If you’re craving a dish that delivers a bold punch of flavor, hearty textures, and the warm comfort of Southern cooking, this Cajun Chicken and Sausage Jambalaya Recipe is calling your name. It’s an irresistible celebration of smoky and spicy and features tender chicken, smoky andouille sausage, fresh veggies, and perfectly cooked rice all mingled in a pot of rich, seasoned goodness. Whether you’re feeding the family or entertaining guests, this one-pot wonder will quickly become your go-to for an easy yet impressive meal.
Ingredients You’ll Need
Getting the right ingredients is half the fun in making this jambalaya, and luckily, each one plays a starring role in building layers of flavor and texture. From the savory sausage and chicken that bring heartiness, to the fresh trinity of vegetables, and the aromatic herbs and spices that pack the authentic Cajun punch—each component is essential to crafting the perfect dish.
- 2 tablespoons oil (divided): Use oil to brown the meats and sauté your veggies for that wonderful caramelized flavor.
- 12 ounces andouille sausage (cut into half-inch slices): This smoky sausage adds a spicy, meaty depth typical of Cajun cooking.
- 1 pound boneless skinless chicken thighs (cut into bite-sized pieces): Thighs stay juicy and flavorful, making every bite tender and satisfying.
- 1 green bell pepper (finely diced): Adds crunchy texture and a fresh vegetal sweetness that balances the spice.
- 1 small sweet onion (finely diced): Sautéed to soften and release natural sugars, elevating the dish’s base flavors.
- 3 stalks celery (finely diced): Celery brings that classic Cajun trinity element and a subtle earthiness.
- 4 garlic cloves (finely minced): Garlic amps up the savory aroma and adds little bursts of flavor throughout.
- 1 ¾ – 2 cups chicken broth (regular sodium*): Perfect for cooking the rice while soaking up all those rich seasonings.
- 1 ½ cups long grain white rice (rinsed and drained): Rinsing helps keep the rice fluffy and prevents clumping.
- 14.5 ounces can diced tomatoes (regular or fire roasted): Brings vibrant acidity and color to the dish, enhancing flavor complexity.
- 2 tablespoons tomato paste: Intensifies the tomato flavor and adds a subtle richness to the sauce.
- 2 teaspoons Cajun seasoning (homemade or store bought): The soul of this recipe, delivering that signature spicy, smoky Cajun character.
- 2 bay leaves: Infuse subtle herbal undertones during cooking, rounding out the flavor profile.
- 1 teaspoon basil (dried): Adds a sweet and slightly peppery herbaceous note.
- 1 teaspoon oregano (dried): Provides earthiness and a bit of warmth to the dish.
- 1 ¼ teaspoons salt (to taste): Enhances all the flavors, bringing balance to the jambalaya.
- ½ teaspoon black pepper (to taste): Delivers a gentle heat and aromatic lift.
How to Make Cajun Chicken and Sausage Jambalaya Recipe
Step 1: Cook the Sausage
Start by heating 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once your oil is hot, add your sliced andouille sausage in as close to a single layer as possible. Let it brown without stirring for about 3 to 4 minutes, then flip to brown the other side for another 3 to 4 minutes. This step drastically enhances the flavor with those delicious caramelized edges. When done, transfer the sausage to a paper towel-lined plate to drain excess grease. Cooking the sausage first also primes your pot with wonderful fond that will bring extra flavor to later steps.
Step 2: Cook the Chicken
Using the remaining tablespoon of oil, add the cubed chicken to the hot pot. Let it cook undisturbed for 2 to 3 minutes to get that beautiful crusty sear that locks in juices. Flip the pieces and continue cooking for another 3 to 4 minutes until the chicken is browned on all sides. Once cooked, remove the pieces and place them alongside the sausage on the paper towel-lined plate. This step ensures tender, flavor-packed chicken that won’t dry out during simmering.
Step 3: Sauté the Veggies
Next, toss in the diced green bell pepper, sweet onion, and celery into the same pot. Sauté the trio for about 2 minutes to soften and develop their natural sweetness. After that, add the minced garlic and cook for an additional minute. The aroma at this point will have your kitchen smelling like a cozy Louisiana cookout. These veggies form the essential vegetable base, perfectly balancing the rich meats.
Step 4: Add the Rice, Seasonings, and Tomatoes
Pour in the chicken broth and gently scrape the bottom of the pot to loosen any browned bits—that’s pure flavor magic. Stir in the rinsed rice, diced tomatoes, tomato paste, Cajun seasoning, dried basil, oregano, salt, black pepper, and bay leaves. Carefully add back the cooked chicken and sausage, folding everything together so the flavors marry beautifully. At this stage, all ingredients start to simmer and develop intensely flavorful harmony.
Step 5: Bring to Boil then Simmer
Crank the heat to high and bring your jambalaya mixture to a rolling boil. Once bubbling, reduce the heat to medium-low and cover the pot with a snug-fitting lid. Let it gently simmer for 20 to 25 minutes, allowing the rice to soak up all those savory juices and the ingredients to tenderize perfectly. This slow simmer is key for the rice grains to become fluffy and infused with spectacular Cajun flavor.
Step 6: Serve the Jambalaya
When cooking time is up, remove the lid and let the jambalaya rest uncovered for about 5 to 10 minutes—this helps any remaining liquid absorb evenly. Pull out the bay leaves, give everything a good stir to fluff the rice and distribute the meat and veggies, and serve hot. If you like, sprinkle some freshly chopped parsley on top for a burst of color and freshness. This final step is pure satisfaction coming together in a bowl.
How to Serve Cajun Chicken and Sausage Jambalaya Recipe
Garnishes
Topping this jambalaya with freshly chopped parsley or green onions adds a lovely pop of color and a fresh herbal note that contrasts beautifully with the smoky richness of the dish. A squeeze of fresh lemon juice or a few dashes of hot sauce can perk up the flavors even more if you want a tangy or spicy boost.
Side Dishes
Pair this hearty Cajun Chicken and Sausage Jambalaya Recipe with crisp green salads or roasted vegetables to add lightness and balance to your meal. Cornbread or warm crusty bread on the side is also fantastic for soaking up the flavorful juices. For a truly Southern spread, consider classic sides like coleslaw or fried okra to keep the theme authentic and delicious.
Creative Ways to Present
Want to impress your guests? Serve the jambalaya in individual ramekins or hollowed-out bread bowls for a fun, rustic presentation. Garnish each portion with a sprig of fresh thyme or parsley and a few rings of pickled jalapeños for that extra zing. This Cajun Chicken and Sausage Jambalaya Recipe also makes a fantastic filling for stuffed bell peppers if you’re looking to get inventive.
Make Ahead and Storage
Storing Leftovers
This jambalaya keeps beautifully in the fridge for up to 3 to 4 days. Store it in an airtight container to preserve the flavors and moisture. Leftover jambalaya often tastes even better the next day after the spices have had time to meld more deeply.
Freezing
You can freeze leftovers by placing cooled jambalaya in freezer-safe containers or heavy-duty zip-top bags. It will maintain its quality for up to 3 months. Just be sure to leave a little space for expansion and label it so you remember how delicious it is!
Reheating
For best results when reheating, warm your jambalaya gently on the stovetop over medium-low heat. Add a splash of chicken broth or water if it seems dry, stirring occasionally until heated through. Microwaving works as well, but be sure to cover the dish and stir halfway to ensure even heating.
FAQs
Can I use other types of sausage in this recipe?
Absolutely! While andouille sausage gives authentic Cajun flavor, you can substitute with chorizo, kielbasa, or any smoked sausage you love. Just keep in mind the spice level and adjust seasoning accordingly.
Is it okay to use white or brown rice?
This recipe is designed for long grain white rice because it cooks evenly in about 20 minutes without getting mushy. Brown rice requires longer cooking time, so it’s best to stick with white rice or parboiled rice for perfect texture.
Can I make this recipe vegetarian or vegan?
Sure thing! Swap out the chicken and sausage for plant-based sausage alternatives or hearty vegetables like mushrooms, zucchini, and bell peppers. Use vegetable broth and adjust seasoning to taste, and you’ll still have a flavorful jambalaya.
How spicy is this Cajun Chicken and Sausage Jambalaya Recipe?
The heat mostly comes from the Cajun seasoning, which you can control by choosing milder blends or adjusting the amount you add. Feel free to add hot sauce or cayenne for extra kick, or tone it down for a milder family-friendly meal.
What’s the secret to fluffy jambalaya rice?
Rinsing the rice before cooking removes excess starch that causes stickiness. Also, avoid stirring the rice too much while it simmers to prevent it from becoming gummy. Letting it rest uncovered after cooking helps the grains firm up nicely.
Final Thoughts
This Cajun Chicken and Sausage Jambalaya Recipe is one of those soul-satisfying dishes that brings warmth, flavor, and a little spice to your dinner table. It’s a wonderful way to experience authentic Cajun cooking with simple ingredients assembled into something truly special. I hope you give it a try soon and enjoy every tasty, comforting bite as much as I do!
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Cajun Chicken and Sausage Jambalaya Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Description
This Cajun Chicken and Sausage Jambalaya is a flavorful, hearty dish combining spicy andouille sausage, tender chicken thighs, and aromatic vegetables simmered with long grain rice and classic Cajun seasonings. Perfect for a family dinner, this one-pot recipe balances spice, savory notes, and comfort in every bite.
Ingredients
Meat
- 12 ounces andouille sausage (cut into half-inch slices)
- 1 pound boneless skinless chicken thighs (cut into bite-sized pieces)
Vegetables
- 1 green bell pepper (finely diced)
- 1 small sweet onion (finely diced)
- 3 stalks celery (finely diced)
- 4 garlic cloves (finely minced)
Liquids and Canned Goods
- 1 ¾ – 2 cups chicken broth (regular sodium)
- 14.5 ounces can diced tomatoes (regular or fire roasted)
Other Ingredients
- 2 tablespoons oil (divided)
- 1 ½ cups long grain white rice (rinsed and drained)
- 2 tablespoons tomato paste
- 2 teaspoons Cajun seasoning (homemade or store bought)
- 2 bay leaves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 ¼ teaspoons salt (to taste)
- ½ teaspoon black pepper (to taste)
Instructions
- Cook the Sausage: Heat 1 tablespoon of oil in a large Dutch oven or pot over medium heat. Add the sausage slices in a single layer and cook for 3-4 minutes until browned. Flip and brown the other side for an additional 3-4 minutes. Remove and drain the sausage on a paper towel-lined plate.
- Cook the Chicken: Add the remaining tablespoon of oil to the pot. Once hot, add the cubed chicken and cook undisturbed for 2-3 minutes to develop a crusty sear. Flip and cook for a total of 5-6 minutes until browned on all sides. Remove and drain the chicken with the sausage.
- Sauté the Veggies: In the same pot, add diced bell pepper, onion, and celery. Sauté for 2 minutes until softened. Add minced garlic and sauté for another minute to release its fragrance.
- Add the Rice, Seasonings, and Tomato: Pour in the chicken broth and scrape the bottom of the pot to lift up any browned bits. Stir in the rinsed rice, diced tomatoes, tomato paste, Cajun seasoning, basil, oregano, salt, black pepper, and bay leaves. Return the cooked chicken and sausage to the pot and gently stir to combine all ingredients.
- Bring to Boil then Simmer: Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to medium-low, cover the pot, and let simmer for 20-25 minutes until the rice is tender and liquid is absorbed.
- Serve the Jambalaya: Remove the lid and let the jambalaya rest uncovered for 5-10 minutes. Discard the bay leaves, stir well, and serve hot garnished with chopped fresh parsley if desired. Enjoy!
Notes
- For best flavor, use andouille sausage for authentic Cajun taste.
- If you prefer less spice, reduce the amount of Cajun seasoning.
- Make sure to rinse the rice thoroughly to prevent clumping and achieve fluffy grains.
- Letting the jambalaya rest after cooking helps the flavors to meld and excess moisture to evaporate.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
