• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Gift of Hospitality logo

  • Home
    • About
  • Recipes
  • Hospitality How-Tos
  • Newsletter
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
    • About
  • Recipes
  • Hospitality How-Tos
  • Newsletter
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Recipes » Entrées » Chicken and Sausage Jambalaya

    Chicken and Sausage Jambalaya

    Published: Nov 5, 2018 · Modified: Feb 26, 2022 by Kate Shungu · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe
    yellow bowl filled with jambalaya
    yellow bowl filled with jambalaya
    metal sauté pan filled with jambalaya
    metal sauté pan filled with jambalaya
    yellow bowl filled with jambalaya

    Chicken and Sausage Jambalaya is an easy one-pan meal is packed with flavor! It’s the perfect dinner for a chilly evening.

    yellow bowl of chicken and sausage jambalaya in front of a pan with more jambalaya.

    If you like lots of flavor in your meals, this Chicken and Sausage Jambalaya is for you! It’s a traditional recipe, made with a special seasoning (more on that below!) that adds a zip of spice to the dish.

    Best of all, it’s a one-pan meal, so minimal clean-up is needed!

    This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Jump to:
    • Ingredients
    • How to make chicken and sausage jambalaya
    • Frequently Asked Questions
    • Reheating instructions
    • What to serve with jambalaya
    • 📖 Recipe
    • Related recipes
    • 💬 Reviews

    Ingredients

    The secret ingredient can be found in the spice aisle of your local grocery store: Slap Ya Mama seasoning.

    It’s a spicy blend of Cajun seasonings and spices made in Louisiana, and it adds a TON of flavor to this recipe for Chicken and Sausage Jambalaya.

    jar of Slap Ya Mama seasoning on a wooden table.

    You can find Slap Ya Mama seasoning on Amazon or in your local grocery store with the other spices.

    It is seasoned with salt already, so you won’t need additional salt for the dish. If you use an unsalted Cajun seasoning, you’ll need to add up to two teaspoons of salt to the dish.

    In addition to the seasoning, here’s what else you’ll need:

    • Celery, onion, and bell pepper are also known as the “holy trinity” in Cajun cooking
    • Boneless skinless chicken thighs or breasts and andouille sausage make the jambalaya hearty and filling
    • Garlic and dried thyme add lots of flavor
    • The rice will get cooked in a mixture of water and crushed tomatoes
    • Spice lovers will appreciate hot sauce served on the side

    How to make chicken and sausage jambalaya

    Heat oil in a large sauté pan with sides. Cook bite-size pieces of boneless skinless chicken thighs until browned on both sides.

    Then, cook half moons of andouille sausage in the same pan until they are golden brown. Both of these steps really build the flavor of the finished dish.

    andouille sausage cooking in a large sauté pan.

    Next, sauté a yellow onion, green pepper, and two stalks of celery in the same pan until soft.

    holy trinity of onion, green pepper, and celery sautéing in a large pan.

    After that step, everything goes into the pan! Cover the pan and cook it for 20 minutes. The rice will soak up the liquid from the stock and crushed tomatoes, and the chicken will finish cooking, too.

    chicken, sausage, chopped bell peppers, and celery in a tomato broth in a sauté pan.

    The end result is perfectly cooked, Cajun-seasoned rice dish also known as Chicken and Sausage Jambalaya!

    chicken and sausage Jambalaya in a large sauté pan, garnished with fresh thyme.

    It’s great for a weeknight meal, and also for a weekend of football watching! It would be a great substitute for chili on a cozy fall or winter afternoon.

    Frequently Asked Questions

    What type of rice is best for jambalaya?

    Any long grain white rice would work well for jambalaya. Basmati, jasmine, or anything labeled “long-grain white rice” is a good choice.

    Can I make jambalaya ahead of time?

    Jambalaya is best enjoyed immediately after cooking. Reheating jambalaya or letting it sit out for a few hours can cause the rice to get mushy.
    However, you can chop the ingredients ahead of time (chicken, sausage, onion, celery, and pepper), and place them in the refrigerator until you’re ready to cook.

    Can I freeze jambalaya?

    Freezing and reheating jambalaya would compromise the texture of the rice (it will get mushy). Enjoy the jambalaya soon after cooking it.

    Can I make jambalaya without sausage?

    You can omit the sausage and it’ll still be delicious. You can replace the sausage with additional chicken if you’d like.

    Reheating instructions

    To reheat Chicken and Sausage Jambalaya, place an individual serving on a large plate. Place a large ice cube on top of the rice, then cover the plate with a paper towel or microwave splatter cover. Heat on high for 2–3 minutes.

    Remove the ice cube (it won’t melt!) and serve.

    The ice cube steams the rice nicely and the texture of the rice is better with this method. However, you can also just microwave it without the ice cube.

    metal pan of chicken and sausage jambalaya topped with fresh thyme.

    What to serve with jambalaya

    Salad and cornbread are the perfect side dishes. I love the boxed cornbread mix from Trader Joe’s (it’s a sweet cornbread). The sweetness pairs really nicely with the spiciness of the jambalaya.

    This Church Lady Salad has a sweet dressing that would be a nice complement to it, too.

    overhead view of a yellow bowl filled with chicken and sausage Jambalaya, topped with parsley.

    More recipes for cozy evenings:
    White Chicken Chili with Potatoes and White Beans
    Slow Cooker Italian Beef Sandwiches
    Lemon Lentil Soup

    Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

    cup of ambrosia and slice of banana cake.

    📖 Recipe

    yellow bowl filled with jambalaya

    Chicken and Sausage Jambalaya

    Published by Kate
    This flavorful jambalaya recipe is easy enough to make on a weeknight, and it only takes one pan (minimal dishes to do later!).
    5 from 16 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Entree
    Cuisine Cajun
    Servings 6 servings
    Calories 549 kcal

    Ingredients
      

    • 2 tablespoons olive oil
    • 1½ lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
    • 1 tablespoon + 1 teaspoon salted Cajun seasoning, divided (I used Slap Ya Mama)
    • 12 oz smoked andouille sausage, sliced into half moons (I used Aidells)
    • 1 yellow onion, finely chopped
    • 2 stalks celery, finely chopped
    • 1 green pepper, finely chopped
    • 3 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1½ cups long grain white rice
    • 1 (14.5 oz) can crushed tomatoes
    • 3 cups water
    • For garnish: fresh chopped parsley, hot sauce

    Instructions
     

    • Heat the olive oil in a large sauté pan over medium heat.
    • Sprinkle the chicken with 1 teaspoon of the Cajun seasoning. Place half of the chicken in a single layer in the sauté pan. Cook until light golden brown (about 2–3 minutes), then flip and continue cooking until brown on the other side. Remove chicken from the pan and place on a plate. Repeat with the remaining chicken.
    • Add the andouille sausage to the pan. Cook, flipping halfway through, until light golden brown on both sides, about 4–6 minutes. Remove the andouille sausage from the pan and place on the plate with the chicken. There should be some oil still left in the pan. If not, add up to 1 tablespoons of additional olive oil.
    • Add the onion, celery, and green pepper to the pan. Cook, stirring occasionally, until the onion is translucent and the celery and pepper are soft, about 4–5 minutes. Add the garlic and cook for 30 seconds more.
    • Stir in the dried thyme, rice, crushed tomatoes, water, and the remaining 1 tablespoon of Cajun seasoning. Add the cooked chicken and andouille sausage. Turn the heat to high and bring the mixture to a boil.
    • Reduce the heat to low and cover the pan. Let cook, undisturbed for 20 minutes. Remove from the heat and let sit for 5 minutes. Uncover and fluff the jambalaya with a fork. Garnish with fresh chopped parsley and serve.

    Notes

    Slap Ya Mama Cajun Seasoning contains salt. As a result, the dish doesn’t need any more salt. If you use a unsalted variety, I recommend adding at least 2 teaspoons of salt to the dish as it cooks.
    To prevent the rice from becoming mushy, serve the jambalaya soon after cooking. 

    Nutrition

    Calories: 549kcalCarbohydrates: 41gProtein: 39gFat: 24gSaturated Fat: 7gCholesterol: 120mgSodium: 651mgPotassium: 734mgFiber: 2gSugar: 1gVitamin A: 705IUVitamin C: 20mgCalcium: 44mgIron: 2mg
    Keyword andouille sausage, jambalaya
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!

    Related recipes

    • Mexican rice in a green bowl, garnished with slices of lime
      Authentic Mexican Rice
    • cuban black beans and rice in a green bowl
      Arroz Moro (Cuban Black Beans and Rice)
    • italian stuffed peppers topped with cheese in a white casserole dish.
      Italian Stuffed Peppers
    • crock pot pork chops in sauce on a white oval platter.
      Crockpot Pork Chops with Mushroom Soup
    « Bacon Brussels Sprouts
    Juicy Bone-In Turkey Breast »
    • Facebook
    • Twitter
    kate

    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

      • Facebook
      • Instagram
      • Pinterest

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Marina S. says

      December 08, 2022 at 7:20 pm

      5 stars
      This recipe is a keeper! So easy and came out perfect. I used a third more rice and water to make a larger serving and the ratios worked out well. I used a dutch oven which I’d do again. I used some shrimp too and cured smoked sausage and that worked well. I think you can sub any proteins you want as long as you do a sear on them first.

      Reply
      • Kate Shungu says

        December 11, 2022 at 9:31 pm

        Sounds delicious! Thanks for sharing your take on it!

        Reply
    2. Maggie says

      January 14, 2021 at 7:33 pm

      5 stars
      Made this for dinner tonight and it was great! Even my toddler enjoyed it. I didn’t have Slap Ya Mama but found a quick sub with spices I had on hand and that worked well in its place.

      Reply
      • Kate Shungu says

        January 15, 2021 at 11:15 am

        So glad you enjoyed it, Maggie! <3

        Reply

    Primary Sidebar

    Welcome

    Kate from Gift of HospitalityI’m Kate. I love discovering old fashioned recipes that will transport you back in time. Learn more here
    • Email
    • Facebook
    • Instagram
    • Pinterest

    Spring Recipes

    slice of pistachio cake topped with pistachio frosting and chopped pistachios on a white plate.

    Pistachio Cake with Pudding Mix

    strawberry preserves on toast on a white plate.

    Easy Strawberry Preserves

    rhubarb sauce over ice cream in a glass parfait dish.

    Easy Rhubarb Sauce

    7 layer salad in a glass trifle dish.

    7 Layer Salad

    15 Rhubarb Desserts for Spring

    carrot muffin cut in half, with whole muffins and whole carrots in the background.

    Carrot Muffins

    More Spring Recipes Here....

    Most Popular Recipes

    slice of sausage and egg casserole on a white plate.

    Overnight Sausage and Egg Casserole

    asian cabbage salad in a blue and white decorative bowl.

    Asian Cabbage Salad

    crock pot pork chops in sauce on a white oval platter.

    Crockpot Pork Chops with Mushroom Soup

    slice of ding dong cake in a cake pan with more ding dong cake in the pan.

    Easy Ding Dong Cake

    french toast casserole in a white casserole dish.

    Overnight French Toast Casserole

    ritz cracker sandwiches stacked on a white platter

    RITZ® Crackers Party Sandwiches

    Desserts of the Decades

    Get vintage dessert recipes from throughout the decades, straight to your inbox!

    Web Stories

    Footer

    ^ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign up for emails and updates

    Contact

    • Work with me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright Gift of Hospitality © 2022