This Chicken and Sausage Jambalaya combines tender chicken, spicy sausage, and long-grain rice cooked in a rich tomato-broth for a satisfying one-pot dinner. Serve with a green salad or crusty bread for an easy weeknight meal.
If you enjoy bold Cajun flavors, try the Cajun butter chicken thighs or the air fryer shrimp boil for more recipes with the same vibrant seasonings and hearty ingredients that make jambalaya so comforting.
Swap your usual chicken dinner for a one-pot jambalaya with chicken and sausage. This adaptable, flavor-packed dish cooks entirely in one pot — a Dutch oven works particularly well — which keeps prep and cleanup simple.
I first fell for jambalaya during a college trip to New Orleans. The bold spices and lively atmosphere left a lasting impression, and I’ve been recreating that taste at home ever since. My family loves this version, and it’s a favorite at gatherings, bringing a touch of New Orleans to our table.
Why You’ll Love This Recipe
- Easy. A true one-pot meal with minimal cleanup that feeds a crowd.
- Flexible. Swap proteins, adjust heat, or add vegetables to suit your preferences.
- Hearty. Protein, rice, and vegetables combined make a filling, comforting dinner.
What Is Jambalaya?
Jambalaya is a Louisiana rice dish that simmers meat or seafood with vegetables and spices. Unlike gumbo, where rice is served separately, jambalaya cooks the rice directly in the stew so the grains absorb the flavorful liquid and form a cohesive, scoopable dish.
Recipe Ingredients
These pantry-friendly ingredients come together for a classic Cajun-style jambalaya. See the recipe card for exact amounts and full directions.
- Olive oil (or any cooking oil)
- Boneless, skinless chicken thighs (cut into bite-sized pieces)
- Salt and pepper to season
- Yellow onion (diced)
- Andouille sausage (or another smoked sausage, sliced)
- Bell pepper (red preferred, diced)
- Celery ribs (diced)
- Garlic (minced)
- Long-grain rice such as Jasmine or Basmati
- Smoked paprika, thyme, oregano, cayenne (or red pepper flakes)
- Chicken broth (regular or low-sodium)
- Crushed tomatoes (fire-roasted if available)
- Bay leaves (optional)
- Garnish – sliced scallions and fresh parsley
How To Make Chicken and Sausage Jambalaya
This classic jambalaya is straightforward and full of layered flavor. Follow these main steps for a delicious result:
- Season the chicken. Sprinkle salt and pepper over the chicken pieces.
- Brown the chicken. Heat oil in a Dutch oven over medium-high heat. Brown the chicken about 6–7 minutes, then remove and set aside.
- Sauté vegetables and sausage. In the same pot, cook the onion, sausage, bell pepper, celery, and garlic until softened and the sausage begins to brown, about 5 minutes.
- Add rice and spices. Stir in the dry rice and the spice blend so the grains are coated.
- Combine and simmer. Return the chicken to the pot. Add chicken broth, crushed tomatoes, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 15–20 minutes until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
- Finish and serve. Remove from heat, discard bay leaves, adjust salt and pepper, and garnish with scallions and parsley.
Recipe Tips & Variations
Small changes can personalize this dish to your taste:
- Adjust heat. Increase cayenne or red pepper flakes for more spice, or keep it mild and serve hot sauce at the table.
- Use long-grain rice. Long-grain Jasmine or Basmati yields the best texture and helps prevent a mushy result.
- Switch proteins. Substitute pork, shrimp, crab, or plant-based sausage and beans for a vegetarian option.
- Use what you have. Add mushrooms, swap canned tomatoes for fresh, or increase garlic if you’re out of onions — jambalaya is meant to be flexible.
Serving Suggestions
This one-pot meal pairs well with simple sides: a crisp salad, sautéed green beans, or a loaf of fresh bread to scoop up the juices. A side of grilled corn or a light corn souffle also complements the smoky, spicy flavors.
Proper Storage
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 1-minute intervals, stirring between cycles, until evenly heated.
More Easy Chicken Recipes
- Chicken Souvlaki
- Creamy Pesto Chicken
- One Pot Creamed Spinach Chicken
- Chicken Alfredo Pizza
Chicken and Sausage Jambalaya
Ingredients
For the Jambalaya:
- 1 tablespoon olive oil
- 3–4 boneless skinless chicken thighs, cut into bite-sized pieces
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 medium yellow onion, diced
- 1 pound Andouille sausage, sliced into ½-inch rounds
- 1 large red bell pepper, seeded and diced
- 2 celery ribs, diced
- 2 cloves garlic, minced
- 1½ cups dry long-grain rice (or jasmine)
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- ⅓ teaspoon cayenne or red pepper flakes
- 4 cups low-sodium chicken broth
- ½ cup crushed tomatoes
- 2 bay leaves
- ½ teaspoon salt, or to taste
- Freshly cracked black pepper, to taste
To Serve:
- Sliced scallions
- Chopped fresh parsley
Instructions
- Prep the chicken. Season with kosher salt and black pepper on both sides.
- Cook the chicken. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken thighs 6–7 minutes until golden. Remove and keep warm.
- Sauté the veggies and sausage. Add diced onion, sliced sausage, red bell pepper, celery, and garlic to the pot. Cook until softened and the sausage browns, about 5 minutes.
- Stir in the rice. Add the dry rice and seasoning blend, stirring to coat the rice with the spices.
- Combine and simmer. Return the browned chicken to the pot. Pour in chicken broth, crushed tomatoes, and bay leaves. Bring to a boil, then cover and reduce heat to low. Simmer 15–20 minutes, or until the rice has absorbed the liquid and is cooked through, stirring occasionally.
- Finish. Remove from heat, discard bay leaves, and adjust seasoning with salt and cracked black pepper.
- Serve. Garnish with sliced scallions and chopped parsley and serve hot.
Nutrition
Calories: 414 kcal |
Carbohydrates: 34 g |
Protein: 24 g |
Fat: 20 g |
Sodium: 850 mg
Nutritional info is an estimate. Values may vary based on ingredients and tools used.