Hearty Chicken and Sausage Jambalaya: A One-Pot Southern Classic

A bowl of chicken and sausage jambalaya captures the heart of Southern cooking—bold spices, hearty ingredients, and a blend of Creole and Cajun influences. This dish brings together juicy chicken, smoky sausage, aromatic vegetables, and fluffy rice in a single pot. Whether you’re feeding a crowd or preparing a cozy family dinner, jambalaya is a flavorful, satisfying meal that will warm your soul.

Key Information

• Preparation Time: 15 minutes
• Cooking Time: 35-40 minutes
• Total Time: 50-55 minutes
• Servings: 6

Nutritional Information (Per Serving)

• Calories: 460
• Protein: 28g
• Carbohydrates: 42g
• Fat: 18g
• Dietary Preference: Gluten-free

Ingredients List

For the Meat:

• 2 tbsp olive oil
• 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb (450g) smoked sausage (like andouille), sliced

For the Vegetables and Rice:

• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 ½ cups long-grain white rice (300g)
• 1 can (14.5 oz) diced tomatoes
• 2 ½ cups chicken broth (600ml)
• 1 tbsp tomato paste

Seasoning:

• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp thyme
• ¼ tsp cayenne pepper (optional, for heat)
• Salt and black pepper, to taste

Optional Garnish:

• 2 tbsp fresh parsley, chopped
• Sliced green onions

Detailed Method of Preparation

1. Sear the Chicken and Sausage

1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and season with salt and pepper. Cook for 3-4 minutes until browned on all sides. Remove from the pot and set aside.
3. Add the sliced sausage to the pot and cook for 2-3 minutes until browned. Transfer the sausage to the plate with the chicken.

2. Sauté the Vegetables

1. Add the remaining 1 tbsp olive oil to the pot.
2. Sauté the onions, bell pepper, and celery (the “holy trinity” of Cajun cooking) for 5-6 minutes until softened.
3. Stir in the garlic and cook for 30 seconds, until fragrant.

3. Toast the Rice and Add Seasonings

1. Add the rice to the pot and stir to coat it with the vegetables and oil.
2. Mix in the Cajun seasoning, smoked paprika, thyme, cayenne (if using), and tomato paste. Toast the rice for 2 minutes, stirring constantly to develop flavor.

4. Add the Liquids and Simmer

1. Pour in the diced tomatoes (with juices) and chicken broth, stirring to combine.
2. Return the browned chicken and sausage to the pot.
3. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.

5. Fluff and Serve

1. Once the rice is cooked, remove the pot from heat and let it rest for 5 minutes.
2. Fluff the rice with a fork and adjust seasoning with salt and pepper if needed.
3. Garnish with chopped parsley and green onions, and serve hot.

Tips for Culinary Success

• Use long-grain white rice: Short-grain or parboiled rice may affect the texture.
• Don’t lift the lid often: Keeping the lid on during simmering ensures even cooking and prevents steam from escaping.
• Cajun seasoning blend: If you don’t have pre-made Cajun seasoning, mix paprika, garlic powder, onion powder, oregano, thyme, salt, and cayenne pepper for a quick DIY blend.
• Add shrimp for variety: Stir in raw shrimp during the last 5 minutes of cooking for a seafood twist.

Frequently Asked Questions (FAQs)

What’s the difference between jambalaya and gumbo?

While both are traditional Louisiana dishes, jambalaya is a rice-based dish cooked in the same pot with meat and spices. Gumbo is more of a stew served over rice, often thickened with roux or okra.

Can I make this in advance?

Yes! Jambalaya reheats beautifully, and the flavors deepen over time. Store it in the fridge for up to 3 days or freeze for up to 3 months.

Can I use brown rice?

You can, but it will take longer to cook—about 40-45 minutes—and you may need extra broth to keep it from drying out.

What other proteins can I use?

Try adding shrimp, crawfish, or diced ham for variety. You can also make it with turkey sausage or omit the sausage for a lighter dish.

This chicken and sausage jambalaya brings a taste of Louisiana to your table with its bold flavors and comforting textures. With every bite of tender chicken, smoky sausage, and perfectly seasoned rice, you’ll be reminded why this dish is a Southern favorite. Whether for a weekday meal or a weekend gathering, this one-pot wonder is sure to satisfy. Serve it with cornbread and a cold drink, and enjoy a little Southern hospitality from your own kitchen.