Cajun/Creole · main

Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya reads umami 5.6, richness 4.5 and allium 4.2 on Palate's 0–10 flavor X-ray — a Cajun/Creole main, about 51 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.1 / 10
• Sweet & Fruity — 3.2 / 10
• Sour & Bright — 2.3 / 10
• Bitter & Earthy — 3.7 / 10
• Rich & Fat — 4.7 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 5.6 · Richness 4.5 · Allium 4.2 · Salinity 4.2 · Smoke 3.4 · Sweetness 2.7 · Warm Spice 2.5 · Herbaceous 2.4 · Sourness 2.1 · Heat 1.9 · Fruity 1.9 · Earthy 1.2 · Bitterness 1.1 · Floral 0.8 · Citrus 0.6 · Nutty 0.5

What's in it (15)

• boneless chicken — 454 g
• andouille sausage — 340 g
• creole seasoning — 30 g
• salt — 5 g
• vegetable oil — 27 g
• yellow onion — 110 g
• green bell pepper — 100 g
• celery — 80 g
• garlic — 12 g
• tomato paste — 30 g
• tomatoes — 411 g
• low-salt chicken broth — 592 g
• long-grain white rice — 266 g
• bay — 2 g
• green onions — 330 g

Time & effort: about 51 min (46 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 124.8 kcal, 8 g protein, 5.5 g fat, 11.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a medium bowl, toss the chicken pieces with 1 tablespoon of the Cajun seasoning and 1/2 teaspoon of the salt; set aside.
2. Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned and rendered, 4 to 5 minutes, then transfer to a plate with a slotted spoon.
3. Add the seasoned chicken to the same pot and cook, stirring occasionally, until browned on all sides but not yet cooked through, about 5 minutes, then transfer to the plate with the sausage.
4. Add the onion, bell pepper, and celery to the pot and cook, stirring occasionally, until softened and the onion is translucent, 5 to 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
5. Stir in the tomato paste and cook, stirring constantly, until it darkens slightly and coats the vegetables, about 1 minute. Add the diced tomatoes and their juices, scraping up any browned bits from the bottom of the pot.
6. Return the sausage and chicken, along with any accumulated juices, to the pot. Stir in the chicken broth, rice, bay leaves, and the remaining 1 tablespoon Cajun seasoning, and bring to a boil.
7. Reduce the heat to low, cover, and simmer undisturbed until the rice is tender and has absorbed the liquid, 20 to 22 minutes.
8. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork, discard the bay leaves, taste and adjust salt, then scatter the green onions over the top before serving.

Dishes with a similar flavor shape

• Turkey and Sausage Gumbo — Cajun/Creole
• Cajun Turkey Meatballs in Tomato Gravy — Cajun/Creole · Cajun
• Chicken and Andouille Gumbo — Cajun/Creole
• Vegetarian Red Beans and Rice — Cajun/Creole
• Carolina Chicken Perloo — Southern · Lowcountry

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.