Chicken and Sausage Jambalaya is a soul-satisfying dish that embodies the spirit of Southern comfort cooking. Every spoonful carries smoky, spicy undertones balanced with tender bites of chicken, hearty sausage, and perfectly cooked rice. The flavors develop slowly as the ingredients simmer together in one pot, creating a meal that is as heartwarming as it is flavorful. Whether prepared for a cozy weeknight dinner or a lively family gathering, this Louisiana favorite promises a feast of deep, rich flavors that capture the true essence of Cajun and Creole cuisine.

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Ingredient Breakdown

The key to exceptional jambalaya lies in the quality and balance of its ingredients. Long-grain rice is preferred for its ability to stay light and separate rather than clumping together. It absorbs the broth’s robust flavors while maintaining the perfect texture. Chicken thighs bring juiciness and depth to the dish, remaining tender even after extended cooking, while the smoky sausage adds that unmistakable layer of spice and boldness that defines classic jambalaya.

The “holy trinity” of Louisiana cooking—onion, bell pepper, and celery—creates the foundational aroma that fills the kitchen as the pot simmers. These vegetables lend sweetness, freshness, and subtle earthiness to balance the meat and spice. A thoughtful blend of seasonings like Cajun spices, dried herbs, and garlic powder adds warmth and intensity, bringing harmony to the overall flavor profile. Finally, diced tomatoes and chicken broth serve as the liquid base, enriching the dish with savory depth and ensuring every grain of rice is infused with flavor.

Step-by-Step Preparation Guide

Begin by heating olive oil in a sturdy Dutch oven over medium-high heat. The first step is browning the chicken. Lightly seasoned with Cajun spices, the chicken should sizzle as it hits the pan, developing a golden crust that locks in its juices. This initial sear lays the foundation for flavor, so patience is essential. Once browned, remove the chicken to make room for the sausage.

Searing the sausage follows next. As it browns, it releases fragrant oils that coat the pot, deepening the flavor base. The combination of crispy edges and smoky aroma signals that it’s time to add the vegetables. Stir in the onion, bell pepper, and celery mixture, scraping the bottom to lift any browned bits—a culinary secret for creating richness and complexity. Allow the vegetables to soften gently under a covered lid, stirring occasionally to ensure even cooking.

Now, it’s time to bring the ingredients together. Return the chicken to the pot, then pour in diced tomatoes and chicken broth. Add the dried herbs, garlic, and Cajun seasoning, blending everything thoroughly. Taste the mixture before adding rice, adjusting the seasoning to your preference. Once the uncooked rice is stirred in, bring the pot to a gentle boil. Cover, reduce the heat to a low simmer, and let the mixture cook undisturbed for 10 minutes.

After a quick stir to bring the rice from the bottom to the top, cover again and continue simmering for about 30 minutes. The key is maintaining a very gentle heat—just enough to cook the rice slowly without boiling. This ensures each grain soaks up the seasoned broth, resulting in tender, flavorful rice. If the rice remains slightly firm, a splash of extra broth and a few more minutes of cooking will perfect it.

For a more hands-off method, this recipe also transitions beautifully to the oven. After browning the chicken and sausage, mix in the rice, tomatoes, and broth, then transfer everything to a roasting pan. Seal it tightly with foil and bake for an hour at 350°F (175°C). The result is evenly cooked, fluffy rice with concentrated flavor—a perfect option for busy evenings.

Recipe Tips

Preventing mushy rice:
Use long-grain rice and avoid over-stirring during cooking to maintain texture.

Adjusting spice levels:
Choose milder sausage or reduce Cajun seasoning if you prefer less heat.

Perfecting liquid balance:
If your pot retains heat well, slightly reduce the broth; if it cooks fast, add a bit more.

Reheating the right way:
Warm leftovers over low heat with a splash of broth to restore moisture without overcooking.

What to Serve With This Recipe

This hearty jambalaya pairs wonderfully with simple sides that complement its bold flavors. A crisp green salad or classic coleslaw provides a refreshing contrast, balancing the spice and richness of the dish. Soft, buttery cornbread or warm garlic bread makes an excellent companion, perfect for soaking up the flavorful juices. For a wholesome touch, roasted vegetables or sautéed greens add balance and color to the plate. When serving a crowd, offer it alongside a light dessert like lemon bars or fruit salad to round out the meal beautifully.

Creative Variations

This recipe welcomes creative adaptations while preserving its Cajun soul. For a coastal flair, try a seafood jambalaya by adding shrimp, crawfish, or even crab meat toward the end of cooking. A vegetarian version can be achieved with plant-based sausage, extra peppers, and mushrooms to maintain that hearty feel. For spice enthusiasts, increase the Cajun seasoning or toss in chopped jalapeños for an extra kick. Each variation keeps the dish exciting and adaptable to different palates and occasions.

Frequently Asked Questions

Can I use white rice instead of long-grain rice?
Yes, but it may result in a softer texture and require shorter cooking time.

How do I keep jambalaya from sticking to the pot?
Use a heavy-bottomed pan and maintain a low simmer to avoid scorching.

Can it be made ahead or frozen?
Absolutely. Allow it to cool completely before freezing; reheat slowly for best results.

What’s the best way to reheat without drying out?
Add a small amount of broth and cover while reheating over low heat.

How can I reduce the spice level but keep the flavor?
Use less Cajun seasoning and balance with herbs like parsley or thyme for aroma.

Chicken and Sausage Jambalaya stands as a hallmark of Southern home cooking—vibrant, satisfying, and brimming with character. With its harmonious blend of smoky sausage, tender chicken, and perfectly seasoned rice, every bite delivers comfort and authenticity. Whether cooked on the stovetop or baked in the oven, this dish transforms humble ingredients into a deeply flavorful meal that feels like a warm welcome from Louisiana itself.

Ingredients

2 cups uncooked long-grain or extra-long-grain rice (not instant)
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 (14.5-ounce) can chicken broth
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1 pound smoked spicy sausage, such as andouille or conecuh, sliced into 1-inch rounds (chorizo may also be used)
¼ cup olive oil
1 (10-ounce) bag frozen seasoning blend of onions, bell peppers, and celery (or freshly chopped vegetables)
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon garlic powder
½ teaspoon Cajun seasoning (such as Tony Chachere’s or Slap Ya Mama)
½ teaspoon salt
½ teaspoon ground black pepper

Instructions

Pour the olive oil into a large 5-quart Dutch oven or heavy-bottomed pot and heat over medium-high flame. Lightly season the chicken pieces with Cajun seasoning and sear them in the hot oil for about 3–5 minutes until the surfaces are golden. The chicken should remain slightly pink inside at this stage. Remove and set aside on a plate.

Next, add the sausage slices to the same pot. Allow them to brown for roughly 5 minutes, releasing their flavorful oils. Stir in the onion, bell pepper, and celery mix, scraping the browned bits from the bottom of the pan to capture every bit of flavor. Cover and let the vegetables cook for 5 minutes, stirring once midway through to ensure even softness.

Return the browned chicken to the pot and pour in the diced tomatoes and chicken broth. Sprinkle in the parsley, basil, garlic powder, Cajun seasoning, salt, and pepper. Mix thoroughly and taste the broth, adjusting seasoning as needed.

Add the uncooked rice and stir until evenly combined. Bring the mixture to a gentle boil, then cover and lower the heat to the lowest simmer. Allow it to cook for 10 minutes before uncovering to stir once, gently folding the rice from the bottom to the top.

Replace the lid and continue simmering for another 30 minutes without lifting the cover. Keep the heat low and steady—a soft simmer ensures tender rice and balanced flavor. Avoid boiling or stirring too frequently.

When the rice is fully tender and has absorbed the rich, seasoned broth, the jambalaya is ready. If the rice still feels slightly firm, pour in about ½ cup of additional broth, stir gently, cover again, and cook for 5–10 more minutes.

Alternative Oven Method:

After browning the chicken and sausage on the stovetop, return both to the pot with the tomatoes, broth, and seasonings. Stir in the raw rice, mix well, and bring to a boil. Transfer the mixture carefully into a heavy-duty roasting pan measuring about 11¾ x 9¼ x 2½ inches. Cover tightly with heavy-duty foil or a fitted lid to trap the steam. Bake in a preheated oven at 350°F (175°C) for 1 hour, or until the rice turns soft and fluffy and all the flavors meld beautifully.