If you’re craving a dish that’s bursting with bold flavors and just the right amount of spice, this Chicken And Sausage Jambalaya Recipe is exactly what you need. One of my favorite things about this jambalaya is how it manages to be both comforting and vibrant, packed with hearty chicken, smoky sausage, and that classic mix of Cajun spices that make every bite pure joy. It’s the kind of recipe that warms you up on a chilly evening or steals the show at any potluck or family gathering.
When I first tried this Chicken And Sausage Jambalaya Recipe, I was amazed at how quickly all those simple ingredients come together into something so spectacular. Plus, it’s versatile enough for a weeknight dinner or a weekend feast when you want to impress without stress. Trust me, once you make this, it will become one of your go-to meals because it feels like a celebration in every spoonful.
Why You’ll Love This Recipe
- Authentic Cajun Flavor: The Creole seasoning and smoked sausage bring that deep, smoky taste straight from Louisiana’s heart.
- One-Pot Wonder: Everything cooks together in a single pot, which means less cleanup and more time to enjoy your meal.
- Hearty and Filling: With tender chicken thighs, sausage, and rice, this dish keeps you satisfied for hours.
- Family-Friendly: Even the pickiest eaters in my family come back for seconds, making it a reliable crowd-pleaser.
Ingredients You’ll Need
The magic of this Chicken And Sausage Jambalaya Recipe lies in its balanced combination of fresh veggies, savory meats, and bold spices. Choosing quality smoked sausage and fresh chicken thighs really makes a difference here—trust me, it’s worth it!
- Canola Oil: Neutral-flavored for perfect browning without overpowering the dish.
- Boneless, Skinless Chicken Thighs: I prefer thighs because they stay juicy and tender throughout cooking.
- Smoked Sausage: A good-quality smoked sausage like Conecuh adds authentic smoky depth.
- White Onion: Adds sweetness and balances the spice beautifully when sautéed.
- Green Bell Pepper: Brings a lovely crunch and freshness to the dish.
- Celery: Part of the classic Cajun “holy trinity,” it offers subtle aromatic flavor.
- Garlic: Minced garlic infuses every bite with savory richness.
- Bay Leaves: Essential for that earthy undertone that rounds out the spices.
- Creole Seasoning: The soul of jambalaya; you can adjust the heat level to your taste.
- Dried Thyme and Oregano: These herbs create layers of flavor that complement the protein and veggies.
- Uncooked Converted Rice: This absorbs all the flavorful juices without getting mushy.
- Chicken Broth: I always use low-sodium to control seasoning.
- Diced Fire-Roasted Tomatoes: They add a smoky sweetness and a bit of acidity to balance the richness.
- Sliced Scallions (Optional): For a fresh, colorful garnish that adds a mild onion bite.
Variations
One of the things I love about this Chicken And Sausage Jambalaya Recipe is how easy it is to customize it to your liking. You’ll find it’s forgiving enough for some swaps or extras, so you can tweak it depending on what’s in your fridge or your spice tolerance.
- Vegetarian Version: I’ve swapped the chicken and sausage for smoked tofu and extra veggies – surprisingly delicious and just as hearty.
- Spicier Kick: Adding cayenne pepper or a few dashes of hot sauce gives it a fiery edge that my husband loves.
- Different Sausage: Sometimes I use Andouille or chorizo for a twist on smokiness and flavor complexity.
- Extra Veggies: Tossing in some okra or diced zucchini can add texture and nutrition without overpowering the classic taste.
How to Make Chicken And Sausage Jambalaya Recipe
Step 1: Brown the Chicken and Sausage
Start by heating your canola oil in a large Dutch oven over medium-high heat. Add the cubed chicken thighs and sliced sausage, then stir constantly to get a beautiful golden-brown sear on all sides—this takes about 8 to 10 minutes. Don’t rush this part because browning locks in flavor and adds those rich caramelized notes we love. Once browned, use a slotted spoon to transfer the meat to a plate lined with paper towels so any extra fat drains off.
Step 2: Cook the Vegetables and Build Flavor
In the hot drippings left in the pot, toss in the chopped onion, green bell pepper, celery, garlic, and bay leaves. You’ll want to cook these over medium-high heat until the vegetables soften, roughly 5 to 7 minutes. This stage is where the “holy trinity” of Cajun cooking really shines, giving the jambalaya its signature base aroma and flavor. Stir frequently so the veggies don’t burn but get nicely tender.
Step 3: Add Rice, Broth, and Tomatoes
Now stir in your uncooked rice and let it toast in the pot for about three minutes until fragrant—this step helps the rice absorb all those amazing flavors later. Then pour in the chicken broth and diced fire-roasted tomatoes along with their juices. Remember to add back the browned chicken and sausage you set aside. Give everything a good stir and bring it all to a boil over high heat.
Step 4: Simmer Until Tender
Once boiling, cover the pot, reduce the heat to medium, and let the jambalaya simmer. Make sure to stir occasionally during the next 20 minutes or so to prevent sticking and uneven cooking. The rice will soak up the broth, veggies will meld with meats, and you’ll have a beautiful, thick, and hearty dish ready to go. Test the rice around 20 minutes for tenderness—if needed, add a splash more broth or water if it looks dry.
Pro Tips for Making Chicken And Sausage Jambalaya Recipe
- Don’t Skip Browning: Browning the meat adds a ton of flavor and texture, so take your time with this step.
- Use Good Sausage: Smoked sausage makes a big difference; avoid generic brands for better smoky depth.
- Toast the Rice: Stirring the rice with the veggies before adding liquid helps it absorb spices and avoid mushiness.
- Keep Stirring During Simmering: It prevents rice from sticking or burning at the bottom for even cooking.
How to Serve Chicken And Sausage Jambalaya Recipe
Garnishes
I love topping this jambalaya with thinly sliced scallions because they add a fresh, slightly sharp contrast to the rich, smoky flavors. Sometimes I sprinkle a little chopped parsley on top for color and brightness, especially if I’m serving it at a gathering. Adding a wedge of lemon or hot sauce on the side is great too if you want to brighten things up at the table.
Side Dishes
This dish is pretty much a one-pot meal, but I often serve it alongside a simple green salad or roasted vegetables to add some crunch and freshness. Cornbread or crusty French bread is fantastic for mopping up all the flavorful juices—my family absolutely adores pairing those together.
Creative Ways to Present
For casual dinner parties, I like to serve this jambalaya layered in shallow bowls with a sprinkle of chopped scallions and a side of pickled okra for an authentic Southern touch. It’s also great scooped into mini cast iron skillets for individual servings, making each plate feel special and homey.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge, where they stay fresh for up to 4 days. The flavors actually deepen overnight, so I often find the next day’s jambalaya tastes even better!
Freezing
This Chicken And Sausage Jambalaya Recipe freezes well if you want to prep in advance. I freeze it in portion-sized containers, then thaw in the fridge before reheating. Just keep in mind the rice texture can slightly soften, but it’s still absolutely delicious.
Reheating
When reheating, I add a splash of chicken broth or water and warm it gently on the stovetop to prevent drying out. Microwaving works too, but stirring occasionally helps maintain moisture and even heating.
FAQs
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Can I use chicken breasts instead of thighs in this jambalaya?
Yes, you can use chicken breasts if you prefer, but I find that chicken thighs stay more tender and flavorful, especially after simmering. If using breasts, cut them into similar-sized pieces and watch closely to avoid overcooking and drying out.
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What type of sausage works best for this recipe?
Smoked sausage like Conecuh or Andouille is ideal because it adds a smoky, spicy depth essential to the jambalaya’s flavor profile. If you can’t find those, any smoked kielbasa or even chorizo can be a good stand-in.
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Is this Chicken And Sausage Jambalaya Recipe spicy?
It has a nice mild-to-medium heat level thanks to the Creole seasoning, but you can adjust the spice by choosing your seasoning blend or adding cayenne pepper or hot sauce to kick it up.
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Can I make this recipe in a slow cooker?
While possible, I recommend sticking to the stovetop method since browning the meat and toasting the rice gives the best flavor and texture. Slow cookers can sometimes make the rice mushy, but if you try it, add rice halfway through cooking and watch the liquid ratios carefully.
Final Thoughts
This Chicken And Sausage Jambalaya Recipe has become a staple in my kitchen because it reliably delivers on flavor, comfort, and simplicity. I hope you’ll give it a try soon—you’ll enjoy how the ingredients come together in a hearty dish that feels like a warm hug in every bite. Once you make it for your friends or family, I bet it’ll be requested again and again, just like it is in my home!
Print
Chicken And Sausage Jambalaya Recipe
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hr 5 mins
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole
Description
A hearty and flavorful Chicken and Sausage Jambalaya featuring tender chicken thighs, smoky sausage, and the classic mix of vegetables and spices, all simmered together in a Dutch oven for a comforting Louisiana-style one-pot meal.
Ingredients
Meat
- 2 lbs. boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
- 1 lbs. smoked sausage (such as Conecuh sausage), cut into 1-inch pieces
Vegetables & Aromatics
- 1 large white onion, chopped (about 2 cups)
- 1 large green bell pepper, chopped (about 1 1/2 cups)
- 1 cup chopped celery (about 1 stalk)
- 3 garlic cloves, minced
- Sliced scallions (optional, for garnish)
Pantry & Spices
- 1 Tbsp. canola oil
- 2 bay leaves
- 1 Tbsp. Creole seasoning
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 2 cups uncooked converted rice
- 3 cups chicken broth
- 2 (14.5 oz.) cans diced fire-roasted tomatoes
Instructions
- Brown Chicken and Sausage: Heat 1 tablespoon of canola oil in a Dutch oven over medium-high heat. Add the cubed chicken thighs and sausage pieces. Cook, stirring constantly, until both are browned evenly on all sides, about 8 to 10 minutes. Remove them from the pot using a slotted spoon and set aside on paper towels to blot excess oil.
- Cook Vegetables and Aromatics: In the same Dutch oven with the drippings, add the chopped onion, green bell pepper, celery, minced garlic, bay leaves, Creole seasoning, dried thyme, and dried oregano. Cook over medium-high heat, stirring occasionally, until the vegetables are tender and fragrant, about 5 to 7 minutes.
- Add Rice and Broth: Stir in the 2 cups of uncooked converted rice and cook until fragrant, approximately 3 minutes, allowing the rice to soak up some of the flavors.
- Combine Ingredients and Simmer: Pour in 3 cups of chicken broth and the 2 cans of diced fire-roasted tomatoes. Return the browned chicken and sausage to the pot. Bring the mixture to a boil over high heat, then cover the pot, reduce the heat to medium, and let it simmer. Stir occasionally and cook until the rice is tender and the flavors meld, about 20 minutes.
- Garnish and Serve: Remove the bay leaves before serving. Garnish with sliced scallions, if desired, and enjoy your classic Chicken and Sausage Jambalaya.
Notes
- Use converted (parboiled) rice for best results to prevent the dish from becoming mushy.
- Adjust the Creole seasoning level depending on your preferred spice heat.
- Smoked sausage adds authenticity and robust flavor—use a good quality variety like Conecuh sausage if available.
- You can substitute chicken thighs with chicken breasts but thighs tend to stay juicier.
- For a thicker jambalaya, reduce the amount of chicken broth by 1/2 cup.
- Make sure to stir occasionally during simmering to prevent rice from sticking to the bottom of the pot.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
