Bring some Southern comfort into your kitchen with a big ‘ol bowl of chicken and sausage jambalaya!
No need to travel to Louisiana to find the bold, smoky, and zesty flavors jambalaya has to offer because I’m going to show you how to make it in under 40 minutes!
I make Jambalaya my own way, it’s a great recipe to begin with and adapt to make your own. You don’t need all three proteins, you can use one, two or three – it’s up to you! If you’re looking for a dish that lets shrimp shine on its own, try my Honey Garlic Shrimp recipe – it’s a quick, flavor-packed seafood dinner. And if you love spiced up food, check up my Blackened Tilapia. It’s pretty fabulous, if I do say so myself AND done in 15 minutes!
Step-by-step photos and instructions are below!
What you’ll find in this post:
Why you’ll love this Jambalaya:
- The mouthwatering flavors in this dish are enough to keep this meal on rotation, but the fact that it’s a one-pan jambalaya ready in under 40 minutes is a bonus!
- There are some moving parts to this recipe to be able to build the layers of flavor, but none of it is difficult.
- Easily customize this chicken and sausage jambalaya to whatever veggies, spices, and protein you’ve got on hand.
- It’s made right on the stove top.
There are so many variations of jambalaya out there, but this recipe is by far my favorite. Yes, it’s true traditionally Cajun jambalaya doesn’t use tomatoes, while Creole jambalaya does, however, because I’m using Cajun seasoning AND tomatoes, I’d like to think of this recipe as the best of both worlds. It has Cajun and Creole flavors, for sure.
Trust me, this infusion of complex flavors comes together in a harmonious bite of soul-warming deliciousness. It’ll rival anything you’ve ever had and it will soon become a family favorite.
What is Jambalaya?
At its core, jambalaya is a one-pot rice dish made with smoked andouille sausage and other protein (in our case chicken and shrimp), celery, onions, green bell pepper (the Cajun “Holy Trinity”), and plenty of flavorful seasonings inspired by French, Spanish, and some African cuisine.
It originated in south Louisiana in the 18th century. While there are a million variations, a typical jambalaya contains rice, protein, seasoning vegetables and spices.
However, as mentioned above, there have been a multitude of variations created, with a lot of overlap, but one thing that never changes is that this is one one pot meal that will always hit the spot!
Try my Smoked Sausage and Rice (Skillet Recipe) for a less spicy version. You may also like my Creamy Sausage Pasta, too!
What to serve with Jambalaya
This is a hearty, filling dish that doesn’t need much else on the table!
If you are looking to complete your meal, I suggest a slice of skillet cornbread and a light side salad like a garden salad or arugula with lemon vinaigrette.
And for good measure, a southern-inspired dessert! How about a bowl of fried apples or a slice of buttermilk pie?
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Seasonings. I always keep a jar of my homemade Cajun seasoning on hand. You’ll need a tablespoon of that, and you’ll also need onion powder and cayenne pepper.
- Chicken breast. boneless, skinless, and diced into approximately 1-inch cubes.
- Smoked sausage. Aim for good quality smoked sausage. I use beef, chicken or andouille sausage.
- Shrimp. Medium-sized shrimp won’t get lost in the shuffle but they also won’t overpower any of the other protein. Save time and buy them peeled and deveined.
- Olive oil. Use a neutral flavored oil with a high smoke point to brown the sausage and chicken nicely.
- Holy Trinity. Diced onion, sliced green bell pepper, and diced celery.
- Minced garlic. For even more aromatic flavor.
- Chicken stock. Or chicken broth. If you’re planning ahead, I highly recommend using your prep time to make some homemade chicken stock. That way you can control the amount of sodium (and other things) in it.
- Canned diced tomatoes. If you’re up for even more heat in your dish, you can use a can of Rotel which is diced tomatoes with green chiles.
- Tomato sauce. This brings the entire dish together, adding a saucier consistency.
- Rice. I use quick-cooking rice. However, if you want to use regular long grain rice, white rice, or brown rice, you’ll need to account for the extra time it takes to cook. The total time brown rice takes to cook is longer than white rice.
- Bay leaves. Infuse the dish with flavors as it cooks and then they are removed before serving.
- Worcestershire sauce. Layers of flavor!
- For garnish: Green onions.
How to make One Pot Chicken & Sausage Jambalaya
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
In a bowl mix together the Cajun seasoning, onion powder, and the cayenne. Toss the chicken, sausage, and shrimp in the seasoning until they are well coated with the seasoning mix.
Brown the meat
Heat oil in a large skillet or Dutch oven, or any heavy-bottomed pot over medium heat. Add the chicken and sausage and cook until they are browned on all sides. This should be about 5-7 minutes.
Do NOT cook the shrimp yet. You don’t want to end up with overcooked shrimp by the end.
Sauté vegetables
To the same skillet, add the onion, green bell pepper strips, and celery.
Cook for about 5 minutes until the vegetables are tender. Stir in the minced garlic and cook for an additional 1-2 minutes until aromatic.
Add Remaining Ingredients
Stir in the chicken stock, canned diced tomatoes (with their juice), and tomato sauce.
Then, add the rice and nestle the bay leaves into the mixture.
Simmer
Bring the mixture to a boil and then reduce the heat to low.
Cover the pot, and let it simmer for about 5 minutes. After 5 minutes, add in the shrimp and Worcestershire sauce, stirring to combine.
If you’re using regular rice, let it simmer for 20 minutes before adding the shrimp.
Cover again and simmer for an additional 5 minutes, or until the rice is tender and the shrimp are pink and opaque.
If you notice the jambalaya is a bit dry, add a bit more broth or water.
Remove from heat and season to taste
Remove the skillet from heat.
Discard the bay leaves and season the jambalaya to taste. Taste testing is the best part!
Serve
Spoon the jambalaya onto plates or into bowls. Garnish with sliced green onions if desired. Serve hot and enjoy!
Kylee’s Notes
What to do with leftovers
Store jambalaya leftovers stored in the fridge for up to 4 days in an airtight container.
Substitutions/Additions
Smoked andouille sausage may be the more popular option, but when it comes to cooking there’s always room to get creative. Try turkey sausage or kielbasa sausage instead.
If you don’t have cayenne pepper but still want some heat, sprinkle in some red pepper flakes instead.
Swap the chicken breasts for boneless skinless chicken thighs.
Can you freeze jambalaya?
Yes! Jambalaya is great for prepping ahead. If you make a big batch but aren’t ready to use it all, freeze half for later.
Leftovers can be frozen for up to 3 months in a freezer-safe container and thawed overnight in the fridge.
How to reheat Jambalaya
No need to get fancy with reheating, just pop your dish in the microwave and enjoy!
If you are reheating a larger batch, toss everything back into a skillet and reheat over medium heat.
Frequently Asked Questions
Are jambalaya and gumbo the same thing?
While they often get confused with one another, they are not the same. Jambalaya is a rice dish, which means rice is a part of the recipe. Gumbo is a stew, also made with sausage and the holy trinity of veggies, but it is served over rice, which acts as an accompaniment and not a part of the Gumbo itself.
Is this a healthy dish?
Well, when you’re cooking food from scratch made with whole, fresh ingredients you can’t go wrong! This dish is high in protein, has plenty of vitamins, minerals, and antioxidants, and is made with love, so there’s that 🙂
Of course, there are ways to dial back the saturated fat (and sodium) by swapping out the sausage for a different protein, if that’s not a concern to you, I wouldn’t worry about it. You can also leave it out if you wish and make this jambalaya with chicken and shrimp.
Is chicken and sausage jambalaya spicy?
It doesn’t have to be. I do make mine with cayenne pepper, as well as Cajun seasoning which also has cayenne in it, but you can use as little or as much of it as you’d like.
Is this jambalaya authentic?
Nope! I did not grow up in Louisiana. However, this is still a great jambalaya recipe that my family enjoys.
More delicious rice recipes:
- Cilantro lime rice – elevate a simple rice dish with fresh herbs and citrus. A great side dish for Mexican recipes!
- Smoked sausage and rice skillet – an easy, cheesy, hearty dinner the whole family will love.
- Chicken rice casserole – easy weeknight comfort food made in 30 minutes or less.
- Harvest brown rice pilaf – cranberries, pecans, and rosemary make this the ultimate holiday side dish.
- Instant Pot chicken and rice – with just 6 minutes of prep time, dinner is served in under 30 minutes!
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Chicken and Sausage Jambalaya (with Shrimp)
Ingredients
- 1 tablespoon Cajun seasoning
- 1 teaspoon onion powder
- 1/8 teaspoon cayenne pepper (or to taste)
- ½ lb chicken breast (diced)
- ½ lb smoked sausage (sliced)
- ½ lb shrimp
- 1 tablespoon olive oil
- ½ cup onion (diced)
- 1 green bell pepper (cut into strips)
- 1/2 cup celery (diced)
- 3-4 cloves garlic (minced)
- 2 cups chicken stock
- 14.5 ounces canned diced tomatoes
- 15 ounces tomato sauce
- 2 cups quick cooking rice (see notes for using regular rice)
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
Garnish:
- Green onions to garnish
Directions
Season the proteins
- In a bowl mix together the Cajun seasoning, onion powder and the cayenne. Add the chicken, sausage, and shrimp, tossing until they are well coated with the seasoning mix.
Brown the meat
- In a large skillet over medium heat, add olive oil. Once hot, add the seasoned chicken and sausage. Cook until browned, about 5-7 minutes.
Sauté Vegetables:
- Add the diced onion, green bell pepper strips, and diced celery to the skillet. Cook until the vegetables are tender, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until aromatic.
Add Remaining Ingredients
- Pour in the chicken stock, canned diced tomatoes (with their juice), and tomato sauce. Stir well. Then, sprinkle in the quick-cooking rice and nestle the bay leaves into the mixture.
Simmer
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 5 minutes. After 5 minutes, add in the shrimp and Worcestershire sauce, stirring to combine.
- Cover again and simmer for an additional 5 minutes, or until the rice is fully cooked and the shrimp are pink and opaque.
Finish
- Remove the skillet from heat. Discard the bay leaves. Taste and adjust seasonings if necessary.
Serve
- Spoon the jambalaya onto plates or into bowls. Garnish with sliced green onions if desired. Serve hot and enjoy!
Notes
If using regular rice, you will need to simmer for approximately 20 minutes before adding the shrimp.
Don’t add the shrimp until Step 5, as it will overcook and be rubbery. This process ensures that the shrimp are cooked through until they are pink and opaque but not overcooked. The total simmering time after adding the shrimp will depend on their size and the exact level of heat, so keep an eye on the dish to avoid overcooking them.
Freezing Jambalaya
Store in an airtight, freezer safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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