Chicken Sausage Jambalaya (A Flavorful Twist with Our Gonaïves All-Purpose Seasoning). This Chicken Sausage Jambalaya is a wonderful reminder that some of the best recipes come from cultures coming together around the table.
There’s something incredibly comforting about a pot of jambalaya simmering on the stove. It’s hearty, satisfying, and filled with layers of flavor that somehow taste even better the next day.
Best of Both Worlds – Cultures Coming Together
While traditional jambalaya often calls for a Creole seasoning blend, I decided to take a slightly different route by seasoning this version with our Gonaïves All-Purpose Seasoning—and the results were absolutely delicious.
One of my favorite things about cooking is discovering the connections between cultures through food. Louisiana cuisine has a rich and fascinating history that includes influences from French, Spanish, African, Caribbean, and Haitian traditions.
Following the Haitian Revolution, many Haitians settled in Louisiana, bringing with them cooking techniques, ingredients, and flavors that helped shape the region’s culinary identity.
Knowing that history made using our Haitian-inspired seasoning in this jambalaya feel like a natural fit.
Gonaïves Spice Blend – Chicken Sausage Jambalaya
Named after the beautiful coastal city of Gonaïves in Haiti, our seasoning blend was created to simplify home cooking without sacrificing flavor.
Instead of measuring multiple spices, I reached for one blend that delivers savory herbs, aromatic spices, garlic, onion, and balanced seasoning in every spoonful.
No Need For Extra Sauce or Gravy
The beauty of this chicken sausage jambalaya is how every ingredient works together. As the rice cooks, it absorbs all of the flavors from the sausage, vegetables, broth, and seasoning, creating a meal where every bite is rich, satisfying, and perfectly seasoned.
There’s no need to cover it with gravy or extra sauce because the flavor is already built into the dish from the very beginning.
This is also one of those meals that’s perfect for busy weeknights. Everything comes together in one pot, making cleanup simple while still serving a meal that feels like you’ve spent hours in the kitchen.
Whether you’re cooking for your family, meal prepping for the week, or feeding a crowd, jambalaya is always a dependable favorite.
Recipe Variations
One thing I especially love about our Gonaïves All-Purpose Seasoning is its versatility. While it shines beautifully in this jambalaya, it’s equally delicious on chicken, seafood, vegetables, soups, stews, pasta dishes, rice, and roasted potatoes. It’s the kind of seasoning you’ll find yourself reaching for almost every time you cook.
I also chose not to add any extra salt while making this dish. Our seasoning provided all the flavor I was looking for.
Of course, everyone’s preference is different, so feel free to adjust with a pinch of salt at the end if needed.
How To Make It
Food has an incredible way of connecting us to history, family, and tradition. Whether you’re already a jambalaya lover or making it for the first time, I hope this version inspires you to try something a little different—and maybe discover your new favorite seasoning along the way.
If you make this recipe, I’d love to hear what you think. And if you haven’t tried our Gonaïves All-Purpose Seasoning yet, this might just be the perfect recipe to start with.
Chicken Sausage Jambalaya with Smoked Sausage (Easy One-Pot Recipe)
Equipment
- Dutch Oven or Large Saucepan
Ingredients
- 3 skinless, boneless chicken thighs, cut into bite-sized pieces
- 12 ounces smoked beef sausage; sliced into rounds
- 3 cups jasmine rice; washed until water runs clear
- 1 large onion; chopped
- 1 bell pepper; any color, chopped
- 3 celery ribs; sliced
- 8 garlic cloves; minced
- 3 vine-ripened tomatoes; chopped
- ¼ cup fresh parsley; chopped
- 2 green onions; thinly sliced (for garnish)
- 3 tablespoons tomato paste
- 3 bay leaves
- 4 tablespoons Savory Thoughts Gonaïves All-Purpose Seasoning divided; more if needed
- 2 teaspoons cayenne pepper or more, to taste
- 4½ cups water or low-sodium chicken broth
- ⅓ cup neutral oil such as avocado, vegetable, or canola oil
For the Chicken
- 2 teaspoons Savory Thoughts Gonaïves All-Purpose Seasoning from the 11 teaspoons total or 4 tablespoons
For the Jambalaya
- Remaining 9 teaspoons Gonaïves All-Purpose Seasoning
- All remaining ingredients listed above
Instructions
Chicken Sausage Jambalaya Directions
- Season the chicken. Place the bite-sized chicken thighs in a bowl and season with 2 teaspoons of Gonaïves Spice Blend. Toss well to coat and let it rest for about 10–15 minutes while you prepare the remaining ingredients. The longer the better.Brown the sausage. Heat the neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced smoked beef sausage and cook for 3–4 minutes, stirring occasionally, until browned. Transfer the sausage to a plate and set aside.Cook the chicken. In the same pot, add the seasoned chicken. Cook for 5–8 minutes, stirring occasionally, until lightly browned on all sides. The chicken does not need to be fully cooked at this stage. Remove it from the pot and set it aside with the sausage.Sauté the vegetables. Reduce the heat to medium. Add the chopped onion, bell pepper, celery, and diced garlic to the same pot. Cook for 4–5 minutes, stirring frequently, until the vegetables begin to soften.Build the flavor. Stir in the chopped tomatoes and tomato paste. Cook for another 2–3 minutes, allowing the tomatoes to soften and the tomato paste.
- Season the base. Add about 4 teaspoons of Gonaïves Spice Blend, cayenne pepper, bay leaves, and chopped parsley. Stir well to coat the vegetables with the seasonings.Add the liquid. Pour in the water or broth and stir to combine. Bring the mixture to a gentle boil and taste the broth. Add the remaining Gonaïves All-Purpose Seasoning. If desired, adjust with a little salt to suit your preference.Add the rice and meat. Stir in the washed jasmine rice, then return the browned chicken and smoked sausage to the pot. Mix everything together until evenly distributed.
- Cook the jambalaya. Bring the mixture back to a gentle boil. Reduce the heat to low, cover tightly, and simmer for 18–22 minutes, or until the rice is tender and the liquid has been absorbed. Avoid lifting the lid while the rice cooks.Rest and fluff. Remove the pot from the heat and let the jambalaya rest, covered, for 10 minutes. Remove the bay leaves, then gently fluff the rice with a fork.Garnish and serve. Sprinkle with chopped green onions and additional fresh parsley, if desired. Serve warm and enjoy!
Notes
Recipe Tips
- Gonaïves Spice Blend provides plenty of flavor (add more if needed), so no additional salt was needed in this recipe. However, everyone’s taste is different, so feel free to add salt after tasting the broth before adding the rice.
- For a spicier jambalaya, increase the cayenne pepper or serve with your favorite hot sauce.
- Leftovers taste even better the next day as the flavors continue to develop.
April says
This jambalaya is packed with flavor! It is a very satisfying and delicious meal.
Mirlene says
Thank you, April
Katie Crenshaw says
I followed the recipe exactly with the Gonaïves All-Purpose Seasoning, and it turned out fantastic. The spices complimented the smoked sausage and helped bring out the flavors of the vegetables.
Mirlene says
So Glad you enjoyed it. Thank you, Katie
Catalina says
I made this for dinner and it was packed with bold flavor. The chicken sausage and rice cooked together perfectly in one pan!
Ben says
Nice! This was really good and surprisingly fast for jambalaya. I’m goign to make it with crawfish next time.
Mirlene says
Crawfish will be a great addition. Thank you.
Terri says
I love these flavors and textures. Such an easy recipe to get so much flavor.
Mirlene says
Thank you, Terri
Beth says
I love a good jabalaya. I made this last night, and it was great. It’s a good one!
Angela Campos says
This chicken sausage jambalaya was so easy to make and absolutely delicious! I’m looking forward to making it again and again.
Mirlene says
Thank you, Angela