Authentic Cajun Chicken and Sausage Jambalaya is a family favorite!  This jambalaya recipe is simple to make and full of Cajun flavors.  You’ll enjoy every spicy, savory, bite of chicken, sausage, rice, and the perfect blend of seasonings.

Quick Note:  This post contains affiliate links which mean if you make a purchase through one of these links, I may make a small commission, at no cost to you. Please read my disclosure statement for details. Thank you.

My family roots run deep in south Louisiana.  Perhaps you’ve heard of Gramercy, Lutcher, and Convent?  Cajun country is the southern part of Louisiana.  People in this area usually have that authentic Cajun accent and my relatives were no exception!  In fact, my family often refers to jambalaya as “Jang.” 

Family Favorite Jambalaya Recipe

My family loves it when I make this jambalaya!  It’s a special treat for them since I don’t make it near enough times; which is a shame because it’s super easy to make.  Easy enough for a weeknight meal.  Getting the ingredients laid out and prepped before you begin cooking makes it simpler.  And, if you have a helper, then it’s even more easy.  My husband usually does all the chopping.

History of Jambalaya

According to https://www.mccormick.com/zatarains/jambalaya, “Like so many great things, jambalaya started with a problem. The problem? There was no saffron in south Louisiana in the 1700s, which meant Spanish colonists were unable to make their beloved paella.  Necessity was the mother of invention, and jambalaya was the result of attempts to make a variation of paella using ingredients available locally.  Like so many other great things, jambalaya is also the result of a collision of cultures. A single bowl reflects many of the numerous diverse cultures that planted roots in and around New Orleans in the 18th century.”

Our Family Version

This jambalaya is our family version.  I tweaked the recipe a little, to make it my own version and to suit me and my family’s taste preferences. 

Enjoy this jambalaya for yourself and family or take it to a potluck supper, office lunch, or tailgate.  Whatever the occasion is, this recipe won’t disappoint!  We’ve received many requests for this one!

Once you’ve sauted the chicken, sausage, and trinity, the rest of the steps go really quick and easy.  Here’s a picture of the chicken, sausage, and trinity that’s been simmered.

This Chicken and Sausage Jambalaya is Sure to Please

So delicious and worth the wait, I guarantee!!  Serve this chicken and sausage jambalaya with buttered, toasted french bread and you’ve got yourself a winning authentic plate of Cajun bliss!

Print

Chicken and Sausage Jambalaya

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

This jambalaya recipe is simple to make and full of Cajun flavors.  You'll enjoy every spicy, savory, bite of chicken, sausage, rice, and the perfect blend of seasonings.

Course: Main Course

Cuisine: American

Keyword: cajunfood, chicken sausage jambalaya, jambalaya

Servings: 6

Ingredients

• 1 lbs boneless skinless chicken thighs, cut into 1" chunks
• 1 lbs spicy sausage (such as conecuh or andouille), cut into 1" diagonal slices
• 1 cup diced onion (see recipe Note for time-saving step)
• 1 cup diced bell pepper (see recipe Note for time-saving step)
• 1/2 cup diced celery (see recipe Note for time-saving step)
• 1 ea 16 oz can diced tomatoes with basil, garlic & oregano
• 1 ea 16 oz can chicken broth
• 2 cups raw long grain rice
• 1/2 cup olive oil
• 1 tbsp dried parsley
• 1 tsp dried basil
• 1 tsp garlic powder
• 1/2 tsp cajun seasoning (tony's)
• 1/2 tsp pepper
• 1/2 tsp salt

Instructions

1. In a heavy 5 qt saute pan, brown the cut up chicken that has been generously seasoned with Tony's (extra Tony's. This is not the amount in the ingredient list) in oil for 3-5 minutes. Do not cook the chicken through. Remove chicken from pot.

2. Add the sliced sausage to the pot and brown for 5 minutes. Then add the onion, bell pepper, and celery. Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage. Simmer covered for about 5 minutes, stirring halfway through cooking.

3. Return chicken to pot and add the tomatoes, broth, and seasonings above. Mix well and taste for flavor. Add raw rice and mix well. Bring mixture to a boil, cover, and lower heat to medium-low. Simmer for 10 minutes and then stir mixture to bring rice to the top. 

4. Cover and lower heat (very gentle simmer) and cook another 30 minutes or until rice is done. Do not lift the lid while the jambalaya is cooking.

5. Alternative Method. Recipe can be doubled and baked in the oven at 350 for 1 hour. The pan needs to be covered tightly with heavy duty aluminum foil.

6. Recipe Note. Time-saving tip: You can use the frozen chopped onion, bell pepper, and celery. I promise, the recipe will still turn out fantastic!

Here are some other recipes you may like.  By the way, the chocolate chess pie recipe is super crazy good.

Easy Chocolate Chess Pie

Crock Pot Mexican Casserole

Chicken Broccoli Alfredo Pasta

One Pan Yogurt Marinated Chicken and Potatoes

Poppy Seed Chicken YumYum

Quick and Easy Red Beans and Rice with Sausage

Southern Shrimp and Rice Casserole

Side dishes to try are:

Easy Baked Beans

Easy Zucchini Pie

Easy Parmesan Herb Potatoes

Please leave me a comment if you make this recipe.  I’d love to hear from you.