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Bring soul-satisfying Cajun-style cooking to your kitchen with this Chicken and Sausage Jambalaya! Chicken, sausage, vegetables, okra, and rice get together in a rich, spicy broth in this one-skillet dinner. Perfect for Fat Tuesday or any day of the week!
Celebrate Fat Tuesday the right way with this Chicken and Sausage Jambalaya! It’s my take on Louisiana’s most famous one-pot wonder, with big and bold Cajun flavors and enough succulent chicken and andouille sausage to feed a crowd.
The origins of jambalaya are deeply rooted in traditional Spanish and French feasts, where locals gathered ingredients, tossed them in a skillet, and let the magic unfold. This easy chicken and sausage jambalaya recipe allows you to experience the essence of tradition from the comfort of your kitchen.
It comes together in about an hour, so you can satisfy your craving for Cajun food without planning a trip to the Deep South. Let’s cook!
Recipe features
- A straightforward one-skillet recipe that has everything you love about the traditional Southern version!
- This recipe makes enough to share with family, serve at parties, or bring to potlucks.
- The iconic Cajun flavors in every bite capture the authentic taste of Louisiana.
Ingredients
Chicken breast – You can use whole boneless skinless chicken breasts and cut them into bite-size pieces or save time with pre-cut chicken. When you want to upgrade the richness, opt for juicy and flavorful skinless chicken thighs instead.
Andouille sausage – This smoked sausage is a Cajun cuisine staple. It’s traditionally made with pork, but chicken andouille sausage is also delicious. If you can’t find andouille sausage, kielbasa is a good alternative.
Cajun (or Creole) seasoning – Try to use a store-bought blend with authentic flavors. Zatarain’s Creole Seasoning, Emeril’s Essence Original Seasoning, Chef Paul Prudhomme’s Blackened Redfish Magic, Tony Chachere’s Original Creole Seasoning, and Slap Ya Mama Cajun Seasoning are all great brands. It’s nice to have extras on hand for Cajun shrimp alfredo, baked Cajun salmon, and blackened shrimp tacos, too!
Vegetables – A medley of aromatic vegetables, including red bell pepper, green bell pepper, onion, celery, and garlic, starts the jambalaya with a savory base.
Crushed tomatoes – A can of tomatoes (preferably fire-roasted) adds a rich, tangy, and umami base.
Long grain white rice – Like basmati or jasmine rice.
Chicken broth – To cook and infuse the rice with flavor. Go ahead and use homemade broth to upgrade the flavors (and collagen!).
Okra – This signature Southern vegetable helps thicken the jambalaya and adds a subtle earthy flavor and crunch. I recommend using fresh okra but frozen okra will work just as well. Remember: frozen okra is somewhat softer than fresh okra, so it’s best to add it directly to the jambalaya without thawing (just adjust the cooking times as necessary).
Instructions
Step 1: Brown the chicken and sausage. Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken, sausage, and some of the Cajun seasoning, and cook until browned. Transfer the mixture to a bowl.
Step 2: Deglaze the skillet. Add a splash of broth to the skillet and scrape up any browned bits stuck to the bottom.
Step 3: Sauté the aromatics. Heat more oil in the skillet, then sauté the bell peppers, onion, and celery until softened. Stir in the garlic, remaining Cajun seasoning, thyme, and cayenne.
Step 4: Add the rest. Add the coconut aminos (or soy sauce), tomatoes, rice, chicken broth, okra, and bay leaf to the skillet. Return the chicken and sausage mixture to the skillet, then give everything a good stir.
Step 5: Simmer. Bring the mixture to a boil, cover with a lid, and reduce the heat. Simmer until the liquid is absorbed and the rice is tender.
Step 6: Garnish and serve. Sprinkle chopped green onions or parsley over the top before serving. Enjoy!
Tips and FAQs
- Don’t rush the rice! Give it lots of time to absorb the flavors of the spices and cook through. Also, remember to stir it occasionally to prevent it from sticking.
- If the rice absorbs the liquid in the skillet before it’s tender, add more broth and continue simmering until it’s perfectly cooked.
- Taste and adjust the jambalaya before serving if needed. Cajun spices can be bold, but you can always add more for a spicier kick or adjust the salt to your liking.
- Okra naturally thickens the jambalaya but it can also become slimy when cooked. To prevent slimy okra, soak it in vinegar or lemon juice for about 30 minutes or briefly sauté it separately before adding it to the dish towards the end of the cooking process.
Tip
The secret to good jambalaya? It’s all about layering the flavors! The steps in the recipe teach you how to cook the components slowly, one by one, to yield the most well-balanced flavors.
Variations
- Add seafood – Add cooked shrimp, crawfish, or crab to the skillet at the end.
- Give it a spicy kick – Add a splash of Louisiana hot sauce or diced jalapeños if you crave extra heat.
- Deglaze with wine – Instead of broth, deglaze the skillet with a dry, crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Serving suggestions
I highly recommend pairing the jambalaya with cornbread or crusty French bread for a traditional Southern feast! But if you want something a bit lighter, serve each bowl with a side of coleslaw, braised greens, or a fresh baby kale salad to complement the robust flavors.
What is jambalaya?
Jambalaya is a Louisiana Creole dish that’s typically made with meat (such as chicken, sausage, and/or seafood), vegetables, and rice, all seasoned with a blend of Cajun or Creole spices. The ingredients are simmered in one pot, creating a flavorful and hearty dish.
What’s the difference between Cajun and Creole jambalaya?
The main difference between Cajun and Creole jambalaya is the use of tomatoes. Creole jambalaya, often called “red jambalaya”, includes tomatoes, while Cajun jambalaya, known as “brown jambalaya”, does not. That said, you can consider this chicken jambalaya recipe Creole-style!
How is jambalaya different from gumbo?
Jambalaya and gumbo are both Louisiana dishes, but the main difference lies in their preparation. Jambalaya is a one-pot rice dish, while gumbo is a roux-based stew served over rice.
Storage
Refrigerator: Store the leftover chicken and sausage jambalaya in an airtight container in the fridge for 3 to 4 days.
Freezer: Allow the jambalaya to cool completely before transferring it to a freezer-safe, airtight container. Freeze for 2 to 3 months. Thaw the leftovers in the refrigerator overnight before reheating.
Reheating: Reheat the individual portions in the microwave or on the stovetop over medium heat with a splash of broth or water.
More easy one-pot dinner recipes
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Chicken and Sausage Jambalaya
Bring soul-satisfying Cajun-style cooking to your kitchen with this Chicken and Sausage Jambalaya! Chicken, sausage, vegetables, okra, and rice get together in a rich, spicy broth in this one-skillet dinner. Perfect for Fat Tuesday or any day of the week!
Servings:
Instructions
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Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the chicken and sausage and sprinkle with ½ tablespoon of the cajun seasoning. Cook until chicken is cooked through and sausage is browned, then remove with a slotted spoon.
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Add a splash of broth to the skillet to scrape up any brown bits, then add 1 tablespoon oil to the skillet. Add the red bell pepper, green bell pepper, onion, and celery and sauté for 5 minutes until softened, then add the garlic, remaining cajun seasoning, thyme, and cayenne and sauté for 1 minute.
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Next, pour in the coconut aminos (or soy sauce), tomatoes, rice, chicken broth, okra, and bay leaf, then add the chicken and sausage back in and give everything a good stir.
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Bring the mixture to a boil, then cover and reduce heat to medium-low and cook until the liquid is absorbed, about 25 minutes, stirring occasionally so the rice doesn’t stick to the bottom.
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Sprinkle with green onions or parsley before serving. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 503kcal | Carbohydrates: 50g | Protein: 30g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 986mg | Potassium: 904mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1982IU | Vitamin C: 55mg | Calcium: 83mg | Iron: 3mg
