Living in St. Louis, I’ve had my fair share of delicious Creole and Cajun cuisine! This easy jambalaya recipe with chicken, Andouille sausage, rice, and Cajun seasoning has all the flavor you’d expect from an authentic recipe. But I made this dish with just one pot and 40 minutes, so that I can cook it whenever I’m craving it, even on weeknights!

What’s in Chicken and Sausage Jambalaya?

With ingredients like Cajun seasoning and garlic, you know this easy jambalaya is bound to make your mouth water!

Chicken Breasts: Boneless, skinless chicken breasts work best, but thigh meat can be used too. Make sure to cut your chicken into bite-size pieces for even cooking. Andouille Sausage: This smoked pork sausage is ideal for Cajun dishes. Cajun Seasoning: This is a mix of peppers, paprika, garlic and onion powders, and sometimes other herbs & spices (like cumin, oregano, etc.). Use your favorite mix! Onion: Use white or yellow onions, diced. Celery: This adds texture along with the sautéed onion and pepper mix. Bell Peppers: Use red, green, orange, or yellow peppers, depending on your preference. I use a mix of red and green. Garlic: Use fresh garlic for the boldest flavor. Pre-minced or flakes are much less flavorful. Crushed Tomatoes: A can of tomatoes is the most convenient, though you can crush or dice fresh tomatoes if you have time. Dried Oregano: This gives the best herbaceous note. A little goes a long way! Chicken Broth: This is the main source of liquid for cooking the rice. White Rice: A long-grain white rice is best for this jambalaya recipe–use basmati or jasmine. A different type of rice may end up mushy or under-cooked.

Is chicken jambalaya spicy?

This sausage chicken jambalaya recipe is not a particularly hot dish. The Cajun seasoning adds a nice heat, but it won’t burn off your taste buds! For a spicier jambalaya, I add one or two jalapeños. You can also add more cayenne at the end if you’d like.

How to Store and Reheat

Let the jambalaya fully cool to room temperature, then store it in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop with a bit of extra oil or broth, stirring until warmed through. Or microwave your leftovers in 30 second intervals, stirring each time it stops, until warmed all the way through.

How to Freeze

Freeze chicken and sausage jambalaya in an airtight container for up to 3 months. Let it thaw before reheating.

Notes and Tips

Unlike stews and chilis, jambalaya does not get better the longer it simmers. It is possible (and very common) to overcook and dry it out. We want the rice to be soft and fluffy, but not gummy or mushy; and we certainly don’t want to dry out the chicken; so stick to the cooking time as instructed. When cooking rice dishes like this chicken jambalaya, you want to keep the pot covered for the full cook time. Try not to remove the lid and check too often because the liquid will escape, and the rice needs it in order to properly cook.

How to Make Chicken Jambalaya Step by Step

Season the Chicken: Season 1½ pounds of boneless, skinless chicken breasts cut into bite-size pieces, with 1 tablespoon of Cajun seasoning. Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once heated, add the Cajun chicken pieces to the pan and cook for 5-7 minutes, or until browned on all sides. Then transfer the chicken to a plate. Brown the Sausage: Heat another tablespoon of cooking oil in the same skillet. Then add 1 pound of Andouille sausage slices into rounds, and cook until browned. Then transfer the sausage to the plate with the chicken. Sauté the Veggies: Heat the remaining tablespoon of olive oil in the skillet. Add ½ of a diced onion, 2 stalks of diced celery, 1 diced red bell pepper, and 1 diced green bell pepper. Then season with salt and pepper to taste, and sauté until the veggies are softened. Add the Garlic: Add 2 minced cloves of garlic and cook for another minute. Add the Rest of the Ingredients: Stir in 1 can of crushed tomatoes, 1 tablespoon of Cajun seasoning, 1 teaspoon of dried oregano, 2 cups of chicken broth, and 1 cup of white rice. Simmer: Bring the jambalaya to a boil, then reduce to a simmer. Cover the pan and cook for 20-25 minutes, or until the rice has cooked through and the liquid has absorbed. Add the Chicken and Sausage: Stir the browned chicken and sausage into the jambalaya mixture, then continue cooking until everything is heated through. Serve: Give the finished chicken jambalaya a good stir, and season with salt and pepper to taste.

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