Chicken and sausage jambalaya is a flavorful and hearty dish that blends the richness of smoky meats with the boldness of Cajun spices. This one-pot recipe is a celebration of taste, combining tender chicken, spicy Andouille sausage, aromatic vegetables, and perfectly seasoned rice. With its vibrant flavors and comforting texture, jambalaya is perfect for casual family dinners, festive gatherings, or even meal prep. Its adaptability allows you to tweak the ingredients and spice level to suit your preferences, making it a go-to dish for all occasions.

Ingredients Breakdown

Each ingredient in this Chicken and sausage jambalaya recipe plays a vital role in creating its depth of flavor and enticing aroma. Tender chicken thighs, diced into bite-sized pieces, provide a succulent base, while Andouille sausage adds a smoky and spicy kick.

Fresh produce such as onion, red bell pepper, and celery forms the “holy trinity” of Cajun cooking, imparting a robust and earthy flavor. Minced garlic enhances the aroma, complementing the vegetables and spices.

The dry long-grain or jasmine rice soaks up the flavors of the broth, tomatoes, and seasonings, creating a perfectly textured dish. Spices like smoked paprika, dried thyme, and oregano deliver layers of complexity, while cayenne or red pepper flakes add a touch of heat.

If Andouille sausage isn’t available, smoked sausage or chorizo makes a great substitute. For a vegetarian twist, skip the meats and double the vegetables. Always opt for fresh produce and high-quality meats to ensure the best results.

Step-by-Step Instructions

Begin by prepping the chicken with a generous seasoning of kosher salt and black pepper on both sides. Proper seasoning enhances the chicken’s natural flavor and ensures a well-seasoned base for the dish.

Heat olive oil in a large skillet or Dutch oven until it shimmers, then sear the chicken. Aim for a golden crust, which not only locks in the juices but also creates a rich, caramelized layer that deepens the overall flavor. Once browned, remove the chicken and keep it warm.

In the same pot, sauté the onion, red bell pepper, celery, and garlic alongside the sliced sausage. This step allows the vegetables to soften and release their natural sweetness, while the sausage begins to brown and contribute its smoky richness.

When the vegetables are ready, stir in the dry rice, coating it thoroughly in the mixture of spices. This ensures the rice absorbs the flavors evenly as it cooks. Add the chicken back into the pot, followed by the chicken broth, crushed tomatoes, and bay leaves. Stir gently to combine.

Bring the mixture to a boil, then reduce the heat to low and cover. Allow the jambalaya to simmer, letting the rice absorb the liquid and soften. Stir occasionally to prevent sticking and to ensure even cooking.

When the rice is tender, remove the pot from heat. Discard the bay leaves, taste for seasoning, and adjust with additional salt and black pepper if necessary.

Recipe Tips & Frequently Asked Questions

Avoiding Undercooked Rice: Always simmer on low heat and check the rice periodically for doneness. Stir gently to prevent clumping.
Storing and Reheating: Store leftovers in an airtight container for up to three days. Reheat in a skillet with a splash of broth to keep it moist.
Spice Level Adjustments: Control the heat by reducing cayenne pepper or adding more if you love spice.
Meal Prep: Prepare the dish a day ahead to let the flavors meld beautifully.

Can I use a different type of sausage? Smoked sausage or kielbasa works well as a substitute for Andouille.
What’s the best rice to use for jambalaya? Long-grain or jasmine rice is ideal, as they hold their structure and absorb flavors without becoming mushy.
How can I make this Chicken and sausage jambalaya recipe spicier or milder? Adjust cayenne pepper to your liking, or add hot sauce for an extra kick.
Is this recipe freezer-friendly? Absolutely! Store in portioned containers for easy reheating later.

What to Serve With This Chicken and Sausage Jambalaya Recipe

Jambalaya pairs wonderfully with a slice of buttery cornbread or a crisp garden salad. Roasted vegetables such as asparagus or Brussels sprouts add a fresh contrast to the hearty dish. For drinks, consider a refreshing iced tea or a chilled beer to balance the spices. For an authentic Southern experience, serve alongside a bowl of gumbo or a plate of fried okra.

Variations to Try

For a seafood twist, add shrimp or crawfish during the last five minutes of cooking for a Creole-inspired jambalaya. To create a vegetarian version, skip the meat and double up on vegetables like zucchini, mushrooms, and bell peppers. Experiment with alternative grains like quinoa or brown rice for a healthier variation while maintaining the essence of the dish.

Conclusion

This chicken and sausage jambalaya recipe offers a delightful combination of bold flavors and hearty textures, perfect for any occasion. Its ease of preparation and versatility make it a must-try dish for those who love comfort food with a kick. Gather your ingredients, embrace the rich Cajun traditions, and enjoy this satisfying meal with family and friends.

Chicken and Sausage Jambalaya

This hearty chicken and sausage jambalaya combines bold Cajun flavors, tender meats, aromatic vegetables, and perfectly seasoned rice, making it ideal for any occasion.

Print Pin Rate

Prep Time: 15

Cook Time: 45

Servings:

Author: Jessica Harmon

Ingredients

3 to 4 boneless skinless chicken thighs, diced into bite-sized pieces
1 pound Andouille sausage cut into ½-inch thick slices
1 tablespoon olive oil
1 medium yellow onion finely diced
1 large red bell pepper seeded and chopped
2 celery stalks diced
2 cloves garlic minced
1½ cups dry long-grain or jasmine rice
4 cups low-sodium chicken broth
½ cup crushed tomatoes
½ teaspoon smoked paprika
½ teaspoon dried thyme
1 teaspoon dried oregano
⅓ teaspoon cayenne pepper or red pepper flakes
½ teaspoon kosher salt or to taste
½ teaspoon salt for seasoning
¼ teaspoon black pepper
2 bay leaves
Freshly cracked black pepper for taste adjustment
Sliced scallions and chopped fresh parsley for garnish

Instructions

Prepare the chicken

Generously season the chicken pieces on both sides with kosher salt and freshly ground black pepper.

Cook the chicken

Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Place the seasoned chicken thighs in the skillet and sear until they develop a golden crust on both sides, approximately 6 to 7 minutes. Once cooked, transfer the chicken to a plate, cover with foil, and set aside to keep warm.

Sauté the vegetables and sausage

In the same skillet, add the diced onion, red bell pepper, celery, and minced garlic. Toss in the Andouille sausage slices. Cook everything together over medium heat until the vegetables soften and the sausage starts to brown, around 5 minutes.

Incorporate the rice and spices

Add the dry rice to the pot, followed by the smoked paprika, dried thyme, dried oregano, cayenne pepper, and a pinch of kosher salt. Stir thoroughly to evenly coat the rice and vegetables with the fragrant spice blend.

Combine and simmer

Return the cooked chicken to the pot. Pour in the chicken broth and crushed tomatoes, then add the bay leaves. Stir gently, ensuring all ingredients are well mixed. Bring the pot to a boil, then reduce the heat to low and cover with a tight-fitting lid. Allow the mixture to simmer for 15 to 20 minutes, stirring occasionally, until the rice absorbs the liquid and becomes tender.

Finalize the dish

Once cooked, remove the pot from the heat and discard the bay leaves. Taste and adjust the seasoning with more salt or freshly cracked black pepper, if desired.

Serve and garnish

Ladle the jambalaya into serving bowls while hot. Garnish with fresh scallions and chopped parsley for an added burst of flavor and color. Enjoy immediately.

Best Chicken and Sausage Jambalaya Recipe