Easy Chicken Jambalaya With Sausage
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This New Orleans-style Creole Sausage Chicken Jambalaya recipe is a one-pot dish packed with flavor — it’s a perfect spicy comfort food that you can serve at gatherings or as a meal that the whole family will look forward to digging into. Great for busy nights!
If you love an easy meal that doesn’t require much prep time or cleanup, you should also try our One Pot Spaghetti, Mississippi Slow Cooker Chicken, Shrimp Creole, or One Pot Chicken and Beans.
Table of Contents
Why We Love This Easy Chicken Jambalaya Recipe
If you’re a fan of cajun flavor, this classic jambalaya may become part of your regular rotation of recipes.
- Simple – While it may seem like a lot of ingredients, many are packaged or prepared and the whole recipe comes together incredibly quickly.
- Versatile – This jambalaya is an easy weeknight meal, perfect for parties, and it’s a great way to meal prep, too.
- Customizable – You can increase or decrease the heat, change up the proteins, or add your own twist to it.
Ingredients For Chicken And Sausage Jambalaya
These simple ingredients are easy to source at the grocery store and if you’re lucky, you might even be able to find the holy trinity (bell pepper, celery, and onion) already diced in the produce section.
For specific amounts, please refer to the printable recipe card at the bottom of the post.
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- Boneless skinless chicken – Slice the chicken into uniform bite-sized pieces before seasoning.
- Cajun seasoning – You can find this seasoning already packaged in the spice aisle.
- Olive oil – Use a high quality version for the best flavor.
- Andouille sausage – Slice the sausage to a similar size as the chicken so that the pieces cook evenly.
- Chopped celery – The easiest way to chop celery evenly is to first slice the stalk lengthwise, then dice the two halves together.
- Chopped onion – Evenly chopping the onion will not only ensure that it cooks evenly but will also prevent there from being large chunks.
- Chopped green bell pepper – After halving the green pepper, remove all of the seeds, then slice with the flat side facing down. After slicing, dice the pepper slices together to achieve similar sized pieces.
- Diced tomatoes – Using a canned variety cuts down on prep time.
- Chicken broth – Use a homemade version or buy your favorite brand of chicken stock.
- White rice – White rice is traditional but you can use any variety you like.
- Dried thyme or oregano – Using dried herbs that you have in your spice rack is convenient, but if you have fresh herbs available you can use those instead.
- Garlic salt – Every jambalaya needs a kick of garlic and salt — this combines the two. You can also add garlic powder and salt separately or use fresh garlic.
- Ground black pepper – Freshly ground pepper is always the best but you can use pepper that’s already ground, too.
- Tabasco – This sauce adds just a touch of tanginess and heat along with a slight sweetness.
- Bay leaf – Be sure to discard the bay leaf before serving.
- (optional) Fresh oregano, parsley, or sliced green onions – Use any of these, or your own favorites, for garnish.
How to Make the Best Chicken Creole Jambalaya
Recommended Kitchen Tools:
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- Add the sliced and seasoned chicken pieces to a preheated and oiled large skillet. Cook until browned, then transfer to a plate.
- Add more oil to the skillet and brown the sausage then move to the same plate as the chicken.
- Heat the remaining oil on lower heat and add the chopped green bell pepper, onion, and celery to the skillet. Once the vegetables are tender, pour in the tomatoes, broth, rice, thyme or oregano, garlic salt, black pepper, Tabasco sauce, and bay leaf.
- Stir and bring the tomato mixture to a boil. Reduce heat, cover and simmer.
- When the rice has absorbed the liquid and is tender, add the chicken and sausage back into the skillet. Stir briefly to warm all ingredients. Remove the bay leaf from the skillet.
- Garnish, if desired, and serve.
Notes and Tips for the Best Sausage Chicken Jambalaya
This jambalaya recipe is a fairly standard, straightforward recipe for the traditional dish but there are a few ways to make sure it turns out just right.
- Avoid cooking too long. If the jambalaya is allowed to sit, the rice will absorb too much moisture and if it’s left on the heat the dish will dry out.
- Be sure to use the same pan for cooking all of the meats and vegetables rather than draining or changing in between. This is the best way to impart the meaty flavor, particularly of the sausage, into the rest of the dish.
- Avoid over-stirring. Rice can become mushy if stirred too much so allow the dish to simmer untouched while covered.
- If you choose to use brown rice, you’ll need to increase the amount of liquid in the recipe.
- While cooking the chicken, sausage, and vegetables, be sure to scrape the bottom of the pan to incorporate all of the delectable brown bits into the dish.
Variations
- Sausage options: any Polish smoked sausage, Kielbasa, or Mexican chorizo sausage (note that chorizo is ground meat so it will bring a different texture to the Jambalaya)
- For a spicier jambalaya, you can add more Tabasco, Cajun seasoning to the sauce, or one or two diced jalapeños
How To Store And Reheat
After the jambalaya cools to room temperature, you can pack it up to store in the fridge or freezer.
Refrigerate/Leftovers
Store jambalaya in the refrigerator for 3-4 days in an airtight container.
Freeze
Freeze jambalaya for up to 3 months in a freezer-safe container. Let thaw overnight in the refrigerator before reheating.
Reheat
To reheat leftover chicken and sausage jambalaya, place it in a saucepan on the stove over medium heat. Stir occasionally until it’s thoroughly heated, or warm it in the microwave at intervals to avoid over-cooking and drying it out.
Chicken Jambalaya Recipe FAQs
The main difference is that while jambalaya is cooked with the rice, gumbo is prepared separately. Also, gumbo is more of a stew that starts with a roux and incorporates other ingredients like okra.
In terms of tomatoes, the key distinction lies in the use of tomatoes. Creole jambalaya typically incorporates tomatoes, adding a slightly tangy and vibrant element to the dish, while Cajun jambalaya avoids tomatoes for a heartier, earthier flavor profile.
Andouille sausage is a smoked sausage made using pork, originating from French cuisine and widely used in Louisiana Creole cuisine. It is known for its distinctive flavor, often featuring a blend of spices and herbs, and is commonly used in dishes like gumbo and jambalaya.
Jambalaya has an in-between texture that is thick and slightly wet but not soupy.
Often, long-grain rice is used for jambalaya but plenty of other varieties work well. Jasmine rice is a good option or you can try basmati rice, too.
Serving Suggestions
Not sure what to pair with your jambalaya? Transform this classic Southern dish into a complete and satisfying dinner with these complementary side dishes and southern dessert recipes.
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
Sausage Chicken Jambalaya
Spice up dinner with this Easy Sausage Chicken Jambalaya! One pot, loads of flavor, and minimal cleanup. Perfect for busy nights when you want a tasty meal without the fuss!!
Ingredients
- 1 pound boneless skinless chicken
- 1 tablespoon Cajun seasoning
- 3 tablespoons olive oil (divided)
- 1 pound Andouille sausage, sliced into 1-inch rounds
- ⅓ cup chopped celery
- ¼ cup chopped onion
- ¼ cup chopped green bell pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 ½ cups chicken broth
- ⅔ cup white rice
- 1 teaspoon dried thyme or oregano
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Tobasco
- 1 bay leaf
- (optional) fresh oregano, parsley or sliced green onion for garnish
Instructions
- Cut chicken into bite-sized pieces and season with Cajun seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until cooked through and browned on all sides. Transfer the chicken to a plate and set aside.
- Add another tablespoon of olive oil to the skillet. Heat the oil and add in the sausage, cooking until browned. Transfer the cooked sausage to the plate with the chicken.
- Add the remaining tablespoon of oil to the same skillet over medium-low heat. Add celery, onion, and green bell pepper, and saute until tender. 3-5 minutes.
- Stir in tomatoes, broth, rice, thyme or oregano, garlic salt, black pepper, Tobasco, and bay leaf.
- Bring to a boil; reduce heat, cover skillet, and simmer for about 20 minutes or until rice is tender and the liquid has been absorbed. Stir in chicken and sausage and cook just until everything has heated through.
- Discard bay leaf and serve hot with a loaf of warm, crusty bread. Garnish with fresh oregano, parsley or green onion, if desired.
Notes
Cheryl's Tips:
- Jambalaya is best served right away. If it cooks too long, you will cook all of the moisture out.
- Sausage options: any Polish smoked sausage, Kielbasa, or Mexican chorizo sausage (note that chorizo is ground meat so it will bring a different texture to the Jambalaya)
- For a spicier jambalaya, you can add more Tabasco, Cajun seasoning to the sauce, or one or two diced jalapeños
Storage:
After the jambalaya cools to room temperature, you can pack it up to store in the fridge or freezer.
Refrigerate/Leftovers
Store jambalaya in the refrigerator for 3-4 days in an airtight container.
Freeze
Freeze jambalaya for up to 3 months in a freezer-safe container. Let thaw overnight in the refrigerator before reheating.
Reheat
To reheat leftover sausage chicken jambalaya, place it in a saucepan on the stove over medium heat. Stir occasionally until it's thoroughly heated, or warm it in the microwave at intervals to avoid over-cooking and drying it out.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 481Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 115mgSodium: 1651mgCarbohydrates: 10gFiber: 1gSugar: 3gProtein: 33g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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Delish! I got the precut celery and onion packages at Publix and threw the whole packages in, same with the bell pepper- I used the whole thing to give it a little more ‘green’. I only had brown rice on hand, and the rice took at least 30 minutes to cook. I must not have boiled it hard enough before covering it and simmering. 10/10 would make again.