Cajun Chicken Sausage Jambalaya

This hearty Cajun Chicken and Sausage Jambalaya combines authentic Louisiana flavors in one pot, creating a comforting meal that's perfect for feeding a crowd or meal prepping for busy weeknights. The combination of spicy sausage, tender chicken, and perfectly seasoned rice creates a dish that's both satisfying and bursting with flavor.

I first made this jambalaya when hosting friends from out of town who wanted to experience Southern cooking. The aroma filled my kitchen and set the perfect mood for an evening of stories and laughter. Now it's become my signature dish whenever I want to impress without spending hours in the kitchen.

Ingredients

• Olive oil: Creates the foundation for sautéing and ensures nothing sticks to the pot
• Boneless skinless chicken thighs: Deliver more flavor and moisture than breast meat would
• Smoked spicy sausage: Like andouille or conecuh provides authentic Cajun flavor and wonderful texture
• Frozen seasoning blend of onion, bell pepper, and celery: Saves chopping time while delivering the essential "holy trinity" of Cajun cooking
• Canned diced tomatoes with basil, garlic, and oregano: Adds acidity and depth without extra seasoning steps
• Chicken broth: Creates the perfect cooking liquid for tender flavorful rice
• Dried herbs and spices: Create the signature Cajun flavor profile without requiring a fully stocked spice cabinet
• Extra long grain rice: Absorbs flavors while maintaining distinct grains (regular long grain works too, but avoid instant rice which will become mushy)

Step-by-Step Instructions

Season and Brown the Chicken:

Add olive oil to a heavy 5-quart Dutch oven over medium-high heat. Season chicken chunks with a light sprinkle of Cajun seasoning before adding to the hot oil. Brown for 3-5 minutes until golden on the outside but not cooked through. Remove from pot and set aside. This partial cooking allows the chicken to finish cooking with the rice without becoming tough.

Brown the Sausage and Aromatics:

Add sliced sausage to the same pot with all those flavorful chicken bits and brown for 5 minutes until edges caramelize. Add the onion, bell pepper, and celery mix. Stir well making sure to scrape up any browned bits from the bottom of the pot. These bits contain concentrated flavor. Cover and simmer on medium heat for about 5 minutes, stirring once halfway through, until vegetables soften and become aromatic.

Combine and Season:

Return the partially cooked chicken to the pot. Add the tomatoes, chicken broth and all seasonings including parsley, basil, garlic powder, Cajun seasoning, pepper and salt. Stir everything thoroughly and taste the liquid to check seasoning level. This is your chance to adjust flavors before adding rice. Add the uncooked rice and mix well to ensure even distribution.

Simmer to Perfection:

Bring the mixture to a boil, then immediately cover and reduce heat to a gentle simmer. After 10 minutes of cooking, carefully stir once to bring the rice from the bottom to the top ensuring even cooking. Cover again and continue cooking at the lowest possible heat setting for another 30 minutes. Resist the urge to peek or stir during this final cooking period as steam is crucial for properly cooking the rice.

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My favorite ingredient in this jambalaya is the andouille sausage which adds a smoky depth that transforms the entire dish. I remember making this for my Louisiana born neighbor who claimed it was better than his grandmother’s recipe — a compliment I still treasure years later. The secret is allowing the flavors to develop slowly without rushing the process.

Oven Baking Method

For those who prefer a more hands off approach, this jambalaya can be finished in the oven instead of on the stovetop. After combining all ingredients and bringing to a boil, transfer the mixture to a heavy duty roasting pan approximately 11¾ by 9¼ by 2½ inches. Cover tightly with heavy duty foil to trap all steam and bake at 350°F for one hour. This method produces exceptionally consistent results since the oven provides even heat distribution from all sides. The tight seal created by the foil mimics the lid of a Dutch oven perfectly, allowing the rice to steam properly without drying out.

Perfect Rice Texture

The key to perfect jambalaya lies in the rice texture. Each grain should be distinct and tender rather than mushy or sticky. This recipe uses extra long grain rice because it maintains its structure even with prolonged cooking. Never substitute instant or parboiled rice as they cook too quickly and absorb liquid differently. For best results, rinse the rice before adding it to remove excess starch which can make the final dish gummy. If you find your jambalaya too wet after cooking, allow it to rest uncovered for 10 minutes before serving. Conversely, if it seems too dry, add ¼ cup hot chicken broth and gently fold it in.

Making It Your Own

While this recipe honors traditional Cajun flavors, feel free to adapt it to your preferences. Seafood lovers can add shrimp during the last 5 minutes of cooking for a delicious variation. Vegetarians might substitute plant based sausage and vegetable broth while adding extra bell peppers and mushrooms for substance. Spice levels can be adjusted by changing the amount of Cajun seasoning or adding hot sauce at the table. Some families even add okra, green peas or corn to incorporate more vegetables. The versatility of jambalaya is what makes it such a beloved dish across generations.

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This comforting one pot jambalaya is guaranteed to become a family favorite, combining authentic flavors and an inviting aroma that fills the home with love.

Frequently Asked Questions

→ What can I substitute for andouille sausage?

If you can't find andouille or conecuh sausage, chorizo makes an excellent substitute as mentioned in the ingredients. Other alternatives include smoked kielbasa or any spicy smoked sausage. The key is finding a sausage with good fat content and bold flavor to infuse throughout the dish.

→ Can I use fresh vegetables instead of frozen?

Yes, you can absolutely use fresh vegetables instead of the frozen seasoning blend. You'll need about 1 cup each of diced onion, bell pepper, and celery (the traditional Cajun 'holy trinity'). Fresh vegetables may require slightly longer cooking time in step 2, about 7-8 minutes until softened.

→ Why is it important not to lift the lid while cooking?

Keeping the lid on during cooking is crucial because the steam trapped inside is what properly cooks the rice. Opening the lid releases this steam, which can result in undercooked, crunchy rice and disrupts the even cooking process. This is why the recipe specifically warns against lifting the lid.

→ Can I use brown rice instead of white rice?

Brown rice can be substituted, but you'll need to adjust the cooking time and liquid ratio. Brown rice typically requires 45-50 minutes to cook (versus 30 minutes for white rice) and about 25% more liquid. Add an additional 1/2 cup of chicken broth if using brown rice, and be prepared to extend the cooking time.

→ What's the difference between jambalaya and gumbo?

While both are traditional Cajun dishes, jambalaya is a rice-based dish where the rice cooks directly with the proteins and vegetables. Gumbo is more of a stew that's thickened with a roux and typically served over separately cooked rice. Jambalaya is drier with individually distinct rice grains, while gumbo has a soupy consistency.

→ How spicy is this jambalaya?

With just 1/2 teaspoon of Cajun seasoning, this recipe is moderately spicy. The heat level also depends on your choice of sausage. For milder jambalaya, use regular smoked sausage instead of spicy andouille and reduce the Cajun seasoning. For extra heat, increase the Cajun seasoning or add diced jalapeños with the vegetables.