8 chicken sausage jambalaya recipes

If you're having friends over, then don't hesitate to make this hearty dish made with succulent ham, smoked sausage and hot pepper sauce.

Classic Louisiana Jambalaya made with andouille sausage, chicken, and the Creole trinity (onions, celery, green peppers) over rice. Traditional techniques for both brown and red jambalaya versions with detailed step-by-step instructions.

Crockpot jambalaya layered with chicken, smoked sausage, and shrimp in a Creole-spiced tomato base. Orzo cooks right in the pot, and the shrimp goes in last so it stays plump.

Slow cooker Cajun jambalaya with chicken, smoked sausage, and shrimp simmered with the holy trinity of pepper, onion, and celery. Hands-off Louisiana comfort food in a single pot.

A flavorful rice dish combining chicken and smoked sausage, this is a Cajun brown Jambalaya, not the Creole red Jamba. No tomatoes or green pepper. This is the best Jambalaya you'll eat, I ga-ron-tee!

New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.

A loaded Cajun jambalaya with chicken, ham, Cajun sausage, and shrimp simmered over brown rice with filé powder, cayenne, and fresh tomatoes. Feeds a crowd straight from one big pot.

Loaded Louisiana jambalaya with smoky sausage, shrimp, chicken, and black-eyed peas simmered with Rotel tomatoes, herbs, and long-grain rice. One pot, big flavors, feeds a hungry crowd of six.