Chicken and Sausage Jambalaya Recipe

Chicken and Sausage Jambalaya Recipe

Chicken and Sausage Jambalaya Recipe

Jambalaya is a Louisiana dish with both Spanish and French influence. Our Chicken and Sausage Jambalaya recipe is 100% authentic!


1 cut up chicken (5-6 pound)
2 pounds pork sausage
4 cups long grain rice
3 large onions chopped
1 cup of cooking oil
8 cups of water
Tony’s seasoning salt
Black pepper
Dehydrated bell peppers
Garlic powder
Lea & Perrin steak sauce


1. In a large pan, cook the chicken in the oil until golden brown.
2. Add the sausage, and cook for about 10-minutes.
3. Drain excess grease, leaving just enough for the onions.
4. Add onions, 1/2 cup of water and seasonings to taste.
5. Sauté onions until they are light brown, but not burnt.
6. Add the 8 cups of water, bring to a boil and simmer for 30-minutes.
7. Taste and additional seasoning if needed.
8. Add the rice.
9. Bring to a boil, lower the heat, stir, cover and cook for 35 minutes or until rice is done.

Wine Pairings:

We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.


This Chicken and Sausage Jambalaya recipe has a nice spice level which will need to be offset by a chilled white wine. I tend to gravitate towards a nice Chardonnay. The fruit levels combines with a little oak pairs well with the chicken, sausage and rice! Follow the link to our wine review site to find our favorite Chardonnay

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