January 29, 2018

Sausage & Chicken Cajun Jambalaya | Gluten-Free

Name: Sausage & Chicken Cajun Jambalaya
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Ingredients: 2 Tbsp. olive oil (divided); 1 ½ lbs. chicken (cut into ½-inch pieces); 12 oz. andouille link sausage (cut into ½-inch slices); 1 ½ tsp. salt (divided); ¾ tsp. pepper (divided); 2 cups sweet onion (finely chopped); 1 cup celery (finely chopped); 1 cup green bell pepper (finely chopped); 2 cloves garlic (crushed); 1 tsp. thyme (dried); 1 tsp. basil (dried); ¼ tsp. cayenne pepper; 1 Tbsp. Worcestershire sauce (gluten free); 6 oz. can tomato paste; 15 oz. can diced tomatoes (with juice); 2 ½ cups long grain white rice (rinsed and drained); 4 ½ - 5 cups chicken broth; Fresh parsley (finely chopped); See this recipe in Meal Plan #7

60 mins 519 cals 8 servs

Dairy-Free Dinner Gluten-Free Low-Fat Lunch Nut-Free Poultry, Red Meat & Pork Recipes Refined Sugar-Free Soy-Free

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Sausage & Chicken Cajun Jambalaya has all of the flavors of an authentic jambalaya recipe. This sausage jambalaya comes together easily in one pot, is gluten-free and dairy-free for a simple and healthier Cajun dinner recipe.

Cajun blood runs deep within my veins.

My feet start tapping when a song I know comes on,

the dance floor always calls my name,

summertime means I turn a nice golden brown,

and I am a HUGE fan of sea critters, jambalaya, and crawfish etouffee.

I grew up in a small town called Orange, Texas — just enough miles within the border of Texas and Lousiana to truly call myself a Texan.

My mom was born and raised about 25 miles outside of New Orleans, Louisiana.

My Nanny and Papa, aunt, uncle and cousins still live in the same little town where she grew up.

Every year we visit for Christmas. And every Christmas we “Texas-folk” get to experience authentic Cajun cooking.

My Nanny will order in catering from this incredible Cajun restaurant down the street and we will all pig out on etouffee and sausage and chicken Cajun jambalaya. It’s truly incredible!!

Now that my husband and I live in the heart of Texas, finding true Cajun food is kind of difficult.

With Mardi Gras and Fat Tuesday coming up, I start to crave comfort foods like this sausage and chicken Cajun jambalaya.

What makes this Sausage & Chicken Cajun Jambalaya so awesome?

There are a few things I absolutely love about this chicken Cajun jambalaya recipe:

This jambalaya is made in one pot!! Yup, no piles of dirty dishes to clean up afterward.
You can absolutely make it your own. Are you vegetarian or vegan? Leave out the meat and swap the chicken broth for vegetable broth.

Need a recipe to feed a crowd? This sausage and chicken Cajun jambalaya recipe will make a TON of food!! It is perfect for your upcoming Fat Tuesday gathering or potluck gather.
It makes great leftovers. Like I said above — this sausage and chicken Cajun jambalaya recipe makes a lot of food. So if you’re not having a party, you and your family can enjoy this jambalaya for days. Simply add a touch of water or broth before reheating and enjoy
There are no hard-to-find or gluten-filled seasoning ingredients used. Most chicken Cajun jambalaya recipes call for a seasoning mix such as Tony’s. Unfortunately, most seasoning mixes contain traces of wheat. This jambalaya recipe teaches you how to mix up your own Cajun seasoning so you don’t have to go on a grocery-store-hunt!

4.73 from 18 votes

Sausage & Chicken Cajun Jambalaya

Sausage & Chicken Cajun Jambalaya has all of the flavors of authentic jambalaya. It comes together easily in one pot, is gluten-free and dairy-free for a simple and healthier Cajun dinner recipe.

Course Main Course

Cuisine Cajun

Keyword cajun jambalaya, chicken and sausage jambalaya

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 8 servings

Calories 519 kcal

Ingredients

2 Tbsp. olive oil divided
1 ½ lbs. chicken cut into ½-inch pieces
12 oz. andouille link sausage cut into ½-inch slices
1 ½ tsp. salt divided
¾ tsp. pepper divided
2 cups sweet onion finely chopped
1 cup celery finely chopped
1 cup green bell pepper finely chopped
2 cloves garlic crushed
1 tsp. thyme dried
1 tsp. basil dried
¼ tsp. cayenne pepper
1 Tbsp. Worcestershire sauce gluten free
6 oz. can tomato paste
15 oz. can diced tomatoes with juice
2 ½ cups long grain white rice rinsed and drained
4 ½ - 5 cups chicken broth
Fresh parsley finely chopped
See this recipe in Meal Plan #7

Instructions

In a large pot, or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 minutes.
Add chicken and continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.
Remove sausage and chicken from the pot and set aside.
Drizzle another tablespoon of olive oil into the Dutch oven and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and saute for an additional 2 minutes.
Place chicken and sausage back into the pot.
In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.
Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.
Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low, cover with a lid, and let jambalaya simmer for 30-40 minutes.
Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.
Once rice is completely cooked, serve immediately with fresh parsley and enjoy! See this recipe in Meal Plan #7

Nutrition Facts

Sausage & Chicken Cajun Jambalaya

Amount Per Serving

Calories 519 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 5g31%

Cholesterol 61mg20%

Sodium 1114mg48%

Potassium 826mg24%

Carbohydrates 59g20%

Fiber 3g13%

Sugar 6g7%

Protein 20g40%

Vitamin A 1135IU23%

Vitamin C 48.5mg59%

Calcium 76mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

Ellen says
March 14, 2017 at 6:20 pm
Where does the Worcestershire sauce come in? It is not in the instructions.
Reply
- London says
  March 16, 2017 at 11:52 am
  Hi Ellen! It goes in with the tomato paste and seasoning mix. Just updated the recipe to reflect this!
  Reply
- Nancy says
  June 30, 2017 at 11:48 am
  Step 7
  Reply
Erin says
March 18, 2017 at 12:08 pm

I made this last Sunday for friends and everyone raved about it! I’m making it again tonight for a potluck. Thanks for sharing!
Reply
- London says
  March 19, 2017 at 11:31 am
  Yay!! So happy you and your friends enjoyed it 🙂 Thanks for your sweet comment!
  Reply
Katy says
March 29, 2017 at 10:58 am
Do you happen to have the nutritional info for a serving size of this? Looking to make this tonight, looks amazing!
Reply
- London says
  March 29, 2017 at 12:28 pm
  Hi Katy! I do not have the nutritional info for this recipe, but if you plug in the ingredients on MyFitnessPal’s recipe calculator you should be able to get the information. I am considering including nutritional info in upcoming recipes. Thanks so much for your comment!
  Reply
Tia says
May 21, 2017 at 5:39 pm

Hi!
Thanks so much for posting this recipe. Both husband and I wanted something different and home cooked. Decided on jambalaya and choose this recipe to try over several others because the picture looked so good and the ingredients weren’t overly complicated. It’s delicious! Definitely one to add to our favorite recipe collection. I’m trying to add more veggies to my diet and wondered what kind of beans would you recommend? I bought a can of small red beans from Goya but I’m not sure if their flavor would go well with this.
Thanks!
-Tia
Reply
- London says
  May 21, 2017 at 7:48 pm
  Hi Tia!! I am so happy you and your husband enjoyed it. Another popular “Cajun” dish, and probably my mom’s favorite, is red beans and rice… so I think red beans would go great in the jambalaya! For more veggies, you could also add more bell pepper. Hope this helps. Thanks so much for commenting!
  Reply
- Ryan says
  July 27, 2017 at 7:14 pm
  Hi, do I need to use a lid while it’s simmering? Thanks so much!
  Reply
  - London says
    July 28, 2017 at 11:12 am
    Thanks so much for your question, Ryan! Yes, you will want to cover the pot with a lid while simmering. I have updated the recipe to include this 🙂
    Reply
- Ironmom says
  August 29, 2017 at 6:36 pm
  I coarsley chopped squash, zucchini and mushrooms and sautéed them with the peppers and onions. It was so good!
  Reply
  - London says
    August 30, 2017 at 2:40 pm
    I love how you added extra veggies to up the nutrition in this recipe. Will definitely be trying your alteration soon 🙂
    Reply
Sara says
May 23, 2017 at 6:37 pm

Used brown rice and chicken suasage to make it a little more healthy and it was absoutely delicious!!
Reply
- London says
  May 24, 2017 at 8:58 am
  So happy you enjoyed it, Sara!!
  Reply
René says
July 16, 2017 at 3:45 pm
Í did this dish for lunch today to surprise my wife. She went “deliciosisimo”!
It is a really nice plate, ingridients are not complicated. We will be making this again soon. Thanks for sharing!
Reply
- London says
  July 18, 2017 at 10:27 am
  Thank you so much for letting me know, Rene! I am so happy your wife enjoyed it 🙂
  Reply
Jen says
August 1, 2017 at 7:41 am
Do I use precooked sausage or fresh?
Reply
- London says
  August 2, 2017 at 3:25 pm
  Hi Jen! I usede pre-cooked sausage, such as Aidell’s Cajun sausage. Thanks for the question!
  Reply
Anthony says
September 7, 2017 at 4:07 pm
Wouldn’t the chicken be way overcooked if you leave the chicken in the pot while the rice is simmering for 25 minutes? My chicken is hard like a rock. Am I doing this wrong?
Reply
- London says
  September 8, 2017 at 10:01 am
  I’m so sorry your chicken turned out hard! The chicken should absorb a lot of the liquid while cooking so it is not overcooked/hard. A couple of things I would make sure to do if you try it out again: 1) Err on the side of slightly undercooked chicken at the beginning. 2) If you’re using brown rice instead of white, it takes more liquid to cook. 3) Cut your chicken into slightly bigger cubes. 4) Make sure a lot of the chicken is not stuck to the bottom of the pan while simmering but is pretty evenly dispersed throughout the dish. Please let me know if you have any more questions! I will be making a video for this recipe soon so I will be sure to pay attention to the texture of the chicken and make any alterations to the recipe, as needed!
  Reply
  - Anthony says
    September 10, 2017 at 4:13 am
    I made this dish again today and it came out great. Instead of chicken breast, I used chicken thigh and I put the chicken into the pot 10 minutes after I put in the rice to prevent the chicken from being overcooked too much. And I also didn’t cook the vegetables all the way. I like my veggie slightly crunchy and not soggy. Thanks for sharing your recipe. My family loves it. I think your recipe stands out against the competition because the tomato paste adds more flavor to the rice. I can’t tell if the worcestershire sauce makes any difference though. Great dish. Thanks again.
    Reply
    - London says
      September 11, 2017 at 10:26 am
      Awesome!! So happy it turned out well for you this time. Chicken thigh will definitely give the dish a lot more flavor, too. Thanks for sharing your alterations to the recipe!
      Reply
Ari Clare Bellinger says
September 18, 2017 at 5:29 am

Absolutely fantastic! I added shrimp while it simmered to give it more of an Cajun feel. Will make again!
Reply
- London says
  September 19, 2017 at 8:57 am
  Awesome!! I love the addition of shrimp… definitely gives it a more Cajun feel 🙂
  Reply
Katie says
September 19, 2017 at 6:23 pm

I made this last night and LOVED it! What is the best way to reheat leftovers?
Reply
- London says
  September 20, 2017 at 2:48 pm
  Yay!! So happy you loved it. For rice, I normally put it back in a skillet with more liquid (water or broth) and reheat it slowly. Microwaving will also work well with this recipe if you put a little extra liquid and cover it with a paper towel.
  Reply
Rebekah Salmon says
September 25, 2017 at 12:55 am

I made this for the first time ever and picked this recipe because a. It looked the best. B. Great ratings c. Great feedback and responses. I am so glad I did this one for my first jambalaya. It was delicious. I actually used a Creole seasoning I bought for a different recipe and it treated great. Kept everything else the same. I will be making again!
Reply
- London says
  September 26, 2017 at 5:34 pm
  Yay!! So happy to hear it turned out great 🙂 Thanks so much for your kind words!!
  Reply
Miranda says
October 1, 2017 at 7:31 pm
Just a quick question. What kind of sausage do you need for this recipe? It didn’t really specify. Is it a ground sausage or more of an andouille sausage?
Reply
- London says
  October 3, 2017 at 9:16 am
  Hi Miranda! I used an andouille sausage. I will be sure to specify this in the recipe!
  Reply
  - Miranda says
    October 3, 2017 at 1:30 pm
    Thank you for getting back to me so quickly!
    Put it on this weeks menu plan! I can’t wait to try it.
    Reply
    - London says
      October 4, 2017 at 8:34 am
      Yay!! I hope you love it as much as we do!
      Reply
Jymirah says
October 9, 2017 at 6:55 pm
Hi,
I tried this recipe and everything turned out great except for the fact that all of my rice did not cook. I put the full amount you specified and even added more periodically (because it wasn’t cooking). Do you have any advice on this problem?
Reply
- London says
  October 10, 2017 at 9:15 am
  Hi Jymirah! I am so sorry it did not turn out well for you. A couple things you can troubleshoot… What kind of rice did you use? Unfortunately, even different variations of brown rice cook differently and require more liquid than others. What temperature did you have your burner set to? You definitely want to be seeing a little bubbling action (that means it’s simmering!) Lastly, did you take the lid off frequently? Every time the lid is removed liquid evaporates and the temperature inside the pot drops substantially. If you try it again try adding more liquid initially, crank up the burner temp a little bit, and don’t remove the lid until at least 30-35 minutes. Hope this helps!
  Reply
Gail says
November 11, 2017 at 2:57 pm
Can’t wait to try this tonight. Do I have to use long grain rice? I have just regular grain white rice… hoping that doesn’t change the amount of water/broth needed. ????
Reply
- London says
  November 11, 2017 at 3:05 pm
  Hi Gail! You should be just fine with regular grain white rice!! Hope you enjoy it 🙂
  Reply
Jim says
November 19, 2017 at 6:10 pm

first attempt at ” Jambalaya”…..excellent recipe..tasted great.
Reply
- London says
  November 20, 2017 at 12:48 pm
  Yay!! So happy it turned out great. Thanks for letting me know!
  Reply
Janet Rothman says
December 3, 2017 at 12:03 pm
Can I use chicken stock?
Reply
- London says
  December 3, 2017 at 1:48 pm
  Hi Janet! Yes… you absolutely can!
  Reply
Nanette says
December 18, 2017 at 6:44 pm

I made this for dinner tonight. Was absolutely fabulous. My husband loved it and said it’s a keeper. Has anyone tried to freeze the leftovers?
Nanette
Reply
- London says
  December 19, 2017 at 10:46 am
  Hi Nanette! I have not tried freezing this particular recipe (my husband eats SOOO much! lol) but I have frozen rice before and it works great! I just place it in a gallon-sized freezer bag and thaw it in the refrigerator before reheating.
  Reply
Julie says
January 11, 2018 at 8:28 pm
What if I made the rice in my rice cooker. How much time would I cut back if I am adding already cooked rice?
Reply
- London says
  January 12, 2018 at 4:12 pm
  Hi Julie! I have not personally tried this, but if you make your rice in the rice cooker you will only need to cook the sausage and chicken until they are cooked through. Be sure to use the chicken broth that is called for in the recipe to make your rice so you do not have extra liquid. I would love to know how it turns out!
  Reply
Celeste says
January 22, 2018 at 11:23 am
Hi! Any particular color of bell pepper?
Reply
- London says
  January 23, 2018 at 2:22 pm
  Hi Celeste! Great question! I generally use green bell peppers in the majority of my Cajun cooking, however, feel free to use whatever you have on hand. Thanks so much for the question!
  Reply
Ashlynn wOMBOLT says
February 13, 2018 at 1:10 pm
What is the serving size for this dish?
Reply
- London says
  February 14, 2018 at 12:23 pm
  Hi Ashlynn! I am not sure of the exact serving size, but it should be about 1-1/2 cups of jambalaya/serving considering the measurements of ingredients used! Thanks so much for the question!
  Reply
Christine Elder says
February 14, 2018 at 12:19 pm

Made recipe and it turned out great!! Needed a little more water though towards the end. Only addition was about 1 tablespoon Zatarains crab and shrimp boil liquid.
Reply
- London says
  February 14, 2018 at 12:26 pm
  Hi Christine! Thanks so much for the feedback and for the rating! Depending on what rice was used, a bit more liquid could definitely be needed! I love your addition of the Zatarains liquid. I bet it added a nice bit of flavor 🙂
  Reply
Audrey says
March 6, 2018 at 6:52 pm

Sooo delicious! Made it for the second time tonight and added shrimp this time. Last time I made it, I froze a few single portions and they defrosted and reheated very well! This recipe is such a keeper!
Reply
- London says
  March 7, 2018 at 4:01 pm
  That’s such a great idea to add shrimp, Audrey! And I love that you froze them in single portions for later. Thanks so much for the comment and rating!
  Reply
Joenne says
March 17, 2018 at 2:24 pm
I knew a girl from Orange TX. Cindy Cox was her maiden name. Would you happen to know her? Would love to catch up with her ….
Reply
- London says
  March 18, 2018 at 11:42 am
  Wow!! What a small world. I do not recall that name. There were quite a few Cox families that I knew growing up, though! Best of luck trying to reach her!
  Reply
Jenny Bowman says
March 25, 2018 at 1:59 pm

Altered this a smidge-Used riced cauliflower in place of rice, zucchini in place of celery and increased the amount of chicken to 2 lbs-Fabulous! 6 carbs per serving 321 calories-great recipe!
Reply
- London says
  March 28, 2018 at 9:21 am
  Oh I LOVE that you used cauliflower rice and added zucchini! It sounds like an incredible low-carb alternative. Thanks so much for the comment/rating!!
  Reply
Michelle says
March 26, 2018 at 7:26 pm
Thanks for the recipe! I grew up in orange too. I love the stories with the recipe. Lots of love from another SETX girl.
Reply
- London says
  March 28, 2018 at 9:20 am
  Hi Michelle! That’s so awesome that you grew up in Orange, too. What a small world! Thanks so much for your comment 🙂
  Reply
Village Bakery says
March 29, 2018 at 6:39 pm
Hi London,
I made this last night and it was AMAZING! My wife couldn’t get enough. THANK YOU SO MUCH FOR SHARING!
Reply
- London says
  March 30, 2018 at 9:33 am
  Yay!! So happy you and your wife enjoyed the jambalaya recipe. Thanks so much for your feedback!
  Reply
Andrew wilsey says
April 3, 2018 at 11:16 am

Little light on the spice, as I am a big fan of spicy food. Next time I make this, I will substitute andouille sausage for Hot Italian sausage and possible double the amount of cayenne pepper. However, it is a fantastic meal. Absolutely delicious
Reply
- London says
  April 3, 2018 at 5:35 pm
  Hi Andrew! Thanks so much for the rating and review! Using hot andouille sausage will definitely give it a spicy kick. I’m a bit of a wimp when it comes to spice, so I tend to sway more to the less spicy side. 🙂
  Reply
Victoria says
April 4, 2018 at 9:01 am

This was first time I made jambalaya and it was a hit. Going to make it for church in two weeks. So excited. Do you have a recipe for fo etoufee not sure if I spelled it correct thanks again God bless
Reply
- London says
  April 4, 2018 at 4:27 pm
  Yay, Victoria! I am so happy to hear you enjoyed the jambalaya 🙂 I don’t have an etouffee recipe up on the site yet, but I do have an incredible Shrimp & Sausage Gumbo that is made from a homemade roux! (It’s actually not too difficult, just a bit time-consuming!) Thanks so much for your rating and review!
  Reply
Abby says
April 7, 2018 at 8:15 pm
So yummy! Perfect amount of spicy and savory.
Reply
- London says
  April 8, 2018 at 3:31 pm
  So happy you enjoyed it, Abby!! Thanks for the comment 🙂
  Reply
Bruce Deniger says
May 3, 2018 at 4:06 am

loved it!!
Reply
- London says
  May 3, 2018 at 12:12 pm
  Yay, Bruce!! So happy you enjoyed this recipe. Thanks for the rating and review!
  Reply
Jayne says
May 20, 2018 at 6:56 pm

Maybe I am doing something wrong. But my rice seems to take FOREVER to cook thourghly. Are you adding the rice fully cooked? What am I doing wrong? I have made this meal twice now and both times it took over 45 min. Thanks!
Reply
- London says
  May 22, 2018 at 11:10 am
  Hi Jayne! How long the rice takes to cook depends on a lot of different variables… the temperature you have your stovetop, the type of rice you’re using (brown rice will take A LOT longer!), your altitude, etc. It may take some people 30-35 minutes and other people 40-45 minutes depending on these variables. Hope that helps!
  Reply
Mark Morley says
June 29, 2018 at 3:28 pm

This was good but not near as spicy as most Jambalaya. I would add 1/2 tsp each White Pepper, Pepper and Cayenne Pepper or adjust for flavor.
Reply
- London says
  June 29, 2018 at 5:21 pm
  Hi Mark! Yes, please adapt it to your liking. Those sound like great additions!
  Reply
Drew says
July 16, 2018 at 5:22 pm
I live in orange, tx. Crazy lol
Reply
- London says
  July 17, 2018 at 8:32 am
  That is wild!! What a small world 🙂
  Reply
Michael says
October 3, 2018 at 3:19 am
Do you use regular or spicy sausage? I’ve always used spicy aundioli sausage in the jambalaya recipe I’ve made, but I wondered how it would work with the additional spices.
Reply
- London says
  October 4, 2018 at 8:30 am
  Hi Michael! It is totally up to you. I am a bit of a baby when it comes to spice and use non-spicy sausage, but feel free to use spicy! The jambalaya itself is probably a 3/10 on spice level!
  Reply
A. Morris says
November 2, 2018 at 6:29 am
Looks good, the name probably should be Creole Jambalaya, since you are using tomato in the dish. Cajun food typically does not use tomatoes.
Reply
Nikki says
December 19, 2018 at 7:26 pm
It’s so funny I found your recipe. I’m from Starks…right across the river and border from you! I lived in Houston for over 10 years before moving to Florida. My kids’ daycare wanted the parents to bring cultural dishes this week for Christmas and found your recipe on Pinterest…small world!
Reply
- London says
  December 21, 2018 at 5:06 pm
  Wow!! That’s so awesome that we grew up down the road from each other. So happy you found the recipe and the site! Hope the kids enjoyed the jambalaya 🙂 Thanks for your comment, Nikki!
  Reply
Deborah Daniel says
January 5, 2019 at 5:16 pm

Any chance you have ever substituted cauliflower rice in place of regular rice?
Thanks
Debbie
Reply
- London says
  January 6, 2019 at 4:35 pm
  Hi Deborah! I have not personally tried it, but would imagine you will need to adjust the amount of liquid in the recipe. (I.e. – no water, etc.) If you try it out, I would love to know!
  Reply
Lonna Peters says
January 7, 2019 at 2:55 pm
Hi, London. I want to make this for about 50 people. Have you even tried cooking it in the oven rather than simmering on the stovetop?
Reply
- London says
  January 7, 2019 at 3:25 pm
  Hi Lonna!! Wow! I have not tried cooking it in the oven, but that is a great idea! You could also make two batches and triple the recipe each time and then reheat it all in the oven. Would love to know what you end up doing and how it works for you!
  Reply
Alicia says
February 13, 2019 at 8:13 am
Could I substitute a rotisserie chicken for the called for chicken? Would it alter it in anyway? Excited to try this!
Reply
- London says
  February 13, 2019 at 9:29 am
  Absolutely, Alicia! Rotisserie chicken will sub perfectly in this recipe. (I would suggest getting a traditional/plain rotisserie chicken and not including the skin so the flavors are not altered.) Just add it back into the pot with the sausage in step 5! Can’t wait to hear what you think!
  Reply
Carol Dancey says
February 28, 2019 at 3:21 pm
Hi! I want to make this tomorrow for a gathering of about 15 people. Thinking I will need to double the recipe. Should I keep the same cooking time or double it? Thank you in advance!
Reply
- London says
  February 28, 2019 at 5:52 pm
  Hi Carol! Yes, you will definitely want to double the recipe and increase the cooking time slightly, maybe 10 minutes or so. No need to double it, though, just make sure you use a large enough pot! Can’t wait to hear what you think 🙂
  Reply
Maggie says
May 16, 2019 at 11:58 pm
Hi Can I freeze this? Can I reheat it in an oven?
Thank you
Reply
- London says
  May 21, 2019 at 12:45 pm
  Hi Maggie! Yes, you absolutely can freeze this recipe. I would let it thaw in the refrigerator and then cover it in a baking dish with aluminum foil and heat it up slowly in the oven. Can’t wait to hear what you think!
  Reply
Cindy says
June 9, 2019 at 4:35 pm

The best Jambalaya I have ever made. I always get requests for this dish.
Reply
- London says
  June 11, 2019 at 6:21 pm
  Yay, Cindy!! So happy to hear that. Do you make any alterations to it?
  Reply
Allison says
June 23, 2019 at 8:47 pm
first time making jambalaya and this was a hit! the only thing i left out was celery. my dad had thirds and my brother had seconds (which is rare for him as a picky teenager)! great dish, not too spicy for people who are apprehensive (i cant handle too much spice and this is the perfect amount). thank you for a great recipe, London!
Reply
- London says
  July 7, 2019 at 10:13 am
  You’re so very welcome, Allison!! So happy to hear you had a jambalaya success and that your family enjoyed the recipe 🙂 Thanks so much for the comment!
  Reply

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Sausage & Chicken Cajun Jambalaya | Gluten-Free

What makes this Sausage & Chicken Cajun Jambalaya so awesome?