How to Make Cajun Chicken Sausage Jambalaya

Brown the Proteins

Sear chicken and sausage to develop deep flavors and textures.

Develop the Base

Sauté the 'holy trinity' and add aromatics for the foundation.

Build Flavor Layers

Combine proteins, vegetables, tomatoes, and spices to create complexity.

Simmer and Finish

Cook rice in the flavorful broth until tender and garnish for serving.

Baking Tips

For authentic flavor, use andouille sausage, but smoked kielbasa can work as a substitute.

Adjust the Cajun seasoning and cayenne pepper to control the level of heat.

Don't stir the rice too much once it's cooking; this can make it gummy.

For a seafood variation, add shrimp during the last 5 minutes of cooking.

The jambalaya will thicken as it stands. If it becomes too dry, add a little more broth when reheating leftovers.

Cajun Chicken Sausage Jambalaya

Name: Cajun Chicken Sausage Jambalaya
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Cajun, Southern
Ingredients: 2 tablespoons vegetable oil; 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 1 pound andouille sausage, sliced into rounds; 1 large onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 3 celery stalks, diced; 4 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 2 tablespoons tomato paste; 2 bay leaves; 2 teaspoons dried thyme; 2 teaspoons dried oregano; 2 tablespoons Cajun seasoning (adjust to taste); 1/2 teaspoon cayenne pepper (optional, for extra heat); 2 cups long-grain white rice, rinsed and drained; 4 cups chicken broth; 1/4 cup chopped fresh parsley; 4 green onions, thinly sliced; Hot sauce for serving (optional); Salt and black pepper to taste

A hearty and flavorful one-pot Louisiana classic featuring tender chicken, smoky andouille sausage, and aromatic vegetables slow-cooked with rice in a spicy tomato broth. This authentic Cajun dish combines French, Spanish, and West African culinary influences for a deeply satisfying meal that captures the essence of New Orleans cooking.

Prep Time

20 Minutes

Cook Time

45 Minutes

Total Time

1H5 Minutes

Chef

JUE

Ingredients

Custard Cream

2 tablespoons vegetable oil

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

1 pound andouille sausage, sliced into rounds

1 large onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

3 celery stalks, diced

4 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

2 tablespoons tomato paste

2 bay leaves

2 teaspoons dried thyme

2 teaspoons dried oregano

2 tablespoons Cajun seasoning (adjust to taste)

1/2 teaspoon cayenne pepper (optional, for extra heat)

2 cups long-grain white rice, rinsed and drained

4 cups chicken broth

1/4 cup chopped fresh parsley

4 green onions, thinly sliced

Hot sauce for serving (optional)

Salt and black pepper to taste

Instructions

Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken pieces with salt, pepper, and 1 teaspoon of Cajun seasoning.

Add chicken to the pot and cook until browned on all sides, about 5-6 minutes. Remove chicken and set aside.

In the same pot, add the sliced andouille sausage and cook until browned, about 3-4 minutes. Remove sausage and set aside with the chicken.

Add the diced onion, bell peppers, and celery (known as the "holy trinity" in Cajun cooking) to the pot. Cook until vegetables begin to soften, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in the diced tomatoes, tomato paste, bay leaves, thyme, oregano, remaining Cajun seasoning, and cayenne pepper (if using). Cook for 2-3 minutes, stirring occasionally.

Return the chicken and sausage to the pot and stir to combine with the vegetables and spices.

Add the rinsed rice to the pot and stir to coat with the mixture.

Pour in the chicken broth and stir well. Bring the mixture to a boil, then reduce heat to low.

Cover the pot and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Try not to lift the lid during cooking.

Remove from heat and let stand, covered, for 5-10 minutes.

Remove bay leaves. Fluff the jambalaya with a fork and stir in chopped parsley and half of the green onions.

Serve hot, garnished with remaining green onions and hot sauce on the side if desired.

Cajun Chicken Sausage Jambalaya

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Cajun Chicken Sausage Jambalaya

Cajun Chicken Sausage Jambalaya

Ingredients

Instructions