Chicken Jambalaya

When I’m craving some real Cajun comfort food, I whip up this flavor-packed, one-pot chicken jambalaya recipe! The holy trinity of Cajun cooking–onion, celery, and bell peppers–is married up with chicken and andouille sausage, then seasoned with garlic, herbs, and plenty of bold spices. My chicken and sausage jambalaya is truly anything but bland!

Chicken and Sausage Jambalaya Recipe

Living in St. Louis, I’ve had my fair share of delicious Creole and Cajun cuisine! This easy jambalaya recipe with chicken, Andouille sausage, rice, and Cajun seasoning has all the flavor you’d expect from an authentic recipe. But I made this dish with just one pot and 40 minutes, so that I can cook it whenever I’m craving it, even on weeknights!

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One Simple Tip!

Unlike stews and chilis, jambalaya does not get better the longer it simmers. It is possible (and very common) to overcook and dry it out. We want the rice to be soft and fluffy, but not gummy or mushy, and we certainly don’t want to dry out the chicken; so stick to the cooking time as instructed.

4.63 from 212 votes

Chicken Jambalaya Recipe

This easy chicken and Andouille sausage jambalaya is a bold and zesty dish packed with Cajun flavors! It only takes one pot and 40 minutes to make.

Prep: 5 minutes minutes

Cook: 35 minutes minutes

Total Time : 40 minutes minutes

Servings: 6 people

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Ingredients

• ▢ 1½ pounds boneless skinless chicken breast cut into bite-size pieces*
• ▢ 2 tablespoons Cajun seasoning divided
• ▢ 3 tablespoons olive oil divided
• ▢ 1 pound Andouille sausage sliced into rounds**
• ▢ ½ onion diced
• ▢ 2 ribs celery diced
• ▢ 2 bell peppers any color
• ▢ 2 cloves garlic minced
• ▢ 14.5 ounces crushed tomatoes (1 can)
• ▢ 1 teaspoon dried oregano
• ▢ 2 cups chicken broth
• ▢ 1 cup white rice ***

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Instructions

• Season the chicken pieces with 1 tablespoon of Cajun seasoning. Heat 1 tablespoon oil in a large skillet over medium-high heat. Once heated, add the chicken to the pan and cook for 5-7 minutes, until browned on all sides. Transfer the chicken to a plate.
  1½ pounds boneless skinless chicken breast, 2 tablespoons Cajun seasoning, 3 tablespoons olive oil
  
• Heat another tablespoon of oil in the skillet. Add in the sausage, cooking until browned. Transfer the sausage to the plate with the chicken.
  3 tablespoons olive oil, 1 pound Andouille sausage
  
• Heat the remaining tablespoon of oil in the skillet. Add in the onion, celery, and bell pepper. Season with salt and pepper, and sauté until softened.
  3 tablespoons olive oil, ½ onion, 2 ribs celery, 2 bell peppers
  
• Add in the garlic and cook for another minute.
  2 cloves garlic
  
• Stir in the crushed tomatoes, 1 tablespoon of Cajun seasoning, oregano, chicken broth, and rice. Bring the mixture to a boil and then reduce to a simmer. Cover the pan and cook for 20-25 minutes or until the rice has cooked and the liquid has absorbed.
  2 tablespoons Cajun seasoning, 14.5 ounces crushed tomatoes, 1 teaspoon dried oregano, 2 cups chicken broth, 1 cup white rice
  
• Stir in the chicken and sausage and cook until everything is heated through.
  
• Give the jambalaya a good stir. Season with salt and pepper to taste.
  

Notes

*Chicken thighs also work well.

**Substitute Mexican chorizo sausage, kielbasa, or any Polish smoked sausage.

***A long-grain white rice is best for this jambalaya recipe–use basmati or jasmine. A different type of rice may end up mushy or undercooked.

Tips:

• Keep the pot covered for the full cooking time. Try not to remove the lid and check too often because the liquid will escape, and the rice needs it in order to properly cook.
• The Cajun seasoning adds a nice heat, but it won’t burn off your taste buds! For a spicier jambalaya, I add one or two jalapeños. You can also add more cayenne at the end if you’d like.

Storage: 

Let the jambalaya fully cool to room temperature, then store it in an airtight container in the refrigerator for 3-4 days.

Reheat on the stovetop with a bit of extra oil or broth, stirring until warmed through. Or microwave your leftovers in 30-second intervals, stirring each time it stops, until warmed all the way through.

Freeze chicken and sausage jambalaya in an airtight container for up to 3 months. Let it thaw before reheating.

Nutrition Facts

Chicken Jambalaya Recipe

Amount Per Serving

Calories 588 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 9g56%

Cholesterol 136mg45%

Sodium 1101mg48%

Potassium 883mg25%

Carbohydrates 30g10%

Fiber 2g8%

Sugar 2g2%

Protein 42g84%

Vitamin A 1909IU38%

Vitamin C 50mg61%

Calcium 45mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Main Course

Cuisine:American, cajun

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How to Make Chicken Jambalaya Step by Step

Prep: Cut 1½ pounds of boneless skinless chicken breast into bite-sized pieces. Slice 1 pound of Andouille sausage into rounds. Dice ½ an onion, 2 ribs of celery, and 2 bell peppers. Then gather the rest of your ingredients before starting.

Season the Chicken: Season pieces of chicken breast with 1 tablespoon of Cajun seasoning.

Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once heated, add the Cajun chicken pieces to the pan and cook for 5-7 minutes, or until browned on all sides. Then transfer the chicken to a plate.

Brown the Sausage: Heat another tablespoon of cooking oil in the same skillet. Then add 1 pound of Andouille sausage rounds, and cook until browned. Then transfer the sausage to the plate with the chicken.

Sauté the Veggies: Heat the remaining tablespoon of olive oil in the skillet. Add ½ of a diced onion, 2 stalks of diced celery, 1 diced red bell pepper, and 1 diced green bell pepper. Then season with salt and pepper to taste, and sauté until the veggies are softened.

Add the Garlic: Add 2 minced cloves of garlic and cook for another minute.

Add the Rest of the Ingredients: Stir in 1 can of crushed tomatoes, 1 tablespoon of Cajun seasoning, 1 teaspoon of dried oregano, 2 cups of chicken broth, and 1 cup of white rice.

Simmer: Bring the jambalaya to a boil, then reduce to a simmer. Cover the pan and cook for 20-25 minutes, or until the rice has cooked through and the liquid has absorbed.

Add the Chicken and Sausage: Stir the browned chicken and sausage into the jambalaya mixture, then continue cooking until everything is heated through.

Serve: Give the finished chicken jambalaya a good stir, and season with salt and pepper to taste.

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