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