya?
From what I have gleaned, jambalaya originates from the French Quarter in New Orleans, it was apparently an attempt by the Spanish to make paella in the New World, where saffron wasn’t readily available and tomatoes became the substitute. But do not quote me!
Creole or Cajun
Although every family has its own recipe for jambalaya, there are two main categories: Cajun and Creole. The difference lies in the order in which the ingredients are cooked and the use of tomatoes. Creole jambalaya, which is also sometimes known as “red jambalaya,” includes tomatoes. (Source) So, I suppose this version would be considered Creole.
But does it really matter when it nourishes your soul, is healthy, filling and packed with flavor? I don’t think so!
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What kind of meat do you put in jambalaya?
In my research, it seems like with many regional recipes; there have been many adaptations throughout history. I am not here to debate what is authentic or traditional, just what has been used in this famous dish.
- Typically smoked sausage is used; most commonly, andouille sausage
- Smoked ham
- Shrimp
- Chicken
It is a “clean out your leftovers” kind of meal! So be creative! I have used andouille sausage, ham, chicken and kielbasa. I am allergic to shrimp (to my husband’s dismay), but if you are not, toss some in at the very end!
What kind of sausage is best for jambalaya?
A smoked sausage is best with the flavors in this dish, but hey, if all you have is polish sausage or a quality beef hot dogs, try it!
How long does it take to cook chicken & sausage jambalaya?
- INSTANT POT less than 30 minutes!
- STOVETOP about 45-60 minutes
Instant Pot Instructions Chicken & Sausage Jambalaya
- Press Saute to preheat the Instant Pot Insert (this is the one I love and recommend).
- When “HOT” is displayed, add olive oil.
- Saute onions, bell pepper, celery in HOT Instant Pot, stirring occasionally about 4-5 minutes until golden and translucent (add a small teaspoon of butter or dab of oil if needed)
- While veggies are caramelizing, heat a separate skillet over medium-high heat, adding a couple teaspoons of olive oil.
- Add sausage to skillet, stirring to quickly brown both sides, 2 minutes per side, remove to plate
- Add chicken to skillet, browning on both sides, about 2 minutes per side, remove to plate.
- Add garlic, cajun/creole seasoning, sea salt and Italian seasoning, stirring until fragrant
- Pour in chicken stock, scraping bottom of pan to release any brown bits
- Press CANCEL on panel to turn off IP
- Add browned chicken and sausage back to Instant Pot
- Pour uncooked white rice evenly over the top of the meat
- Pour can of tomatoes over the top, pressing gently to cover the rice.
- Secure lid, steam vent in locked position. Press PRESSURE COOK (Manual), adjust timer to 5 minutes (sea level) or 6 minutes (altitude), at high pressure.
- Carefully, and immediately release the steam!
- Remove lid, stir gently, serve with chopped parsley if desired.
- If adding shrimp | Add 12 oz medium cooked shrimp and immediately reseal the Instant Pot lid and allow the Jambalaya to warm for 5 minutes in the residual heat (Alert: the Instant Pot is on Warm). Borrowed these instructions from Boulder Locavore
- Tastes great leftover, refrigerate up to 1 week or freeze up to 3 months
TFC NOTES & CHANGES
- When browning or searing meat in the IP, I notice when it’s a decent amount of meat it’s better to do it in batches so the meat browns vs. boils. I prefer to brown my meat in a separate pan (my favorite pan) on the stovetop. Saves time since you brown the meat and saute your veggies at the same time.
- The first few times I made this recipe, the rice stuck to the bottom of the pan, almost burning, but by adding the rice AFTER the meat, but BEFORE the tomatoes the problem was solved. Could very well be due to altitude.
STOVETOP INSTRUCTIONS
Jambalaya for a Crowd | Easily doubles or Triples
I made this on a ski trip and was feeding 10 people, which I knew it would not work in the Instant Pot, as I was doubling the recipe.
- Heat a large skillet (or pot) over medium-high heat, adding a couple teaspoons of olive oil
- Add sausage to skillet, stirring to quickly brown both sides, 2 minutes per side, remove to plate
- Add chicken to skillet, browning on both sides, about 2 minutes per side, remove to plate.
- Saute onions, bell pepper, celery, adding another teaspoon or two of oil or butter if needed. Stirring occasionally about 4-5 minutes until golden and translucent
- Add garlic, cajun or creole seasoning, sea salt and Italian seasoning, stirring until fragrant.
- Pour chicken stock, scraping bottom of pan to release any brown bits
- Add chicken and sausage back to pan
- Pour uncooked white rice evenly over the top of the meat
- Pour tomatoes over the top, stirring to combine
- Cover, reduce to simmer and cook for 25-30 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is tender, add a little more chicken broth if gets too dry.
- Adding shrimp | Add 1 pound raw large shrimp, peeled and deveined during last 5 minutes or so of cooking, stirring occasionally until shrimp is cooked (opaque and pink).
There you have it, a quick and easy Chicken & Sausage Jambalaya recipe for your Instant Pot or Stovetop! This recipe easily doubles!
Ingredients and Substitutions
- Celery, Onion and Bell Pepper (traditionally it would be green pepper, but I like red, orange or yellow). Substitute a jar of roasted red peppers, this is also delicious!
- Add Cayenne for heat, from a sprinkle up to ½ a teaspoon.
- Garlic, Creole or Cajun seasoning, Italian Seasoning. Substitutes | I have used all Italian Seasoning as well as Garam Masala seasoning in place of Cajun/Creole seasoning, all tasted great.
- Chicken and Kielbasa Sausage | Choose your proteins! I have used kielbasa, andouille sausage, and chicken; substitute or add in ham chunks and/or shrimp*.
- Chicken stock (stovetop method, may need more liquid) Substitute | Vegetarian Jambalaya omit meat and sub in vegetable stock.
- Diced Fire Roasted Tomatoes. Substitute regular diced tomatoes.
- White Rice | Long grain is traditional, short grain white rice also works.
- Sea Salt and Black Pepper | Always taste before serving, adding additional seasonings if needed.
Serve Jambalaya with…
- A Crisp Green Salad or Wedge Salad
- Corn Bread, or even Cheddar Beer Popovers
- Wash it down with this amazing, Bourbon Cherry Smash
- And if you like this Louisiana Creole Cajun inspired dish, try my simple Slow Cooker Red Beans & Rice
This recipe was adapted from The Big Book of Instant Pot Recipes by The Wicked Noodle
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Easy Instant Pot Chicken & Sausage Jambalaya
Instant Pot Chicken & Sausage Jambalaya – a quick, easy, healthier, not-so-spicy version of jambalaya. It has so much flavor, you’re going to love it! No Instant Pot? No problem, I provide easy instructions for making on the stovetop!
Ingredients
- 2 - 4 teaspoons extra-virgin olive oil (a little butter may be substituted for some oil)
- 1 lb (or 12 oz pkg) smoked kielbasa or andouille sausage, cut into ¼ in slices
- 2 boneless, skinless chicken breasts, cut into bite size pieces
- 1 medium-large yellow or sweet onion, chopped
- 1 red bell pepper, seeded and chopped (try other colors too, or substitute with small jar of roasted red peppers)
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 1-2 teaspoons Cajun or Creole Seasoning (I've also used Garam Masala or added more Italian Seasoning)
- ½-1 teaspoon kosher sea salt
- 2 teaspoons Italian Seasoning
- 2 cups chicken stock (or broth, regular or low-sodium)
- 1 ½ cups uncooked long-grain white rice (may substitute short grain white rice)
- 1 14.5 oz can fire-roasted or regular diced tomatoes, undrained
Instructions
Instant Pot Instructions
Press Saute to preheat the Instant Pot Insert (this is the one I love and recommend). When "HOT" is displayed, add olive oil.
Saute onions, bell pepper, celery in HOT Instant Pot, stirring occasionally about 4-5 minutes until golden and translucent (add a small teaspoon of butter or dab of oil if needed)
While veggies are caramelizing, heat a separate skillet over medium-high heat, adding a couple teaspoons of olive oil. Add sausage to skillet, stirring to quickly brown both sides, about 2 minutes per side, remove to plate. Add chicken to skillet, browning on both sides, about 2 minutes per side, remove to plate.
Add garlic, cajun/creole seasoning, sea salt and Italian seasoning to onion mixture in Instant Pot, stirring until fragrant. Pour in chicken stock, scraping bottom of pan to release any brown bits. Press CANCEL on panel to turn off IP
Add browned chicken and sausage back to Instant Pot. Pour uncooked white rice evenly over the top of the meat, add can of tomatoes over the top of rice, evenly, pressing gently to cover the rice.
Secure lid, steam vent in locked position. Press PRESSURE COOK (Manual), adjust timer to 5 minutes (sea level) or 6 minutes (altitude), at high pressure.
Once finished, carefully, and immediately release the steam! Remove lid, stir gently, serve with chopped parsley if desired.
If adding shrimp | Add 12 oz medium cooked shrimp and immediately reseal the Instant Pot lid and allow the Jambalaya to warm for 5 minutes in the residual heat (Alert: the Instant Pot is on Warm). Borrowed these instructions from Boulder Locavore
STOVETOP INSTRUCTIONS
Heat a large skillet (or pot) over medium-high heat, adding a couple teaspoons of olive oil. Add sausage to skillet, stirring to quickly brown both sides, about 2 minutes per side, remove to plate. Add chicken to skillet, browning on both sides, about 2 minutes per side, remove to plate.
Saute onions, bell pepper, celery, adding another teaspoon or two of oil or butter if needed. Stirring occasionally about 4-5 minutes until golden and translucent. Add garlic, cajun or creole seasoning, sea salt and Italian seasoning, stirring until fragrant.
Pour chicken stock, scraping bottom of pan to release any brown bits, return browned chicken and sausage back to pan, pouring uncooked white rice over the top, add tomatoes, stirring to combine.
Cover, reduce to simmer and cook for 25-30 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is tender.
Adding shrimp | Add 1 pound raw large shrimp, peeled and deveined during last 5 minutes or so of cooking, stirring occasionally until shrimp is cooked (opaque and pink).
Notes
Easily doubles or triples using Stovetop method. Tastes great leftover, refrigerate up to 1 week or freeze up to 3 months.
Gluten-Free and Dairy Free.
See post for substitutions and adaptations.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 370Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 56mgSodium: 1627mgCarbohydrates: 21gFiber: 2gSugar: 8gProtein: 14g
The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc.
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Wow! Mr. two sugar bugs and I will go for the shrimp, but we’ll leave some without for the little bugs. Pinned!! Looking forward to trying it.
You go for it girl! Glad you are going to try it! And I hope you love it!
I still remember my first taste of real jambalaya on my first trip to New Orleans so many years ago and this version is closest to that original one! I love that I get the authentic flavor in the instant pot so I don’t have to do all that authentic work too!
I am jealous!! Never been to New Orleans, but that is quite the compliment!
Mmmm, jambalaya! (Did you ever see that Seinfeld episode?). This was SO good and WAY easier in the Instant Pot! My family scarfed it down!
I have had several people ask me about the Seinfeld episode, I know I must have seen it (back in the day), but will have to go back and watch it! So glad your family loved it!
Could cauliflower rice be used instead of regular rice? If so, this would be a wonderful lo carb dish. Would I need to cut down on the amount of liquid?
Hi Kathy, I did a little poking around to see if this would work and I think I found a way. Reduce the liquid to 1/2 cup and only pressure cook for 3 minutes at high pressure, then let pressure naturally release for 15 minutes, then release.