Best Chicken and Sausage Jambalaya Recipe – Bold & Flavorful

My quest for the best chicken and sausage jambalaya ended after three Dutch-oven trials: browning bone-in thighs for sticky fond, then simmering rice in the drippings with halal beef-turkey andouille. A tight 2.25-cup stock-to-rice ratio keeps grains fluffy, while a 10-minute covered rest finishes the chicken without overcooking.

Ingredients for the Best Chicken and Sausage Jambalaya Recipe

To make the best chicken and sausage jambalaya recipe, you need the right balance of ingredients. Every element plays a role in creating bold, authentic flavors that define this classic Louisiana dish. Whether you prefer a Cajun or Creole version, using high-quality proteins, fresh vegetables, and aromatic spices will ensure a perfect result.

Essential Ingredients

Here’s what you’ll need to prepare a flavorful chicken and sausage jambalaya:

• Chicken – Boneless, skinless thighs work best because they stay juicy. However, chicken breasts can be used if you prefer leaner meat.
• Sausage – Traditional andouille sausage gives the dish a smoky and slightly spicy taste. If you want a milder flavor, smoked sausage is a great alternative.
• Rice – Long-grain white rice is ideal because it absorbs flavors without getting mushy. Avoid instant or short-grain rice.
• The Holy Trinity – A mix of onions, bell peppers, and celery, forming the flavor base of chicken and sausage jambalaya.
• Garlic – Freshly minced garlic enhances the dish’s depth.
• Tomatoes – Creole jambalaya includes tomatoes for a slightly sweet and tangy flavor, while Cajun versions omit them for a smokier taste.
• Chicken – The liquid that cooks the rice and infuses it with rich, savory flavors.
• Cajun Seasoning – A mix of paprika, cayenne, garlic powder, onion powder, and herbs. Store-bought blends work well, but homemade seasoning gives you full control over the spice level.
• Bay Leaves – Adds an aromatic touch to the dish.
• Salt and Pepper – Essential for balancing the flavors.

For those interested in exploring more traditional Louisiana dishes, check out this collection of classic Louisiana recipes that highlight the state’s rich culinary heritage.

Ingredient Substitutions and Variations

If you want to tweak your authentic chicken and sausage jambalaya recipe, here are some options:

• Swap chicken thighs for shrimp or turkey to create a seafood or leaner version.
• Use brown rice instead of white for added fiber and a nuttier flavor.
• Adjust the spice level by adding more cayenne pepper or choosing a milder sausage.

With all your ingredients prepared, you’re ready to begin cooking. In the next section, we’ll guide you through how to make chicken and sausage jambalaya step by step.

Step-by-Step Instructions: How to Make Chicken and Sausage Jambalaya

Once you have all the ingredients prepared, it’s time to start cooking. This best chicken and sausage jambalaya recipe follows a simple yet effective process to build deep flavors while keeping the rice perfectly fluffy. By layering ingredients in the right order and using proper cooking techniques, you’ll get a rich, authentic taste every time.

Step 1: Prepping the Ingredients

Before you start cooking, gather and prepare your ingredients. This will ensure a smooth cooking process.

1. Chop the vegetables – Dice the onions, bell peppers, and celery finely for an even cook.
2. Slice the sausage – Cut the andouille sausage into ¼-inch rounds.
3. Cube the chicken – Cut the chicken into bite-sized pieces for even cooking.
4. Measure spices and liquids – Pre-mix your Cajun seasoning, and measure out the chicken.

Step 2: Cooking the Proteins

Now that everything is ready, it’s time to start cooking.

• Heat 2 tablespoons of oil in a large pot over medium-high heat.
• Add the sliced sausage and cook until browned (about 3–4 minutes). Remove and set aside.
• In the same pot, add the chicken pieces and season with a bit of salt and Cajun seasoning. Cook until golden brown on all sides. Remove and set aside with the sausage.

Step 3: Building the Flavor Base

This step is key to developing the dish’s signature depth of flavor.

• Add the onions, bell peppers, and celery (the holy trinity of Cajun cooking) to the pot. Sauté until soft, about 5 minutes.
• Stir in garlic, cooking for 1 minute until fragrant.
• Mix in the tomatoes (if using), Cajun seasoning, and bay leaves. Let everything cook for another 2 minutes to allow the spices to bloom.

Step 4: Adding the Rice and Liquid

• Return the sausage and chicken to the pot.
• Stir in uncooked long-grain rice to coat it with the seasonings.
• Pour in chicken, ensuring all ingredients are well combined.
• Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 20–25 minutes, stirring only once halfway through.

Step 5: Letting It Rest and Serving

• Once the rice is tender and has absorbed the liquid, turn off the heat.
• Let the jambalaya sit, covered, for 5 minutes to allow flavors to meld.
• Remove the bay leaves, fluff the rice with a fork, and serve hot.

Cooking Time Summary

For another way to enjoy this dish, try this authentic Louisiana jambalaya recipe for a slightly different twist on the classic.

Variations & Substitutions for Chicken and Sausage Jambalaya

One of the best things about the best chicken and sausage jambalaya recipe is its versatility. Whether you need to adjust for dietary preferences, spice tolerance, or available ingredients, there are plenty of ways to customize this dish while maintaining its rich, authentic flavors.

Easy Variations to Try

If you’re looking to put a unique spin on this classic dish, consider these options:

• Easy Chicken and Sausage Jambalaya – For a quicker version, use pre-cooked sausage and rotisserie chicken. This reduces cooking time while keeping the dish flavorful.
• Creole vs. Cajun Jambalaya – If you prefer a Creole-style jambalaya, add diced tomatoes. On the other hand, a Cajun chicken and sausage jambalaya recipe omits tomatoes for a smokier taste.
• Seafood Jambalaya – Swap the chicken for shrimp, crawfish, or even crab to make a seafood-inspired version.
• Vegetarian Jambalaya – Replace the meat with mushrooms, beans, or extra vegetables like zucchini and okra for a plant-based twist.
• Spicy Jambalaya – Increase the heat by adding extra cayenne pepper or using spicier andouille sausage.

Ingredient Substitutions

Sometimes, you might not have the exact ingredients on hand. Here’s how to make simple swaps without losing flavor:

Making Jambalaya Healthier

For a more nutritious version of this chicken and rice jambalaya, try these simple modifications:

• Use brown rice for extra fiber and nutrients.
• Opt for low-sodium broth to reduce salt intake.
• Replace sausage with lean turkey sausage for a lower-fat option.
• Add extra vegetables like bell peppers, carrots, or spinach for added nutrients.

Regardless of how you customize your authentic chicken and sausage jambalaya recipe, the key is balancing flavors while keeping the traditional spices and cooking methods intact.

Frequently Asked Questions (FAQs)

Conclusion & Final Thoughts

The best chicken and sausage jambalaya recipe is more than just a meal—it’s a celebration of bold flavors, rich history, and Southern tradition. Whether you prefer a Cajun-style smoky jambalaya or a Creole version with tomatoes, this dish delivers a perfect balance of spices, proteins, and textures in every bite.

Beyond its incredible taste, jambalaya is a versatile and practical dish. It’s a fantastic choice for weeknight dinners, family gatherings, or meal prep since it stores and reheats beautifully. By following the expert tips, ingredient variations, and cooking techniques outlined in this guide, you can confidently prepare an authentic, restaurant-quality jambalaya in your own kitchen.

Now that you’ve mastered the best chicken and sausage jambalaya recipe, it’s time to put your skills to the test. Gather your ingredients, fire up the stove, and enjoy a comforting, flavor-packed meal that brings a taste of Louisiana straight to your table!

Best Chicken and Sausage Jambalaya Recipe

authentic Louisiana jambalaya combines juicy chicken, smoky andouille sausage, and perfectly seasoned rice in a one-pot dish. Infused with the Cajun "holy trinity" of onions, bell peppers, and celery, along with garlic, tomatoes, and bold spices, it delivers deep, savory flavors. Ideal for family dinners or festive gatherings, this recipe captures the essence of Cajun cuisine.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine CAJUN, Creole

Servings 6

Calories 500 kcal

Ingredients

  

• 1 lb Chicken thighs Boneless skinless; cut into 1-inch pieces
• 12 oz Andouille sausage Sliced into ¼-inch rounds
• 1 medium Onion Diced
• 1 medium Green bell pepper Diced
• 2 stalks Celery Diced
• 3 cloves Garlic Minced
• 1 cup Long-grain white rice Rinsed
• 1 can 14.5 oz Diced tomatoes With juices
• 2 cups Chicken broth Low-sodium preferred
• 2 tbsp Vegetable oil For sautéing
• 1 tbsp Cajun seasoning Adjust to taste
• ½ tsp Dried thyme
• 2 Bay leaves
• Salt and pepper To taste

Instructions

 

• Sear the Meats: In a large Dutch oven over medium heat, add 1 tablespoon of vegetable oil. Sear the sliced andouille sausage until browned. Remove and set aside. In the same pot, add the remaining tablespoon of oil and sear the chicken pieces until browned. Remove and set aside.
• Sauté Vegetables: In the same pot, add the diced onion, bell pepper, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
• Add Rice and Seasonings: Stir in the rinsed rice, Cajun seasoning, dried thyme, and bay leaves. Cook for 2 minutes, allowing the rice to toast slightly.
• Combine Ingredients: Return the seared chicken and sausage to the pot. Add the diced tomatoes with their juices and the chicken broth. Stir to combine.
• Simmer: Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 25–30 minutes, or until the rice is tender and the liquid is absorbed.
• Final Touches: Remove from heat and let sit, covered, for 5 minutes. Discard bay leaves. Fluff the jambalaya with a fork, season with salt and pepper to taste, and serve hot.

Notes

• Protein Variations: Feel free to substitute chicken thighs with chicken breasts or add shrimp for a seafood twist.
• Rice Options: Long-grain white rice is preferred for its texture, but parboiled rice can be used to prevent clumping.
• Spice Level: Adjust the Cajun seasoning to control the heat level.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: Jambalaya freezes well. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Keyword jambalaya, chicken and sausage jambalaya, Cajun jambalaya, Creole jambalaya, Louisiana rice dish, one-pot meal