Chicken and Sausage Cajun Jambalaya Recipe

If you’re craving a soulful, hearty dish that feels like a big warm hug on a plate, this Chicken and Sausage Cajun Jambalaya Recipe is exactly what you need. I love this recipe because it combines tender, flavorful chicken with spicy, smoky andouille sausage, all simmered with the holy trinity of Cajun cooking—onions, bell peppers, and celery—then mingled with perfectly cooked rice. It’s a one-pot wonder that delivers layers of flavor with minimal fuss.

Whether you’re cooking for a cozy weeknight dinner or feeding a hungry crowd at a weekend gathering, this Chicken and Sausage Cajun Jambalaya Recipe always shines. You’ll find that the slow oven finish lets everything come together beautifully, and the leftovers taste even better the next day. Trust me, once you try this, it’ll become your go-to comfort meal!

Ingredients You’ll Need

This Chicken and Sausage Cajun Jambalaya Recipe relies on classic Cajun pantry staples alongside fresh veggies and quality proteins. Shopping for the right sausage makes a big difference, so look for good-quality Cajun andouille to get that authentic smoky punch.

• Chicken thighs: Bone-in and skin-on for juicy meat and added flavor during browning.
• Sea salt, fresh cracked black pepper, sweet paprika: These simple seasonings amp up the chicken and overall depth of the dish.
• Olive oil: For browning the meat and sautéing the veggies.
• Cajun andouille sausage: This sausage is key for authentic smoky spice; slice into coins for easy browning.
• Yellow onion, green bell pepper, celery: The traditional Cajun “holy trinity” that forms the flavorful base.
• Garlic cloves: Minced fresh for that punch of aromatic flavor.
• Thyme and oregano: Fresh thyme if possible, but dried works in a pinch, along with classic oregano seasoning.
• Garlic powder: Amplifies garlic flavor without overpowering.
• Ground cayenne pepper: Adds gentle heat—you can always add more if you like it spicier.
• Bay leaves: Subtle earthy notes that linger in the simmered rice.
• Louisiana Hot Sauce (or Crystal/Tabasco): Traditional Louisiana hot sauce adds bright vinegar heat; opt for your favorite brand.
• Medium grain rice: Medium grain works best here as it absorbs flavor yet retains a pleasant bite.
• Chicken stock: Provides savory liquid for cooking the rice and melding flavors.
• Scallions: Fresh and sliced for garnish to add color and a mild onion crunch.

Variations

I like to switch things up sometimes depending on what’s in my fridge or what heat level my family can handle. Feel free to make this Chicken and Sausage Cajun Jambalaya Recipe your own!

• Add shrimp: Towards the end of cooking, pop in some peeled shrimp for a seafood twist—my family loves this surf-and-turf vibe.
• Use smoked turkey sausage: For a leaner protein option that still brings smoky flavor.
• Vegetarian version: Swap sausage and chicken for hearty mushrooms or smoked tofu and double up on the spices—you won’t miss the meat.
• Spice level: Adjust the cayenne and hot sauce quantities based on your heat preference; for kids, dial it back or omit cayenne.
• Rice alternatives: You can use long grain rice, but keep an eye on the cooking time as it might differ slightly.

How to Make Chicken and Sausage Cajun Jambalaya Recipe

Step 1: Prep and Season the Chicken

Start by seasoning the chicken thighs well with sea salt, cracked black pepper, and sweet paprika on both sides. I love letting the chicken rest at room temperature for about 20 minutes—this helps with even cooking and better browning later. While it rests, you can prep the other ingredients, which saves time.

Step 2: Brown the Chicken and Sausage

Heat your olive oil in a Dutch oven over medium heat. When it’s hot, add the chicken, skin side down, but don’t overcrowd the pan; you’ll likely need to do this in two batches. Browning the chicken for about 5 minutes per side helps develop that deep flavor. Remove the chicken once browned and then add the sliced andouille sausage to the pan, cooking until it’s nicely caramelized—those brown bits stuck to the bottom are pure gold for flavor.

Step 3: Sauté the Holy Trinity and Aromatics

Next, toss in your diced onions, green bell peppers, and celery. Cook them gently for 8 to 10 minutes until softened and fragrant. Then stir in the minced garlic, thyme, and oregano and cook for another couple of minutes. At this point, add garlic powder, cayenne, bay leaves, and the Louisiana hot sauce—the spice and aromatics really start to sing here.

Step 4: Cook the Rice and Finish in the Oven

Stir in the medium grain rice and return the sausage along with any collected juices back into the pot. Let the rice toast slightly with everything for about 3 minutes to deepen the flavor. Nestle the browned chicken pieces back into the pan, pour in the chicken stock, and bring the mixture to a simmer. Cover with the lid and pop the whole pot into a 325°F oven for about 30 minutes.

Step 5: Rest, Shred, and Serve

After the oven timer goes off, give the jambalaya a quick stir, then cover and let it rest for 15 minutes. This resting step is a game-changer—it lets the rice fully absorb flavors and become perfectly tender. Remove the chicken, discard the skin and bones, shred the meat, and stir it back into the pot. Serve it warm and watch your family or guests gobble it up!

How to Serve Chicken and Sausage Cajun Jambalaya Recipe

Garnishes

I always finish this dish with a generous sprinkle of sliced scallions— they add fresh color and a mild onion crunch that brightens every bite. For an extra touch, some folks enjoy a squeeze of fresh lemon juice or a dash more Louisiana hot sauce on top.

Side Dishes

Since jambalaya is hearty on its own, I like pairing it with a light side like a crisp green salad or steamed greens like collard or mustard greens. Cornbread is another classic partner—it soaks up every last bit of sauce and brings a lovely sweetness to the meal.

Creative Ways to Present

For celebrations, I’ve served this jambalaya in individual cast-iron skillets or shallow bowls garnished with colorful bell pepper strips and fresh parsley. It also makes a fun filling for stuffed bell peppers for a festive presentation your guests will talk about.

Make Ahead and Storage

Storing Leftovers

I usually store leftover jambalaya in airtight containers in the fridge, and it keeps beautifully for 3 to 4 days. The flavors actually deepen overnight, making for delicious next-day meals.

Freezing

If I want to prep ahead or batch cook, I freeze portions in freezer-safe containers. When thawed, the rice sometimes softens slightly, but reheating with a splash of chicken stock or water helps bring back the original texture.

Reheating

To reheat, I cover the jambalaya in a skillet over low heat with a bit of chicken stock, stirring occasionally until warmed through. Using the stovetop instead of microwave helps keep the chicken moist and prevents the rice from drying out.

FAQs

Final Thoughts

This Chicken and Sausage Cajun Jambalaya Recipe is one of those comforting meals that sticks with you—full of bold flavors, tender meat, and a hint of spice. I love how easy it comes together in one pot while still feeling special enough to share with friends and family. Give it a try this week; you might just create a new favorite that brings a taste of Louisiana into your home kitchen.

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