Chicken and Sausage Jambalaya

My Cajun Chicken and Sausage Jambalaya recipe is made with onions, bell peppers, celery, Cajun seasoning, and rice in a flavorful stock and cooked to perfection in 30 minutes. This one pot mouth-watering dish is excellent for feeding a crowd at family dinners, potlucks, and parties!

Here are some great recipes to serve with jambalaya: Southern Cornbread, Hush Puppies, Garlic Chive Cheddar Biscuits, Southern Green Beans, Southern Fried Fish, and Butter Rum Cake.

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• Latest Recipe Video:
• What is Jambalaya?
• Key Ingredients
• How to Make Chicken and Sausage Jambalaya
• How To Store Chicken and Sausage Jambalaya
• Pro Recipe Tips & Tricks
• FAQs
• More Delicious New Orleans Recipe
• Before You Begin
• 📖 Recipe

As a proud New Orleans native, I have jambalaya running through my veins. It shouldn’t come as a shock that I have some pretty high standards when it comes to jambalaya recipes. So naturally, it only makes sense that I share my favorite chicken sausage jambalaya with you. It’s seasoned with love and flavorful and cooks in 30 minutes.

Whether you’re looking for flavorful jambalaya recipes or quick one-pot chicken recipes, this Chicken and Sausage Jambalaya is a surefire hit every time. Not only is it incredibly delicious, but jambalaya is one of those dishes that tastes even better the next day.

You can make a huge batch for dinner and enjoy the leftovers all week long, and it’ll be just as good night after night. It’s basically love in a pot that keeps giving.

I grew up enjoying New Orleans classics like jambalaya weekly, so it’s safe to say I know my way around a pot. This jambalaya recipe took 5 years to perfect and is packed with an insane amount of flavor, and is a fan favorite in my household. Serve it alongside some crusty French bread, biscuits, or cornbread to soak up all those glorious flavors and enjoy!

What is Jambalaya?

Jambalaya roots can be traced back to West Africa via its cousin, jollof rice. It’s a classic Cajun-Creole rice-based dish that hails from Louisiana. It’s typically made with Cajun seasonings and flavorful meats like smoked sausage, chicken, shrimp, onions, green bell pepper, celery, garlic, brown rice, and chicken stock.

Andouille sausage is the most popular sausage used in it but is not always used in most homemade jambalaya. Everyone uses their favorite smoked sausage.

Key Ingredients

Before you can make this irresistible Louisiana chicken and sausage jambalaya recipe, let’s talk about some of the key ingredients you’re going to need.

Boneless Skinless Chicken Thighs

This is my go-to because it’s budget-friendly, and dark meat is more flavorful than white meat. That being said, feel free to use boneless chicken breasts instead if you prefer.

Beef Sausage

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Any smoked sausage will work great, but I personally love a good smoked beef sausage. You could also use turkey sausage or even a vegan sausage. Browning the sausage will ensure the jambalaya has the right color.

Chicken Broth

Make sure to use low-sodium stock since we’ll be adding enough salt already. You can use shrimp, beef, or vegetable stock if you don’t have chicken broth/stock.

Converted Rice

Also known as parboiled rice, using this kind of rice helps to speed up the dish and guarantees that you don’t overcook (or undercook) the rice.

Worcestershire Sauce

This provides an incredible umami flavor to create an extra layer of flavor in the dish that pairs well with the smoked sausage and chicken.

Tomato Paste

This helps gives our jambalaya its signature color and adds a layer of umami flavor. It has more flavor than canned diced tomatoes, crushed tomatoes, or fire-roasted tomatoes.

Holy Trinity

The combination of onion, green bell pepper, and celery is the backbone of all classic Cajun-Creole dishes.

Cajun Seasoning

I always use Savory Low-Sodium Cajun Seasoning, my own personal blend of Cajun-Creole seasoning that packs tons of flavor without all the added sodium found in most Cajun seasoning blends like Tony’s or Slap Ya Mama seasoning.

How to Make Chicken and Sausage Jambalaya

Wondering how to make chicken and sausage jambalaya at home? You’ve come to the right place. All you have to do is follow the steps below.

How To Store Chicken and Sausage Jambalaya

After the jambalaya cools, place it in an airtight container in the fridge for 7 days. If you add shrimp or any other seafood. Spread out on a baking sheet to cool completely. This will prevent it from spoiling (tasting sour) due to bacteria development from the seafood being hot for too long.

Keep in the freezer in an airtight container or a freezer storage bag for 3 months. Thaw 24 hours before using.

To reheat, bring a small amount of chicken, vegetable, or beef broth or water to a boil and stir in rice; cook until hot. A ¼ cup of liquid will be enough for 1 cup of rice.

Pro Recipe Tips & Tricks

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Here are my top recipe tips and substitution ideas to help you make the best jambalaya recipe:

• You can add 2 pounds of cleaned shrimp. Stir them in with the green onions, then cover and allow to sit for 5-10 minutes, depending on the size of your shrimp.
• If needed, you can swap out the chicken stock for vegetable or shrimp stock. Just make sure to use an unsalted or low-sodium variation.
• Any smoked sausage will work. Andouille, beef, turkey, and plant-based sausage are good options, so choose your favorite.
• Not a fan of chicken thighs? Use chicken breasts instead.
• Browning the chicken pieces in advance can dry them out, especially chicken breasts. Add them after the rice, steams them, keeping them moist and tender.
• Add a generous pinch of cayenne pepper if you prefer your jambalaya with a kick. Alternatively, you could garnish with a few shakes of Louisiana hot pepper sauce before serving. Red pepper flakes won’t provide that flavor.
• Here’s a link to my Homemade Creole Seasoning blend.
• My favorite converted rice is Uncle Ben’s.
• I know it may seem like a lot of seasoning but remember rice is absorbent, so you have to add a generous amount to make sure your jambalaya is seasoned through and through.
• I recommend buying the tomato paste that comes in a tube because it’ll last longer.
• Do not use olive oil. Use an oil with a high smoke point, like avocado or canola. Olive oil will burn while browning your sausage and may leave a rancid flavor.

FAQs

Below you can find the answers to some of the most frequently asked questions about this tasty jambalaya recipe:

More Delicious New Orleans Recipe

Has this chicken sausage jambalaya got you craving some more of New Orleans? Check out these recipes next:

• Instant Pot New Orleans Red Beans
• New Orleans Seafood File Gumbo
• New Orleans Blackened Chicken Po’boys
• Corn Maque Choux
• New Orleans Baked Mac and Cheese
• Dirty Rice
• Crawfish Etouffee

Before You Begin

Here are my steps for getting organized before I start anything.

Step 1: Set all ingredients for the jambalaya on the counter.

Step 2: Measure everything out.

Step 3: Start following the recipe and get ready for the best chicken and sausage jambalaya you’ve ever had.

Creating this easy jambalaya recipe is an exciting journey into the heart of Louisiana’s culinary traditions. The simple steps and readily available ingredients make it accessible to all, regardless of their cooking experience. This dish’s rich flavors and comforting warmth offer a satisfying meal that can be enjoyed year-round.

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