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Cajun Jambalaya Recipe Easy One Pot Chicken and Sausage Dinner

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This hearty Cajun jambalaya is a one-pot dinner packed with smoky sausage, juicy chicken, colorful veggies, and bold Cajun spices. Quick, easy, and perfect for feeding a crowd, it’s a comforting Southern classic that brings everyone to the table.

Ingredients

Scale
  • 1.1 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 8 oz andouille sausage, sliced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 14 oz canned crushed tomatoes
  • 1 1/4 cups long-grain white rice
  • 3 cups chicken broth (low sodium preferred)
  • 2 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 2 scallions, sliced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp oil (for browning)
  • Optional: Lemon wedges for serving

Instructions

  1. Dice the chicken, sausage, bell peppers, celery, onion, and garlic. Measure out the rice, broth, and spices.
  2. Heat 1 tbsp oil in a large heavy-bottomed pot or Dutch oven over medium-high. Add sliced andouille sausage and cook for 3-4 minutes until golden and fragrant. Remove sausage and set aside.
  3. Add chicken pieces to the same pot. Sear for 2-3 minutes per side, until lightly browned but not cooked through. Remove and keep with the sausage.
  4. Add diced onion, celery, and bell peppers to the pot. Sauté for about 5 minutes until softened and starting to caramelize. Add garlic and cook for 1 more minute.
  5. Return browned sausage and chicken to the pot. Stir in Cajun seasoning, thyme, bay leaf, salt, pepper, and cayenne. Mix well to coat.
  6. Add uncooked rice and crushed tomatoes. Stir to combine.
  7. Pour in chicken broth, scraping the bottom of the pot to release any stuck bits.
  8. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, until rice is tender and liquid is mostly absorbed. Check at 20 minutes and add more broth if needed.
  9. Remove bay leaf. Fluff jambalaya gently with a fork. Stir in scallions and parsley. Squeeze lemon juice if desired.
  10. Serve hot, garnished with extra scallions and parsley.

Notes

Brown proteins separately for maximum flavor. Use long-grain rice for best texture. Adjust spice level to taste. For gluten-free, check sausage and seasoning labels. Leftovers taste even better the next day. Can substitute brown rice (increase cook time) or use turkey sausage for a lighter version.

Nutrition

Keywords: jambalaya, cajun, chicken, sausage, one pot, dinner, easy, Louisiana, rice, spicy, comfort food

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