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
Scale
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.
