There’s nothing quite like a hearty, flavorful jambalaya to bring everyone to the table.
This classic Louisiana dish, packed with tender chicken and savory sausage, is a true crowd-pleaser that’s surprisingly simple to master in your own kitchen. Forget complicated steps and lengthy ingredient lists; this recipe is designed for home cooks who want authentic taste without the fuss.
Get ready to create a meal that’s rich in tradition and bursting with flavor. Our easy-to-follow guide ensures a perfect jambalaya every time, making it an ideal choice for a satisfying family dinner any night of the week. Let’s dive into making this delicious and comforting dish!
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Easy Chicken and Sausage Jambalaya
- Total Time: 45-50 minutes
- Yield: 6 servings 1x
Description
This classic Louisiana chicken and sausage jambalaya recipe is a hearty, flavorful, and surprisingly simple one-pot meal perfect for weeknights. It features tender chicken, savory smoked sausage, and the “holy trinity” of Creole cooking, all simmered with rice and tomatoes for an authentic taste without the fuss.
Ingredients
Instructions
1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside. Add the sliced smoked sausage to the same pot and cook until lightly browned, about 3-5 minutes. Remove the sausage and set aside with the chicken.
2. Reduce the heat to medium. Add the chopped onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes. They should be translucent and fragrant.
3. Stir in the minced garlic, dried oregano, smoked paprika, cayenne pepper, black pepper, and salt. Cook for 1 minute more, stirring constantly, until the spices are fragrant. This step really helps to bloom the flavors.
4. Pour in the undrained diced tomatoes, Rotel diced tomatoes with green chilies, and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
5. Add the uncooked long-grain white rice to the pot and stir well to combine. Return the browned chicken and sausage to the pot, nestling them into the liquid and rice mixture.
6. Bring the mixture back to a simmer, then reduce the heat to low, cover the pot tightly, and cook for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often during this time to allow the rice to cook evenly.
7. Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and become fluffy. Fluff the jambalaya gently with a fork before serving. Garnish with fresh chopped parsley, if desired.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: main dish
- Method: stovetop
- Cuisine: cajun
Nutrition
- Serving Size: 1 serving
Keywords: jambalaya, chicken, sausage, creole, cajun, one-pot, weeknight, comfort food, rice, spicy
What You’ll Love About This Quick And Easy Recipe
This authentic chicken and sausage jambalaya recipe is a true weeknight hero, perfect for busy families and anyone craving a taste of the South without spending hours in the kitchen. What makes it so special? It’s incredibly flavorful, thanks to the combination of seasoned chicken, smoked sausage, and the “holy trinity” of Creole cooking (onion, celery, and bell pepper). It’s a one-pot wonder, meaning less cleanup and more time enjoying your meal. This recipe is designed to be straightforward and approachable, even for beginner cooks, delivering a deeply satisfying and comforting dish that feels like a special occasion but is simple enough for any day. Serve it for a casual family dinner, a potluck, or when you want to impress guests with minimal effort.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start cooking is a great way to ensure a smooth and stress-free experience. This jambalaya relies on readily available items that pack a punch in terms of flavor. You’ll find everything you need at your local grocery store, making this a convenient option for any meal plan.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound smoked sausage (like Andouille or Kielbasa), sliced into 1/2-inch rounds
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 1/2 cups long-grain white rice, uncooked
- Fresh parsley, chopped, for garnish (optional)
When it comes to the smoked sausage, Andouille is traditional for its spicy kick, but Kielbasa or any other good quality smoked sausage works wonderfully if you prefer a milder flavor. For the chicken, boneless, skinless breasts can be used instead of thighs, though thighs tend to stay more moist and flavorful. Feel free to adjust the cayenne pepper to your family’s spice preference; you can always add more at the table. If you don’t have Rotel, you can use another can of diced tomatoes and add a small can of chopped green chilies.
Time Needed From Start To Finish
One of the best aspects of this chicken and sausage jambalaya is how quickly it comes together, making it ideal for busy weeknights.
- Preparation time: 15 minutes
- Cooking time: 30-35 minutes
- Total time: 45-50 minutes
This timing allows for chopping your vegetables and chicken, browning the meats, and then letting everything simmer together until the rice is perfectly cooked and the flavors have melded beautifully.
How To Make It Step By Step With Visual Cues
Creating this delicious jambalaya is a straightforward process. Follow these steps for a perfect, flavorful dish every time.
- Brown the Meats: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside. Add the sliced smoked sausage to the same pot and cook until lightly browned, about 3-5 minutes. Remove the sausage and set aside with the chicken.
- Sauté the “Holy Trinity”: Reduce the heat to medium. Add the chopped onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes. They should be translucent and fragrant.
- Add Garlic and Spices: Stir in the minced garlic, dried oregano, smoked paprika, cayenne pepper, black pepper, and salt. Cook for 1 minute more, stirring constantly, until the spices are fragrant. This step really helps to bloom the flavors.
- Combine Liquids and Tomatoes: Pour in the undrained diced tomatoes, Rotel diced tomatoes with green chilies, and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
- Stir in Rice and Meats: Add the uncooked long-grain white rice to the pot and stir well to combine. Return the browned chicken and sausage to the pot, nestling them into the liquid and rice mixture.
- Simmer to Perfection: Bring the mixture back to a simmer, then reduce the heat to low, cover the pot tightly, and cook for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often during this time to allow the rice to cook evenly.
- Rest and Serve: Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and become fluffy. Fluff the jambalaya gently with a fork before serving. Garnish with fresh chopped parsley, if desired.
Easy Variations And Serving Ideas That Fit Real Life
This chicken and sausage jambalaya is wonderfully versatile and can be adapted to suit various tastes and occasions. For a little extra heat, you can add a dash of your favorite hot sauce directly into the pot or serve it on the side. If you want to incorporate more vegetables, feel free to toss in some frozen corn or peas during the last 10 minutes of cooking. For a seafood twist, you could add shrimp during the final 5-7 minutes of cooking, just until they turn pink.
This dish is a complete meal on its own, but it pairs beautifully with a simple side salad or some crusty bread to soak up all the delicious juices. For a kid-friendly approach, you might reduce the cayenne pepper or omit it entirely and offer hot sauce as an optional topping for adults. It’s also fantastic for a potluck or buffet spread; simply keep it warm in a slow cooker on the “warm” setting after it’s fully cooked. Optional toppings like a sprinkle of fresh green onions or a dollop of sour cream can add an extra layer of flavor and texture.
Common Slip-Ups And How To Avoid Them
Even with a straightforward recipe like jambalaya, a few common mistakes can impact the final dish. Being aware of these can help you achieve perfect results every time.
One frequent slip-up is over-stirring the rice. Once you add the rice and cover the pot, resist the urge to constantly lift the lid and stir. Stirring too much can release starch, making the rice gummy, and it also lets out steam, which is crucial for even cooking. Let it cook undisturbed for the recommended time.
Another common issue is not browning the meats sufficiently. Browning the chicken and sausage isn’t just for color; it develops rich, savory flavors that are essential to the depth of the jambalaya. Take the time to get a good sear on both.
Skimping on the “holy trinity” (onion, celery, bell pepper) can also lead to a less flavorful dish. These vegetables form the aromatic base of jambalaya, so ensure you cook them until they are soft and fragrant, allowing their sweetness to develop.
Finally, not letting the jambalaya rest after cooking can result in rice that’s slightly too wet or not fully fluffed. The resting period off the heat allows the rice to absorb any remaining liquid and steam, making it perfectly tender and fluffy.
How To Store It And Make It Ahead Without Ruining Texture
Jambalaya is one of those dishes that often tastes even better the next day, making it an excellent candidate for meal prepping or enjoying leftovers.
To store leftover jambalaya, allow it to cool completely to room temperature (within two hours of cooking). Transfer it to an airtight container and refrigerate for up to 3-4 days.
For reheating, you can warm individual portions in the microwave until heated through, stirring occasionally. If reheating a larger batch on the stovetop, add a splash or two of chicken broth or water to prevent it from drying out, and heat over medium-low heat, stirring gently, until warmed through.
While jambalaya is best enjoyed fresh or as leftovers, you can prepare some components ahead of time. You can chop all your vegetables (onion, celery, bell pepper, garlic) a day in advance and store
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
