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!
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.
- 2 Tbsp oil divided
- 1.5 lbs chicken cut into ½-inch pieces
- 12 oz andouille sausage cut into ½-inch slices
- 1 ½ tsp salt divided
- ¾ tsp pepper divided
- 2 c onion finely chopped
- 1 c celery finely chopped
- 1 c bell pepper finely chopped
- 2 cloves garlic
- 1 tsp thyme dried
- 1 tsp basil dried
- ¼ tsp cayenne pepper
- 1 Tbsp Worcestershire sauce
- 1 6-oz can tomato paste
- 1 14.5-oz can diced tomatoes with juice
- 2 ½ c long grain white rice rinsed and drained
- 4 ½ - 5 c chicken broth
- Fresh parsley finely chopped
- 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 pot 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 25-35 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!
Want more recipes like this Sausage & Chicken Cajun Jambalaya?