Few dishes capture the soulful spirit of Louisiana quite like Chicken and Sausage Jambalaya. This one-pot wonder marries tender, golden-browned chicken, smoky sausage, and the aromatic trinity of onion, bell pepper, and celery in a deeply seasoned broth. As the rice slowly absorbs every layer of flavor, it transforms into a hearty, fragrant dish that warms both heart and home. Whether served for a family gathering or a quiet dinner, this Southern favorite embodies comfort and celebration in every spoonful.

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Ingredient Breakdown

The harmony of this dish lies in its balance of protein, starch, and spice. Chicken thighs bring succulent richness, staying tender throughout the simmering process, while the sausage—be it andouille, conecuh, or even chorizo—infuses the jambalaya with smoky heat and depth. The rice, preferably long-grain, acts as a flavorful canvas, soaking in the robust tomato broth without clumping.

At the heart of its flavor profile is the classic Cajun “holy trinity”—onion, celery, and bell pepper. These vegetables create the aromatic base that defines authentic jambalaya. Garlic powder, dried parsley, and basil join in to add brightness and herbaceous undertones, while a touch of Cajun seasoning provides the bold, peppery kick Louisiana cuisine is known for. Canned diced tomatoes bring subtle acidity and texture, while chicken broth binds everything together, ensuring each bite is moist, hearty, and infused with savory goodness.

Step-by-Step Preparation Guide

It all begins with a slow build of flavor. Start by heating olive oil in a sturdy Dutch oven and browning the chicken pieces just until they take on a golden hue—this seals in their juices and adds a savory base. The sausage follows next, sizzling until its edges crisp and release smoky, seasoned fat that coats the bottom of the pot.

Once the meats are browned, the trinity of onion, bell pepper, and celery joins in. As they soften, they pick up the flavorful fond from the bottom, enriching the mixture. Stirring and scraping ensures no flavor is lost. When the vegetables are tender and fragrant, the chicken returns to the pot alongside diced tomatoes, chicken broth, and a medley of herbs and spices.

The rice is then folded in, soaking up the vivid red broth before being left to simmer under a tightly fitted lid. The key here is patience—maintain a low heat and resist the urge to lift the lid. The steam inside the pot works its quiet magic, transforming raw rice into soft, flavorful grains that hold just the right bite. After 30 minutes, a gentle stir reveals a thick, aromatic jambalaya, ready to be served.

For an alternative method, everything can be transferred to an oven-safe roasting pan and baked at 350°F (175°C) for an hour. This approach yields evenly cooked rice and a slightly deeper, roasted flavor, perfect for those who prefer a hands-off approach.

Recipe Tips

Avoiding mushy rice:
Use long-grain rice and maintain a gentle simmer—never a boil—to ensure the grains stay distinct.

Adjusting spice levels:
Choose a milder sausage or reduce Cajun seasoning for a less fiery dish, or add extra for more heat.

Choosing the right pot:
A heavy-bottomed Dutch oven ensures even heat distribution and prevents scorching.

Reheating leftovers:
Add a splash of broth or water and reheat slowly over low heat to revive moisture and flavor.

What to Serve With This Recipe

Chicken and Sausage Jambalaya shines on its own but pairs beautifully with classic Southern sides. Cornbread or hush puppies add a delightful crunch and subtle sweetness that balance the spice. For something lighter, a crisp green salad with a citrus vinaigrette or simple roasted vegetables brings freshness to the plate. To drink, sweet iced tea or a chilled beer complements the smoky undertones, while a glass of dry white wine provides a refined contrast to the dish’s hearty warmth.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier during long cooking. If using breasts, avoid overcooking to prevent dryness.

What if I don’t have Cajun seasoning?
Mix paprika, garlic powder, onion powder, cayenne, thyme, and black pepper for a quick homemade blend.

How can I make this recipe less spicy?
Opt for mild sausage and halve the Cajun seasoning. You can always add hot sauce at the table.

Can jambalaya be frozen and reheated?
Absolutely. Cool it completely, store in airtight containers, and reheat gently on the stovetop with a bit of added broth.

How do I prevent rice from sticking?
Stir once midway through simmering and keep the flame low to allow even absorption of liquid.

Creative Variations

Jambalaya invites endless creativity. For a Creole twist, fold in shrimp or crawfish near the end of cooking for a touch of coastal luxury. Swap long-grain rice for brown rice or quinoa to add nuttiness and a more rustic texture. Leftovers can easily find new life—stuff them into bell peppers, shape into fritters, or use as a flavorful filling for wraps or omelets. Each variation brings a new layer of charm to this Southern staple.

This Chicken and Sausage Jambalaya is more than just a recipe—it’s a celebration of community, comfort, and Cajun soul. Each spoonful tells a story of slow-simmered flavors and the kind of hearty cooking that fills both the kitchen and the heart. Perfect for gatherings or simple weeknight meals, it’s a dish that brings everyone to the table, eager for another serving of its warm, spicy, and satisfying goodness.

Ingredients

2 cups uncooked long-grain or extra-long-grain rice (avoid instant varieties)
1 pound smoked spicy sausage, such as andouille or conecuh, sliced into 1-inch rounds (Chorizo can be substituted)
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
¼ cup olive oil
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 (14.5-ounce) can chicken broth
1 (10-ounce) bag frozen seasoning blend (onion, bell pepper, celery) — or use fresh vegetables if preferred
1 teaspoon garlic powder
1 tablespoon dried parsley
1 teaspoon dried basil
½ teaspoon Cajun seasoning (such as Tony Chachere’s or Slap Ya Mama)
½ teaspoon salt
½ teaspoon ground black pepper

Instructions

Warm the olive oil in a heavy 5-quart Dutch oven or large pot set over medium-high heat. Lightly season the chicken pieces with a sprinkle of Cajun seasoning and brown them for 3–5 minutes, stirring occasionally. The chicken should take on color but remain slightly undercooked. Remove from the pot and set aside.

Add the sliced sausage to the same pot, allowing it to brown for about 5 minutes. Once it releases some flavorful oil and turns golden, stir in the onion, bell pepper, and celery mixture. Use a wooden spoon to scrape up the flavorful browned bits at the bottom of the pan. Cover and cook over medium heat for 5 minutes, stirring once midway through.

Return the browned chicken to the pot. Add the canned tomatoes, chicken broth, and all the listed herbs and spices. Stir thoroughly, taste the liquid, and adjust the seasoning if necessary.

Pour in the uncooked rice and mix until well distributed. Bring the mixture to a gentle boil, then cover and reduce the heat to the lowest simmer. Cook for 10 minutes, then stir once to bring some of the rice from the bottom to the top.

Cover again and let the jambalaya cook slowly for another 30 minutes, or until the rice is tender and has absorbed the rich, flavorful broth. Avoid lifting the lid during this time, as the steam is essential for proper cooking. Maintain a gentle simmer rather than a boil to prevent sticking or burning.

If the rice remains slightly firm after 30 minutes, pour in about ½ cup of additional broth, stir gently, and continue cooking for 5–10 more minutes.

Alternative Oven Method:

After browning the chicken and sausage on the stovetop, combine them with the tomatoes, broth, rice, and seasonings in the same pot. Bring the mixture to a brief boil, then transfer it to a heavy-duty roasting pan (approximately 11¾ x 9¼ x 2½ inches). Seal the pan tightly with heavy-duty aluminum foil or a fitted lid to lock in steam. Bake in a preheated oven at 350°F (175°C) for 1 hour, or until the rice is tender and perfectly cooked.