If you’ve ever wished for a soul-warming meal that’s bursting with flavor and feels like a big, comforting hug, then this Chicken and Sausage Jambalaya Recipe is exactly what you need. I absolutely love how this dish combines tender chicken, smoky sausage, and a vibrant mix of veggies and spices into one satisfying pot. It’s perfect for cozy dinners when you want something hearty but without fussing over multiple pans.
What makes this Chicken and Sausage Jambalaya Recipe stand out to me is how versatile and forgiving it is. Whether you’re cooking for a crowd or just prepping ahead for the week, you’ll find that the layers of flavor only deepen over time. Plus, it’s a great way to get that classic Cajun taste without hunting down obscure ingredients. Trust me, once you make this, it’s going to be a favorite in your lineup.
Why You’ll Love This Recipe
- Rich and Authentic Flavors: The perfect blend of Creole spices and smoked sausage creates layers of deep, vibrant taste.
- One-Pot Convenience: Everything cooks together, making clean-up a breeze and flavor melding effortless.
- Family Favorite: My family goes crazy for this dish – it’s a crowd-pleaser that’s great for weeknights or special occasions.
- Make-Ahead Friendly: Leftovers taste even better the next day, making it an ideal meal prep option.
Ingredients You’ll Need
To make this Chicken and Sausage Jambalaya Recipe sing, you’ll want fresh, quality ingredients that work harmoniously together. The classic trifecta of onion, bell pepper, and celery—aka the holy trinity of Cajun cooking—adds depth, while smoked sausage brings that essential savory kick.
- Canola oil: Neutral oil that handles high heat well for browning chicken and sausage.
- Boneless, skinless chicken thighs: These stay juicy and tender, perfect for slow cooking with rice.
- Smoked sausage: I recommend Conecuh or Andouille for that authentic smoky flavor.
- White onion: Adds sweetness and depth when sautéed with the veggies.
- Green bell pepper: Gives a fresh, slightly bitter contrast to balance the rich sausage.
- Celery stalk: Brings a subtle crunch and enhances the base flavors.
- Garlic cloves: Minced for a robust aromatic punch.
- Bay leaves: Essential for that earthy undertone.
- Creole seasoning: The star spice blend—adjust to taste if you like it spicier.
- Dried thyme: Adds a fresh herbaceous note.
- Dried oregano: Balances the spices with a hint of bitterness.
- Converted rice: I love this type because it holds up well without getting mushy.
- Chicken broth: Provides savory depth to cook the rice in.
- Diced fire-roasted tomatoes: Adds a smoky acidity that brightens the whole dish.
- Sliced scallions (optional): Perfect for garnish, adding a light oniony crunch.
Variations
I like to mix things up with this Chicken and Sausage Jambalaya Recipe depending on what I have on hand or how spicy I want it. The wonderful thing is you can make this dish completely your own without losing that signature jambalaya magic.
- Vegetable variation: I sometimes toss in chopped okra or diced tomatoes with green chiles for extra texture and a little heat.
- Protein swap: When I want a lighter version, I use chicken breast instead of thighs, but thighs definitely bring more flavor.
- Spice level: Adding cayenne pepper or hot sauce turns up the heat if you like it spicy—my family often requests this!
- Rice alternative: For a lower carb version, cauliflower rice works in a pinch, though the texture is different but still tasty.
How to Make Chicken and Sausage Jambalaya Recipe
Step 1: Brown the Chicken and Sausage
Start by heating canola oil in a Dutch oven over medium-high heat. Add your cubed chicken thighs and sausage pieces, stirring constantly to get a nice golden crust all around—this should take about 8 to 10 minutes. Browning is crucial because it builds that foundational flavor. Once browned, remove them with a slotted spoon and place on paper towels to drain excess fat. This little step helps avoid a greasy jambalaya later.
Step 2: Sauté the Vegetables and Spices
Now, in the same pot with all those flavorful drippings, toss in the chopped onion, bell pepper, celery, garlic, and bay leaves. Cook over medium-high heat until the veggies are nice and tender—about 5 to 7 minutes. Then add your Creole seasoning, thyme, and oregano. This combination really brings that authentic Cajun flavor forward, and the aroma will have you excited for the next steps.
Step 3: Cook the Rice and Simmer Everything Together
Stir in the uncooked rice and cook it for about 3 minutes until fragrant. This toasting step helps the rice develop a nuttier flavor and prevents it from turning mushy. Then pour in the chicken broth and fire-roasted diced tomatoes along with the browned chicken and sausage. Bring everything to a boil.
Once boiling, cover the pot, reduce heat to medium, and simmer. Stir occasionally so the rice cooks evenly and doesn’t stick. About 20 minutes later, your jambalaya will be perfectly cooked — tender rice infused with rich, smoky flavors. If you want, garnish with fresh sliced scallions to add a bright pop right before serving.
Pro Tips for Making Chicken and Sausage Jambalaya Recipe
- Use Thighs for Juiciness: I learned that chicken thighs stay moist during the long simmer, unlike breasts that can dry out.
- Don’t Skip Browning: Browning the meat adds caramelized flavor that you just can’t substitute with just spices.
- Pat Meat Dry Before Cooking: Moisture hinders good browning, so drying the chicken and sausage first makes a big difference.
- Stir Occasionally but Not Too Much: Over-stirring can turn your rice mushy; gentle stirring every 5 minutes works best.
How to Serve Chicken and Sausage Jambalaya Recipe
Garnishes
I always add sliced scallions on top—that fresh, crisp bite balances the rich, smoky flavors fantastically. Sometimes, a squeeze of fresh lemon juice or a sprinkle of chopped parsley can brighten it up, especially if you’re serving it for guests. If you like a little heat, sprinkle some crushed red pepper flakes on your plate.
Side Dishes
While this jambalaya is a full meal on its own, I love pairing it with simple green salads or steamed greens like collard or kale to add fresh crunch. Cornbread is another favorite—that sweet crumbly texture harmonizes perfectly with the savory spices. If you’re feeling indulgent, fried okra is a fantastic crunchy side that matches the southern vibe.
Creative Ways to Present
For special occasions, I’ve served this Chicken and Sausage Jambalaya Recipe in individual mini Dutch ovens or rustic cast-iron skillets—everyone loves a personal touch. Another fun idea is to set up a jambalaya bar with various toppings like shredded cheese, sour cream, and hot sauce so guests can customize their bowls. It really turns dinner into a joyful event!
Make Ahead and Storage
Storing Leftovers
Whenever I make this recipe, I store leftovers in airtight containers in the fridge, and they usually last up to 4 days. The flavors actually mellow and improve overnight, making reheated portions taste even better. Just make sure to cool the jambalaya before sealing to avoid sogginess.
Freezing
I have frozen portions of this jambalaya successfully—just divide into meal-sized containers and label them. When thawed, it reheats beautifully on the stove or in the microwave, perfect for busy weeks. Just keep in mind the rice might soften a bit more after freezing but it’s still tasty and satisfying.
Reheating
To reheat, I usually warm on the stove over low heat, adding a splash of chicken broth or water to loosen it up if it seems dry. Stir gently and heat until warmed through. If you’re in a hurry, the microwave works fine; just cover it to trap moisture and avoid drying the edges.
FAQs
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Can I use white rice instead of converted rice in this Chicken and Sausage Jambalaya Recipe?
Yes, you can use white rice, but you’ll want to adjust the cooking time and liquid amount slightly since converted rice absorbs liquid differently. White rice may cook faster and become softer, so keep an eye on it and add broth as needed to avoid drying out.
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How spicy is this dish, and can I adjust the heat?
This Chicken and Sausage Jambalaya Recipe has a moderate heat level thanks to Creole seasoning. You can adjust spiciness by adding more or less seasoning, including spicy sausage varieties, or tossing in cayenne pepper or hot sauce if you love more heat.
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What’s the best way to store leftovers?
Store leftovers in airtight containers in the refrigerator for up to 4 days. Let the dish cool completely before sealing. For longer storage, freeze in portioned containers for up to 3 months and thaw in the refrigerator overnight before reheating.
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Can I make this recipe in a slow cooker?
While it’s possible, I prefer the stovetop method because it lets you properly brown the meats and control rice cooking more precisely. Slow cooker rice sometimes turns out too mushy. If you try it, add rice towards the end and monitor closely.
Final Thoughts
Honestly, this Chicken and Sausage Jambalaya Recipe has become one of my absolute favorites to make when I want a hearty, delicious meal that brings everyone together. It’s forgiving, packed with flavor, and feels like a warm, comforting tradition every time I cook it. If you’re craving a dish that’s simple yet impressive—and that improves with leftovers—give this a try. I promise it’ll become a recipe you love to pull out again and again.
Print
Chicken and Sausage Jambalaya Recipe
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hr 5 mins
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Description
This Chicken and Sausage Jambalaya is a flavorful, hearty Cajun dish combining tender chicken thighs, smoky sausage, and vibrant vegetables simmered with rice and spices in a Dutch oven. Perfect for a comforting family meal, it features classic Creole seasoning and fire-roasted tomatoes for an authentic taste of Louisiana.
Ingredients
Meat
- 1 Tbsp. canola oil
- 2 lbs. boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
- 1 lb. 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)
- 2 bay leaves
Spices & Seasonings
- 1 Tbsp. Creole seasoning
- 1 tsp. dried thyme
- 1 tsp. dried oregano
Grains & Liquids
- 2 cups uncooked converted rice
- 3 cups chicken broth
- 2 (14.5 oz.) cans diced fire-roasted tomatoes
Instructions
- Brown chicken and sausage: Heat canola oil in a Dutch oven over medium-high heat. Add the cubed chicken thighs and smoked sausage pieces, stirring constantly. Cook until all sides are browned, about 8 to 10 minutes. Remove the browned meat with a slotted spoon and place on paper towels to drain excess oil.
- Cook vegetables and spices: 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 until the vegetables soften and become tender, about 5 to 7 minutes.
- Add rice and bring to simmer: Stir the uncooked rice into the vegetables and cook for about 3 minutes until the rice becomes fragrant. Pour in the chicken broth and the diced fire-roasted tomatoes. Then add back the browned chicken and sausage. Stir everything together, bring to a boil over high heat.
- Simmer the jambalaya: Once boiling, cover the Dutch oven, reduce the heat to medium, and let the jambalaya simmer. Stir occasionally to prevent sticking. Continue cooking until the rice is tender and has absorbed most of the liquid, about 20 minutes.
- Serve: Remove bay leaves before serving. Garnish with sliced scallions if desired. Serve hot as a fulfilling main dish.
Notes
- Use smoked sausage like Andouille or Conecuh for authentic smoky flavor.
- Converted rice helps to keep the grains separate and prevent mushiness.
- Slicing scallions as garnish adds a fresh, mild onion flavor.
- If you prefer a spicier jambalaya, add cayenne pepper or hot sauce to taste.
- Make sure to stir occasionally during simmering to prevent rice from sticking to the pot.
- This dish stores well and can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
