There’s something truly comforting about a good Chicken Jambalaya Recipe, don’t you think? It’s the kind of dish that hits all the right notes—hearty, flavorful, and just a touch spicy—making it perfect for those nights when you want a one-pot meal that warms you up from the inside out. I’ve made this recipe countless times for family dinners and casual get-togethers, and it never fails to get compliments and second helpings.

What I love about this Chicken Jambalaya Recipe is how flexible it is. Whether you’re cooking for a crowd or just yourself, it comes together relatively quickly and uses everyday ingredients you might already have on hand. Plus, once you get the technique down, you can easily tweak the spice level or swap out ingredients to suit your cravings. Trust me, this recipe will become one of your weeknight meal staples.

Ingredients You’ll Need

The ingredients in this Chicken Jambalaya Recipe work beautifully together to create layers of flavor that feel both rustic and vibrant. When you shop for them, I recommend picking fresh veggies—bell peppers and celery especially—to get that wonderful texture and aroma in every bite.

Boneless skinless chicken breast: Cutting the chicken into bite-sized pieces helps it cook evenly and absorb all those Cajun spices.
Cajun seasoning: Dividing it allows you to build the flavor at different stages, making it more intense without overpowering the other ingredients.
Olive oil: Using quality olive oil gives a subtle fruity background that balances the heat.
Andouille sausage: This smoky sausage adds a classic jambalaya kick and richness—definitely don’t skip it if you can find it!
Onion: Diced finely, it provides the essential savory base flavor.
Celery: Adds a crunch and a bit of herbal freshness to the dish.
Bell peppers: Any color works, but I love a mix of red and green for sweetness and vibrancy.
Garlic: Always mince fresh garlic for that punch of aroma and depth.
Crushed tomatoes: They give the jambalaya a saucy richness that ties everything together.
Dried oregano: Brings a subtle earthiness that complements the spices well.
Chicken broth: Use low-sodium if you want better control over salt levels.
White rice: The heart of the dish, it soaks up all the flavors perfectly.

Variations

I’m a huge fan of customizing this Chicken Jambalaya Recipe depending on the mood and ingredients on hand. Don’t hesitate to experiment—you might find a new twist you love!

Spicy Variation: I sometimes add extra cayenne pepper or hot sauce if we’re craving more heat—just start small so you don’t overwhelm the other flavors.
Seafood Jambalaya: Swap out half the chicken and sausage for shrimp or crab for a coastal take that’s equally delicious.
Vegetarian Version: Skip the meat entirely and boost the veggies with mushrooms and kidney beans for a hearty plant-based meal.
Brown Rice Option: Use brown rice for a nuttier flavor and a bit more fiber, just remember it needs longer cooking time.

How to Make Chicken Jambalaya Recipe

Step 1: Season and Sear the Chicken

First off, toss those bite-sized chicken pieces with a tablespoon of Cajun seasoning. This pre-seasoning step is key to get deep flavor to the meat. Heat about 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat and sear the chicken until golden brown but not fully cooked through—about 3-4 minutes. This step locks in juices and adds beautiful color. Once done, set the chicken aside but don’t clean the pan; those browned bits will add flavor in the next step.

Step 2: Brown the Andouille Sausage

Add the remaining tablespoon of olive oil and the sliced Andouille sausage to the same pot. Cook for 3-5 minutes until the sausage is browned and releases its smoky fat into the pan. This layer of flavor is what gives jambalaya its signature richness. Once browned, set the sausage aside with the chicken.

Step 3: Sauté the Vegetables

In the same pot, toss in the diced onion, celery, and bell peppers. Sauté over medium heat for about 5-7 minutes until the veggies have softened and turned fragrant. Then add the minced garlic and cook another minute. This “holy trinity” of Cajun cooking is where the flavor base really develops.

Step 4: Combine and Simmer

Return the chicken and sausage to the pot. Sprinkle in the remaining Cajun seasoning along with oregano, then pour in the crushed tomatoes and chicken broth. Stir everything together, scraping the bottom so nothing sticks. Bring it all to a boil, then reduce heat to low.

Step 5: Add the Rice and Cook

Finally, stir in the white rice, making sure it’s evenly distributed. Cover the pot and let it simmer gently for about 20 minutes, or until the rice is tender and all the liquid is absorbed. Resist the temptation to peek too often—it can mess with the steam you need for perfect rice.

How to Serve Chicken Jambalaya Recipe

Garnishes

I love sprinkling chopped fresh parsley and green onions on top of my jambalaya right before serving—it adds a pop of color and freshness that brightens up all the bold flavors. A wedge of lemon on the side is great too, especially if you like an extra zing.

Side Dishes

This dish is pretty complete on its own, but I enjoy pairing it with a simple green salad dressed with lemon vinaigrette or some warm crusty bread to scoop every last bit from the pot. Sometimes, I throw together a quick coleslaw for crunch contrast, especially during summertime.

Creative Ways to Present

When I’m hosting a party, I like serving Chicken Jambalaya Recipe in small, individual cast iron skillets or rustic bowls. It gives that cozy, Southern vibe and makes guests feel special. Another fun idea is to top it with a fried egg for brunch or a shredded cheese sprinkle for extra indulgence.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, which makes the next-day lunch experience even better. Just make sure to cool it down before refrigerating to keep the broth from getting cloudy.

Freezing

If you want to freeze Chicken Jambalaya Recipe, portion it out into freezer-safe containers and freeze for up to 2 months. When I’ve done this, it keeps its flavor surprisingly well, but the texture of rice can soften a bit. If that bothers you, serve with freshly cooked rice when reheating.

Reheating

I reheat leftovers gently on the stovetop with a splash of chicken broth to loosen the sauce and avoid drying out the rice. Heating slowly helps maintain that comforting, moist texture. Microwaving can work too, but stirring occasionally is key to even warming.

FAQs

Can I use other types of rice for this Chicken Jambalaya Recipe?

Absolutely! White rice is traditional because it cooks quickly and absorbs flavor well. Brown rice or even jasmine rice can be used but may require adjusting cooking times or adding more liquid to ensure they cook through.
Is Andouille sausage essential for authentic flavor?

While Andouille sausage adds that smoky, spicy kick prized in jambalaya, you can substitute with smoked kielbasa or chorizo if it’s hard to find. Just choose a flavorful smoked sausage to maintain depth.
How spicy is this Chicken Jambalaya Recipe?

The spice level is moderate with the included Cajun seasoning, but you can easily adjust it to your preference by reducing the seasoning or adding extra heat with cayenne or hot sauce.
Can I make this recipe in a slow cooker?

Yes, but I recommend browning the chicken and sausage first for better flavor, then combining all ingredients in the slow cooker. Cook on low for 4-6 hours or until the rice is tender. Add rice separately and monitor closely to avoid overcooking.
What sides go best with Chicken Jambalaya Recipe?

Simple sides like a green salad, coleslaw, or crusty bread complement the dish well without overpowering its bold flavors. Pick something fresh and light to balance the richness.

Final Thoughts

Chicken Jambalaya Recipe holds a special place in my kitchen because it’s like a warm hug on a plate—full of heart, flavor, and just the right amount of spice. I hope you’ll give this recipe a try and maybe even make it your own with the variations. Cooking it reminded me how food brings people together, and I’d love for you to enjoy it as much as I do. So, next time you want something both comforting and exciting, dive into this jambalaya—I promise it’ll be worth every delicious bite!

Chicken Jambalaya Recipe

★★★★★ 4.7 from 145 reviews

Author: Touba
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Southern American

Print Recipe

Description

This Chicken Jambalaya recipe is a flavorful and hearty one-pot meal combining tender chicken, spicy Andouille sausage, and a medley of vegetables simmered with rice in a rich, aromatic tomato and Cajun-spiced broth. Perfect for a comforting Southern-inspired dinner, this dish offers a balance of bold spices and savory ingredients that come together quickly on the stovetop.

Ingredients

Scale

Protein

1½ pounds boneless skinless chicken breast, cut into bite-size pieces
1 pound Andouille sausage, sliced into rounds

Vegetables

½ onion, diced
2 ribs celery, diced
2 bell peppers (any color), diced
2 cloves garlic, minced

Liquids & Canned Goods

14.5 ounces crushed tomatoes (1 can)
2 cups chicken broth

Spices & Oils

2 tablespoons Cajun seasoning, divided
1 teaspoon dried oregano
3 tablespoons olive oil, divided

Grain

1 cup white rice

Instructions

Prepare the protein: Toss the bite-size chicken pieces with 1 tablespoon of Cajun seasoning to evenly coat them for a flavorful base.
Sear the meats: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside. In the same pan, add the sliced Andouille sausage and cook until browned, about 4-5 minutes. Remove and set aside with the chicken.
Sauté vegetables: Add remaining 1 tablespoon olive oil to the pan. Add diced onion, celery, and bell peppers. Cook over medium heat until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add seasonings and liquids: Stir in the crushed tomatoes, dried oregano, remaining 1 tablespoon Cajun seasoning, and chicken broth. Bring the mixture to a simmer.
Combine and simmer: Return the cooked chicken and Andouille sausage to the pot. Stir in the white rice and make sure all ingredients are evenly distributed.
Cook the jambalaya: Reduce heat to low, cover the pot, and let simmer gently for 20-25 minutes until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid too often to keep the steam trapped.
Finish and serve: Once the rice is cooked and slightly thickened, remove from heat. Let the jambalaya stand covered for 5 minutes before fluffing the rice with a fork. Serve hot, garnished with fresh herbs if desired.

Notes

You can substitute Andouille sausage with smoked sausage or chorizo if unavailable.
Adjust Cajun seasoning to taste for desired spiciness.
For a gluten-free version, ensure the sausage and broth do not contain gluten.
If you prefer, use brown rice but increase simmer time accordingly.
Leftovers keep well refrigerated for up to 3 days and reheat beautifully.

Keywords: Chicken Jambalaya, Cajun Recipe, One-Pot Meal, Andouille Sausage, Southern Cuisine, Spicy Chicken Dinner