Chicken and Sausage Jambalaya

Chicken and sausage jambalaya is a soul warming dish that sticks to your bones. It’s made in under an hour and is the most delicious one pot meal you’ll ever make. Packed with flavor, this recipe starts with lightly browned andouille sausage, then seared tender and juicy chicken, seasoned to perfection. 

Then we build the flavor! 

We include the holy trinity – celery, onion, bell peppers – with some garlic and tomatoes for a balanced yet deep flavor. Then the rice is lightly toasted and cooked in chicken broth… and as it cooks, the rice soaks up all of that delicious flavor. At first bite, you’ll immediately be transported to New Orleans. 

Jambalaya is actually a dish that has roots in West Africa, influenced by a renowned dish called Jollof Rice. They’re both tomato based rice dishes, however, the main difference is that jambalaya typically includes a protein – like chicken and sausage, and sometimes seafood. 

Also, let me specify that this is a creole-inspired dish as this recipe calls for diced tomatoes where a cajun jambalaya recipe does not.

Bask in the flavor, artistry, and love that is creole cooking with this chicken and sausage jambalaya. Every single I make this dish, I get nothing but rave reviews! 

(full list of ingredients and recipe can be found in the recipe card below)

• I used boneless skinless chicken thighs, cut into bite sized chunks. The dark meat is my personal favorite, but you can also use boneless skinless chicken breast too. You can also make my creamy mushroom chicken and rice with this too!
• Andouille sausage is a smoked pork sausage popular in Cajun and Creole cuisine, known for its bold, smoky flavor. In jambalaya, it adds a smoky touch of heat, giving the dish tons of flavor while complementing the other ingredients. I recommend using it in my low country boil and gumbo greens too.
• Holy Trinity – bell pepper, yellow onion, and celery impart those bold cajun flavors. You can use either green bell pepper or red bell pepper, whatever you have on hand. 
• Creole seasoning, garlic powder, onion powder are used to season this chicken. This is a flavorful dish, however, no one wants unseasoned chicken! So, that’s where the seasonings come in. If you want a little added heat, feel free to add a dash of red pepper flakes or cayenne pepper. 
• Long grain rice is best for jambalaya. As it cooks, the rice maintains its texture and doesn’t become mushy. Basmati, Carolina Gold, or Jasmine Rice are all good options! Save leftovers for my southern dirty rice recipe!

How To Make Chicken and Sausage Jambalaya 

Step 1: Cut chicken into bite sized pieces. Season chicken with cajun or creole seasoning, garlic powder, onion powder, black pepper, and kosher salt. Toss to coat and set aside.

Step 2: Add a drizzle of olive oil into a large skillet or large dutch oven over medium heat. Allow the pan to warm for about 3-5 minutes, then add the sliced sausage and cook for about 5-7 minutes, allowing them to brown. Remove from the pan and place into a bowl and set aside. 

Step 3: Add the chicken to the pot and cook for about 10 minutes, until golden brown and cooked all the way through. Remove and place into the bowl with the smoked sausage. 

Step 4: Add diced onion, celery, jalapeno, and bell pepper to the pot (if needed, drizzle in a little oil if the bottom of the pot becomes dry). Cook for 5 minutes, until the vegetables begin to soften. Then add butter, garlic, tomato paste, and chicken bouillon. Stir together until everything is mixed together and continue to cook for 2 minutes, then add in the rice, stirring constantly to ensure the rice is evenly distributed into all of the ingredients.

Step 5: Pour in chicken stock and use a wooden spoon to scrape and brown bits off of the bottom of the pan. Pour in worcestershire sauce, a dash of hot sauce, and place bay leaves into the broth. Bring to a boil, cover with a lid, and reduce the heat to low heat. Simmer for 15 minutes, stir everything around to ensure that the bottom of the pan doesn’t burn.

Step 6: Add in the cooked chicken and sausage and continue to cook for an additional 5-7 minutes, until the rice is al dente. Remove bay leaves, and squeeze lemon juice on top. Top with green onions and serve.

Tips for the best Jambalaya

Don’t Rush the Simmer: Let the jambalaya simmer gently so the rice cooks evenly and absorbs the rich broth. Avoid stirring too much, as it can make the rice gummy.

Use the Right Rice: Long-grain white rice or converted rice holds its texture best and absorbs flavors without becoming mushy.

Let It Rest: After cooking, cover the pot and let the jambalaya rest for about 5-10 minutes to allow flavors to meld and the rice to firm up.

Don’t Lift the Lid: Keep the pot covered while the rice cooks to maintain even heat and steam.

What To Serve With Jambalaya 

When I make a big pot of jambalaya, I ALWAYS serve it with my grandma’s buttermilk cornbread or my flaky buttermilk biscuits.

Let’s be clear, this chicken and sausage jambalaya can absolutely stand on its own, however, a side or two adds that perfect touch to take the meal from amazing to stellar. 

Feel free to add in some pan seared shrimp to the mix too.