Cajun Chicken and Sausage Jambalaya Recipe

Introduction

Cajun Chicken and Sausage Jambalaya is a hearty and flavorful dish that brings the vibrant taste of Louisiana right to your kitchen. Featuring a savory blend of spices, tender chicken, and smoky sausage, this one-pot meal is both comforting and easy to prepare. Perfect for family dinners or casual gatherings, this jambalaya promises a delicious taste adventure in every bite.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 lb andouille sausage, sliced
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups long-grain white rice
• 2 tsp Cajun seasoning
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil
• Chopped green onions and parsley for garnish (optional)

Instructions

1. Step 1: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Step 2: Add the chicken pieces, season with salt and pepper, and sauté until browned, about 5-7 minutes. Remove the chicken and set aside.
3. Step 3: In the same pot, add the sliced sausage and cook until browned, about 5 minutes. Remove and set aside with the chicken.
4. Step 4: Add the diced onion, green and red bell peppers, and garlic to the pot. Cook for 3-4 minutes until the vegetables are tender.
5. Step 5: Stir in the Cajun seasoning, oregano, thyme, and bay leaf. Cook for 1 minute until fragrant.
6. Step 6: Pour in the rice, diced tomatoes with their juice, and chicken broth. Stir well to combine.
7. Step 7: Return the chicken and sausage to the pot, making sure they are submerged in the liquid.
8. Step 8: Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 25-30 minutes, or until the rice is tender and has absorbed the liquid.
9. Step 9: Remove the bay leaf and fluff the jambalaya with a fork.
10. Step 10: Taste and adjust seasoning with additional salt and pepper as needed before serving.

Tips & Variations

• Use fresh herbs and vegetables when possible for brighter flavor.
• Brown the chicken and sausage thoroughly to build a rich base for the dish.
• Allow the jambalaya to simmer fully for the best texture and taste.
• Try substituting shrimp and crab for a seafood variation of jambalaya.
• Make a vegetarian version by replacing meat with hearty vegetables like mushrooms and zucchini.
• Add a spicy kick with diced jalapeños or hot sauce if you prefer more heat.

Storage

Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of chicken broth to keep it moist. Jambalaya can also be frozen for up to 3 months; cool completely before freezing and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice can be used, but it requires a longer cooking time and additional liquid. Adjust the cooking process accordingly to ensure the rice cooks through.

What if I don’t have andouille sausage?

You can substitute andouille with any smoked sausage or kielbasa. To enhance the flavor, consider adding a pinch of cayenne or smoked paprika.

Cajun Chicken and Sausage Jambalaya Recipe

---

★★★★★

4.5 from 103 reviews

• Author: Lana
• Total Time: 55 minutes
• Yield: 6–8 servings 1x

Pin Recipe

Print Recipe

Description

Cajun Chicken and Sausage Jambalaya is a hearty and flavorful Louisiana-inspired dish featuring tender chicken thighs, smoky andouille sausage, vibrant bell peppers, and seasoned rice simmered together in a single pot. This traditional Creole recipe combines bold spices and aromatic ingredients to create a savory, satisfying meal perfect for family dinners or casual gatherings, delivering a true taste of Cajun culinary heritage.

---

Ingredients

Scale 1x2x3x

Proteins

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 lb andouille sausage, sliced

Vegetables

• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced

Liquids & Canned Goods

• 3 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained

Grains & Seasonings

• 2 cups long-grain white rice
• 2 tsp Cajun seasoning
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil

Garnish (Optional)

• Chopped green onions
• Chopped parsley

---

Instructions

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat to prepare for sautéing your proteins and vegetables.
2. Cook the Chicken: Add the bite-sized chicken thighs to the pot, season them with salt and pepper, and sauté until they are nicely browned on all sides, about 5-7 minutes. Once browned, remove the chicken and set aside.
3. Sauté the Sausage: In the same pot, add the sliced andouille sausage and cook until browned and fragrant, approximately 5 minutes. Remove it and set aside with the chicken.
4. Sauté the Vegetables: Add diced onion, green and red bell peppers, and minced garlic to the pot. Cook for about 3-4 minutes, stirring occasionally, until the vegetables are softened and aromatic.
5. Combine Ingredients: Stir in the Cajun seasoning, dried oregano, dried thyme, and bay leaf with the vegetables. Cook for an additional minute to release the spices’ aromas.
6. Add Rice and Liquids: Pour in the long-grain white rice, diced tomatoes with their juice, and chicken broth. Stir the mixture thoroughly to combine all ingredients evenly.
7. Add Proteins: Return the browned chicken and sausage pieces to the pot, ensuring they are submerged in the liquid mixture for even cooking.
8. Simmer: Bring the mixture to a rolling boil, then reduce heat to low, cover the pot with a lid, and simmer gently for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
9. Remove the Bay Leaf: Once cooking is complete, discard the bay leaf and fluff the jambalaya gently with a fork to combine the flavors evenly.
10. Adjust Seasoning: Taste the jambalaya and add additional salt and pepper as needed to suit your preference before serving.

Notes

• For a more intense flavor, use fresh Cajun seasoning or make your own blend including smoked paprika and cayenne pepper.
• Browning the chicken and sausage before simmering enriches the overall depth of flavor.
• Simmer gently to avoid burning the rice on the bottom of the pot and ensure even cooking.
• This dish can be customized by substituting various meats or adding vegetables like zucchini or mushrooms.
• Leftovers keep well refrigerated for up to 3 days and can also be frozen for up to 3 months.
• When reheating, add a splash of chicken broth or water to maintain moisture.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun/Creole

Keywords: Cajun chicken jambalaya, sausage jambalaya, Creole rice dish, one-pot meal, Louisiana cuisine, spicy chicken and sausage, easy jambalaya recipe