Sausage and Chicken Jambalaya: An Easy Creole Dinner Recipe

A flavorful Creole jambalaya with andouille sausage, chicken, rice, and Cajun seasoning—an easy one-pot comfort food recipe.

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Jambalaya is a flavorful comfort food from Louisiana that combines smoky andouille sausage, tender skinless chicken thighs, and the bold flavors of the holy trinity—onion, green bell pepper, and celery. This Creole jambalaya simmers with tomato paste, crushed tomatoes, and chicken stock for a hearty dish that the whole family will love.

This is an easy jambalaya recipe that tastes like an authentic jambalaya recipe straight from the city of New Orleans. It’s one of those classic recipes you’ll want to make again and again, especially since it reheats beautifully the next day.

Why You’ll Love This Recipe

You’ll love this jambalaya recipe because it’s a one-pot meal that makes cleanup a breeze. Everything—from the smoky andouille sausage to the seasoned skinless chicken thighs and the holy trinity of vegetables—cooks together in a single Dutch oven or large pot, creating a deeply flavorful dish with minimal fuss. The bold Cajun flavors give every bite a taste of authentic Louisiana cooking, making it perfect for family dinners or gatherings. This recipe is also incredibly versatile: you can adjust the spice level, swap proteins, or even make it with your own Creole seasoning, and it reheats well the next day, making it ideal for meal prep. Finally, it’s a warm, hearty, and comforting dish straight from the city of New Orleans that the whole family will enjoy.

Ingredient Substitutions

While this jambalaya recipe is designed with traditional ingredients, you have plenty of flexibility. You can swap skinless chicken thighs for skinless chicken breast if you prefer a leaner protein. Long grain white rice gives the best texture, but brown rice or even cauliflower rice works for lighter or lower-carb options (adjust cooking time as needed). If andouille sausage isn’t available, kielbasa or smoked sausage can be a tasty substitute. Either chicken broth or chicken stock works well, and you can use store-bought Cajun seasoning or make your own Creole seasoning blend for a personalized touch. While the holy trinity of onion, green bell pepper, and celery is classic, you can also add vegetables like carrots, zucchini, or okra to mix things up.

Common Mistakes to Avoid

To make the perfect jambalaya, there are a few common mistakes to avoid. Using the wrong rice, such as short-grain or sticky varieties, can result in a mushy texture, so always stick with long-grain rice. Be sure to scrape the bottom of the pan after adding tomato paste, as this helps release flavor and prevents burning. Once the rice is simmering, maintain low heat to avoid scorching the bottom of your big pot. Over-stirring can make the rice gummy, so stir occasionally but gently. Finally, let the jambalaya sit covered for a few minutes before serving to allow the flavors to meld perfectly.

Variations of Jambalaya

This recipe is incredibly adaptable to suit different tastes. For a classic sausage jambalaya, use only andouille sausage. Seafood lovers can add shrimp in the last five minutes of cooking for a Creole twist. For a vegetarian option, swap the meat for extra vegetables like mushrooms, zucchini, and bell peppers, and use vegetable broth instead of chicken stock. If you enjoy spicy foods, feel free to add more Cajun seasoning, a splash of hot sauce, or a pinch of cayenne to kick up the heat.

What to Serve with Jambalaya

Jambalaya is hearty enough to be a complete meal, but it also pairs beautifully with a few sides. Serve it with cornbread or French bread to soak up the flavorful sauce. A simple green salad, roasted okra, or sautéed green beans adds freshness, while collard greens or sautéed spinach complement the bold Cajun flavors. These sides balance the dish and make it feel like a full Louisiana-inspired meal.

Make Ahead & Storage

One of the best things about this jambalaya recipe is that it tastes even better the next day, as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator for up to four days, or freeze cooled portions for up to three months. When reheating, use low heat on the stove and add a splash of chicken broth if the rice seems dry. This makes it a perfect recipe for meal prep or for feeding a crowd with minimal effort.

Jambalaya Tips

• Store leftovers in an airtight container; the flavors get even better with time.
• Use a large pot or Dutch oven so there’s plenty of room for rice, sausage, and chicken.
• Scrape the bottom of the pan after adding the tomato paste to get all the rich flavor.
• Adjust spice levels by adding more Cajun seasoning, hot sauce, or cayenne if you like spicy foods.

Jambalaya Step by Step

Ingredients

Base Ingredients

• 2 tbsp olive oil
• 1 lb andouille sausage, sliced
• 1 lb boneless, skinless chicken thighs (or skinless chicken breast), cubed
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 tsp minced garlic
• 2 tbsp tomato paste
• 1 can (15 oz) crushed tomatoes
• 14.5 oz chicken broth or chicken stock
• 1 cup long grain white rice
• 2 cups water
• 2 bay leaves

Seasonings

• 2 tsp Cajun seasoning (or make your own Creole seasoning)
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp paprika
• Optional: cayenne for more heat

Garnish

• 3 green onions, sliced
• Hot sauce for serving

Preparation

Heat olive oil in a cast-iron pan or Dutch oven over medium heat. Brown the sausage and chicken for 6-8 minutes, then remove and set aside.

In the same pan, sauté the onion, green bell pepper, and celery until soft, about 5 minutes. Stir in garlic and cook for 1 more minute.

Mix in the tomato paste, scraping the bottom of the pan. Add the crushed tomatoes, chicken stock, and seasonings. Stir well.

Return the sausage and chicken to the pot. Stir in the rice, water, and bay leaves. Bring to a boil, then reduce to low heat.

Cover and cook for 20–25 minutes, stirring occasionally until the rice is tender.

Remove the bay leaves. Garnish with green onions and serve with hot sauce.

Jambalaya Leftovers

Storage: Store leftovers in an airtight container for up to 4 days.

Freezing: Freeze in a sealed container for up to 3 months.

Reheating: Warm on the stove over low heat, adding a splash of chicken broth if needed.

Recipe

Jambalaya

A flavorful Creole jambalaya with andouille sausage, chicken, rice, and Cajun seasoning—an easy one-pot comfort food recipe.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Course:

Main Dish

Cuisine:

American

Keyword:

andouille sausage

|

cajun

|

chicken

|

chicken thighs

|

creole

|

sausage

Dietary Needs:

Dairy-Free

|

Egg-Free

|

Gluten-Free

|

Nut-Free

Meat:

Chicken/Turkey

|

Pork

Cooking Method:

One-Pan Meals

Servings: 6 cups

5 from 9 votes

Ingredients

Base Ingredients

• 2 tbsp olive oil
• 1 lb andouille sausage (sliced)
• 1 lb boneless (skinless chicken thighs (or skinless chicken breast), cubed)
• 1 onion (diced)
• 1 green bell pepper (diced)
• 2 celery stalks (diced)
• 3 tsp minced garlic
• 2 tbsp tomato paste
• 1 can (15 oz crushed tomatoes)
• 14.5 oz chicken broth or chicken stock
• 1 cup long grain white rice
• 2 cups water
• 2 bay leaves

Seasonings

• 2 tsp Cajun seasoning (or make your own Creole seasoning)
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp paprika
• Optional: cayenne for more heat

Garnish

• 3 green onions (sliced)
• Hot sauce for serving

Recommended Equipment

• Dutch Oven
• Stockpot

Instructions

• Heat olive oil in a cast-iron pan or Dutch oven over medium heat. Brown the sausage and chicken for 6-8 minutes, then remove and set aside.
• In the same pan, sauté the onion, green bell pepper, and celery until soft, about 5 minutes. Stir in garlic and cook for 1 more minute.
• Mix in the tomato paste, scraping the bottom of the pan. Add the crushed tomatoes, chicken stock, and seasonings. Stir well.
• Return the sausage and chicken to the pot. Stir in the rice, water, and bay leaves. Bring to a boil, then reduce to low heat.
• Cover and cook for 20–25 minutes, stirring occasionally until the rice is tender.
• Remove the bay leaves. Garnish with green onions and serve with hot sauce.

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Nutrition Facts

Jambalaya

Amount Per Serving (1 cup)

Calories 542 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 8g40%

Trans Fat 0.2g

Polyunsaturated Fat 5g

Monounsaturated Fat 13g

Cholesterol 138mg46%

Sodium 1362mg57%

Potassium 897mg26%

Carbohydrates 37g12%

Fiber 4g16%

Sugar 6g7%

Protein 33g66%

Vitamin A 1659IU33%

Vitamin C 27mg33%

Calcium 74mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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