Easy Chicken & Sausage Jambalaya

This easy jambalaya is a one-pot meal filled to the brim with flavor, comfort, and soul! It comes together in about an hour, so it’s an ideal way to pull a hearty dinner together on a busy night. Think rich tomato rice mixed with savory chicken and smoked sausage for a complex mix of  flavors that everyone will love. (And it makes delicious leftovers too!)

What is Jambalaya?

Jambalaya is Louisiana comfort food at its best. At its heart, it’s a flavorful rice dish made with the ”Holy Trinity” of Cajun & Creole cooking: celery, onion and green pepper. It can also include a huge array of proteins—including chicken, pork, fresh oysters, shrimp & other seafood PLUS different kinds of sausage. I like to keep it simple with chicken and smoked sausage, but you can customize the recipe and use your favorites.

Most jambalaya recipes can also be sorted into two categories: Creole-style (like this recipe), which includes tomatoes and Cajun-style or brown jambalaya, which doesn’t have tomatoes.

The Story of this Jambalaya

I should begin this section with a disclaimer that as a midwest girl, I’m certainly no expert on the history and culture of Cajun cuisine. But while I can’t vouch for the authenticity of this dish, I can vouch for the deliciousness! 

There are lots of ways to make jambalaya, but I’ve perfected this tried & true version over several years. My version is inspired by a recipe from the book: Great Tabasco Recipes. (It’s an older book, but it’s a souvenir from Louisiana, so it’ll always be one of my favorites!) I made the recipe, with a few tweaks, when my girls were little, and it quickly became a regular in our dinner rotation.

Ingredient Notes:

Chicken — I use boneless, skinless chicken breasts because that’s what I usually have on hand, but chicken thighs would also be great. Either way, prep your raw chicken by cutting it into bite-sized pieces (about 1-inch) and season with salt & pepper. 

If you like shrimp, add them in place of, or in addition to the chicken—just add them in the last 10 minutes of cooking, so they don’t overcook.

Sausage — One constant in every jambalaya recipe is sausage. Louisiana-style andouille sausage is the most authentic choice, but use any smoked sausage: kielbasa is an easy-to-find and economical substitute. 

The Holy Trinity — The Cajun/Creole “Holy Trinity” is celery, onion (I used yellow) and green bell pepper. Chop equal amounts (1 cup of each) into small, uniform pieces.

Garlic — I’ve heard it said that if celery, onion, and pepper represent the Holy Trinity, then garlic represents the pope. It definitely adds to the foundation and creates an extra boost of flavor. Fresh minced is best, and feel free to add a little extra—I usually do.

Tomatoes — Use both canned tomatoes (undrained) and tomato paste. Any brand will work, but make sure they’re not flavored with additional herbs, spices, or chiles. The recipe calls for 3 (14.5 oz) cans of tomatoes, but if you’re working with larger or smaller cans, the total amount is about 4 cups. Your small can (6 oz.) of tomato paste goes a long way to create a rich tomato flavor.

Chicken broth — Stock adds flavor, helps the rice cook properly, and keeps the jambalaya from getting too dry. Any brand will work.  

Pepper sauce — Pepper sauce is a vinegar-based hot sauce (like Tabasco). You don’t have to add it, but I definitely recommend it—the little kick of heat is really good. You can also substitute a pinch of red pepper flakes if that’s what you have on hand. 

Spices — Create a spice blend of oregano, thyme, allspice, salt, and a bay leaf. I like to use fresh oregano and thyme from the garden if I have it (about 1 tablespoon of each) but dried works too.

Rice — Any long grain, white rice will work. Basmati or jasmine both work great as well. Avoid “instant” or “minute” rice—it will turn to mush. Make sure you rinse it well before adding it to the pot.

Helpful Tips:

• Correctly cooked jambalaya is slightly pasty—not soupy or gooey—but as it sits, it may dry out a little. Moisten with some extra chicken broth if needed. 
• Be careful not to overstir after you add your rice. Too much stirring causes the rice to release more starch and it can get mushy and sticky.
• Leftover jambalaya is delicious! It will keep in the fridge for 3–4 days. Reheat it in the microwave or on the stove. You may need to re-moisten it with a little bit of chicken broth or water. 
• You can also freeze it by placing individual servings in freezer bags. Remove the air, and freeze flat. It makes a great grab-and-go frozen lunch to take to the office.

Serving Suggestions:

• Jambalaya really is a complete meal, but if you want to serve a side dish, cornbread goes great.
• For a pretty presentation, dress up your jambalaya with some sprinkled green onions, chives, or other fresh herbs.
• I love to serve jambalaya at the table, family-style, right from the pot. (That’s part of the beauty of a one-pot meal!) Make sure to set a bottle of hot sauce on the table in case anyone wants to add an extra kick.

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