Authentic Cajun Chicken and Sausage Jambalaya Recipe
Evelyn Miller
Cajun Jambalaya
Hearty Cajun jambalaya with chicken, Andouille sausage, rice, and bold Creole flavors.
Nutrition (per serving)
This is the jambalaya I make when friends come over and I want something soulful, spicy, and totally satisfying. Browned chicken and smoky Andouille join the Cajun trinity of onion, bell pepper, and celery and cook together with seasoned rice until every grain is rich with savory flavor. It’s hands-on but forgiving — the kind of dish that tastes like you spent twice as long on it.
I love the rhythm of this recipe: brown the meat, build the base, then let the rice absorb all that good stock and spice. Serve it family-style with chopped parsley and green onions, and expect leftovers that taste even better the next day.
Ingredients
- Long-grain white rice:1 1/2 cup
- Low-sodium chicken stock:3 cup
- Boneless skinless chicken thighs, cut 1" pieces:1 1/2 lb
- Andouille sausage, sliced 1/4":12 oz
- Yellow onion, finely diced:1 pieces
- Green bell pepper, diced:1 pieces
- Celery stalks, diced:2 pieces
- Garlic cloves, minced:4 pieces
- Vegetable oil:3 tbsp
- All-purpose flour:2 tbsp
- Cajun seasoning:2 tbsp
- Smoked paprika:1 tsp
- Dried thyme:1 tsp
- Bay leaf:1 pieces
- Kosher salt:1 tsp
- Black pepper:1/2 tsp
- Cayenne pepper (optional):1/4 tsp
- Fresh parsley, chopped (garnish):1/4 cup
- Green onions, sliced (garnish):3 pieces
Instructions
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Rinse the rice under cold water until the water runs clear; drain and set aside.
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Season the chicken lightly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp Cajun seasoning.
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Heat 2 tbsp vegetable oil in a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Brown the chicken in batches until golden, about 4 minutes per side; remove and set aside.
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Add the sliced Andouille to the pot and brown for 3-4 minutes until it releases oil and color. Remove and set aside with the chicken.
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Lower heat to medium and add remaining 1 tbsp oil. Sprinkle in the flour and stir constantly to form a light brown roux, about 2-3 minutes; watch closely so it doesn't burn.
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Add the diced onion, bell pepper, and celery to the roux and cook until softened, about 5 minutes. Stir in the garlic and cook 30 seconds more.
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Return chicken and sausage to the pot. Stir in smoked paprika, remaining Cajun seasoning, dried thyme, bay leaf, and optional cayenne.
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Add the rinsed rice and stir well to coat grains in the seasoned mixture. Pour in the chicken stock and scrape any browned bits from the bottom.
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Bring to a simmer, then reduce heat to low, cover tightly, and cook until the rice is tender and liquid is absorbed, about 20-25 minutes.
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Turn off heat and let the jambalaya rest, covered, for 10 minutes. Remove bay leaf, fluff with a fork, and taste for seasoning—add salt or more Cajun seasoning if needed.
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Garnish with chopped parsley and sliced green onions. Serve hot, family-style, with lemon wedges or hot sauce on the side if desired.
Tips & Notes
- Browning the chicken and sausage well adds deep flavor — don’t rush this step.
- If the rice isn’t quite done but liquid is gone, add up to 1/2 cup extra hot stock and continue cooking a few minutes.
- Leftovers taste even better the next day; reheat gently on the stove or in a covered dish in the oven.
