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sausage and chicken jambalaya

Sausage and Chicken (or Turkey) Jambalaya

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  • Author: Jamie Sanders
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Category: main dish
  • Method: stovetop


Units Scale
  • 4 to 5 cloves of garlic, minced
  • 1/2 cup chopped onion
  • 1/4 cup of chopped celery
  • 1 1/2 cup of cooked diced Turkey or Chicken
  • 1 1/2 cup cooked diced Sausage (you can use more meat if you like, I always try to stretch mine out…)
  • 2 cups of uncooked white rice
  • 2 tbsp of tomato paste
  • 2.5 cups of water
  • 1 cup of Chicken Broth
  • 1 can of diced tomatoes (make sure to use diced and not crushed)
  • 12 tsp dried thyme (The amount of seasoning needed will vary based on the age and quality of your spices. Start with the smallest amount and adjust if needed.)
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 12 tsp cumin
  • 1 tsp salt
  • +/-1 tsp Cajun seasoning, like Tony Chachere’s
  • 1 tsp chili powder


  1. Saute the onions, celery, and garlic in a large skillet for about 4 minutes.  Add the sausage and chicken/turkey and cook for 2 minutes more.
  2. Transfer the veggie and meat mixture to another dish.  Add the rice and tomato paste to the skillet and cook for about two minutes.  This helps brown the rice and bring out the flavor.
  3. Add water, broth, diced tomatoes, thyme, parsley, basil, cumin, salt, Cajun seasoning, chili powder, and veggie/meat mixture back to the pan.  Combine thoroughly and bring to a low boil.
  4. Reduce heat to low and cover.  Cook for about 30 minutes until moisture is absorbed and rice is completely cooked.  If you find the liquid has been absorbed before the rice is cooked all the way, just add a bit more chicken stock or water.