Cajun Chicken and Sausage Jambalaya

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.

Cajun Chicken and Sausage Jambalaya Recipe

Even though I’m a native Texan, Cajun blood runs deep within my veins.

My feet start tapping when a song I know comes on, the dance floor always calls my name, and I am a HUGE fan of Dirty Rice, blackened shrimp, jambalaya, and sausage gumbo.

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.

This is a jambalaya recipe that’s made with a good bit of spice from the andouille sausage and Creole seasoning, has some tomato flavor, and tender grains without being too mushy.

It’s by far the best I’ve found—and yes, even better than Creole Jambalaya from New Orleans’ most famous restaurants!

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

• 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

Please see the recipe card below for more detailed ingredient amounts.

1. 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.

2. 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.

3. 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.

4. 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.

5. 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

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.

• Shrimp Creole
• Shrimp and Sausage Gumbo
• Remoulade Sauce
• Dirty Rice
• Shrimp and Grits
• Blackened Shrimp
• Blackened Salmon
• Blackened Mahi Mahi
• Instant Pot Jambalaya
• Blackened Fish Tacos