If you’re searching for a one-pot wonder that brings bold southern flavors to your kitchen, look no further than Cajun Chicken Sausage Jambalaya. This classic Louisiana staple is hearty, packed with juicy chicken, smoky sausage, aromatic veggies, and plenty of Cajun seasoning all simmered with fluffy rice. It’s the kind of meal you’ll want to gather friends and family around the table for, with its irresistible aroma and vibrant, spicy kick that’s truly unforgettable.

Cajun Chicken Sausage Jambalaya Recipe - Recipe Image

Ingredients You’ll Need

Cajun Chicken Sausage Jambalaya keeps things simple, but every ingredient serves a crucial purpose—whether it’s building a sturdy flavor base, adding color, or dialing up the heartiness. Here’s what you’ll need to create this magical medley.

Chicken thighs: Juicy, flavorful, and perfect for slow simmering so they don’t dry out like breasts can.
Andouille sausage: This classic Cajun sausage adds a smoky, peppery depth that defines authentic jambalaya.
Long-grain rice: Holds its shape and absorbs all the spicy, savory goodness as it cooks.
Bell peppers: Red and green peppers bring color, sweetness, and the essential crunch to every bite.
Celery: Part of the beloved “holy trinity” of Cajun cooking for subtle earthiness.
Onion: Another trinity member, adding sweetness and savory undertones.
Garlic: Because no jambalaya is complete without that bold garlicky punch.
Diced tomatoes: Lends acidity, moisture, and a gorgeous ruby hue to the rice.
Chicken broth: Infuses the rice with deep, rich flavor as it cooks.
Cajun seasoning: The backbone of heat and spice—choose store-bought or blend your own for custom fire.
Bay leaf: Adds irresistible aroma as everything simmers together.
Salt and pepper: The final tweak for perfect seasoning.
Olive oil: For sautéing your veggies and proteins to golden perfection.

How to Make Cajun Chicken Sausage Jambalaya

Step 1: Brown the Chicken and Sausage

Start by heating up olive oil in a large Dutch oven or sturdy pot over medium-high heat. Add sliced chicken thighs and sausage, letting each side get a lovely golden sear. This is where serious flavor starts, so don’t rush this step—those browned bits are pure gold for your jambalaya’s depth!

Step 2: Sauté the Holy Trinity

Remove the browned chicken and sausage, then toss in diced onion, bell peppers, and celery. These veggies will soak up the flavor left in the pot, softening beautifully and giving your kitchen that unmistakable Southern aroma. Stir until they’re just starting to turn golden.

Step 3: Add Garlic and Spices

Add the minced garlic and sprinkle in that Cajun seasoning, stirring until everything is coated and fragrant. Let the garlic and spice bloom for a minute or so, unlocking all those hidden flavors and scents.

Step 4: Simmer with Tomatoes and Rice

Return the chicken and sausage to the pot. Pour in the diced tomatoes (with their juices), long-grain rice, bay leaf, and chicken broth. Give it all a good stir to distribute the rice and nestle everything together. Bring the pot to a gentle simmer and reduce the heat. Cover and let it cook until the rice is tender and has absorbed nearly all the delicious liquid—about 20-25 minutes.

Step 5: Fluff and Finish

Once the rice is cooked, remove the bay leaf and give the dish a gentle fluff with a fork. Season with extra salt and pepper to taste. Let the jambalaya cool for a few minutes; this helps the flavors settle and mingle together even more before serving.

How to Serve Cajun Chicken Sausage Jambalaya

Garnishes

The right garnish not only adds a burst of color but also freshens up all those deep, spicy flavors. Try snipping over fresh green onions or parsley for brightness, or add thin slices of jalapeño if you want to kick up the heat even more. A squeeze of lemon also adds a lively zing that perfectly balances the richness of Cajun Chicken Sausage Jambalaya.

Side Dishes

This dish is a meal on its own, but if you want to go all out, pair your Cajun Chicken Sausage Jambalaya with classic buttermilk cornbread, a cool cucumber salad, or simply a crisp green salad tossed in a tangy vinaigrette. These sides help mellow out the spice and round out your Southern feast.

Creative Ways to Present

Serve in a rustic cast-iron skillet family-style, or portion it into individual bowls topped with a swirl of hot sauce for flair. For parties, try spooning Cajun Chicken Sausage Jambalaya into hollowed-out bell peppers for an edible bowl—it’s eye-catching and fun!

Make Ahead and Storage

Storing Leftovers

Store any leftover Cajun Chicken Sausage Jambalaya in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making for even tastier next-day lunches or dinners. Just be sure to let it cool to room temperature before stashing in the fridge to avoid condensation.

Freezing

For longer storage, let the jambalaya cool completely, then transfer portions into freezer-safe bags or containers. It freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating for the best rice texture.

Reheating

When you’re ready to enjoy again, reheat Cajun Chicken Sausage Jambalaya gently on the stovetop over low heat, adding a splash of chicken broth or water to loosen up the rice. You can also microwave individual portions, covering with a damp paper towel for even heating and moisture retention.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well if you prefer a leaner option, but keep a close eye on cooking time so it doesn’t dry out—a little less simmering will do the trick.

What if I can’t find andouille sausage?

No worries—any smoked sausage will do in a pinch, such as kielbasa or even spicy Italian sausage. Just aim for something smoky and robust, since it’s a signature flavor in Cajun Chicken Sausage Jambalaya.

Can I make this dish vegetarian?

Yes! Swap the chicken and sausage for smoked tofu, tempeh, or a medley of mushrooms, and use vegetable broth instead of chicken broth. Don’t forget to really amp up the Cajun seasoning for full flavor.

How spicy is this recipe?

The heat level is flexible—start with one tablespoon of Cajun seasoning, then add more to taste. For extra spice, toss in cayenne pepper or hot sauce at the table. If you prefer less heat, use a mild Cajun blend and skip extra peppers.

What’s the difference between jambalaya and gumbo?

Jambalaya cooks rice right in the pot with the other ingredients, creating a tender, cohesive one-pot meal. Gumbo, on the other hand, is more stew-like and usually served with rice spooned over the top. Both are delicious examples of Louisiana’s rich culinary heritage!

Final Thoughts

If you’re ready for a flavor-packed adventure, give Cajun Chicken Sausage Jambalaya a spot on your dinner table. It’s everything comfort food should be—easy, soulful, filling, and a little bit sassy. Go ahead and gather your favorite people; this is one recipe everyone will ask for again and again!

Cajun Chicken Sausage Jambalaya Recipe