Dive into a bowl of soul-warming comfort with this bold and hearty Cajun Chicken Jambalaya. Packed with smoky sausage, juicy chicken, and seasoned rice all simmered in a deeply spiced tomato base, this Southern classic is a one-pot wonder you’ll turn to again and again. Every spoonful offers a satisfying mix of savory heat, tender meats, and aromatic vegetables that celebrate the essence of Louisiana cooking.
Perfect for a weeknight family dinner or a laid-back weekend gathering, Cajun Chicken Jambalaya brings festive flavor without the fuss. The medley of andouille sausage, chicken breast, Cajun spices, and long-grain rice creates a satisfying texture and depth that feels both rustic and refined. Pair it with crusty bread or a crisp green salad, and you’ve got a full meal that’ll have everyone asking for seconds.
Ingredients for this Cajun Chicken Jambalaya
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz andouille sausage, sliced into rounds
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced (red or green)
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 1/2 cups long-grain rice, uncooked
- 3 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Step 1: Sauté the Meats
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until browned, about 3–4 minutes. Remove the sausage and set aside. In the same pot, add the diced chicken breast, season lightly with salt and pepper, and cook until golden on all sides, about 5–6 minutes. Remove and set aside with the sausage.
Step 2: Cook the Vegetables
In the same pot, reduce heat to medium and add the onion, bell pepper, and celery. Sauté for 4–5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, letting it release its fragrance.
Step 3: Build the Flavor Base
Add the canned diced tomatoes (with juice), Cajun seasoning, smoked paprika, and a bit more salt and pepper to taste. Stir well to coat the vegetables and allow the spices to bloom, cooking for 1–2 minutes.
Step 4: Simmer Everything Together
Return the browned sausage and chicken to the pot. Pour in the uncooked rice and chicken broth, giving everything a good stir. Bring the mixture to a boil over high heat.
Step 5: Cook the Rice
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20–25 minutes. Check occasionally to ensure the rice isn’t sticking to the bottom. When the rice is tender and most of the liquid is absorbed, turn off the heat and let it rest for 5 minutes.
Step 6: Garnish and Serve
Fluff the jambalaya with a fork and sprinkle chopped parsley over the top. Serve hot with crusty bread or cornbread on the side for a complete Southern-style feast.
Estimated Nutrition
(Per serving, based on 6 servings)
- Calories: 420 kcal
- Protein: 28g
- Carbohydrates: 35g
- Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 75mg
- Sodium: 780mg
- Fiber: 2g
- Sugar: 3g
Frequently Asked Questions
1. Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time and add extra broth, as brown rice takes longer to cook.
2. Is this recipe spicy?
The spice level is moderate, thanks to the Cajun seasoning and sausage. You can tone it down by using a mild sausage or reduce the Cajun seasoning.
3. What’s the best substitute for andouille sausage?
Smoked kielbasa or chorizo are good alternatives, or you can use any flavorful smoked sausage.
4. Can I make this vegetarian?
Absolutely! Skip the sausage and chicken, and use vegetable broth. Add beans or mushrooms for a hearty texture.
5. Can I prepare this in a slow cooker?
Yes. Brown the meats first, then add all ingredients to the slow cooker. Cook on low for 4–5 hours, or until the rice is tender.
6. How can I keep the rice from getting mushy?
Use long-grain rice and avoid over-stirring during the simmering process. Let it cook undisturbed with the lid on.
7. What sides go well with jambalaya?
Cornbread, garlic bread, or a crisp green salad make excellent accompaniments.
8. Can I add shrimp to this recipe?
Definitely! Add peeled shrimp in the last 5 minutes of cooking so they don’t overcook and become rubbery.
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