Cajun Chicken and Sausage Jambalaya


Cajun Chicken and Sausage Jambalaya

Smoky, Spicy, One-Pot Louisiana Classic

Cajun chicken and sausage jambalaya is a bold, rustic dish built on deeply browned meats, aromatic vegetables, and perfectly seasoned rice. This traditional Cajun-style recipe skips tomatoes and relies on technique and spice to create rich, satisfying flavor—all in one pot.

Why You’ll Love This Recipe

  • Authentic Cajun style (no tomatoes)

  • One-pot meal with minimal cleanup

  • Bold, smoky flavor from andouille sausage

  • Perfect for meal prep and leftovers

  • Easy to adjust spice level

Ingredients

  • 1 lb boneless, skinless chicken thighs, diced

  • 12 oz andouille or smoked sausage, sliced

  • 2 tbsp vegetable oil

  • 1 medium onion, diced

  • 1 green bell pepper, diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 2 cups long-grain white rice

  • 4 cups chicken broth

  • 1½ tsp Cajun seasoning

  • 1 tsp paprika

  • ½ tsp dried thyme

  • ¼–½ tsp cayenne pepper (optional)

  • ½ tsp black pepper

  • Salt to taste

  • 2 bay leaves

  • Chopped green onions or parsley (optional)

Instructions

Step 1: Brown the Sausage

Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add sausage and cook until deeply browned. Remove and set aside.

Step 2: Brown the Chicken

Add chicken to the same pot and brown well on all sides. Remove and set aside with the sausage.

Step 3: Cook the Trinity

Reduce heat to medium. Add onion, bell pepper, and celery. Cook 6–8 minutes until softened and lightly caramelized. Stir in garlic and cook 30 seconds.

Step 4: Season the Base

Add Cajun seasoning, paprika, thyme, cayenne, black pepper, and bay leaves. Stir until fragrant.

Step 5: Add Rice and Liquid

Stir in rice, then add chicken broth. Return chicken and sausage to the pot and mix well.

Step 6: Simmer

Bring to a gentle boil. Reduce heat to low, cover, and simmer 25–30 minutes until rice is tender and liquid is absorbed.

Step 7: Rest and Serve

Remove from heat and let rest 5 minutes. Remove bay leaves, fluff gently with a fork, garnish, and serve.

Pro Tips for Perfect Cajun Jambalaya

  • Use chicken thighs for juicy, flavorful results

  • Brown meats deeply—this is where Cajun flavor comes from

  • Don’t stir once the rice starts simmering

  • Let jambalaya rest before serving for best texture

  • Adjust spice at the end with hot sauce if needed

Optional Variations

  • Extra Spicy: Add more cayenne or chopped jalapeños

  • Shrimp Addition: Stir in raw shrimp during the last 5–7 minutes

  • Smokier Flavor: Use all-andouille sausage

  • Low-Sodium: Choose reduced-sodium broth and seasoning

Storage & Reheating

  • Refrigerator: Up to 4 days

  • Freezer: Up to 3 months

  • Reheat: Stovetop with a splash of broth or microwave covered

Final Thoughts

This Cajun chicken and sausage jambalaya recipe delivers authentic Louisiana flavor with simple ingredients and classic technique. It’s hearty, comforting, and perfect for weeknight dinners or feeding a crowd.


OTHERS RECIPES


Ingredients
  • 2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
  • 2 1/2 pounds boneless skinless chicken thigh meat
  • 1 1/2 pounds onions, diced
  • 2 tablespoons minced fresh garlic
  • 1 pound tasso, cubed
  • 3/4 tablespoon whole fresh thyme leaves
  • 3/4 tablespoon chopped fresh sweet basil leaves
  • 1/2 tablespoon coarsely ground black pepper
  • 1/2 tablespoon white pepper
  • 1/2 tablespoon red pepper flakes
  • 1/3 gallon chicken stock
  • 1 1/4 pounds long-grain rice
  • 1 tablespoon freshly chopped curly parsley leaves

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