Spicy Cajun Chicken and Sausage Jambalaya
Dive into a bowl of flavor-packed comfort with this Spicy Cajun Chicken and Sausage Jambalaya! This Louisiana-inspired classic features tender chicken thighs, smoky sausage, and a medley of vibrant veggies like bell peppers, celery, and onion, all simmered to perfection with Cajun spices and fluffy long-grain rice. A pantry-friendly mix of canned tomatoes, chicken broth, and fragrant herbs like thyme and bay leaves infuses every bite with rich, hearty flavors. Easy to prepare in a single pot, this jambalaya is a perfect weeknight dinner or crowd-pleasing dish. Garnished with fresh parsley and green onions, and finished with a splash of hot sauce for extra heat, it's a spicy, soul-warming meal that’s as satisfying as it is simple.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 12 ounces smoked sausage, sliced
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers, diced (any color)
- 3 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 14.5 ounces canned diced tomatoes
- 3 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika (optional for extra color)
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup green onions, chopped (for garnish)
- 0.25 cup fresh parsley, chopped (for garnish)
- to taste hot sauce (optional)
Instructions
Cut the chicken thighs into bite-sized pieces and lightly season with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 3-4 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the chicken pieces and sear until lightly browned on all sides, about 5-6 minutes. Remove the chicken and set aside with the sausage.
Reduce the heat to medium and add the diced onion, bell peppers, and celery to the pot. Cook, stirring frequently, until the vegetables soften, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the rice to the pot and stir well to coat it in the vegetable mixture and oil. Let it toast for 1-2 minutes.
Pour in the canned diced tomatoes (with their juices) and chicken broth. Stir in the Cajun seasoning, paprika, dried thyme, bay leaves, salt, and black pepper.
Return the sausage and chicken to the pot, along with any juices that accumulated. Stir everything together.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot tightly and let the jambalaya simmer for 25-30 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
Remove the pot from the heat and let it rest, covered, for 5 minutes. Discard the bay leaves.
Fluff the jambalaya with a fork and garnish with chopped green onions and parsley.
Serve hot with a drizzle of hot sauce if desired. Enjoy your spicy Cajun chicken and sausage jambalaya!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1350 mg | 59% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.7 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 928 mg | 20% | |
*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.
