Jambalaya with Polish Sausage

Spice up your dinner table with this hearty and flavorful Jambalaya with Polish Sausage, a comforting one-pot meal that combines the smoky goodness of kielbasa with tender chicken, aromatic vegetables, and perfectly seasoned rice. Infused with classic Creole spices like thyme, oregano, paprika, and a touch of cayenne, this dish delivers the perfect balance of heat and savory depth. Juicy tomatoes and rich chicken broth meld together beautifully to create a mouthwatering, robust base. Ready in under an hour, this recipe is ideal for feeding the whole family or impressing guests with a Southern-inspired feast. Garnish with fresh parsley for a pop of brightness and serve it piping hot for a satisfying meal packed with bold flavors and wholesome ingredients.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 12 ounces Polish sausage (kielbasa), sliced
• 1 pound boneless, skinless chicken thighs, diced
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 stalks celery stalks, diced
• 4 cloves garlic, minced
• 14.5 ounces canned diced tomatoes, with juices
• 2 cups chicken broth
• 1 cup long-grain white rice, uncooked
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped parsley (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.

Step 2

Add the sliced Polish sausage and cook for 3-4 minutes until lightly browned. Remove the sausage with a slotted spoon and set aside.

Step 3

In the same skillet, add the diced chicken thighs and cook for 5-6 minutes until browned on all sides. Remove the chicken and set aside with the sausage.

Step 4

Add the diced onion, green bell pepper, and celery to the skillet. Cook for 4-5 minutes until the vegetables have softened.

Step 5

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

Pour in the canned diced tomatoes (with their juices) and chicken broth. Stir to combine.

Step 7

Add the uncooked rice, thyme, oregano, paprika, cayenne pepper, salt, and black pepper. Stir well to ensure the rice is evenly distributed and coated with spices.

Step 8

Return the cooked sausage and chicken to the skillet. Stir to combine all ingredients.

Step 9

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 20-25 minutes until the rice is tender and has absorbed most of the liquid.

Step 10

Remove the skillet from the heat and let it sit, covered, for 5 minutes.

Step 11

Fluff the jambalaya with a fork and garnish with chopped parsley, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	2287.9 grams (2287.9g)

Amount per serving	% Daily Value*
Calories	3141

Total Fat 160.70g	206%
Saturated Fat 46.50g	233%
Polyunsaturated Fat 2.70g
Cholesterol 676mg	225%
Sodium 7387mg	321%
Total Carbohydrate 219.00g	80%
Dietary Fiber 15.50g	55%
Total Sugars 29.70g
Protein 183.60g	367%

Vitamin D 32IU	159%
Calcium 429mg	33%
Iron 17mg	94%
Potassium 3982mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 24.0%

Carbs: 28.7%