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chicken jambalaya in dutch oven
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4.63 from 213 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 Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, cajun
Servings: 6 people
Calories: 588kcal
Author: Becky Hardin

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 ***

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
    Cubes of cooked chicken in a pot.
  • 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
    Cooked andouille sausage rounds in a pot.
  • 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
    Diced bell peppers, celery, and onions sautéing in a pot.
  • Add in the garlic and cook for another minute.
    2 cloves garlic
    Diced peppers, onions, and garlic in a pot.
  • 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
    Jambalaya and rice in a pot.
  • Stir in the chicken and sausage and cook until everything is heated through.
    Adding cooked chicken and sausage to a pot of jambalaya.
  • Give the jambalaya a good stir. Season with salt and pepper to taste.
    Finished pot of chicken jambalaya.

Video

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: Store jambalaya in an airtight container in the fridge for 4 days, or freeze for 3 months.

Nutrition

Calories: 588kcal | Carbohydrates: 30g | Protein: 42g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 136mg | Sodium: 1101mg | Potassium: 883mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1909IU | Vitamin C: 50mg | Calcium: 45mg | Iron: 3mg