This easy Chicken and Sausage Jambalaya is an old family recipe. You'll enjoy every spicy, savory, bite of chicken, sausage, rice, and the perfect blend of seasonings. Ready in just 50 minutes.
My family is from south Louisiana so you know we ate seriously good food growing up!
Quick Look: Chicken and Sausage Jambalaya
- ⏲️Ready in: 50 minutes
- 👪Serves: 6
- 🥘Key Ingredients: Chicken, sausage, trinity, rice, broth, seasonings
- 🍳Method: Stovetop
- ⭐Difficulty: Easy
- 👩🍳Texture/Flavor: Hearty, savory, and smoky with tender chicken, sausage, and perfectly seasoned rice.
- ☀️Best For: Weeknight dinners, game days, potlucks, Mardi Gras parties, and family gatherings.
- ✅Why You'll Love It: A simple one-pot meal that's easy to make and delivers authentic Cajun flavor.
Summarize & Save this content on:
This one-pot Cajun Sausage Spaghetti is creamy, spicy, and loaded with smoky andouille sausage. It's another perfect easy comfort food for busy nights.
Every family's recipe for jambalaya is slightly different. My jambalaya recipe is based on my Cajun Dad's version. However, I tweaked the recipe a little, to make it my own.
Jump to:
Boneless, skinless chicken thighs and smoked sausage are simmered with onion, bell pepper, and celery (trinity), rice, with lots of Louisiana flavors.
If you're a fan of bold Cajun flavors, be sure to try my Cajun Baked Salmon for a quick and easy seafood dinner that's ready in under 30 minutes.
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 another 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!
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.
Key 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 exclusively use the frozen onion, bell pepper, and celery "seasoning blend" to get dinner on the table even faster.
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 or Creole Seasoning - I prefer Tony Chachere's or Slap Ya Mama brands. You could use plain ole cayenne pepper, like my dad!
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.
Check out my Cajun Shrimp and Rice Casserole. Delicious shrimp cooked with butter, onion, bell pepper, and celery, then combined in a creamy sauce with rice and just the right amount of Cajun seasoning.
How to Make Chicken and Sausage Jambalaya
Be sure to follow the actual recipe card below while making this recipe as there are many tips and helpful information.
Photo 1: Add oil to a heavy 5-quart sauté pan over medium-high heat until shimmering. Sprinkle chicken pieces with some extra Cajun/Creole 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.
Photo 2: Add the sliced sausage to the pot and brown for 5 minutes.
Photo 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.
Photo 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.
Photo 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 One Pot Hoppin John! Made with ham, sausage, rice, and canned black-eyed peas for a super easy one-pot, one-pan meal.
Common Mistakes when Making Jambalaya
- Adding too much liquid: Jambalaya should be moist, not soupy. Too much broth can leave the rice mushy and prevent it from developing the right texture.
- Cooking the rice too long: Overcooked rice turns soft and mushy. Once the liquid is absorbed and the rice is tender, remove the pot from the heat.
- Using high heat after adding the rice: A gentle simmer helps the rice cook evenly. High heat can scorch the bottom before the rice is fully cooked.
- Skipping the Cajun trinity: The combination of onion, bell pepper, and celery provides the classic flavor base of authentic Cajun jambalaya.
- Crowding the pot with too much meat: Adding too much chicken or sausage can throw off the rice-to-liquid ratio and affect cooking time.
- Not browning the meat first: Browning the sausage and chicken creates the rich flavor that gives jambalaya its signature taste.
- Lifting the lid: Every peek releases steam needed to cook the rice properly.
- Using the wrong size pot: A pot that's too small can lead to uneven cooking and make it difficult for the rice to cook properly.
- Serving it immediately: Letting jambalaya rest for 5-10 minutes before fluffing allows the rice to finish absorbing moisture and improves the texture.
Chicken and Sausage Jambalaya FAQs
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.
More Amazing Cajun Recipes
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Recipe
Chicken and Sausage Jambalaya
Equipment
- Sharp kitchen knife
- Cutting board
- heavy, 5-qt pan with lid
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/Creole 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.
- To add shrimp, stir in 1 pound of peeled, raw shrimp during the last 3-5 minutes of cooking. Cover and cook just until the shrimp turn pink and opaque.
- Use long grain rice or extra long grain rice. Otherwise, the rice may be too soft and soggy.
- If you're using a gas stove, choose the smallest burner for the simmering stage. I've found that larger burners can produce too much heat (even on low) causing the liquid to evaporate before the rice becomes tender.
- If the rice is still firm but most of the liquid has been absorbed, add 2-4 tablespoons of warm broth, cover, and continue cooking until tender.
Nutrition
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.
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