How to make Chicken and Sausage Jambalaya -

The famous spicy Cajun rice dish cooked with chicken and sausages.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken (चिकन), Chicken sausages (चिकन सौसेज़)

Cuisine : Spanish

Course : Rice

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For more recipes related to Chicken and Sausage Jambalaya checkout Yakhni Pulao, Chicken Pulao, Chicken Fried Rice, Chicken Pulao . You can also find more Rice recipes like Bahala Bhath Palakwale Chawal-SK Khazana Mixed Paella Beetroot and Kasundi Pulao

Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken and Sausage Jambalaya Recipe

  • Chicken cut into 8 pieces 800 grams

  • Chicken sausages 6-7

  • Rice soaked 2 cups

  • Oil 4 tablespoons

  • Spring onion greens 4

  • Salt to taste

  • Arrabiata sauce 1 bottle

  • Chicken stock 4 cups

  • Red capsicum 1 medium

  • Yellow capsicum 1 medium

  • Green capsicum 1 medium

  • Red chilli powder 1 teaspoon

  • Fresh coriander sprigs a few


Step 1

Heat oil in a rice cooker, place chicken pieces in a single layer and let them cook. Slice spring onions bulbs thickly. Chop spring onion greens. Diagonally slice the sausages.

Step 2

Turn over the chicken pieces, sprinkle salt and continue to cook. Add spring onion bulbs and arrabiata sauce and mix. Add rice, sausages and 3½ cups chicken stock. Rinse the bottle with ½ cup stock and add.

Step 3

Add salt and red chilli powder and mix. Cover the cooker and cook for 2-3 minutes. Chop a few fresh coriander leaves and mix with spring onion greens.

Step 4

Add red, yellow and green capsicums to the cooker and mix well. Add spring onion greens and coriander leaves and mix.

Step 5

Cover the cooker again and cook till both chicken and rice are done. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.