Creole jambalaya with chicken and sausage – a tomato-tinted, smoky, savoury one-pot rice dish from New Orleans. In this video we make a classic “red” Creole jambalaya with smoked andouille-style sausage, chicken thighs, the Cajun/Creole holy trinity of onion, celery and green bell pepper, tinned tomatoes, chicken stock and long-grain rice, cooking everything together so the grains absorb the smoky fat, spices and tomato until the rice is tender and the pot is full of deep, brick-red jambalaya. You can use any good smoked sausage if you can’t find andouille, adjust the heat with cayenne and hot sauce, and lean on a simple stock-to-rice ratio and tight lid management so you get fluffy, separate grains of rice rather than a soupy pot or burnt bottom – all in a single pan. Use chicken thighs for maximum flavour and forgiveness, or keep the same base and swap in prawns or extra sausage near the end of cooking. Long-grain rice works best here (jasmine or American long-grain), and low-sodium stock helps you balance the seasoning against the saltiness of your sausage. 🥘 *Ingredients* (Serves 4–5) • Andouille or any smoked sausage — 225 g, sliced • Chicken thighs, boneless & skinless — 450 g, cut into 3–4 cm pieces • Onion — 150 g, diced • Celery — 80 g, diced • Green bell pepper — 80 g, diced • Garlic — 3 cloves, minced • Cayenne — ¼–½ tsp • Dried thyme — ½ tsp • Bay leaf — 1 • Black pepper — ½ tsp • Crushed or chopped tomatoes — 100 g • Long-grain white rice — 300 g • Chicken stock — 520–560 ml (start ~1.8 : 1 ratio) • Salt — adjust gradually (bearing in mind sausage salinity; target ~1% overall) • Neutral oil (only if sausage is very lean) • Scallion greens + hot sauce — to finish ⸻ *Method* 1. Place sausage in a cold pot and slowly bring up the heat to render its fat. Brown lightly, remove, and leave the smoked fat behind. 2. Add chicken thighs to the same pot. Brown just until lightly golden (fond, not crust). Remove and set aside. 3. Add onion, celery and bell pepper. Cook on medium until softened and most moisture has evaporated. Add garlic and cook briefly. 4. Add cayenne, thyme, bay leaf and black pepper. Stir until aromatic. 5. Add tomatoes and cook until the fat separates slightly. Add rice and stir to coat every grain in the orange, smoky fat. 6. Add hot stock and salt gradually. Bring to a gentle simmer. 7. Return sausage and chicken to the pot, place on top of the rice, cover tightly and cook on low heat for 18–22 minutes without stirring. 8. Turn off the heat and rest 10 minutes covered. Fluff gently from the sides. Finish with scallion greens and hot sauce. ____ 📸 *Follow us on Instagram* » https://www.instagram.com/w2kitchn/ #W2Kitchen #jambalaya #creolecuisine