Chicken and Sausage Jambalaya

September 23, 2019  •  Easy Entrees, One Dish Meals, Soup

Sometimes all it takes for me to be inspired to make something is one single ingredient. In this case, my CSA box included a small bag of okra. I don’t love it plain, but I do like jambalaya, so I was off and running. You can add any protein you like, but I used chicken breast meat and then threw in some sliced up pieces of brats I had leftover. Andouille would be perfect, but I didn’t have that on hand. When you serve the jambalaya, place a scoop of the white rice on top of the bowl of jambalaya. Then dump the rest of the rice into any leftovers for a simple one dish lunch you can reheat at work.

Chicken and Sausage Jambalaya
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4-6
  • ¼ cup extra virgin olive oil
  • 1 large onion, diced
  • 3 stalks of celery, chopped
  • 2 small bell peppers, chopped (I used 1 purple and 1 green)
  • 2 cups diced okra
  • 1 28-ounce can tomatoes, crushed
  • 2 cups stock or broth
  • 1 teaspoon oregano
  • 2-3 bay leaves (fresh is best)
  • ¼ teaspoon cayenne pepper
  • 2 boneless chicken breasts, cubed
  • 1 cooked brat or andouille link, sliced
  • Salt and pepper, to taste
  • 1 cup long grain white rice, cooked
  1. Heat oil in a Dutch oven and then add onion, celery and peppers. Cook until just barely soft, about 5 minutes. Add okra, tomatoes, broth, oregano, bay leaves, and cayenne; bring to a boil, reduce to simmer, cover, and cook for 10 minutes.
  2. Add chicken pieces and brat, uncover, and simmer for another 10 minutes. Remove bay leaves and season with salt and pepper before serving.

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