This Chicken and Sausage Jambalaya recipe is a family favorite! It’s an authentic Louisiana recipe but is secretly so easy to make at home. Full of andouille sausage, seared chicken, the holy trinity, and tons of Cajun and Creole seasoning, it’s the perfect one-pot meal for any weeknight and makes an amazing Mardi Gras recipe.
Table of Contents
Even though I’m a native Texan, Cajun blood runs deep within my veins.
Every year we visit my Mom’s side of the family who lives outside of New Orleans for Christmas. And every Christmas we “Texas-folk” get to experience authentic Cajun cooking.
My Nanny will order in catering from this incredible restaurant down the street and we will all pig out on crawfish etouffée and chicken and sausage jambalaya.
And that’s exactly how this recipe was created—after decades of tasting what TRUE and AUTHENTIC Cajun jambalaya tastes like, and dozens of rounds of recipe testing.
What is Jambalaya?
Jambalaya is a rice dish with different types of meat, usually lean chicken and smoky sausage, along with veggies and seasoned with Cajun or blackened spices. It is a staple in Creole cooking in Louisiana, specifically in favorite restaurants in the New Orleans area. Different types of jambalaya will have a variety of ingredients, but the result is always a flavorful and spicy rice dish, somewhat reminiscent of Spanish paella.
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Chicken. One pound of skinless chicken thighs are cut into ½-inch cubes. You can sub in boneless skinless chicken breasts if preferred.
- Sausage. Bite-sized pieces of andouille sausage add a spicy kick. You can leave the chicken and sausage out and replace with tofu for a vegetarian option.
- White Rice. Make sure you use a long grain rice that is white and not brown. Brown rice requires more liquid and will not fully cook.
- Holy Trinity. A combination of celery, onion, and green bell pepper are sautéed together to give this jambalaya its base of flavor.
- Seasonings. Fresh garlic, dried basil, thyme, and cayenne pepper make up an authentic Cajun seasoning mix. You’ll also want bay leaves, oregano, kosher salt, and black pepper.
- Broth. Regular sodium chicken broth was tested in this recipe. If you are watching your sodium intake you can use reduced sodium broth and adjust the salt to taste. Stick with vegetable broth for a vegetarian jambalaya.
- Tomatoes. You’ll need a combination of canned diced tomatoes and tomato paste to give additional umami flavor.
How to Make Chicken and Sausage Jambalaya
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Cook the sausage. Add one tablespoon of olive oil to a large Dutch oven or pot over medium heat. Then, carefully place the sausage in the pot in a single layer. A few overlapping is okay, but avoid this as much as possible for a crispy edge. Cook the sausage for 3 to 4 minutes, just until browned. Flip, and cook another 3 to 4 minutes. Remove the sausage from the pot with a slotted spoon.
- Cook the chicken. Add the last tablespoon of oil to the pot. Then, place the cubed chicken in. Cook for 2 to 3 minutes WITHOUT flipping or moving. This gives the chicken a nice sear. Flip the chicken and continue cooking for a total of 5 to 6 minutes. The chicken needs to be browned on all sides, but it’s okay if it’s not cooked all the way through. Remove the chicken from the pot to the plate with the sausage.
- Sauté the veggies. Place the bell pepper, onion, and celery in the pot and sauté for 2 minutes. Stir in the garlic. Sauté for one more minute.
- Add the ingredients and simmer. Pour the broth into the pot, being careful of splashing. Use a spatula or wooden spoon to scrape the bottom of the pan to remove any stuck brown bits or pieces. Add the white rice, diced tomatoes, Cajun seasoning, basil, oregano, salt, black pepper, and bay leaf. Return the chicken and sausage to the pan. Give everything a good stir. Turn the heat to high and let everything come to a boil. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 20 to 25 minutes.
- Serve the Jambalaya. Remove the lid from the pot and let the jambalaya rest for another 5 to 10 minutes. Carefully remove the bay leaves and stir the mixture. Top with some fresh parsley when ready to serve.
FAQs
Both gumbo and jambalaya are Louisiana favorites with very similar flavors and ingredients. However, the main difference is that gumbo is made from a roux and has more of a stew texture while jambalaya is a rice dish, similar to Spanish paella.
While you can freeze jambalaya, note the texture will change upon thawing. Often, the rice will end up mushy while the veggies will get soggy. However, it is definitely safe to freeze it if needed.
What to Serve with Jambalaya?
Jambalaya is hearty enough that it can absolutely be a meal on its own. However, if you’d like a few more vegetables, here are some side dish ideas to try.
Keep it easy with Air Fryer Broccoli, Air Fryer Carrots, or Air Fryer Zucchini.
You can also choose a salad, like Massaged Kale Salad with Avocado or Lemon Arugula Salad.
Roasted Cauliflower or an Air Fryer Baked Potato are delicious, too.
More Classic Cajun Recipes
Want a few other easy recipes for Creole food? You might also enjoy these authentic dishes.
Tap stars to rate!
Cajun Chicken and Sausage Jambalaya
email this recipe!
Ingredients
- 2 tablespoons oil divided
- 12 ounces andouille sausage cut into half-inch slices
- 1 pound chicken thighs cut into bite-sized pieces
- 1 green bell pepper finely diced
- 1 small sweet onion finely diced
- 3 stalks celery finely diced
- 4 garlic cloves finely minced
- 1 ¾ – 2 cups chicken broth regular sodium*
- 1 ½ cups long grain white rice rinsed and drained
- 14.5 ounces can diced tomatoes regular or fire roasted
- 2 tablespoons tomato paste
- 2 teaspoons Cajun seasoning homemade or store bought
- 2 bay leaves
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 ¼ teaspoons salt to taste
- ½ teaspoon black pepper to taste
Instructions
- Cook the Sausage: Add 1 tablespoon of oil to a large Dutch oven or pot over medium heat. Once heated, add the sausage in as close to single layer as possible. Cook for 3-4 minutes, or until browned, flip, and then brown the other side for an additional 3-4 minutes. Remove the browned sausage from the pot and let drain on a paper towel-lined plate.2 tablespoons oil, 12 ounces andouille sausage
- Cook the Chicken: Add the remaining tablespoon of oil. Once heated, carefully add the cubed chicken. Cook for 2-3 minutes, undisturbed, in order to get a crusty sear. Flip over and continue cooking for a total of 5-6 minutes, or until browned on all sides. Remove from the pot and let drain on the paper towel-lined plate with the sausage.2 tablespoons oil, 1 pound chicken thighs
- Sauté the Veggies: Add the bell pepper, onion, and celery. Sauté for 2 minutes. Add garlic and continue sautéing for another minute.1 green bell pepper, 1 small sweet onion, 3 stalks celery, 4 garlic cloves
- Add the Rice, Seasonings, and Tomato: Pour in the broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck. Stir in the white rice, diced tomatoes, Cajun seasoning, basil, oregano, salt, black pepper, and bay leaf. Carefully add the chicken and sausage and stir to combine.1 ¾ – 2 cups chicken broth, 1 ½ cups long grain white rice, 14.5 ounces can diced tomatoes, 2 tablespoons tomato paste, 2 teaspoons Cajun seasoning, 2 bay leaves, 1 teaspoon basil, 1 teaspoon oregano, 1 ¼ teaspoons salt, ½ teaspoon black pepper
- Bring to Boil then Simmer: Turn the heat to high and bring everything to a boil. Once boiling, reduce heat to medium-low, cover the pot with a lid, and cook for 20-25 minutes.
- Serve the Jambalaya: Remove the lid and let rest, uncovered, for another 5-10 minutes. Remove the bay leaves, give everything a good stir, and serve with additional chopped fresh parsley. Enjoy!
Tap stars to rate!
Video
Notes
- Broth: If you prefer firmer rice, use less broth. If you like softer grains, use more.
- Chicken: Chicken thighs are best in this recipe.
- Seasoning: Make your own homemade Cajun seasoning so you can customize the spice level.
- Prep-Ahead: You can cut the veggies and chicken a day early; simply keep tightly wrapped in the fridge until you’re ready to cook.
- Storage: Leftover jambalaya will last for up to 3-4 days if stored in an airtight container in the refrigerator or up to 4-6 months in the freezer. Reheating rice dishes can be a bit tricky. The best way to warm up leftover jambalaya is to add it to a large pot or skillet with a bit of oil and a touch of water. Warm it up slowly over medium-low heat until it is heated through. You can also warm up it up in the microwave in a microwave-safe dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loves this recipe. I add shrimp and crab. Winner all day.
Ohhh man your family sure is lucky! I bet shrimp and crab would taste SO good in this! Thanks so much for taking the time to leave a comment and rating! Happy Cooking! ♡London
I also wish there was a link to the old recipe. That one as really good. I have no idea what to do with the spices now… what does “cajun seasoning” mean? I tried the link within the recipe but it goes to a “blackened seasoning” recipe. Could you just spell out what spices to use? Like in the old recipe?
Hi Emma! I’m sorry for the confusion. Blackened and Cajun are seasonings are often used interchangeably, with blackened being a little less spicy generally. The spices you need are 1 Tbsp. paprika, 1 Tbsp. garlic powder, 1 Tbsp. onion powder, 1 Tbsp. black pepper, 1 tsp. dried thyme, 1 tsp. cayenne pepper, 1 tsp. dried basil, and 1 tsp. dried oregano. Increase the cayenne pepper for more of a kick.