BigCalfGuy’s Chicken and Sausage Jambalaya

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Fall is in the air and it’s time for some comfort foods!

BigCalfGuy’s Chicken and Sausage Jambalaya

bigcalfguy big calf guy chicken sausage jambalaya comfort foods onions green peppers

Finished product!

Confession:  I didn’t create this from scratch.  I bastardized it from an Emeril show about 12 years ago.  Each time I cook it, I change it just a little bit.

An easy adaptation would be to add some shrimp at the end.  I’m the only one who enjoys seafood in the family, so it’s a no-go around here, but it would really round out the recipe.

It’s made with simple ingredients, and they’re pretty cheap, too.  I used chourico for sausage, but any smoked or hot sausage will do.

bigcalfguy big calf guy chicken sausage jambalaya comfort foods onions green peppers

Here’s the bulk of what I used.

I think the key to the whole thing is finely dicing your vegetables.  I use my Cuisinart (thanks Mom!) to practically puree them, because Beth doesn’t like “chunks.”  When cooking them down, make sure you take the time to really brown them up in good shape.

bigcalfguy big calf guy chicken sausage jambalaya comfort foods onions green peppers

Seriously, how happy does that look? That’s over 3 cups of fresh vegetables after 20 minutes of scraping and caramelizing.

While this is working, chop up your meat, remembering to season your chicken with the remaining 1/4 teaspoon of cayenne pepper.

bigcalfguy big calf guy chicken sausage jambalaya comfort foods onions green peppers

Waiting their turn….

BigCalfGuy’s Chicken and Sausage Jambalaya

Serves 12
Prep time 20 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 35 minutes
Meal type Main Dish
Misc Serve Hot


  • 1/2 cup vegetable oil
  • 3 cups onions (finely diced)
  • 1 cup green pepper (finely diced)
  • 3 teaspoons salt
  • 1 1/4 teaspoon cayenne pepper
  • 1lb hot sausage (chourico) (skinned, quartered, and chopped.)
  • 2lb chicken (cubed)
  • 3 bay leaves
  • 3 cups long grain rice
  • 7 cups water
  • 1 cup scallions (chopped)


Step 1
Heat the oil in a large pot over medium heat. Add onions, green peppers, 2 teaspoons of salt and 1 teaspoon of cayenne pepper. Stirring often, caramelize this mixture until it's good and dark brown, scraping particles from the sides and bottom. This takes about 20 minutes.
Step 2
Add the sausage, and cook for an additional 15 minutes or so, frequently scraping the sides and bottom. Season the chicken with the remaining salt and cayenne pepper.
Step 3
Add the chicken and bay leaves, cooking an additional 10 minutes, always scraping the sides and bottom.
Step 4
Add the rice, and stir to coat. Add water, stir to combine, and cover.
Step 5
Cook on low-medium heat, stirring minimally, until liquid has been absorbed. Remove bay leaves.
Step 6
Serve immediately, garnishing with chopped scallions

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  1. Ryan! This looks sooo good! Thank you for sharing. You will be one of the features tomorrow at the Make it Pretty Monday party at The Dedicated House. Pop on in and grab a feature button for your blog. Hope to see you again at the bash! Toodles, Kathryn @TheDedicatedHouse
    Kathryn Griffin @TheDedicatedHouse recently posted…Sunday Showcase from Make it Pretty MondayMy Profile

  2. Looks delish! I’m with you on the shrimp. Bill and I will have to try this one!
    The Wilderness Wife recently posted…Slow Cooker Beef Stew – a warming solution for chilly days!My Profile

  3. The way you adapted the recipe to make it suitable to you and your family was great. I have just one question…what is chourico? Is this just a brand and it’s the same as choriz? I just haven’t seen that particular one around my stores. It looks delicious! Pretty colors too! Thank you so much for sharing at the Fluster Buster party! Join us again next week with another great recipe or project, Lizy party co host.

    1. I’m assuming it’s the type of sausage, Lizy. I live in a pretty rural town, and there aren’t many culinary options. I think it’s similar to chorizo.

  4. Dear Big Calf Guy, thanks for the laughs 🙂 This looks good, I will have to try it out. Thanks for sharing. And feel free to link up to my linky & drinky party on Wednesdays if you’d like.
    Your new follower, (maybe I should change that to “Big Butt Girl”)

    • Dawn Pray on October 15, 2013 at 8:51 pm
    • Reply

    I make a great one with hamburger and kielbasa. Wicked easy! Sauté green pepper, onion and celery. Brown meat. Cook rice (I use minute rice-2 cups). Mix everything together with can of French onion soup and cream of chicken soup. Place in greased casserole dish at 350° until warmed through. You can add chicken as well. I don’t like it spicy, but George does. You can also put as much or as little cayenne pepper in as you like.

    1. That sounds wicked easy! Much more amenable for a workday evening. Thanks for sharing!

    • Christie on October 15, 2013 at 11:50 am
    • Reply

    Looks awesome

    1. You know it is!

  1. […] Ryan’s been joining the party for a few weeks now and last week his <a href=”; target=”_blank”>Chicken and Sausage Jambalaya</a> received the most views. […]

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