Chicken & Pork Sausage Jambalaya

25 mins
Prep Time
1 hr
Total Time
Gluten Free Icon
Gluten Free


Amount / QuantityIngredients
12 slices 

Jones Dairy Farm Dry Aged Bacon, cut crosswise into thin strips

1 pound 

Jones Dairy Farm All Natural Ground Pork Sausage

2 cups 

Onion, chopped

2 cups 

Celery, sliced


Red Bell Peppers, diced

Green Bell Peppers, diced

1 1/2 pounds 

Boneless, Skinless Chicken Thighs, cut into 1-inch pieces

2 tablespoons 

Creole or Cajun Seasonings or Smoked Paprika

1 teaspoon 

Cayenne Pepper

1 tablespoon 

Dried Thyme Leaves

1 (28 oz) can

No Salt Added Diced Tomatoes, undrained

4 cups 

Reduced Sodium Chicken or Beef Broth

2 cups 

Cooked Brown or White Rice

2 cups 

Cooked Brown or White Rice

Chopped Fresh Parsley

Hot Pepper Sauce


  1. Cook bacon in large saucepan or stockpot over medium heat until bacon is crisp. Use a slotted spoon to transfer bacon to bowl and set aside. Pour off drippings from pan.

  2. Crumble sausage into pan, and season with 1/2 of creole seasoning, cayenne pepper and thyme. Cook until lightly browned, stirring occasionally. Add onion, celery and bell peppers and cook and stir for 5 minutes. Add chicken to pan and sprinkle remainder of seasonings over chicken. Cook until browned, 5 minutes, stirring occasionally.

  3. Add tomatoes and broth and bring to boil over high heat. Reduce heat and simmer uncovered until chicken is cooked through, about 10 minutes. Stir in rice and simmer 5 minutes. Stir in reserved cooked bacon and ladle into shallow bowls. Garnish with parsley and serve with hot pepper sauce.

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