Conecuh Sausage and Chicken Jambalaya

A simple, traditional Creole dish with lots of flavor enhanced with our Cajun smoked sausage.

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Course: Main Course
Cuisine: American, Cajun, Creole
Keyword: chicken, conecuh sausage, dutch oven, jambalaya
Servings: 8


  • 1 lb Conecuh Cajun Smoked Sausage sliced
  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 2 cloves garlic minced
  • 2 cups white rice uncooked
  • 3 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 2 tbsp Creole seasoning
  • chopped green onion for garnish


  • In a large Dutch oven, cook sausage and chicken over medium-high heat, stirring occasionally, until browned.
  • Add onion, celery, bell pepper, and garlic; cook, stirring frequently, until tender, about 3 minutes.
  • Stir in rice; cook until lightly toasted, about 3 minutes.
  • Add broth, tomato, and Creole seasoning; bring to a boil. Reduce heat to medium-low.
  • Cover, and cook until rice is tender, about 15 minutes.
  • Garnish with green onion.
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This Post Has 2 Comments

  1. M

    5 stars
    Absolutely loved it Easy to make and tasted great

  2. Karen Hand

    I love this recipe! It is my “go to” for jambalaya, and I make it every year for my Alabama/LSU tailgate.

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