Chicken and Pork Sausage Jambalaya Recipe

Chicken & Pork Sausage Jambalaya


Prep Time

Total Time

Gluten Free


25 min

60 min


This unique jambalaya recipe is packed with chicken, pork sausage and even crispy bacon. Your guests will love it.

Dry Aged Fully Cooked Bacon Slices

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Dry Aged Hickory Smoked Bacon, Uncooked Uncooked Pork Sausage Roll, Mild


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
2 red bell peppers, diced
2 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
Chopped fresh parsley
Hot pepper sauce



Step 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. 


Step 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. 


Step 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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