Chicken Jambalaya Recipe

4.63 from 213 votes

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

Cook Time35

Total Time40

Course: Main Course

Cuisine: American, cajun

Servings: people

Calories: 588kcal

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, 1 tablespoons Cajun seasoning, 1 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.
1 pound Andouille sausage, 1 tablespoons olive oil
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.
½ onion, 2 ribs celery, 2 bell peppers, 1.01 tablespoons olive oil
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.
14.5 ounces crushed tomatoes, 1 teaspoon dried oregano, 2 cups chicken broth, 1 cup white rice, 1 tablespoons Cajun seasoning
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.

*Boneless chicken thighs can be used instead. Since we are cutting them into bite-sized pieces, it won't affect the cook time.

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

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

Becky's Top Tips:

Use a large skillet, non-stick pan, or Dutch oven with a well-fitted lid.
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.