I absolutely love sharing this Chicken and Sausage Cajun Jambalaya Recipe with friends because it feels like a warm hug on a plate. The mix of tender chicken, smoky andouille sausage, and that perfectly spiced rice makes it a dish that’s both comforting and exciting. Whenever I’m craving something hearty but don’t want to fuss over complicated steps, this jambalaya hits the spot every single time.
You’ll find that this meal works wonderfully for family dinners or when you want to impress guests with bold flavors that taste like they simmered for hours, even though it comes together in about an hour. Plus, it’s a one-pot wonder that means less cleanup, which I know you’ll appreciate after a long day.
Why You’ll Love This Recipe
- Rich Flavors: The chicken, sausage, and spices meld into a savory dish that’s packed with Cajun goodness in every bite.
- Simple One-Pot Cooking: You’ll save time on cleaning while developing deep flavors cooking everything in one Dutch oven.
- Family Friendly: This dish pleases both kids and adults, making it perfect for weeknights or casual gatherings.
- Flexible Ingredients: You can tweak the heat level and swap veggies based on what you have at home.
Ingredients You’ll Need
Choosing the right ingredients is key to getting that genuine Cajun jambalaya flavor, and luckily they’re super accessible. From juicy chicken thighs to flavorful andouille sausage, each component adds its own character—plus, you’ll want fresh veggies for that classic “trinity” combo in Cajun cooking.
- Chicken thighs: I prefer bone-in, skin-on for juiciness and flavor, but boneless can work too if you’re in a hurry.
- Andouille sausage: This smoked Cajun sausage brings the ideal spicy, smoky notes; if you can’t find it, kielbasa or smoked sausage are okay substitutes.
- Yellow onion: Adds sweetness and depth when sautéed slowly.
- Green bell pepper: Provides a fresh, slightly bitter balance.
- Celery stalks: Completes the holy trinity with onion and pepper, essential for authentic jambalaya.
- Garlic cloves: Garlic brings aromatic warmth, so don’t skip it!
- Fresh thyme: Fresh is best here, but dried works if needed; it adds an earthy herbal hint.
- Dried oregano: For that subtle Mediterranean twist.
- Garlic powder: Enhances the garlicky flavor without overpowering.
- Ground cayenne pepper: Adds heat—you control how spicy your jambalaya gets.
- Bay leaves: Essential for that complex background depth in the broth.
- Louisiana Hot Sauce: My secret weapon for authentic tang and spice; Crystal sauce works great too.
- Sea salt & black pepper: To season perfectly throughout.
- Medium grain rice: It absorbs flavor beautifully and becomes tender but not mushy.
- Chicken stock: Use homemade or good-quality store-bought for the richest taste.
- Scallions: Freshly sliced for a bright topping finish.
Variations
I love trying little tweaks to this Chicken and Sausage Cajun Jambalaya Recipe depending on the season or who I’m cooking for. It’s a forgiving recipe that you can personalize easily, so don’t hesitate to make it your own!
- Spicy Heat: When I want my jambalaya extra bold, I sometimes add more cayenne or a splash of smoky chipotle hot sauce—it really wakes up the flavors.
- Vegetarian Twist: I’ve swapped sausage for smoked tempeh and omitted the chicken, and it still delivers that deep, savory richness with extra veggies like mushrooms and zucchini.
- Seafood Variation: Adding shrimp or crab near the end makes a luxurious twist that my seafood-loving friends adore.
- Brown Rice Swap: If you prefer something a touch healthier, brown rice works but adjust the cooking time and liquid to keep it tender.
How to Make Chicken and Sausage Cajun Jambalaya Recipe
Step 1: Season and Sear Your Chicken
Start by generously seasoning the chicken thighs on both sides with sea salt, cracked black pepper, and sweet paprika. Let them rest at room temperature for about 20 minutes—this helps the seasoning penetrate and ensures even cooking. When you’re ready, heat your olive oil in a Dutch oven over medium heat. Add the chicken skin side down—don’t crowd the pan or they won’t brown properly. Aim for a beautifully caramelized golden crust, about 5 minutes per side. Then, transfer the browned chicken to a plate and repeat with the remaining pieces. This step really locks in flavor and texture, so don’t rush it.
Step 2: Brown the Andouille and Build Your Sofrito Base
With the chicken out, add the sliced andouille sausage to the hot pan. Let it brown nicely—about 6 minutes—stirring occasionally. Those brown bits sticking to the bottom? That’s pure flavor, so don’t scrape them off just yet. Remove the sausage and set it aside. Next, toss in the diced onion, green bell pepper, and celery. Cook gently until everything softens and gets a bit sweet, about 8 to 10 minutes. Stir in minced garlic, fresh thyme, and oregano, cooking for a couple more minutes to awaken all those lovely aromas. Finally, sprinkle in garlic powder, cayenne, bay leaves, and the Louisiana hot sauce. Give it a good stir to marry all the flavors.
Step 3: Add Rice, Return Proteins, and Simmer in the Oven
Now, stir in the medium grain rice to coat it in all those spices and juices. Return the browned sausage to the pot along with any juices, stirring to combine. Nestle the browned chicken pieces in too, adding any liquid from the plate—that extra flavor counts! Pour in the chicken stock, bring everything to a gentle simmer on the stovetop, then cover with the lid and pop the whole pot into your preheated 325°F oven. Let it cook undisturbed for 30 minutes—it’s where the magic happens as the rice absorbs all that spiced liquid.
Step 4: Rest, Shred, and Serve
After 30 minutes, give your jambalaya a slow stir and replace the lid to rest for another 15 minutes. This step is crucial for fluffy, perfect rice texture and well-blended flavors. Then, remove the chicken from the pan, discard the skin and bones, and shred the meat. Stir the shredded chicken back into the pot. Serve it warm, garnished with freshly sliced scallions for a lovely pop of color and fresh bite. I find my family goes crazy for this part!
Pro Tips for Making Chicken and Sausage Cajun Jambalaya Recipe
- Room Temperature Chicken: Letting the chicken rest before cooking helps it brown evenly and stay juicy inside.
- Don’t Skip Browning: Those caramelized bits on the chicken and sausage add unmatched depth to the dish.
- Use a Heavy Pot: A Dutch oven works best—it retains heat evenly to cook the jambalaya without hot spots or burning.
- Patience with Resting: Resting the jambalaya after baking ensures the rice finishes absorbing liquid and keeps it fluffy, not mushy.
How to Serve Chicken and Sausage Cajun Jambalaya Recipe
Garnishes
I’m a big fan of topping up jambalaya with sliced scallions—they add a fresh crunch and a pop of green that brightens the dish. Sometimes I sprinkle on a little extra black pepper or a dash of paprika for color. A squeeze of fresh lemon juice on the side can also be fantastic if you want a subtle zing.
Side Dishes
This jambalaya stands out on its own, but I love pairing it with simple sides like a crisp green salad with a citrus vinaigrette or some buttery cornbread to soak up any leftover juices. Occasionally, I’ll serve it alongside sautéed greens like collards or kale for extra texture and nutrients.
Creative Ways to Present
For a family gathering or special occasion, I’ve plated this jambalaya in small cast iron skillets with garnishes on top, giving it that rustic, cozy look. You can also stack it in mini mason jars for a fun buffet-style presentation or serve it with a wedge of lemon and fresh herbs on the side for a picnic vibe.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya tastes amazing the next day because the flavors deepen even more. I store it in airtight containers in the fridge and it keeps well for up to 4 days. Just make sure it cools completely before sealing to avoid sogginess.
Freezing
I’ve frozen leftovers in portion-sized freezer bags with great success. To thaw, I usually move it to the fridge overnight. Freezing can slightly change the rice texture, but reheating with a splash of broth helps refresh it beautifully.
Reheating
To reheat, I either use a microwave with a damp paper towel cover to lock moisture or gently rewarm it on the stovetop with a bit of chicken stock to keep the rice fluffy and prevent it from drying out. Stir occasionally and heat until just warmed through.
FAQs
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Can I use boneless chicken instead of bone-in for this Chicken and Sausage Cajun Jambalaya Recipe?
Absolutely! Boneless chicken breast or thighs work just fine if you want to save time. Just be careful not to overcook them since boneless meat can dry out faster. Consider adding them later in the cooking process or shredding afterward.
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How spicy is this jambalaya, and can I adjust the heat?
This recipe has a moderate level of heat thanks to cayenne and hot sauce, but you’re in control. Feel free to reduce the cayenne if you prefer mild, or boost it (and the hot sauce) for a spicier kick. Adding more bell peppers can also mellow the heat.
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What rice is best for Chicken and Sausage Cajun Jambalaya Recipe?
Medium grain rice is ideal because it soaks up flavor while still maintaining a good texture without getting mushy. Long grain rice can also be used, but it might be less creamy. Avoid quick-cooking or instant rice, as they won’t hold up well during the baking process.
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Can I make this Chicken and Sausage Cajun Jambalaya Recipe in a slow cooker?
While you can adapt it to a slow cooker, I prefer the oven method for better texture and to get a nice caramelization on the proteins. If using a slow cooker, brown the chicken and sausage first on the stovetop, then combine all ingredients and cook on low for 3-4 hours, but expect a softer rice texture.
Final Thoughts
This Chicken and Sausage Cajun Jambalaya Recipe has become a staple in my kitchen because it’s soulful, tasty, and comes together without fuss. I hope you enjoy making it as much as I do—and if you ever need a dish that feels like a celebration but fits into a busy evening, this one’s got your back. Trust me, once you try it, you’ll want to make it again and again!
Print
Chicken and Sausage Cajun Jambalaya Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Baking
- Cuisine: Cajun
Description
This Chicken and Sausage Cajun Jambalaya is a hearty one-pot meal combining tender chicken thighs, spicy andouille sausage, and a medley of vegetables with Cajun seasonings and rice. Slow-cooked in the oven, this flavorful dish offers a perfect balance of smoky, spicy, and savory notes, delivering an authentic taste of Louisiana comfort food.
Ingredients
Meat
- 1 1/2 pounds bone-in skin-on chicken thighs
- 1 pound Cajun andouille sausage, sliced into 1/2-inch coins
Vegetables
- 1 medium yellow onion (225 grams), finely diced
- 1 green bell pepper (140 grams), finely diced
- 2 celery stalks (85 grams), finely diced
- 4-6 scallions, sliced for garnish
Spices and Seasonings
- Sea salt, to taste
- Fresh cracked black pepper, to taste
- Sweet paprika, to taste
- 2 teaspoons fresh thyme, minced (1 teaspoon if using dried thyme)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cayenne pepper, plus more to taste
- 2 bay leaves
- 1 tablespoon Louisiana Hot Sauce (or Crystal or Tabasco)
Other Ingredients
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 2 cups medium grain rice
- 4 cups chicken stock
Instructions
- Season the chicken: Season the chicken thighs on both sides with sea salt, fresh cracked black pepper, and sweet paprika. Allow them to rest at room temperature for 20 minutes to absorb the flavors.
- Preheat the oven: Position a rack in the middle of the oven and preheat it to 325°F (163°C).
- Brown the chicken: In a Dutch oven or oven-proof pot with a lid, heat the olive oil over medium heat on the stovetop. When hot, add the chicken thighs skin-side down in batches to avoid overcrowding. Cook each side for about 5 minutes or until nicely browned. Remove the browned chicken to a plate and set aside.
- Cook the sausage: Add the sliced andouille sausage to the pot and cook for about 6 minutes, stirring occasionally, until browned. Remove the sausage and place it into a small bowl.
- Sauté the vegetables and aromatics: Add the finely diced onion, green bell pepper, and celery to the pot. Cook for 8-10 minutes until softened. Stir in minced garlic, fresh thyme, and dried oregano; cook for another 2 minutes until fragrant. Add garlic powder, ground cayenne pepper, bay leaves, Louisiana Hot Sauce, and ½ teaspoon sea salt. Stir well to combine.
- Add rice and combine ingredients: Stir in the medium grain rice and return the browned sausage along with any accumulated juices back to the pot. Cook for about 3 minutes to slightly brown the rice. Nestle the browned chicken pieces and their juices back into the pot.
- Simmer and bake: Pour in 4 cups of chicken stock and bring the mixture to a simmer on the stovetop. Stir everything, then cover the pot with its lid and transfer it to the preheated oven. Bake for 30 minutes.
- Rest and finish: After baking, give the jambalaya a stir, replace the lid, and allow it to rest for 15 minutes. Remove the chicken pieces, discard the skin and bones, shred the meat, and return it to the pot. Stir to combine and serve warm, garnished with sliced scallions.
Notes
- Use medium grain rice for best absorption without becoming mushy.
- Adjust cayenne pepper and hot sauce levels to control spiciness.
- Browning the meat and sausage well enhances the depth of flavor.
- Resting the jambalaya after baking helps the flavors meld together and improves texture.
- For a gluten-free version, confirm that the sausage is gluten-free.
