5 Delicious Chicken and Sausage Recipes You'll Love

In the world of culinary delights, few pairings are as beloved as chicken and sausage. Their union brings together the light, tender texture of chicken with the rich, smoky flavors of sausage, creating a dish that’s both comforting and flavorful. Whether you’re cooking for a family dinner or looking to impress at a gathering, these 5 delicious chicken and sausage recipes will surely be a hit. Let’s explore how you can whip up these mouth-watering meals at home.

Chicken and Sausage Jambalaya

Imagine a one-pot wonder where the deep South’s spirit comes alive through every bite. Jambalaya is not just a dish; it’s an experience.

• Ingredients:
  • 1 pound chicken thighs or breasts, cut into bite-sized pieces
  • 1 pound Andouille sausage, sliced
  • 1 large onion, chopped
  • 1 green bell pepper, diced
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 1/2 cups long-grain rice
  • 1 can (14.5 oz) diced tomatoes
  • 3 cups chicken broth
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Chopped green onions or parsley for garnish
• Instructions:
  1. In a large pot or Dutch oven, brown the sausage over medium-high heat. Once done, set aside, keeping the rendered fat.
  2. Season the chicken pieces with salt, pepper, and half the Cajun seasoning. Cook in the pot until browned, then remove to a plate.
  3. Add onions, bell pepper, and celery to the same pot; cook until soft. Add garlic and cook for another minute.
  4. Stir in rice, tomatoes with their juice, chicken broth, remaining Cajun seasoning, and thyme. Bring to a boil.
  5. Add back the sausage and chicken, reduce heat to low, cover, and simmer for about 20-25 minutes or until rice is tender.
  6. Adjust seasoning if needed and let sit covered for 5 minutes before fluffing with a fork.
  7. Garnish with green onions or parsley before serving.

💡 Note: For a spicier version, add hot sauce or a diced jalapeño during cooking.

Chicken Sausage Gumbo

Gumbo, a dish with deep roots in Cajun and Creole cooking, offers a hearty stew filled with flavors and textures.

• Ingredients:
  • 1 pound boneless chicken, cut into chunks
  • 1 pound smoked sausage, sliced
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, chopped
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Cooked rice, for serving
  • Chopped green onions and filé powder for garnish
• Instructions:
  1. Make a roux: In a pot, heat oil, then add flour, stirring constantly until it turns a dark brown color (this can take 30 minutes).
  2. Add vegetables to the roux, cook until they soften, then add garlic.
  3. Stir in tomatoes, sausage, chicken, broth, seasoning, and thyme. Bring to a simmer.
  4. Cook for 1.5 to 2 hours, stirring occasionally, until the chicken is tender and flavors are well developed.
  5. Season with salt and pepper, and thicken with filé powder if desired.
  6. Serve over rice and garnish with green onions.

🍲 Note: Gumbo can be made with okra for a traditional touch, or if okra isn't your thing, consider using file powder to thicken instead.

Chicken and Sausage Paella

Paella is a vibrant Spanish rice dish known for its saffron, paprika, and seafood, but our version focuses on chicken and sausage for a delightful twist.

• Ingredients:
  • 1/2 teaspoon saffron threads
  • 1/4 cup hot water
  • 1 tablespoon olive oil
  • 1 pound chicken thighs, boneless, skinless, cut into pieces
  • 1/2 pound chorizo or smoked sausage, sliced
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 1/2 cups short-grain rice (Arborio works well)
  • 3 cups chicken stock
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Lemon wedges and parsley for serving
• Instructions:
  1. Soak saffron threads in hot water. Set aside.
  2. In a large paella pan or skillet, heat oil and brown the chicken and sausage. Remove to a plate.
  3. In the same pan, sauté onions and peppers until soft, then add garlic.
  4. Stir in rice, coating it with the oils and flavors in the pan.
  5. Add the saffron water, stock, paprika, salt, and pepper. Bring to a boil, then reduce to a simmer.
  6. Nestle the chicken and sausage back into the rice, cover, and cook for about 18-20 minutes.
  7. Let it rest for 5 minutes with the heat off, then garnish with lemon and parsley before serving.

Chicken and Sausage Stew

This simple, yet flavorful stew combines chicken, sausage, and vegetables for a comforting, one-pot meal perfect for chilly days.

• Ingredients:
  • 1 1/2 pounds bone-in chicken thighs
  • 1 pound sausage (choose your favorite type)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 potatoes, peeled and cubed
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Chopped parsley for garnish
• Instructions:
  1. Start by browning the sausage in a pot. Once browned, set aside.
  2. Brown the chicken thighs in the sausage fat. Remove and set aside.
  3. In the same pot, cook onions until translucent, then add garlic and cook briefly.
  4. Add potatoes, carrots, celery, tomatoes, stock, bay leaf, rosemary, salt, and pepper.
  5. Return the chicken and sausage to the pot, bring to a boil, then reduce heat to simmer for about 45 minutes to an hour.
  6. Check for doneness, adjust seasoning, remove bay leaf, and serve with a sprinkle of parsley.

🌿 Note: Don't skip the rosemary; it adds a unique depth of flavor to this comforting stew.

Chicken and Sausage Skillet

This skillet dish is a fast, weeknight-friendly meal that brings together the best of both chicken and sausage in a one-pan wonder.

• Ingredients:
  • 4 chicken breasts or thighs
  • 1 pound smoked sausage, cut into rounds
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) crushed tomatoes
  • 1/2 cup chicken stock or white wine
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. In a large skillet, sear the chicken until browned on both sides, then set aside.
  2. Brown the sausage in the same skillet, removing excess fat if necessary.
  3. Add onions, bell pepper, and garlic, cooking until softened.
  4. Return the chicken to the skillet, add tomatoes, stock or wine, and Italian seasoning.
  5. Simmer until the chicken is cooked through, around 15-20 minutes.
  6. Season with salt and pepper, garnish with parsley, and serve.

These recipes highlight the incredible versatility of chicken and sausage, providing not just nourishment but a culinary journey across different cuisines. Each dish brings its unique charm, be it the hearty comfort of a stew, the communal delight of a paella, or the smoky depth of jambalaya. By incorporating these recipes into your cooking repertoire, you not only broaden your culinary skills but also invite a rich tapestry of flavors into your kitchen. From the spices of Cajun and Creole to the Mediterranean zest, these dishes are bound to become favorites in your home, ensuring that every meal is an event to remember.

Can I use any type of sausage for these recipes?

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Absolutely! While recipes might call for specific sausages like Andouille or chorizo, feel free to experiment with your favorite types. Smoked, Italian, or even vegetarian sausage can offer unique flavors to these dishes.

What substitutes can I use for chicken if I’m looking to vary my protein choices?

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You can substitute chicken with pork, shrimp, or even tofu for a different texture and flavor profile. The key is to adjust cooking times to ensure all ingredients are cooked properly.

Are these dishes freezer-friendly?

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Most of these recipes can be frozen. Jambalaya, gumbo, and stews freeze well. Just ensure to cool them completely before freezing and reheat thoroughly when ready to eat. However, be cautious with rice-based dishes as rice can become mushy upon reheating.

Can I make these recipes in advance for a gathering?

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Yes, many of these recipes actually benefit from sitting for a day or so as the flavors meld together. They can be prepared in advance, refrigerated, and reheated when you’re ready to serve.