This easy chicken and sausage jambalaya is filled with all the classic Cajun flavors we love about jambalaya. This recipe is loaded with chicken, andouille sausage, veggies, a kick of spices, and rice to create a hearty dish that’s always a winner, especially during the cold months.
While I’m not a resident of Louisiana, I do love their particular brand of cooking. One of my favorite dishes from the area is jambalaya. I’m a big fan of all that spicy goodness and, of course, meat! When fall and winter roll around, I tend to make a lot of pumpkin spice sweets, and on the savory side, I make jambalaya often. It’s perfect for the winter because it’s a hot dish with warm spices, so it warms the family up in more ways than one.
What is Chicken and Sausage Jambalaya
Chicken and sausage jambalaya is the perfect dish for the fall and winter. It’s full of delicious flavors, but it doesn’t take a ton of time to make, making it the perfect meal for weeknights and weekends. It’s also a delicious addition to any potluck or party!
Tender chicken and spicy andouille sausage come together with the holy trinity of diced onion, celery, and bell pepper, along with seasonings, including cajun seasoning, and white rice to create a delicious meal that’s a feast in every bite.
I’ve been making this for my family and friends for years, and everyone always comes back for more. In fact, if I don’t bring it to an event, I can be guaranteed that at least one person is going to ask me where I’m hiding the jambalaya!
This recipe is made in a Dutch oven, so you only need one pot, which is a huge bonus, as well. After all, no one wants to clean more dishes than they have to! Overall, this chicken and sausage jambalaya is the perfect combination of ease and flavor, making it a winner any time of year. Make it whenever you get the urge!
Tips
This recipe is so easy that I don’t have a lot of tips for it. It’s almost impossible to mess it up. In fact, there are only a couple of things to remember to make sure you create the most delicious chicken and sausage jambalaya possible. These are easy tips that really make a difference, so be sure to read them over.
Evenly Chopped Vegetables
One of the keys to making sure your vegetables have the perfect texture is making sure that they’re all evenly chopped. You don’t have to be obsessively exact, but do try to keep your bell pepper and celery at about the same size. Chop your onions a bit smaller. Finally, mince your garlic finely. You don’t want to bite into big chunks of garlic while you eat.
Keep the Heat to Medium
You’ll notice that all the sauteing for this recipe is done on medium heat. That’s the sweet spot. Medium heat is hot enough to make sure everything is cooked to perfection without anything burning. Resist the temptation to cook your ingredients on high heat in an effort to move things along. High heat cooks the outside too fast, which leaves the inside underdone.
Variations
There’s not much to change with this recipe. Jambalaya is such a classic, you don’t want to mess with it too much. In fact, the only variation I recommend is swapping out the chicken for shrimp or simply adding shrimp along with the chicken and sausage. If you prefer brown rice, you can also make that switch. Otherwise, I don’t recommend changing a thing. This is a classic jambalaya recipe with all the delicious hallmarks of traditional jambalaya.
Serving Chicken and Sausage Jambalaya
All you need is a bowl and a spoon! This classic jambalaya dish is so full of flavor, there’s no need to add anything at all to it. In fact, adding anything would only detract from the flavor of the dish. This is perfect for a family dinner any day of the week. It’s also a great addition to any party or potluck. If you make it for the family, it’s a double win because this recipe is good from the first bite to the last when stored properly.
Whether you serve this as a family meal or at a potluck, I love to simply place the entire Dutch oven on a trivet on the table or counter and let everyone serve up as much or as little as they like for themselves.
Storing Chicken and Sausage Jambalaya
This jambalaya will keep well in an air-tight container in the refrigerator for put to four days. For longer storage, you can freeze it in an air-tight, freezer-safe container or heavy-duty freezer bags for up to two months. To thaw, simply leave it in the refrigerator overnight and then microwave your desired amount. That’s all there is to it!
You’ll Love This Chicken and Sausage Jambalaya
Give this chicken and sausage jambalaya a try, and I know you’ll fall in love with it. With so many delicious flavors, it’s an explosion of deliciousness from the first bite to the last. Whether you serve it up for a hearty family meal or bring it to a get-together, it always wows the crowd and has everyone begging for more. Make this jambalaya for yourself, and I’m sure it will be in heavy rotation on your recipe list in no time!
What is Usually in Jambalaya?
Below is a list of ingredients that we use in our jambalaya. A delicious addition would be to add seafood, either shrimp or crawfish.
- Olive oil
- Boneless, skinless chicken Breasts
- Andouille Sausage
- Onion
- Garlic cloves
- Celery
- Green bell pepper
- Salt
- Black pepper
- Thyme
- Basil
- Slap Ya Mama
- Chili Powder
- Red pepper flakes
- Worcestershire Sauce
- Tomato Paste
- Diced Tomatoes
- White Rice
- Chicken stock
How to Make Chicken and Sausage Jambalaya
- In a large dutch oven, large skillet or large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chicken, sausage, onions, celery and bell peppers. Cook for 10 minutes or until chicken is thoroughly cooked and vegetables are tender. Stirring frequently.
- Add minced garlic, salt, pepper, thyme, basil, Slap Ya Mama, chili powder and red pepper flakes into pot. Stir until combined. and cook for an additional 2 minutes.
- Pour Worcestershire sauce, tomato paste, and diced tomatoes into pot and stir well.
- Add in rice and chicken broth. Stir.
- Bring to a boil, reduce heat to low. Cover and let simmer for 30-35 minutes or until rice is tender, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot.
- Salt and pepper, to taste, and enjoy!
What To Serve With Chicken and Sausage Jambalaya
Here are just a few suggestions on what you can serve with this Jambalaya recipe.
- Cajun Buttered Corn on the Cob
- Jalapeño Cheese Corn Bread, and
- Jalapeno Cheese Muffins, from Great Grub, Delicious Treats
Try This Easy Jambalaya Recipe Today
Here are a few more delicious recipes that can be found on the blog:
Also, try this amazing Grilled Cajun Lemon Shrimp or Cajun Shrimp Fettucine Alfredo from Great Grub Delicious Treats.
Chicken and Sausage Jambalaya
Ingredients
- 2 tablespoons olive oil, divided
- 3 chicken breasts, boneless, skinless, cut into 1″ pieces
- 12 ounce package andouille sausage, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup celery, chopped
- 1 bell pepper, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon thyme
- 1 teaspoon basil
- 1 teaspoon Slap Ya Mama seasoning
- ¼ teaspoon chili powder
- ½ teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 6 ounce can tomato paste
- 14.5 ounce can diced tomatoes
- 2 cups white rice, rinsed well
- 4½ cups chicken broth
Instructions
- In a large dutch oven, large skillet or large pot, heat 1 tablespoon of olive oil over medium heat.
- Add sausage, chicken, onions, celery and bell peppers. Cook for 10 minutes or until chicken is thoroughly cooked and vegetables are tender. Stirring frequently.
- Add minced garlic, salt, pepper, thyme, basil, Slap Ya Mama, chili powder and red pepper flakes into pot. Stir until combined. and cook for an additional 2 minutes.
- Pour Worcestershire sauce, tomato paste, and diced tomatoes into pot and stir well.
- Add in rice and chicken broth. Stir.
- Bring to a boil, reduce heat to low. Cover and let simmer for 30-35 minutes or until rice is tender, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot.
Notes
Here are a few pics that are the perfect size for pinning to Pinterest.
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