Jambalaya I
Andouille or smoked sausage, boneless chicken thighs and chopped celery come together in this chicken — 75 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Melt the butter in a large heavy pot or Dutch oven over medium-high heat, then brown the sliced sausage for 3 to 4 minutes and transfer it to a plate.
- Season the diced chicken thighs with salt, add them to the pot, and sear until lightly golden on all sides, then remove and set aside with the sausage.
- Lower the heat to medium and cook the onion, bell pepper, and celery in the rendered fat for about 6 minutes until softened, then stir in the garlic and cook for 1 more minute.
- Stir in the bay leaf, thyme, basil, savory, and cumin, then add the chopped tomatoes and let them bubble for 2 minutes to concentrate.
- Add the rice and stir for 1 minute to coat the grains, then pour in the chicken stock and return the sausage and chicken to the pot.
- Bring to a boil, then cover, reduce the heat to low, and simmer gently for about 20 to 25 minutes until the rice is tender and the liquid is absorbed.
- Check that the chicken is cooked through to an internal temperature of 74 C, then remove the bay leaf, fluff with a fork, taste for salt, and rest covered for 5 minutes before serving.
You'll use: Oven · Large pot · Saucepan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Jambalaya I take to make?
About 75 minutes from start to finish — an estimate based on the 7 steps and 16 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Jambalaya I is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Jambalaya - Ben Brown.jpg by Swift Benjamin, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.