Easy Creole Jambalaya with Chicken and Sausage
This easy Creole jambalaya simmers smoky andouille sausage, tender chicken, and rice in a rich tomato broth for a one-pot dinner packed with bold Cajun flavor.
A One Pot Cajun Classic Worth Making Tonight
There is something deeply comforting about a pot of jambalaya bubbling away on the stove. The smell of smoky andouille sausage, sweet bell peppers, and warm Cajun spices filling the kitchen is enough to make anyone hungry. This is one of those easy jambalaya recipes that looks impressive but is actually simple enough for a weeknight dinner, and it all comes together in a single pot.
If you have been searching for a reliable Cajun jambalaya recipe, this version leans into classic Creole roots with chicken, sausage, and a tomato based broth that soaks into every grain of rice. It is hearty, a little spicy, and endlessly satisfying.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy Dutch oven holds heat evenly so the rice cooks through without scorching on the bottom, and a good quality Cajun seasoning blend saves you from measuring out a dozen spices separately. These are the products that genuinely help this recipe shine:
What Makes This Creole Jambalaya With Sausage Different
There are two schools of jambalaya: Creole, which includes tomatoes, and Cajun, which does not. This recipe follows the Creole style jambalaya meal tradition, using diced tomatoes to build a deeper, slightly tangy base for the rice to absorb. The combination of chicken and sausage gives you two layers of flavor and texture in every bite.
The holy trinity of onion, celery, and bell pepper is non negotiable here. It forms the aromatic backbone of nearly every Louisiana dish, and skipping it would leave the dish tasting flat.
Chef's Tip: Brown the sausage and chicken in batches rather than all at once. Crowding the pot steams the meat instead of searing it, and you will lose out on all that rich, caramelized flavor that makes this Creole chicken and sausage jambalaya so good.
Building the Flavor Step by Step
Getting the Cajun jambalaya ingredients right matters more than following an exact recipe to the letter. Once the trinity has softened, the garlic and spices go in to bloom for just a minute, which wakes up all that smoked paprika and thyme without letting them burn. From there, the broth and tomatoes go in, followed by the rice, sausage, and chicken all at once.
Letting the rice simmer low and slow, covered, is the key to easy jambalaya cooking. Resist the urge to lift the lid too often. Every peek lets steam escape and can leave you with undercooked rice in the center of the pot.
For those who like things fiery, this is a great place to lean into spicy jambalaya ingredients like extra cayenne, a diced jalapeno, or a generous splash of hot sauce stirred in right at the end.
Ready to make it? Here is the full step-by-step recipe:
Easy Creole Jambalaya with Chicken and Sausage
This easy Creole jambalaya simmers smoky andouille sausage, tender chicken, and rice in a rich tomato broth for a one-pot dinner packed with bold Cajun flavor.
Ingredients
- 2 tbsp olive oil
- 1 lb andouille sausage, sliced into half-moons
- 1 1/2 lb chicken thighs, boneless, skinless, cut into bite-size pieces
- 1 cup yellow onion, diced
- 1 cup green bell pepper, diced
- 1 cup celery, diced
- 4 garlic cloves, minced
- 14 1/2 oz diced tomatoes, canned, with juices
- 3 cups chicken broth, low sodium preferred
- 1 1/2 cups long-grain white rice, uncooked, rinsed
- 2 tbsp Cajun seasoning, adjust to taste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 bay leaves, whole
- 1 tsp salt, to taste
- 1/2 tsp black pepper, freshly ground
- 1/4 cup green onions, sliced, for garnish
- 1 tsp hot sauce, optional, plus more for serving
Instruction
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the sliced andouille sausage and cook for 4 to 5 minutes, stirring occasionally, until browned. Remove with a slotted spoon and set aside.
Add the chicken pieces to the same pot and cook for 5 to 6 minutes until lightly golden on all sides. Remove and set aside with the sausage.
Add the onion, bell pepper, and celery to the pot, this is the Creole holy trinity, and cook for 5 minutes until softened.
Stir in the garlic, Cajun seasoning, smoked paprika, and thyme, and cook for 1 minute until fragrant.
Pour in the diced tomatoes and chicken broth, then add the bay leaves, salt, and black pepper. Stir well and bring to a boil.
Stir in the rice along with the browned sausage and chicken, making sure everything is submerged in the liquid.
Reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the rice is tender and most of the liquid is absorbed.
Remove from the heat, discard the bay leaves, and let the jambalaya rest covered for 5 minutes.
Fluff with a fork, stir in hot sauce if using, and garnish with sliced green onions before serving.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Slotted spoon
Notes
Serving, Storing, and Switching It Up
Serve your jambalaya hot, straight from the pot, topped with a scatter of sliced green onions and an extra dash of hot sauce on the side for anyone who wants more heat. A wedge of cornbread or a simple green salad rounds out the meal nicely.
A few easy variations to keep in your back pocket:
- Add shrimp during the last 5 minutes of cooking for a surf and turf style jambalaya.
- Use brown rice instead of white, though you will need to add extra broth and simmer time.
- Make it vegetarian by swapping the meat for mushrooms and using vegetable broth.
This dish belongs on every list of go to jambalaya recipes for good reason. It is forgiving, deeply flavorful, and the kind of meal that brings everyone back for seconds. Once you make it from scratch, it is hard to go back to anything from a box.
