Chicken and Smoked Sausage Jambalaya

Chicken and Smoked Sausage Jambalaya


507 people made this

About this recipe: A deliciously hearty and well-spiced dish. Rice is simmered with smoked sausage, chicken, pepper, onions, tomatoes and seasonings. It's the perfect dish to keep you warm during the winter.


Serves: 6 

  • 2 tablespoons groundnut oil, divided
  • 1 tablespoon Cajun seasoning
  • 285g smoked sausage, sliced
  • 450g boneless skinless chicken breasts, cut into 2.5cm pieces
  • 1 onion, diced
  • 1 small green pepper, diced
  • 2 sticks celery, diced
  • 3 cloves garlic, finely chopped
  • 400g passata
  • 1/2 teaspoon crushed chillies
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon file powder
  • 230g uncooked white rice
  • 600ml chicken stock

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Heat 1 tablespoon of groundnut oil in a large heavy saucepan over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon and set aside. Add 1 tablespoon groundnut oil and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon and set aside.
  2. In the same pot, saute onion, pepper, celery and garlic until tender. Stir in passata and season with crushed chillies, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
  3. Stir in the rice and chicken stock. Bring to the boil, reduce heat and simmer for 20 to 25 minutes or until liquid is absorbed.


File powder is also known as sassafras leaves. It is used as a thickener. You can buy ground sassafras leaves in speciality stores or online.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate