Chicken Sausage Jambalaya Clara quick dinners

Chicken Sausage Jambalaya is a hearty, one-pot Southern classic loaded with bold Cajun flavors. This dish brings together tender chicken, smoky sausage, aromatic vegetables, and perfectly seasoned rice to create a comforting, satisfying meal. Whether you’re cooking for a weeknight dinner or a casual gathering, this easy recipe will transport you straight to Louisiana with every bite.

Why You’ll Love This Recipe

• One-pot convenience makes cleanup a breeze
• Big, bold flavors from smoky sausage and Cajun spices
• Balanced with protein, veggies, and rice for a full meal
• Easily customizable with shrimp or extra veggies
• Great for leftovers—flavor gets better over time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound boneless, skinless chicken thighs, chopped
• 1 pound smoked sausage (such as andouille), sliced
• 2 tablespoons olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 2 teaspoons Cajun or Creole seasoning
• ½ teaspoon dried thyme
• 2 bay leaves
• 1½ cups long-grain white rice
• 2¾ cups chicken broth
• Salt and pepper, to taste

Directions

1. Heat oil in a large Dutch oven or pot over medium-high heat. Add chicken and cook until browned. Remove and set aside.
2. In the same pot, sauté the sausage until browned. Add onion, bell pepper, and celery. Cook until softened, about 5 minutes.
3. Add garlic and sauté for 1 more minute.
4. Return chicken to the pot. Stir in diced tomatoes (with juices), Cajun seasoning, thyme, bay leaves, and rice.
5. Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 2530 minutes, or until rice is tender and liquid is absorbed.
6. Remove bay leaves. Taste and season with salt and pepper. Fluff with a fork before serving.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Variations

• Add shrimp during the last 5 minutes for a seafood twist
• Use turkey sausage or chicken sausage for a lighter option
• Add okra, corn, or tomatoes for more vegetables
• Spice it up with hot sauce or extra cayenne pepper
• Substitute brown rice (increase liquid and cooking time)

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days
• Freezing: Freeze in individual portions for up to 3 months
• Reheating: Reheat on the stove with a splash of broth, or microwave covered until hot

FAQs

Can I use pre-cooked rice?

Not recommended—uncooked rice absorbs the broth and flavor during simmering.

What kind of sausage is best?

Andouille sausage is traditional, but any smoked sausage will work.

Can I use chicken breast?

Yes, but chicken thighs stay juicier and more flavorful during simmering.

Is jambalaya spicy?

It can be! Adjust your Cajun seasoning to your spice tolerance.

Can I make this in a slow cooker?

Yes—add everything except rice and cook on low 56 hours. Add par-cooked rice in the last hour.

Do I have to use tomatoes?

Tomatoes give Creole jambalaya its signature flavor. For Cajun-style, you can omit them.

Can I make it vegetarian?

Yes, omit the meat and use vegetable broth. Add beans or tofu for protein.

How do I keep rice from turning mushy?

Use long-grain rice, avoid over-stirring, and simmer gently until just tender.

Can I double the recipe?

Yes, but make sure your pot is large enough and adjust cooking time slightly.

What goes well with jambalaya?

Cornbread, green salad, or sautéed greens are great sides.

Conclusion

Chicken Sausage Jambalaya is a bold, flavorful dish that delivers the best of Southern comfort food in one pot. It’s easy to make, packed with smoky, spicy flavor, and perfect for feeding a hungry crowd. Whether you’re new to Cajun cooking or a longtime fan, this recipe is sure to become a go-to in your kitchen.

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