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Flavorful Creole Chicken and Sausage Jambalaya

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A quick and easy homemade Cajun jambalaya featuring smoky andouille sausage, tender chicken thighs, and the classic Cajun holy trinity of vegetables, simmered with rice and spices for a comforting, flavorful meal.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 12 ounces andouille sausage, sliced into ¼-inch rounds
  • 1 medium onion, diced (about 1 cup)
  • 1 cup celery stalks, diced
  • 1 cup green bell pepper, diced
  • 3 garlic cloves, minced
  • 3 cups low sodium chicken broth
  • 1 cup crushed tomatoes
  • 1 ½ cups long grain white rice
  • 2 tablespoons olive oil or vegetable oil
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Hot sauce (optional, a few dashes)

Instructions

  1. Dice onion, celery, and green bell pepper into roughly equal-sized pieces. Mince garlic cloves. Cut chicken thighs into bite-sized chunks and slice andouille sausage into ¼-inch rounds. Set aside.
  2. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sausage slices and cook for 4-5 minutes until browned and slightly crispy. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pot.
  3. Add diced onion, celery, and bell pepper to the pot. Cook for 6-8 minutes, stirring occasionally, until veggies soften and onions turn translucent. Add minced garlic and sauté for 1 minute until fragrant.
  4. Push veggies to the sides of the pot and add chicken pieces to the center. Brown undisturbed for 3-4 minutes, then stir to brown the other side.
  5. Stir in Cajun seasoning, smoked paprika, dried thyme, salt, and pepper. Toss everything together for 1 minute to coat chicken and veggies in spices.
  6. Pour in chicken broth and crushed tomatoes. Add rice and bay leaf. Stir to combine, scraping browned bits from the pot bottom. Return browned sausage to the pot.
  7. Bring mixture to a boil, then reduce heat to low and cover with a tight-fitting lid. Simmer gently for 25-30 minutes, avoiding lifting the lid. Add more broth if rice looks dry before fully cooked.
  8. Remove from heat, discard bay leaf, and fluff jambalaya with a fork. Taste and adjust seasoning, adding hot sauce if desired. Let rest for 5 minutes before serving.

Notes

Brown the sausage and chicken separately to add layers of flavor. Use fresh, evenly diced vegetables for uniform cooking. Avoid lifting the lid during simmering to ensure rice cooks evenly. Rinse rice before cooking if you want less sticky texture. Adjust spice level with hot sauce or cayenne pepper. Leftovers reheat well with a splash of broth.

Nutrition

Keywords: jambalaya, creole, cajun, chicken jambalaya, sausage jambalaya, andouille sausage, easy dinner, one pot meal, spicy, comfort food

Find it online: https://tessierecipes.com/flavorful-creole-chicken-and-sausage-jambalaya-easy-homemade-cajun-recipe/