Easy Chicken and Sausage Jambalaya

Oct 21

This Chicken and Sausage Jambalaya is a hearty one-pot dinner packed with tender chicken, smoky andouille sausage, rice, vegetables, tomatoes, and plenty of Cajun flavor. Everything cooks together in one pot, allowing the rice to soak up all of those savory flavors as it simmers.

It’s warm, filling, and perfect for an easy family dinner when you’re craving something comforting with a little kick.

Why You’ll Love This Jambalaya

This homemade jambalaya is packed with flavor without requiring a complicated ingredient list. Browning the chicken and andouille sausage first creates a flavorful base, while the classic combination of onion, bell pepper, and celery adds plenty of savory flavor.

The best part is that the rice cooks right in the same pot with the chicken, sausage, tomatoes, broth, and seasonings, making this a simple one-pot dinner with minimal cleanup.

Chicken and Sausage Jambalaya

This easy one-pot jambalaya combines smoky andouille sausage, tender chicken, jasmine rice, tomatoes, vegetables, and Cajun seasoning for a flavorful and filling dinner the whole family can enjoy.

Recipe Details

Category: Dinner
Cuisine: Cajun-Inspired
Prep Time: About 15 minutes
Cook Time: About 35 minutes
Total Time: About 50 minutes
Servings: 8

Ingredients

1 tablespoon olive oil
12 ounces andouille sausage, sliced
2–3 chicken breasts, about 1½–2 pounds, cut into bite-size pieces
1 green bell pepper, diced
1 small yellow onion, diced
4 celery stalks, diced
5 garlic cloves, minced
2 cups chicken broth
1½ cups jasmine rice
1 (14.5-ounce) can diced tomatoes
2 tablespoons tomato paste
1 tablespoon Cajun seasoning, such as Slap Ya Mama
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
Fresh parsley, for serving, optional

Directions

Brown the chicken and sausage. Add the olive oil to a large pot or deep skillet over medium-high heat. Add the sliced andouille sausage and bite-size pieces of chicken. Cook for about 6–8 minutes, stirring occasionally, until browned. Remove the chicken and sausage from the pan and set aside.
Sauté the vegetables. Add the diced bell pepper, onion, and celery to the same pan. Sauté for a few minutes until they begin to soften.
Add the garlic. Stir in the minced garlic and cook for about 1 minute, just until fragrant.
Deglaze the pan. Pour in the chicken broth and scrape the bottom of the pan to loosen all of the flavorful browned bits.
Add the remaining ingredients. Stir in the jasmine rice, diced tomatoes, tomato paste, Cajun seasoning, basil, oregano, and parsley.
Return the meat to the pot. Add the browned chicken and sausage back into the pan and stir everything together until evenly combined.
Bring to a boil. Increase the heat and bring the mixture to a boil.
Simmer. Reduce the heat to low, cover the pot, and simmer for 20–25 minutes, or until the rice is tender and has absorbed the liquid.
Finish and serve. Remove the lid and gently stir everything together. Top with fresh parsley if desired and serve warm.

Tips for the Best Jambalaya

Make sure you scrape up the browned bits after adding the chicken broth. Those bits left behind from the chicken and sausage add a lot of flavor to the finished jambalaya.

Once the rice is simmering, keep the pot covered as much as possible so the steam stays inside and cooks the rice evenly.

The amount of heat can also be adjusted depending on the Cajun seasoning you use. If your seasoning blend is especially spicy, you can start with a little less and add more to taste.

Andouille sausage brings a smoky, slightly spicy flavor to the dish, so it works especially well alongside the chicken and Cajun spices.

What to Serve with Jambalaya

Jambalaya is hearty enough to serve as a complete meal on its own, but it also pairs well with:

Cornbread
Garlic bread
A simple green salad
Roasted vegetables
Green beans

A little fresh parsley on top also adds a nice pop of color and freshness before serving.

How to Store Leftover Jambalaya

Allow leftover jambalaya to cool, then transfer it to an airtight container and store it in the refrigerator.

When reheating, you may want to add a small splash of chicken broth or water to help loosen the rice and keep it from drying out.

Frequently Asked Questions

Can I make jambalaya ahead of time?

Yes. Jambalaya reheats well, making it a great option for meal prep or preparing dinner ahead of time. Store it covered in the refrigerator and reheat until warmed through.

Can I make this jambalaya less spicy?

Yes. The spice level will depend largely on your Cajun seasoning and andouille sausage. Use less Cajun seasoning if you prefer a milder jambalaya.

Can I use a different kind of rice?

This recipe is written specifically for jasmine rice, so changing the type of rice may require adjusting the amount of liquid or cooking time.

Why should I brown the chicken and sausage first?

Browning the meat adds flavor to both the chicken and sausage and creates browned bits on the bottom of the pan. Those bits are then loosened with the chicken broth and become part of the flavorful base for the jambalaya.

How do I know when the jambalaya is done?

The jambalaya is ready when the rice is tender, most of the liquid has been absorbed, and the chicken is cooked through.

Final Thoughts

This Chicken and Sausage Jambalaya is an easy one-pot dinner that delivers plenty of bold, comforting flavor. With smoky andouille sausage, tender chicken, seasoned rice, vegetables, and tomatoes all cooked together, it’s the kind of hearty meal that’s perfect for feeding the whole family.

It’s flavorful, filling, and easy enough to add to your regular weeknight dinner rotation.