Beazell's Cook Book

Chicken & Sausage Jambalaya

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Chicken & Sausage Jambalaya  





3 tablespoons extra virgin olive oil

1 onion, chopped

1 bell pepper (red, orange, and/or yellow), diced

1 teaspoon minced garlic

1 pound smoked sausage, sliced

1 pound chicken, cut into small pieces, boneless, skinless

2 cups rice, uncooked

32 ounces chicken broth

2 tablespoons Beazell's Cajun Seasoning

Optional – Salt, to taste




In a heavy bottom pot and on medium high heat, add olive oil and brown sausage. Remove sausage from pot and place to side. Season chicken with a portion of your Beazell’s Cajun Seasoning and brown on all sides in pot, then remove and place with sausage. Add onions and bell peppers to pot and cook down until almost caramelized. Add garlic, cooked sausage and chicken back into pot. Add chicken broth, remainder of Beazell’s Cajun Seasoning and rice. Bring to a boil, allow rice to soak up liquid while continually stirring (about 5 – 7 minutes) and cover. Reduce heat to low and cook for 20 – 25 minutes. Salt lightly.

NOTE:  Liquid to Rice Ratio is always 2:1. Example - 1 cup of rice would be 2 cups of liquid


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