Gallon Of Chicken & Sausage Jambalaya Recipe

Prep proteins and vegetables

Trim excess fat from chicken thighs and cut into 1-inch pieces. Slice sausage into 1/4-inch rounds. Finely dice onion to measure about 1.5 cups, finely dice green bell pepper to 1 cup, and thinly slice celery to 3/4 cup. Mince garlic cloves.

Brown chicken and sausage

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add half the chicken in a single layer; season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Brown 2–3 minutes per side until golden but not fully cooked. Remove to a plate and repeat with remaining chicken (add another 1/2 tbs oil if needed). Add the sausage slices to the hot pot and brown 3–4 minutes until they have caramelized edges. Remove and reserve with the chicken.

Build the flavor base (the trinity)

Reduce heat to medium. Add remaining 1 tbs vegetable oil to the pot. Add the diced onion, green bell pepper, and celery (the 'Holy Trinity'). Cook, stirring occasionally, for 6–8 minutes until softened and starting to brown. Stir in minced garlic and cook 30–45 seconds until fragrant.

Deglaze and season

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the diced tomatoes with juices and scrape up any browned bits from the bottom of the pot. Return the browned chicken and sausage to the pot. Sprinkle in Cajun seasoning, smoked paprika, dried oregano, dried thyme, remaining salt and pepper, and add the bay leaves. Stir to combine.

Add rice and liquid

Pour in the rice and stir to coat the grains with the tomato mixture. Add the chicken broth and hot sauce, stir once to combine, and bring the mixture to a gentle simmer over medium heat.

Simmer until rice is cooked

Once simmering, reduce heat to low, cover the pot tightly, and cook undisturbed for 18–22 minutes, or until rice is tender and has absorbed most of the liquid. Check at 18 minutes: if rice is tender but there is still excess liquid, remove lid and simmer 2–4 more minutes. If rice is still firm, add up to 1/2 cup extra hot broth or water, cover, and continue cooking a few minutes more. Stir gently to combine once cooked. Remove and discard bay leaves.

Finish and rest

Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired. Allow jambalaya to rest, covered, off heat for 5 minutes to let flavors meld and rice finish steaming.

Transfer the jambalaya to a large insulated container or serving gallon pot. Serve with shredded cheese and finely diced raw white onion on the side so guests can top their portions. Offer chopped green onions, parsley, and lemon wedges as optional garnishes.

Portioning: This recipe yields roughly one gallon (about 16–18 cups) of jambalaya, enough for approximately 10–12 generous servings. Keep warm (held at 140°F/60°C) if not serving immediately.