Go Back
+ servings
A Dutch oven full of a sausage Jambalaya recipe for a Cajun Mardi Gras party.
Print Recipe
5 from 9 votes

Cajun Chicken and Sausage Jambalaya

This Chicken and Sausage Jambalaya recipe is a family favorite! It's an authentic Louisiana recipe but is secretly so easy to make at home.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Cajun
Servings: 8 servings

Ingredients

  • 2 Tbsp. oil divided
  • 12 oz. andouille sausage cut into half-inch slices
  • 1 lb. chicken thighs cut into bite-sized pieces
  • 1 green bell pepper finely diced
  • 1 small sweet onion finely diced
  • 3 stalks celery finely diced
  • 4 garlic cloves finely minced
  • 1 ¾ - 2 cups chicken broth regular sodium*
  • 1 ½ cups long grain white rice rinsed and drained
  • 14.5 oz. can diced tomatoes regular or fire roasted
  • 2 Tbsp. tomato paste
  • 2 tsp. Cajun seasoning homemade or store bought
  • 2 bay leaves
  • 1 tsp. basil dried
  • 1 tsp. oregano dried
  • 1 ¼ tsp. salt to taste
  • ½ tsp. black pepper to taste

Instructions

  • Cook the Sausage: Add 1 tablespoon of oil to a large Dutch oven or pot over medium heat. Once heated, add the sausage in as close to single layer as possible. Cook for 3-4 minutes, or until browned, flip, and then brown the other side for an additional 3-4 minutes. Remove the browned sausage from the pot and let drain on a paper towel-lined plate.
    2 Tbsp. oil, 12 oz. andouille sausage
  • Cook the Chicken: Add the remaining tablespoon of oil. Once heated, carefully add the cubed chicken. Cook for 2-3 minutes, undisturbed, in order to get a crusty sear. Flip over and continue cooking for a total of 5-6 minutes, or until browned on all sides. Remove from the pot and let drain on the paper towel-lined plate with the sausage.
    2 Tbsp. oil, 1 lb. chicken thighs
  • Sauté the Veggies: Add the bell pepper, onion, and celery. Sauté for 2 minutes. Add garlic and continue sautéing for another minute.
    1 green bell pepper, 1 small sweet onion, 3 stalks celery, 4 garlic cloves
  • Add the Rice, Seasonings, and Tomato: Pour in the broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck. Stir in the white rice, diced tomatoes, Cajun seasoning, basil, oregano, salt, black pepper, and bay leaf. Carefully add the chicken and sausage and stir to combine.
    1 ¾ - 2 cups chicken broth, 1 ½ cups long grain white rice, 14.5 oz. can diced tomatoes, 2 Tbsp. tomato paste, 2 tsp. Cajun seasoning, 2 bay leaves, 1 tsp. basil, 1 tsp. oregano, 1 ¼ tsp. salt, ½ tsp. black pepper
  • Bring to Boil then Simmer: Turn the heat to high and bring everything to a boil. Once boiling, reduce heat to medium-low, cover the pot with a lid, and cook for 20-25 minutes.
  • Serve the Jambalaya: Remove the lid and let rest, uncovered, for another 5-10 minutes. Remove the bay leaves, give everything a good stir, and serve with additional chopped fresh parsley. Enjoy!

Video

Notes

*This recipe was updated January 8th, 2024.
**If you prefer firmer rice, use less broth. If you like softer grains, use more.
Prep-Ahead Instructions
You can cut the veggies and chicken a day early; simply keep tightly wrapped in the fridge until you're ready to cook.
Storage Directions
Leftover jambalaya will last for up to 3-4 days if stored in an airtight container in the refrigerator or up to 4-6 months in the freezer. Reheating rice dishes can be a bit tricky. The best way to warm up leftover jambalaya is to add it to a large pot or skillet with a bit of oil and a touch of water. Warm it up slowly over medium-low heat until it is heated through. You can also warm up it up in the microwave in a microwave-safe dish.
Recipe Tips
  • Join the dark side. Chicken thighs are best in this recipe.
  • DIY. Make your own homemade Cajun seasoning so you can customize the spice level.
  • Leave it alone. Be sure to let the jambalaya rest for 5 to 10 minutes after cooking so the rice can soak up all the extra juices.
  • Find it. Don't forget to remove the bay leaf before serving!

Nutrition

Calories: 399kcal | Carbohydrates: 36g | Protein: 23g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 1005mg | Potassium: 601mg | Fiber: 3g | Sugar: 4g | Vitamin A: 924IU | Vitamin C: 20mg | Calcium: 67mg | Iron: 3mg