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

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

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.
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.
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.
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.
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.
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.
Add Proteins: Return the browned chicken and sausage pieces to the pot, ensuring they are submerged in the liquid mixture for even cooking.
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.
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.
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