chicken and sausage jambalya recipe.

 

Chicken and Sausage Jambalaya Recipe (Easy, Flavorful & One-Pot)

Chicken and Sausage Jambalaya Recipe – Easy One-Pot Dinner

Make this easy Chicken and Sausage Jambalaya with tender chicken, smoky andouille sausage, rice, vegetables, and Cajun seasoning. A flavorful Louisiana-style one-pot dinner.

Chicken and Sausage Jambalaya Recipe

This Chicken and Sausage Jambalaya Recipe is a hearty Louisiana-inspired one-pot meal made with tender chicken, smoky andouille sausage, aromatic vegetables, seasoned rice, and bold Cajun flavors. It's comforting, filling, and easy enough for a weeknight dinner.

Jambalaya is one of Louisiana's most famous dishes, with both Cajun and Creole traditions contributing different versions. This chicken and sausage version is especially satisfying because the rice absorbs all the savory flavors from the browned meat, vegetables, broth, and spices.

If you're looking for an easy Louisiana chicken recipe, this jambalaya is an excellent choice for family dinners, gatherings, and meal prep.

Why You'll Love This Chicken and Sausage Jambalaya

• One-pot recipe: Everything cooks in one pot for easy cleanup.
• Packed with flavor: Cajun seasoning and smoked sausage add incredible depth.
• Hearty and filling: Chicken, sausage, and rice make a complete meal.
• Weeknight friendly: Simple ingredients and straightforward preparation.
• Perfect for leftovers: The flavors become even more delicious the next day.
• Customizable: Easily adjust the spice level or add shrimp.
• Family-friendly: A satisfying dinner for both casual meals and gatherings.

Ingredients

For the Jambalaya

• 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 12 ounces smoked andouille sausage, sliced
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups long-grain white rice
• 1 can (14.5 ounces) diced tomatoes, with juices
• 4 cups chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• ½ teaspoon cayenne pepper, optional
• 1 bay leaf
• 2 green onions, sliced
• 2 tablespoons fresh parsley, chopped

Optional

• 1 pound large shrimp, peeled and deveined
• Hot sauce, for serving

How to Make Chicken and Sausage Jambalaya

1. Season and Brown the Chicken

Pat the chicken dry and season it lightly with salt, black pepper, and Cajun seasoning.

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add the chicken and cook for 4–5 minutes, turning occasionally, until browned on the outside.

Transfer the chicken to a plate.

2. Brown the Sausage

Add the sliced andouille sausage to the same pot.

Cook for 3–4 minutes, stirring occasionally, until lightly browned.

Transfer the sausage to the plate with the chicken.

3. Cook the Vegetables

Add the diced onion, bell pepper, and celery to the pot.

Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for another 30–60 seconds.

4. Add the Seasonings

Stir in the Cajun seasoning, smoked paprika, thyme, oregano, black pepper, and cayenne pepper if using.

Cook for about 30 seconds.

This helps release the aroma of the spices.

5. Add the Tomato Paste and Rice

Stir in the tomato paste.

Add the long-grain rice and diced tomatoes.

Mix well, making sure the rice is coated with the flavorful mixture.

6. Add the Broth

Pour in the chicken broth.

Add the bay leaf.

Return the browned chicken and sausage to the pot.

Stir everything together.

7. Simmer

Bring the mixture to a gentle boil.

Reduce the heat to low and cover the pot.

Simmer for approximately 20–25 minutes, or until the rice is tender and most of the liquid has been absorbed.

Avoid stirring too often while the rice cooks.

8. Add Shrimp, If Desired

For chicken, sausage, and shrimp jambalaya, add the shrimp during the final 5–7 minutes of cooking.

Cook until the shrimp are pink and opaque.

9. Rest the Jambalaya

Turn off the heat and leave the pot covered for 5–10 minutes.

Remove the bay leaf.

Gently fluff the jambalaya with a fork.

10. Garnish and Serve

Sprinkle with chopped parsley and sliced green onions.

Serve hot with your favorite hot sauce.

Pro Tips for the Best Chicken and Sausage Jambalaya

Use chicken thighs

Chicken thighs stay juicy during cooking and provide more flavor than lean chicken breast.

Brown the sausage well

Browning the andouille helps release its smoky flavor and creates flavorful bits at the bottom of the pot.

Use the Louisiana holy trinity

The combination of onion, bell pepper, and celery forms an important flavor base in many Louisiana dishes.

Choose long-grain rice

Long-grain white rice works particularly well because it absorbs the cooking liquid without becoming excessively sticky.

Don't over-stir

Frequent stirring can release excess starch and make the jambalaya mushy.

Adjust the heat

Cajun seasoning and andouille sausage can vary significantly in spiciness. Taste before adding additional cayenne.

Let it rest

A short resting period allows the rice to finish absorbing the remaining moisture and makes the texture more cohesive.

Cajun vs. Creole Jambalaya

Chicken and sausage jambalaya can be prepared in different Louisiana styles.

Cajun jambalaya traditionally tends to have a darker appearance and often doesn't contain tomatoes.

Creole jambalaya, often associated with New Orleans, commonly incorporates tomatoes.

This recipe uses tomatoes for a flavorful, approachable version that's especially convenient for home cooks.

Chicken and Sausage Jambalaya Variations

Spicy Jambalaya

Add extra cayenne pepper, hot sauce, or diced jalapeños.

Chicken, Sausage and Shrimp Jambalaya

Add peeled shrimp during the final 5–7 minutes.

Cajun Chicken Jambalaya

Omit the tomatoes for a more rustic Cajun-style variation.

Turkey and Sausage Jambalaya

Replace chicken with leftover cooked turkey. Add it later in the cooking process so it doesn't become dry.

Sausage-Only Jambalaya

Increase the amount of smoked sausage and omit the chicken for a simple sausage version.

What to Serve With Chicken and Sausage Jambalaya

Serve this hearty jambalaya with:

• Southern cornbread
• Collard greens
• Southern green beans
• Coleslaw
• Corn on the cob
• Garlic bread
• Green salad
• Pickled vegetables
• Hot sauce

A glass of iced tea or lemonade also pairs beautifully with this flavorful meal.

How to Store Jambalaya

Allow leftovers to cool and place them in an airtight container.

Refrigerate for 3–4 days.

Reheat gently in a skillet or saucepan with a splash of chicken broth or water to prevent the rice from drying out.

Can You Freeze Chicken and Sausage Jambalaya?

Yes. Cool the jambalaya completely before transferring it to a freezer-safe container.

Freeze for up to 2–3 months.

Thaw overnight in the refrigerator and reheat thoroughly before serving.

The rice may become slightly softer after freezing, but the dish will still be flavorful.

Frequently Asked Questions

What is chicken and sausage jambalaya made of?

It's typically made with chicken, smoked sausage, rice, onion, bell pepper, celery, garlic, broth, tomatoes, and Cajun or Creole seasonings.

What sausage is best for jambalaya?

Andouille sausage is an excellent choice because its smoky, savory flavor works particularly well with Cajun and Creole seasonings.

Can I use chicken breast instead of chicken thighs?

Yes. Chicken breast can be used, but avoid overcooking it because it is leaner and can become dry.

What rice is best for jambalaya?

Long-grain white rice is generally the best choice for this recipe because it cooks evenly and maintains a relatively fluffy texture.

Can I add shrimp?

Absolutely. Add peeled and deveined shrimp during the final 5–7 minutes of cooking.

Is jambalaya spicy?

It can be mild, medium, or spicy. Control the heat by adjusting Cajun seasoning, cayenne pepper, sausage, and hot sauce.

Why did my jambalaya turn out mushy?

Too much liquid, overcooking, or excessive stirring can make the rice mushy. Measure the broth carefully and avoid stirring repeatedly while the rice cooks.

Can I make jambalaya ahead of time?

Yes. Prepare it ahead, refrigerate it promptly, and reheat gently before serving.

Nutrition Facts

Approximate nutrition per serving:

• Calories: 525
• Protein: 34g
• Carbohydrates: 49g
• Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 140mg
• Sodium: 1,000mg
• Fiber: 3g
• Sugar: 6g

Nutrition information is an estimate and will vary depending on ingredients, brands, and serving size.

Similar Recipes

• Louisiana Jambalaya
• Cajun Gumbo
• Chicken and Sausage Gumbo
• Shrimp and Sausage Gumbo
• Louisiana Red Beans and Rice
• Cajun Shrimp Pasta
• Dirty Rice
• New Orleans Shrimp Étouffée
• Cajun Chicken
• Southern Cornbread

Final Thoughts

This Chicken and Sausage Jambalaya Recipe is a delicious way to bring the bold flavors of Louisiana to your dinner table. Tender chicken, smoky andouille sausage, seasoned rice, and the classic onion, bell pepper, and celery combination create a satisfying one-pot meal.

For the best results, brown the meat well, use long-grain rice, avoid excessive stirring, and let the jambalaya rest before serving.

Add shrimp if you want a seafood twist, or adjust the spices to create the perfect heat level for your family.

Recipe Card

Chicken and Sausage Jambalaya

Prep Time: 20 minutes
Cook Time: 35 minutes
Resting Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8
Cuisine: Louisiana, Cajun-inspired
Category: Dinner, Main Course, One-Pot Meal

Ingredients

• 1½ pounds chicken thighs, cubed
• 12 ounces andouille sausage, sliced
• 2 tablespoons olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups long-grain white rice
• 14.5 ounces diced tomatoes
• 4 cups chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon thyme
• ½ teaspoon oregano
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon cayenne, optional
• 1 bay leaf
• 2 green onions, sliced
• 2 tablespoons parsley, chopped

Instructions

1. Brown the seasoned chicken in olive oil and set aside.
2. Brown the andouille sausage and set aside.
3. Sauté onion, bell pepper, and celery until softened.
4. Add garlic and cook briefly.
5. Stir in the Cajun seasoning and remaining spices.
6. Add tomato paste, rice, and diced tomatoes.
7. Pour in chicken broth and add the bay leaf.
8. Return chicken and sausage to the pot.
9. Cover and simmer for 20–25 minutes, until the rice is tender.
10. Rest covered for 5–10 minutes.
11. Remove the bay leaf and gently fluff the rice.
12. Garnish with green onions and parsley and serve hot.