Cajun Chicken and Sausage Jambalaya
Experience the bold, savory flavors of the South with this hearty Cajun Chicken and Sausage Jambalaya! This one-pot wonder combines tender chunks of seasoned chicken thighs, smoky andouille sausage, and a fragrant medley of onion, bell pepper, and celery—the holy trinity of Cajun cuisine. Simmered with long-grain rice, diced tomatoes, and a perfect blend of Cajun spices, this dish is packed with robust flavor in every bite. Ready in under an hour, it’s the ultimate weeknight comfort food or crowd-pleasing meal. Finish with a burst of color and freshness from green onions and parsley for a culinary journey straight to Louisiana. Perfect for anyone craving authentic Southern comfort, this jambalaya is a must-try!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 12 ounces andouille sausage
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 14-ounce can diced tomatoes (with juices)
- 3 cups chicken broth
- 1.5 cups long-grain white rice
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons vegetable oil
- 0.25 cup green onions, chopped (for garnish)
- 0.25 cup fresh parsley, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and slice the andouille sausage into 1/4-inch rounds.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Season the chicken pieces with a pinch of salt, pepper, and 1 teaspoon of Cajun seasoning. Add them to the pot and cook until lightly browned, about 5-6 minutes. Remove and set aside.
Add the sliced sausage to the pot and cook until browned, about 3-4 minutes. Remove and set aside with the chicken.
In the same pot, add the diced onion, bell pepper, and celery. Cook until softened, about 5 minutes, stirring occasionally.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the diced tomatoes, along with their juices, chicken broth, rice, remaining Cajun seasoning, paprika, thyme, and bay leaves. Mix well.
Return the browned chicken and sausage to the pot. Stir to combine all ingredients evenly.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
Remove the pot from the heat and discard the bay leaves. Let the jambalaya rest, covered, for 5 minutes.
Fluff the rice with a fork and garnish with chopped green onions and parsley before serving.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.6 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
