Easy, authentic Chicken and Sausage Jambalaya is a family favorite. Ready in 40 minutes!
This recipe for Cajun chicken and sausage jambalaya 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.
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Boneless, skinless chicken thighs and smoked sausage are simmered with onion, bell pepper, and celery (trinity), rice, with lots of Louisiana flavors.
Perfect for any meal, this fantastic one pot dish is spicy, savory, and downright delicious!
Welcome to My Kitchen Serenity! I'm very proud to share with you my Cajun jambalaya recipe. This authentic chicken and sausage jambalaya is a family tradition.
Jambalaya is a classic Mardi Gras meal; along with Red Beans and Rice, Dirty Rice, and King Cake! However, I will gladly eat any of these foods on any day of the week!
Check out my Fried Green Tomatoes with Shrimp Cajun Sauce! Wow, it's super good!
Tip: If you're looking for a great recipe with andouille sausage, then use it in this jambalaya recipe, or use it for my quick and easy red beans and rice!
Why You'll Love This Jambalaya
My family loves it when I make this jambalaya! They say it's the best jambalaya recipe. I'm honestly not one to argue with that sentiment.
This made-from-scratch recipe tastes superior to any boxed version, and it is ready to eat in under one hour!
I also love that this Louisiana jambalaya recipe is completely packed with flavor and has all of the elements of a complete dish in a single, scoopable meal. I can make a batch at the beginning of the week and be set with microwavable lunches or dinners for several days!
Made in just one pot, this Cajun recipe requires just a few simple ingredients, a little bit of prep and almost no clean up. This jambalaya is an easy weeknight dinner, potluck, office party, tailgate, or holiday meal.
Tip: If you're a fan of one-pot, one-pan meals, check out my Sheet Pan Cajun Chicken and Potatoes. Or give my Cajun Shrimp Stew a try. Both are very easy to put together and has lots of Cajun flavor.
While recipes for this popular rice and meat dish are as various as leaves on trees, this jambalaya recipe is based on my Dad's version. However, I tweaked the recipe a little, to make it my own version and to suit my family's taste preferences. We receive so many requests for this one!
Ingredients
please scroll down to the printable recipe card for the full ingredient list
Boneless, skinless chicken thighs - I highly recommend going with dark meat in this recipe. Thighs don't dry out as much as breasts do, and they are basically impossible to overcook.
Spicy smoked sausage - I recommend Conecuh or Andouille sausage where possible. If you do not eat pork, feel free to substitute a beef or chicken sausage instead.
Diced trinity (onion, bell pepper, and celery) - I personally don't like chunky vegetables in my jambalaya, so I prefer smaller "diced" vegetables over the larger "chopped" vegetables. But if you prefer chunky, then chop on!
Time Saving Tip - You can also opt to use the frozen onion, bell pepper, and celery "seasoning blend" to get dinner on the table even faster. The frozen seasoning blend is a great shortcut that I often choose when needed.
Canned diced tomatoes - If possible, get the kind with garlic, basil, and oregano already added. One less step for you! If you only have regular diced tomatoes available, add an extra ½ teaspoon each of dried garlic, basil, and oregano.
Chicken broth - I use canned broth for convenience, but feel free to use homemade instead!
Extra-long grain rice - Do NOT use instant rice, or you'll end up with a mushy mess. "Extra Long Grain" is best since it won't get sticky, but you can also use other popular kinds of long grain rice like jasmine or basmati instead.
Cajun Seasoning - I prefer Tony Chachere's or Slap ya mama brands. You could use plain ole cayenne pepper, if you prefer.
Parsley - I use dried parsley since I literally always have it in the pantry. You can substitute 3 tablespoons of fresh if you prefer.
Basil - Like parsley, I always keep dried basil on hand. If using fresh, sub in 1 tablespoon for the dried.
Remaining pantry ingredients: olive oil, garlic powder, salt, and pepper are pretty self explanatory.
How to Make It
Be sure to follow the actual recipe card below while making this recipe as there are many tips and helpful information.
(1) Add oil to a heavy 5-quart sauté pan over medium-high heat until shimmering. Sprinkle chicken pieces with some extra Cajun seasoning to taste. Brown the cut-up chicken that has been seasoned for 3-5 minutes. Do not cook the chicken through. Remove chicken from pot and set aside.
(2) Add the sliced sausage to the pot and brown for 5 minutes.
(3) 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. Cover and simmer on medium heat for about 5 minutes, stirring halfway through cooking.
(4) Add the tomatoes, broth, and seasonings. Mix well and taste for seasoning. Adjust salt as necessary, then return the chicken back to the pot. 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.
(5) Cover and lower heat (very gentle simmer) and cook another 30 minutes or until rice is done.
Tip: Do not lift the lid while the jambalaya is cooking, as the rice needs to absorb all the liquid!
Alternative Method: The 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.
Serving Suggestion
Serve this chicken and sausage jambalaya with buttered, toasted french bread and you've got yourself a winning plate of authentic Cajun bliss. Enjoy!
Looking for a little something different? Try my black-eyed pea jambalaya! Made with ham, sausage, and canned black-eyed peas for a super easy one-pot, one-pan "Hoppin John." A must-have food for New Year's Day (or any day of the year)!
Frequently Asked Questions
Yes! In fact, some say jambalaya tastes even better the next day! This recipe will keep in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Mushy rice is the worst! The key to avoiding mushy rice in your jambalaya is using Extra Long Grain Rice or Long Grain Rice. It remains separate and firm even after absorbing the liquids. I use Riceland Extra Long Grain Rice. I've also used Zatarain's Long Grain Rice with great results. Both available now on Amazon.
Absolutely! I'm all for time saving tricks, and that's one of the easiest ones around. Check your freezer aisle for frozen chopped trinity (also marketed as "seasoning blend") and get dinner on the table in a flash.
While there are some similarities in the ingredients, the main takeaway is that gumbo is more of a stew that is often served over rice, and jambalaya is a rice-based dish.
Gumbo also calls for the making of a roux, which we don't require for jambalaya. It also often uses filé powder and okra, both of which are omitted from jambalaya.
Expert Tips
As with most recipes, getting the ingredients laid out and prepped before you begin cooking makes it simpler. And, if you have a helper, then it's even easier! My husband usually does all the chopping. 🙂
Do not lift the lid while the jambalaya is cooking, as the rice needs to absorb all the liquid!
Other Amazing Cajun Recipes
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Recipe
Chicken and Sausage Jambalaya
Equipment
- Sharp kitchen knife
- Cutting board
- heavy, 5-qt pan with lid
- measuring cup(s)
- measuring spoons
Ingredients
- ¼ cup olive oil
- 1 pound boneless skinless chicken thighs, cut into 1" chunks
- 1 pound smoked, spicy sausage (such as conecuh or andouille), cut into 1" discs Alternative: Chorizo sausage
- 10 oz bag of frozen chopped onion, bell pepper, and celery "seasoning blend" see notes if using fresh veggies
- 1 14.5-ounce can diced tomatoes with basil, garlic & oregano
- 1 14.5-ounce can chicken broth
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon cajun seasoning (Tony Chachere's or Slap Ya Mama)
- ½ teaspoon pepper
- ½ teaspoon salt
- 2 cups uncooked, extra long grain rice (or long grain) do NOT use instant rice
Instructions
- In a heavy 5-quart pan or Dutch oven over medium-high heat, add olive oil and brown the cut up chicken that has been seasoned with Tony's (NOTE: this is not the amount in the ingredient list; simply sprinkle the cut-up chicken with a little [or a lot] Tony's) for 3-5 minutes. Do not cook the chicken through. Remove chicken from pot.
- 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 on medium heat for about 5 minutes, stirring halfway through cooking.
- 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 the heat. Gently simmer for 10 minutes and then stir mixture to bring rice to the top.
- 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. Do not boil the jambalaya! All that's needed is a slow, gentle simmer. On my electric stove, it's the lowest setting. A gas stove may cook hotter and faster even on the lowest setting, so if the rice isn't tender after 30 minutes, add some more broth (about ¼ cup +/-), stir, cover, and cook another 5-10 minutes.
- Alternative Cooking Method. Recipe can be baked in the oven at 350F for 1 hour. Looking at the recipe card, you still do steps 1 and 2. BUT for step 3, you will return the chicken to the pot and add the tomatoes, broth, and seasonings. Mix well and taste for flavor. Stir in the raw rice. Bring mixture to a boil, then carefully pour it into a medium-size, heavy duty roasting pan (11-¾" x 9-¼" x 2-½"). Cover the pan tightly with heaty duty foil, place on the middle oven rack, and bake for 1 hour or until the rice is tender. Important: The pan needs to be covered tightly with heavy duty foil or have a lid that fits well and won't allow any steam to escape.
Notes
- Instead of using the frozen "trinity," you can use 1 cup chopped onion, 1 cup chopped bell pepper, and ½ cup chopped celery (or the pre-chopped mixture in the produce section). Add ½ cup more broth, too.
- I personally don't like "chunky" vegetables in my jambalaya, so I prefer smaller "diced" vegetables over the larger "chopped" vegetables. But if you prefer chunky, then chop on!
- Use long grain rice or extra long grain rice otherwise, the rice may be too soft and soggy.
- Serve with crusty french bread and a side salad.
- Any leftovers should last up to 3 days in the refrigerator. Store in an airtight, covered container.
Nutrition
This recipe was previously published and was updated in 2022.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
JC says
very good! thank you for sharing,
Anne Clark says
Thank you so much for leaving a nice comment and 5 stars, JC!!! I'm happy you liked the jambalaya!
Kim says
I don't know what I did wrong, but 14.5 oz of broth didn't seem like enough for 2 cups of rice? After the initial 10 min, it was as if all the liquid was just about gone. The flavor was great, though!
Anne Clark says
Oh no, Kim! I'm sorry it didn't turn out perfect for you. Usually the broth, canned tomatoes, and the liquid from the trinity is enough (the frozen trinity is even better because it releases more moisture when it cooks). I've had a few people that this happened to, too. Usually when this happens, the jambalaya wasn't cooked on the lowest setting on the stove...just barely a simmer is all it takes, otherwise, it'll cook too fast and basically boil all the liquid out before the rice gets done. Plus, some stoves may cook hotter than others. I'm glad you liked the flavor, and you are really nice to say that! I appreciate you leaving a comment and hope one day, you'll give this recipe another chance!
Vallonna Warren says
So I consider myself a beginner cook. This recipe was easy to follow and tasted delicious. Thank you for the recipe.
Anne Clark says
This is wonderful! Thank you, Vallonna for leaving a nice review and 5 stars! I'm so happy you liked the jambalaya 🙂
Laura webb says
This is a really easy receipe and the spice is just right.
Anne Clark says
I'm so glad you liked the jambalaya, Laura! Thank you for leaving a comment 🙂
Linda says
I made this for dinner tonight. I live alone so I generally share with my neighbors. I added a little extra onion, salt and garlic powder. I think if you can't lift the lid to check the rice to make sure it's done it might be feasible to add the half cup of chicken broth in the beginning. After 30 minutes of simmering my rice was not quite done.. after the 30 minutes I did not want to add more broth because the rice that is done would get mushy. All in all I will recommend this recipe to others and will continue making it. Thank you so much for sharing.
James Bledsoe says
How do you change from decimal measurements to tsp and such? My measuring stuff doesn't have .17 or .33 .
Anne Clark says
Hey James, thanks for visiting! Did you perhaps change the "number of servings" in the recipe card? To get it back to its original number, just click on the number after "Servings" and change it to 6. This is will return the measurements back to normal. I hope this helps! Let me know if you have any more questions.
Steph says
I made a large pot of sketti sauce yesterday. Can I use the let over sauce instead of using diced tomatoes?
Anne Clark says
Hey Steph! What an interesting question 🙂 Although I've never used spaghetti sauce as a substitute for diced tomatoes, I love the idea! If you do, I would add a little more liquid to the jambalaya since the tomatoes and their juice help to cook the rice. Try adding 1/2 cup extra chicken broth; be sure to let me know how it turned out!
Alicia Griffey says
I want to make this for our volleyball team before a game in a couple of weeks. . How much does the recipe make? I have 35 people I need to feed.
Anne Clark says
Hey Alicia. The recipe makes 6-8 servings. You can easily double the recipe and bake it in a large covered roasting pan in the oven (see the recipe card for the alternate baking instructions). I suggest doubling the recipe and making two batches (make two double batches); you should be able to bake both batches in the oven at the same time. Be sure to serve rolls or some sort of bread with the Jambalaya to stretch it out. I really hope you and your volleyball enjoy the jambalaya and good luck with the game!
Lou says
Turned out amazingly easy and delicious!! I will definitely recommend to all my friends!!
Anne Clark says
Thank you, Lou! I’m glad you enjoyed the jambalaya; it’s one of our favorites, too! I appreciate you letting me know 🙂
Zack says
One of the best things I've ever made and I cook a ton!
Anne Clark says
Wow that’s great to hear, Zack! I’m glad you liked the jambalaya! Thank you so much for letting me know 🙂
Shantell says
Hi.
I’m from Melbourne Australia and I have made this dish twice…. It is DELICIOUS. It will definitely be one that makes our rotation. I can’t find the sausage that you have recommended here in Australia, so I have had to substitute with chorizo, but it seems to work well. Thank you for sharing this
Anne Clark says
Hello Shantell from Australia!! Chorizo is a great substitute; I’m sure it added even more flavor to the jambalaya! Great choice. Sounds delicious Thank you so much for letting me know. Have a great week!
Kyle says
Instead of diced tomatoes, could I just use a can of tomatoe sauce?? I don’t like the diced tomatoes lol
Anne Clark says
Hey Kyle! I haven’t tried that so I can’t say for certain but I think it would be fine. I’d use an 8 oz can of tomato sauce and add a half cup of water to help the rice cook. Thanks for asking and let me know how it turns out. 🙂
Josee says
Hi, just wondering about the rice to broth ratio; usually for 1 cup of rice you add 2 cups of liquid but your recipe only asks 14.5 oz of liquid which is roughly 2 cups, which is the same amount as rice.
Is this a right?
Anne Clark says
Hi Josee. Yes, this is correct. The chicken broth, juice from the canned tomatoes, and the onion, bell pepper, and celery will release a little liquid as they cook with the sausage. It all works together and comes out great. Hope this helps!
Roger says
I'm sorry, but something just stood out from me from the very beginning but I am from Baton Rouge and I've never used Olive oil to do something like this...... Can you explain please❓️
Anne Clark says
Hi, Roger. I'd love to explain! This is my father's jambalaya recipe, but I chose to make some changes, such as browning the chicken and sausage in olive oil, based on what I like to use. You can certainly choose to use whatever you like and make the recipe "your own". Even though 6 generations of my family (both sides) were born and raised in St. James Parish, I'm sure there's some of us who've taken our family recipes and changed them up a bit to suit their own tastes. Let me know if I've answered your question. If so, could you take the time and change your 1-star rating? This recipe does not deserve 1 star based on your preference of oil. I'd appreciate it. Take care, Roger. Thanks!
Scarlet says
Hi, Anne. Please forgive my lack of culinary skills, but would you please give me a little more detail in regards to the baking option, please? Do I literally double all ingredients in a jumbo size roasting pan and put in oven for an hour? Or do I need to do a few of the steps first? Sorry. I know this sounds so dumb lol.
Anne Clark says
Hey Scarlet, thank you for asking! Looking at the recipe card, you still do steps 1 and 2. BUT for step 3, you will place the browned chicken, browned sausage, onion, bell pepper, and celery into your roasting pan and add the tomatoes, broth, seasonings, and raw rice. Mix well and taste for flavor. Step 4, bake in the oven for an hour or until the rice is tender. Not a dumb question at all -- this lets me know that I need to put more detail in the recipe card, so thank you for that. Let me know how it turns out and what you think!