This easy Chicken and Sausage Jambalaya is a hearty, one-pot Cajun dinner made with tender chicken thighs, smoky sausage, rice, vegetables, broth, and bold Louisiana-style seasonings. It is savory, satisfying, and ready in about 50 minutes, making it a great choice for busy weeknights, family dinners, potlucks, game days, and Mardi Gras celebrations.
My family is from south Louisiana, so flavorful home-cooked food was always part of the table. Every family has its own version of jambalaya, and this recipe is inspired by the way my Cajun dad made it, with a few small changes to make it my own.
Quick Look: Chicken and Sausage Jambalaya
- ⏲️ Ready in: 50 minutes
- 👪 Serves: 6
- 🥘 Key Ingredients: Chicken, smoked sausage, trinity, rice, broth, and seasonings
- 🍳 Method: Stovetop
- ⭐ Difficulty: Easy
- 👩🍳 Texture and Flavor: Hearty, smoky, savory, and perfectly seasoned with tender chicken, sausage, and rice.
- ☀️ Best For: Weeknight dinners, potlucks, tailgates, office parties, Mardi Gras meals, and family gatherings.
- ✅ Why You’ll Love It: It is a simple one-pot jambalaya recipe with bold Cajun flavor and minimal cleanup.
Boneless, skinless chicken thighs and smoked sausage are cooked with onion, bell pepper, and celery, often called the Cajun trinity. Rice, tomatoes, broth, and seasonings bring everything together into a filling, flavorful meal that tastes like it simmered all afternoon, even though it cooks in under an hour.
Jambalaya is a classic Louisiana rice dish and a favorite for Mardi Gras, but it is just as welcome on an ordinary weeknight. Serve it with toasted French bread, a simple salad, or your favorite Southern side dish for a complete meal.
This chicken and sausage jambalaya is made from scratch, but it is still easy enough for beginner cooks. The most important steps are browning the meat, using long grain rice, keeping the heat low once the rice is added, and resisting the urge to lift the lid while it cooks.
Why You’ll Love This Jambalaya
This made-from-scratch jambalaya has deep, smoky flavor from browned sausage and seasoned chicken. It tastes far better than boxed versions, yet it does not require complicated techniques or hard-to-find ingredients.
Everything cooks in one pot, which means less mess and easier cleanup. The recipe uses pantry staples, frozen or fresh vegetables, canned broth, canned tomatoes, and uncooked rice. It is practical, affordable, and dependable.
The flavor is bold without being difficult to adjust. If you like more heat, add extra Cajun or Creole seasoning. If you prefer a milder dish, start with the amount listed and taste before adding more salt or spice.
This easy jambalaya recipe is also flexible. You can use andouille, Conecuh, chorizo, beef sausage, or chicken sausage, depending on your preference. Chicken thighs are recommended because they stay juicy and tender, but the seasoning and cooking method are what give this dish its signature flavor.
Key Ingredients
Please scroll down to the recipe card for the complete ingredient list and exact measurements.
Boneless, skinless chicken thighs are ideal for jambalaya because they stay moist and tender as the rice cooks. Dark meat is more forgiving than chicken breast and adds richer flavor.
Smoked spicy sausage gives the jambalaya its smoky, savory backbone. Andouille or Conecuh sausage works well, but beef, chicken, or chorizo sausage can also be used.
The Cajun trinity is a mix of onion, bell pepper, and celery. Frozen chopped seasoning blend is a convenient shortcut, but fresh vegetables also work beautifully.
Diced tomatoes add moisture, color, and a little acidity. Tomatoes with basil, garlic, and oregano are convenient, but regular diced tomatoes can be used with extra dried seasoning.
Chicken broth helps cook the rice and adds savory depth. Canned broth is convenient, but homemade broth can be used if you have it.
Extra-long grain rice is the best choice for jambalaya because it stays separate and firm. Do not use instant rice, or the final dish may become mushy.
Cajun or Creole seasoning provides the classic Louisiana flavor. Add it carefully because many seasoning blends already contain salt.
Dried parsley, basil, garlic powder, salt, and pepper round out the flavor and help season the rice evenly as it cooks.
For another rice-based Cajun-style dinner, a shrimp and rice casserole made with butter, onion, bell pepper, celery, creamy sauce, and Cajun seasoning is also a delicious option.
How to Make Chicken and Sausage Jambalaya
Follow the recipe card below for the exact instructions, measurements, timing, and helpful cooking notes.
Photo 1: Heat olive oil in a heavy 5-quart pan or Dutch oven over medium-high heat. Season the chicken pieces with a little extra Cajun or Creole seasoning, then brown them for 3 to 5 minutes. The chicken should not be fully cooked at this stage. Remove it from the pot and set it aside.
Photo 2: Add the sliced smoked sausage to the same pot and brown it for about 5 minutes. This step creates rich flavor in the bottom of the pan.
Photo 3: Add the onion, bell pepper, and celery. Stir well, scraping up any browned bits from the chicken and sausage. Cover and simmer over medium heat for about 5 minutes, stirring once halfway through.
Photo 4: Return the chicken to the pot. Add the diced tomatoes, chicken broth, parsley, basil, garlic powder, Cajun or Creole seasoning, salt, and pepper. Stir well and taste for seasoning. Add the raw rice and mix until everything is evenly combined. Bring the mixture to a boil, cover, and reduce the heat to medium-low. Simmer gently for 10 minutes, then stir to bring some of the rice to the top.
Photo 5: Cover the pot again, reduce the heat to a very gentle simmer, and cook for about 30 minutes, or until the rice is tender and the liquid has been absorbed.
Tip: Do not lift the lid while the jambalaya is cooking. The rice needs the steam to cook properly and absorb the liquid evenly.
Alternative Method: This recipe can also be baked in the oven at 350°F for about 1 hour after the chicken, sausage, and vegetables have been browned. The pan must be tightly covered with heavy-duty aluminum foil so the steam does not escape.
Serving Suggestion
Serve chicken and sausage jambalaya with buttered, toasted French bread for a comforting Cajun meal. It is filling enough to stand alone, but it also pairs well with a crisp green salad, cornbread, or simple roasted vegetables.
Let the jambalaya rest for 5 to 10 minutes before serving. This gives the rice time to finish absorbing moisture and makes the texture even better.
Common Mistakes when Making Jambalaya
- Adding too much liquid: Jambalaya should be moist, not soupy. Too much broth can make the rice soft and mushy.
- Cooking the rice too long: Once the rice is tender and the liquid is absorbed, remove the pot from the heat.
- Using high heat after adding the rice: A slow simmer helps the rice cook evenly. High heat can scorch the bottom before the rice is done.
- Skipping the Cajun trinity: Onion, bell pepper, and celery create the traditional flavor base.
- Crowding the pot: Too much meat can affect the rice-to-liquid ratio and change the cooking time.
- Not browning the meat: Browning chicken and sausage builds the deep flavor that makes jambalaya taste homemade.
- Lifting the lid: Every peek releases steam that the rice needs to cook correctly.
- Using the wrong pot: A pot that is too small can cause uneven cooking and make stirring difficult.
- Serving it immediately: A short rest helps the rice settle and improves the final texture.
Chicken and Sausage Jambalaya FAQs
Yes. Jambalaya can be made a day ahead, and many people enjoy the flavor even more after it has had time to rest. Store leftovers in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Use extra-long grain rice or long grain rice, and do not use instant rice. Long grain rice holds its shape better and stays separate after absorbing the liquid. Also avoid adding too much broth and keep the heat at a gentle simmer.
Absolutely. Frozen chopped onion, bell pepper, and celery, often labeled as seasoning blend or trinity, is a convenient shortcut and works well in this recipe.
Gumbo is more like a stew and is often served over rice. Jambalaya is a rice-based dish where the rice cooks with the meat, vegetables, broth, and seasonings. Gumbo also usually begins with a roux and may include okra or filé powder, which are not needed for jambalaya.
More Amazing Cajun Recipes
- Red Beans and Rice with Canned Beans
- Easy Shrimp and Rice Casserole
- Cajun Butter Chicken
- Easy Cajun Rice Dressing
Recipe
Chicken and Sausage Jambalaya
Equipment
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Sharp kitchen knife
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Cutting board
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Heavy 5-quart pan with lid or Dutch oven
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Measuring cups
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Measuring spoons
Ingredients
- ¼ cup olive oil
- 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
- 1 pound smoked spicy sausage, such as Conecuh or andouille, cut into 1-inch rounds Chorizo may also be used.
- 10 oz frozen chopped onion, bell pepper, and celery seasoning blend See notes for fresh vegetables.
- 1 14.5-ounce can diced tomatoes with basil, garlic, and oregano
- 1 14.5-ounce can chicken broth
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon Cajun or Creole seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 cups uncooked extra-long grain rice or long grain rice Do not use instant rice.
Instructions
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Add olive oil to a heavy 5-quart pan or Dutch oven over medium-high heat. Sprinkle the chicken pieces with a little extra Cajun or Creole seasoning, then brown them for 3 to 5 minutes. Do not cook the chicken all the way through. Remove the chicken from the pot and set it aside.
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Add the sliced sausage to the pot and brown for about 5 minutes. Add the onion, bell pepper, and celery. Stir well, scraping the bottom of the pan to loosen the browned bits. Cover and simmer over medium heat for about 5 minutes, stirring once halfway through.
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Return the chicken to the pot. Add the diced tomatoes, chicken broth, parsley, basil, garlic powder, Cajun or Creole seasoning, pepper, and salt. Stir well and taste for seasoning. Add the raw rice and mix until evenly combined. Bring the mixture to a boil, cover, and reduce the heat. Simmer gently for 10 minutes, then stir to bring some of the rice to the top.
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Cover again and reduce the heat to a very gentle simmer. Cook for about 30 minutes, or until the rice is tender. Do not lift the lid while the jambalaya cooks, and do not boil it. If the rice is still firm after 30 minutes and the liquid has been absorbed, add about ¼ cup of broth, cover, and cook for another 5 to 10 minutes.
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Alternative Cooking Method: After browning the chicken, sausage, and vegetables, return the chicken to the pot and add the tomatoes, broth, seasonings, and rice. Bring the mixture to a boil, then carefully transfer it to a medium heavy-duty roasting pan. Cover tightly with heavy-duty foil and bake at 350°F for about 1 hour, or until the rice is tender.
Notes
- Instead of frozen trinity, use 1 cup chopped onion, 1 cup chopped bell pepper, and ½ cup chopped celery. Add ½ cup more broth when using fresh vegetables.
- To add shrimp, stir in 1 pound of peeled raw shrimp during the last 3 to 5 minutes of cooking. Cover and cook just until the shrimp are pink and opaque.
- Use long grain or extra-long grain rice for the best texture. Instant rice is not recommended.
- If using a gas stove, choose the smallest burner for the simmering stage because larger burners may cook too hot even on low.
- If the rice is still firm but most of the liquid has been absorbed, add 2 to 4 tablespoons of warm broth, cover, and continue cooking until tender.
Nutrition
| Calories: 659kcal
| Carbohydrates: 56g
| Protein: 32g
| Fat: 33g
| Sodium: 770mg
Nutritional information is provided as a courtesy and may vary depending on the exact brands and ingredients used. For the most accurate results, calculate the nutrition with the specific products you use.
