This Cajun-style jambalaya recipe is a rustic and comforting rice dish, loaded with chicken and smoked sausage and a blend of Cajun spices, all in one pot. It's easy to make and delicious.
Chicken and Sausage Jambalaya Recipe
We're cooking up a big pot of jambalaya in the Chili Pepper Madness kitchen, my friends. Would you care for a bowl?
Jambalaya is one of the most iconic dishes from Louisiana, a savory rice dish that is always comforting and satisfying.
There are as many ways to make this famous dish as their are bayous in Louisiana, with recipes varying from cook to cook, as well as Cajun versus Creole styles.
The commonality in all of them is the rice, which can be spiced in various ways and filled with all sorts of available proteins, like sausage, ham, chicken, duck, game meats, and also seafood, like shrimp, crawfish, or crab.
This particular recipe is a Cajun style dish - Chicken and Sausage Jambalaya - a simple and rustic one pot meal, though huge on flavor with a clear focus on the rice. And no tomatoes.
If you're looking for more of a Creole version, which uses diced tomatoes or crushed tomatoes, try my Creole style jambala recipe, which is delicious in its own way. It's an easy jambalaya recipe you'll also love.
Let's talk about how to make chicken and sausage jambalaya, shall we?
Chicken and Sausage Jambalaya Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Vegetable Oil.
- Andouille Sausage. You can use any smoked sausage if you prefer.
- Chicken Thighs. Boneless, skinless chicken thighs.
- Cajun Holy Trinity. Onion, celery, green bell peppers + garlic.
- Spices. Cajun seasonings + dried thyme, dried oregano, bay leaves, and salt and pepper to taste. Also, try my homemade Creole seasoning.
- Long Grain Rice. You can use medium grain as well.
- Chicken Broth.
- Hot Sauce. A must! For serving, and perhaps a bit for simmering the jambalaya.
- Garnish. Chopped green onion, chopped parsley, red chili flakes.
How to Make Chicken and Sausage Jambalaya - the Recipe Method
Making this jambalaya recipe is easy! First you'll brown the andouille sausage with a bit of oil in a large pan or pot, like a Dutch oven.
Set it aside and brown the chicken. Set it aside with the sausage.
Next, cook down the Cajun Holy Trinity of onion, bell pepper, and celery - with garlic - 6-7 minutes or so, to soften them up.
Next, bloom the spices in the pot a bit, then stir in the rice and cook a bit. Stir it all up to marry the flavor.
Then add the chicken stock, reserved sausage and chicken, top with bay leaves, and simmer the pot until the rice is just how you like it, 20 minutes to 30 minutes or so. Stir occasionally. Add in a bit of hot sauce before simmering for extra spicy.
Boom! Done! Your chicken and sausage jambalaya is ready to serve. Doesn't it look wonderful! I'm ready to dig in! Pass me the hot sauce, please.
Just serve it into bowls topped with garnish. So good! I love jambalaya.
Recipe Tips & Notes
- For a hotter and spicier version, use jalapeno peppers, serrano peppers, or even hotter peppers in place of (or in addition to) the green bell pepper. You can also add in extra Cajun seasonings, or add cayenne or hotter chili powder.
- Rinsing the rice results in tender rice that is not mushy. If you prefer a creamier texture, do not rinse the rice.
Storage & Leftovers
Leftover jambalaya will last up to 5 days in the refrigerator in a sealed container. You can reheat it gently in the microwave, or in a pot on the stove top with a little bit of water or stock to loosen it up.
You can also freeze it for 2-3 months, though freezing can affect the texture of the rice.
That's it, my friends. I hope you enjoy my chicken and sausage jambalaya recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy Cajun cuisine, check out this cookbook, which I used to adapt this recipe. It has a lot of great cooking!
- Real Cajun: Rustic Home Cooking from Donald Link's Louisiana, by Donald Link (affiliate link, my friends!)
- Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou, by Melissa M. Martin (affiliate link, my friends!)
- Also, check out my cookbook - The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links! As an Amazon Associate I earn from qualifying purchases.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken and Sausage Jambalaya Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1/2 pound andouille or smoked sausage thinly sliced (8 ounces)
- 1 pound boneless skinless chicken thighs cut into bite-sized pieces
- 1 large onion chopped
- 1 large green bell pepper chopped
- 2 stalks celery chopped
- 4 cloves garlic chopped
- 1 tablespoon Cajun seasonings or more to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1.5 cups long-grain white rice rinsed until water runs clear and drained
- 3 cups chicken broth
- 3 dried bay leaves
- Hot sauce for serving
- Garnish. Chopped green onion, chopped parsley, red chili flakes.
Instructions
- Heat the oil in a large pan or pot to medium heat. Add the andouille sausage and cook 2-3 minutes to brown each side. Set aside into a bowl.
- Add the chopped chicken and cook 2-3 minutes to brown each side. Set aside into a bowl with the smoked sausage.
- To the pot, add onions, peppers and celery. Cook for 6-7 minutes, until softened.
- Add garlic and cook 1 minute, until the garlic blooms and becomes fragrant.
- Add Cajun seasonings, thyme, oregano, salt and pepper. Stir and cook 30 seconds to bloom the spices.
- Add the rice and stir to coat. Cook 2-3 minutes to marry the flavors.
- Add the chicken broth and reserved sausage and chicken. Top with bay leaves. Bring to a boil then reduce heat. Cover and simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference. NOTE: If the rice is too wet, simmer with the lid off a few minute to reduce excess liquid. Remove bay leaves.
- Fluff with a fork, then garnish with chopped green onion and parsley. Serve with hot sauce on the side.
Notes
Nutrition Information
Brooke Rae says
Hello! I want to double or maybe triple this recipe for a group gathering. Doyou think it will still fit in a Dutch oven that I think is for 6 quarts? I’m so happy to find a brown jambalaya recipe, everything I keep finding has the tomato paste in it and that’s just not Cajun to me.
Mike Hultquist says
Hi, Brooke. Oof, I think doubling it would be pretty close to filling that pot. It's hard to say. I think you'd be better off with a larger pot. I hope you enjoy it!
Kay says
I added I can rotelle tomatoes instead of regular diced tomatoes
Mike H. says
Glad it worked for you. Enjoy!
Michael G says
I absolutely love, love, love this recipe!!! I've made this several times now. The first time I followed the directions almost to the T. The first time I used 1lb boneless, skinless chicken thighs, but for the andouille sausage, I used a whole 12oz pkg of Aidells Cajon Style Andouille Sausage that I diced into quarter dice, instead of coin size pieces, I used a 1/2 tsp Salt, 1/4 tsp Pepper, which seemed to work well. It was an instant hit and everyone loved it. The rice was creamy, but not soggy or wet, if that makes sense. So stinking good!!!
Now I find myself making it with 2 chicken breasts (that I get in bulk at Costco, they come in an 8 pk and each pkg has 2 breasts) which typically weighs in at 1-1/2 to 2lbs. I know it's over the recipe limit, but I don't mind the meatier version, if you will. I also have been using a 1/2 cube of Knorr Chicken Bouillon, for just a tad bit more added flavor (not that this recipe needs it at all, but I kind of like it in my Spanish/Mexican rice dishes, so I figured why not).
My wife still won't let me dice up a jalapeno or two to put in here, saying it's spicy enough with the Cajon Seasoning, but I know in my heart that this is what this recipe truly needs to make it bomb-diggity.
Thank you for the wonderful recipes, I've used several of them now...
Mike Hultquist says
Thanks so much, Michael! Very happy you're enjoying the recipes!! It took me 15 years to turn my wife into a chilihead. Haha, one day you will too!
Joe says
great Cajun jambalaya. well-balanced flavors. I halved the recipe and select only. enough for 1 more serving 8-). Highly recommended!
Mike Hultquist says
Outstanding!! Thanks, Joe! I appreciate the comments.
Donna Towle says
You say Worcestershire sauces is a nice addition, how much or do you add to each serving?
Mike Hultquist says
Donna, add 1/2 to 1 tablespoon to the whole pot, depending on your preference. Enjoy!
Todd Dixon says
Made this tonight and it was wonderful. Have you ever tried adding crawfish tail meat ? I have some frozen but it was an after thought. Should it be added near the end of cooking.
Mike H. says
Thank you and absolutely! Thaw it first and then add it towards the end of cooking, just long enough to heat it through without overcooking. Let me know how it goes!
Allen Paul Templet says
I've got to say. I grew up in Morgan City, Louisiana, in the swamps South of US 90. Way before I-10. I was 70 last year. This is one of the best non-coon-ast jambalaya recipes that I have seen
in a long time. your references are impeccable. the only thing I would add is that to finish rather than simmering on the stove top. put it in the oven for 40 minutes at 300 plus or minus.. I've been reading your recipes for 6 months or so, and you're pretty well on point in a lot of different areas. very best from AP and Beth, currently on the road in an RV, but based in Fox Island, Washington. let the good times roll!
Mike Hultquist says
Thanks so much, AP. Man, honestly, this makes my day. Can't say how much I appreciate this comment. All the best to you and Beth. Enjoy your travels!
Victoria Fitton says
Absolutely delicious! We really enjoyed this when we were camping here on Vancouver Island, BC. Very chilly in April but this really warmed us up! Thanks, your recipes are wonderful.
Mike Hultquist says
Thanks, Victoria! Yes, perfect to warm the chilly bones!
R B says
Appears you didn’t add meat back in. So when is it added.
Mike Hultquist says
RB, someone else found this, too. Add the meats back in when you add the chicken stock. The recipe is updated. Thanks for seeing this!
Ramya says
Cant wait to make this soon for me can i use tofu / tempeh and vegetable broth i never had chicken and sausage jambalaya before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya. I think you'll like this one.
Andy says
At the end of this recipe, we have a pot of (seasoned) rice, and a bowl of sausage and chicken. Where should the sausage and chicken be added back in?
Mike Hultquist says
Thanks for catching that, Andy. They need to be added when you add the chicken stock. I've updated the recipe.