Chef Emma here, and I’m about to share the one-pot wonder that brings New Orleans flavor straight to your kitchen with minimal effort!
Easy Cajun Chicken and Sausage Jambalaya is a bold, flavorful one-pot dinner made with tender chicken, smoky sausage, Cajun spices, and rice. The first time I made jambalaya, I was intimidated by all those complex Cajun recipes with long ingredient lists and multiple steps—but once I realized authentic jambalaya could be made in one pot with simple ingredients, it felt like I’d unlocked a secret. Now, this chicken and sausage jambalaya is my go-to when I want big Louisiana flavor without spending hours in the kitchen.
What makes this recipe so special is how it delivers restaurant-quality results with home-cook simplicity. Everything cooks together in one pot—the chicken, the smoky sausage, the rice, the vegetables—all mingling in those bold Cajun spices. The rice soaks up all those incredible flavors as it cooks, creating this deeply satisfying, stick-to-your-ribs meal that tastes like it came from a Louisiana kitchen.
The magic of one-pot jambalaya is how those layers of flavor build naturally. You brown the meat, sauté the vegetables in those flavorful drippings, then add rice and broth. As everything simmers together, the rice absorbs the smoky sausage flavor, the Cajun spices, the tomatoes, and the chicken—creating complexity that belies the simple cooking method. One pot, one incredible dish, minimal cleanup!
I’ve made this jambalaya dozens of times, tweaking until I found the perfect balance of spice (flavorful without being overwhelming), the ideal chicken-to-sausage ratio, and the best rice-to-liquid proportion for fluffy, never-mushy results. This version consistently earns rave reviews from both my adventurous eaters and my “I don’t like spicy food” family members.
For more easy one-pot dinners, check out Tastes Better From Scratch’s collection of simple family meals, or explore Gimme Some Oven’s foolproof recipes that deliver big flavor with little fuss.
Table of Contents
Table of Contents
Why This Recipe Works
True One-Pot Meal
Everything cooks in one pot from start to finish. Brown the meat, sauté veggies, add rice and liquid, simmer, done. Minimal dishes!
Bold Cajun Flavors
Smoky sausage, aromatic vegetables, and Cajun spices create authentic Louisiana flavor without complicated techniques or hard-to-find ingredients.
Budget-Friendly
Uses affordable cuts of chicken, inexpensive sausage, rice, and vegetables. Feeds 6-8 people for under $20!
Naturally Balanced Meal
Protein, carbs, and vegetables all in one dish. Complete nutrition in every bowl!
Make-Ahead Friendly
Tastes even better the next day as flavors meld. Perfect for meal prep or feeding crowds!
Customizable Heat Level
Control the spice! Make it mild for sensitive palates or crank up the heat for spice lovers.
Easy Cajun Chicken and Sausage Jambalaya (One Pot)
Ingredients
Equipment
Method
- Season chicken pieces with 1 tablespoon Cajun seasoning, salt, and black pepper. Toss to coat evenly.
- Heat 1 tablespoon olive oil in large Dutch oven over medium-high heat. Add chicken in single layer and cook 3-4 minutes per side until golden brown but not fully cooked. Transfer to plate.
- Add remaining oil to pot. Add sliced sausage and cook 3-4 minutes until browned on both sides. Transfer to plate with chicken.
- Reduce heat to medium. Add diced onion, bell pepper, and celery. Sauté 5-6 minutes, stirring and scraping browned bits from bottom, until vegetables soften.
- Add minced garlic, remaining 1 tablespoon Cajun seasoning, oregano, thyme, smoked paprika, and cayenne. Stir constantly for 30-60 seconds until fragrant.
- Add uncooked rice and stir to coat with seasoned vegetables. Toast 1-2 minutes, stirring frequently.
- Pour in chicken broth, diced tomatoes with juices, and add bay leaves. Stir well, scraping bottom to release any stuck bits.
- Return chicken and sausage to pot, nestling into rice mixture. Bring to boil over medium-high heat.
- Once boiling, reduce heat to low, cover with tight-fitting lid, and simmer 20-25 minutes without lifting lid.
- After 20-25 minutes, check: rice should be tender and liquid absorbed. If rice is crunchy or liquid remains, cover and cook 5 more minutes. Remove from heat and let rest 5 minutes covered.
- Remove bay leaves. Fluff with fork, stirring to distribute ingredients. Taste and adjust seasonings. Garnish with green onions and parsley. Serve hot!
Notes
Ingredients For Easy Cajun Chicken and Sausage Jambalaya
For the Protein
- 1.5 lbs boneless, skinless chicken thighs or breasts – Cut into bite-sized pieces
- 12 oz andouille sausage – Or smoked kielbasa, sliced into rounds
- 2 tablespoons olive oil – For browning
For the Holy Trinity (Cajun Base)
- 1 large onion, diced – Yellow or white
- 1 green bell pepper, diced – Essential Cajun flavor
- 3 ribs celery, diced – Completes the trinity
- 4 cloves garlic, minced – Aromatics are key
For the Rice and Liquid
- 1½ cups long-grain white rice – Uncooked (don’t use instant!)
- 3 cups low-sodium chicken broth – Builds flavor
- 1 can (14.5 oz) diced tomatoes – With juices
- 2 bay leaves – Traditional seasoning
Cajun Seasoning Blend
- 2 tablespoons Cajun seasoning – Store-bought or homemade
- 1 teaspoon dried oregano – Herbaceous notes
- 1 teaspoon dried thyme – Classic Cajun herb
- ½ teaspoon smoked paprika – Smoky depth
- ½ teaspoon cayenne pepper – Adjust to heat preference
- 1 teaspoon salt – Or to taste
- ½ teaspoon black pepper
For Serving
- Sliced green onions
- Fresh parsley, chopped
- Hot sauce (optional)
- Crusty bread
Equipment Needed
- Large Dutch oven or deep skillet with lid (12-inch)
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Tongs for turning chicken
Directions For Easy Cajun Chicken and Sausage Jambalaya
Step 1: Season Chicken
Cut chicken into bite-sized pieces (about 1-inch). Season generously with 1 tablespoon Cajun seasoning, salt, and black pepper.
Toss to coat evenly. Let sit while you prep other ingredients—the seasoning will penetrate the meat!
Step 2: Brown Chicken
Heat 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium-high heat. Add seasoned chicken pieces in a single layer (work in batches if needed).
Cook 3-4 minutes per side until golden brown but not fully cooked through. Transfer to a plate and set aside.
Step 3: Brown Sausage
Add remaining 1 tablespoon oil to the same pot. Add sliced sausage and cook 3-4 minutes until browned on both sides.
Those browned bits on the bottom of the pot are flavor gold! Transfer sausage to plate with chicken.
Step 4: Sauté the Holy Trinity
Reduce heat to medium. Add diced onion, bell pepper, and celery to the pot. Sauté for 5-6 minutes, stirring occasionally and scraping up those browned bits from the bottom.
Vegetables should soften and onions become translucent.
Step 5: Add Garlic and Spices
Add minced garlic, remaining 1 tablespoon Cajun seasoning, oregano, thyme, smoked paprika, and cayenne pepper.
Stir constantly for 30-60 seconds until fragrant. Don’t let garlic burn!
Step 6: Add Rice
Add uncooked rice to the pot and stir to coat with the seasoned vegetable mixture.
Toast for 1-2 minutes, stirring frequently. This helps rice maintain texture and absorb flavors.
Step 7: Add Liquids
Pour in chicken broth, diced tomatoes with their juices, and add bay leaves. Stir well to combine everything.
Scrape the bottom to release any stuck bits—they add flavor!
Step 8: Add Meat and Bring to Boil
Return browned chicken and sausage to the pot, nestling them into the rice mixture. Bring everything to a boil over medium-high heat.
Once boiling, you’ll see bubbles breaking through the surface.
Step 9: Simmer Covered
Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes without lifting the lid.
The steam needs to stay trapped to cook the rice perfectly!
Step 10: Check and Rest
After 20-25 minutes, carefully lift lid and check: rice should be tender, liquid absorbed, and chicken cooked through (165°F).
If rice is still crunchy or liquid remains, cover and cook 5 more minutes. Remove from heat and let rest 5 minutes covered.
Step 11: Fluff and Serve
Remove bay leaves. Fluff jambalaya with a fork, gently stirring to distribute ingredients evenly.
Taste and adjust seasonings if needed—add salt, pepper, or hot sauce to preference. Garnish with green onions and parsley. Serve hot!
Tips for Perfect Jambalaya
Chef Emma’s Pro Tips
- Don’t lift the lid during cooking: Steam escapes and rice won’t cook properly. Trust the process!
- Use long-grain rice: Jasmine or basmati work great. Avoid instant rice—it gets mushy.
- Toast the rice: That 1-2 minutes of toasting helps rice stay fluffy and separate.
- Brown the meat well: Those crispy bits add deep flavor to the whole dish.
- Scrape the bottom: All those browned bits = flavor. Scrape them up when you add liquid!
- Let it rest: After cooking, that 5-minute rest allows rice to finish absorbing liquid and flavors to settle.
- Adjust heat level: Start with less cayenne, taste, and add more hot sauce at serving if needed.
Common Mistakes to Avoid
Lifting the lid repeatedly: Releases steam and adds cooking time. Wait until timer goes off!
Using instant rice: Gets mushy and doesn’t absorb flavors properly. Always use regular long-grain.
Not browning meat: Skipping this step means missing out on deep, caramelized flavors.
Too much liquid: Jambalaya should be moist but not soupy. Stick to recipe ratios!
Skipping the rest time: Cutting this short leaves rice slightly undercooked and watery.
Delicious Variations For Easy Cajun Chicken and Sausage Jambalaya
Shrimp Jambalaya
Add 1 lb peeled, deveined shrimp during the last 5 minutes of cooking. Stir, cover, and cook until shrimp are pink and opaque.
Seafood Jambalaya
Add combination of shrimp, crawfish tails, and crab meat in the last 5 minutes. Louisiana seafood heaven!
Vegetarian Jambalaya
Skip the meat and add 2 cups each of kidney beans, black beans, and diced zucchini. Use vegetable broth.
Spicy Cajun Version
Double the cayenne, add diced jalapeños with vegetables, serve with extra hot sauce. For heat seekers!
Creole Jambalaya
Add extra can of diced tomatoes and 2 tablespoons tomato paste for richer, redder sauce. More tomato-forward flavor.
Leftover Rotisserie Chicken
Skip raw chicken, use 3 cups shredded rotisserie chicken added in step 8 with sausage. Super quick version!
Serving Suggestions
This Cajun jambalaya is a complete meal in itself, but pairs beautifully with:
Classic Sides
- Crusty French bread – For soaking up juices
- Cornbread – Southern classic pairing
- Simple green salad – Light contrast
- Coleslaw – Cool, crunchy balance
- Collard greens – Traditional Southern side
- Black-eyed peas – Extra protein
- Garlic bread – Always a hit
Condiments and Toppings
- Hot sauce (Crystal, Tabasco, Louisiana)
- Extra green onions
- Fresh parsley
- Lemon wedges
- Sour cream for cooling
- Shredded cheddar cheese
Storage and Reheating
Refrigerator Storage
Store cooled jambalaya in airtight container in refrigerator for up to 4 days. The flavors actually deepen and improve overnight—leftovers are incredible!
Pro tip: Add a splash of chicken broth when reheating if rice seems dry.
Freezing Instructions For Easy Cajun Chicken and Sausage Jambalaya
Freeze cooled jambalaya in freezer-safe containers or bags for up to 3 months. Portion into individual servings for easy grab-and-go lunches!
To thaw: Thaw overnight in refrigerator or defrost in microwave.
Reheating Tips
Stovetop (Best Method): Place jambalaya in pot with splash of chicken broth or water. Heat over medium-low, stirring occasionally, until heated through.
Microwave: Place portion in microwave-safe bowl, add 1-2 tablespoons water, cover, heat 2-3 minutes, stirring halfway through.
Oven: Place in covered oven-safe dish at 350°F for 20-25 minutes until heated through.
Make-Ahead Instructions
Day Before
Brown chicken and sausage, sauté vegetables, store separately in refrigerator. Day of, combine everything and proceed with step 6 onward. Saves 15 minutes!
Meal Prep Sunday
Make full batch, portion into individual containers with vegetables on side. Reheat throughout week for easy lunches or dinners!
Freezer Meal
Prepare through step 7 (before simmering), cool completely, freeze in freezer-safe container. Thaw, then cook as directed starting at step 8.
Nutrition Facts For Easy Cajun Chicken and Sausage Jambalaya
| Nutrient | Per Serving (1 of 6) |
|---|---|
| Calories | 485 |
| Protein | 35g |
| Total Fat | 18g |
| Saturated Fat | 5g |
| Carbohydrates | 45g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 1180mg |
| Cholesterol | 110mg |
Nutrition information is approximate and based on 6 servings. Values may vary based on specific ingredients and brands used.
Nutritional Highlights
This hearty jambalaya delivers an impressive 35g protein per serving—perfect for keeping you full and satisfied! The combination of chicken and sausage provides complete protein with all essential amino acids.
Rice offers energy-providing complex carbohydrates, while the vegetables add fiber, vitamins A and C, and important minerals. The Cajun spices (particularly cayenne) may boost metabolism and provide anti-inflammatory benefits.
While sodium is higher due to sausage and Cajun seasoning, you can reduce it by using low-sodium broth and reducing added salt. This is genuinely nourishing comfort food!
Cajun vs. Creole Jambalaya
Cajun (Brown) Jambalaya
What we’re making here! No tomatoes or minimal tomatoes, browned meat creates deeper color, more rustic and country-style. Common in rural Louisiana.
Creole (Red) Jambalaya
More tomatoes create red color, often includes seafood, more refined and city-style. Common in New Orleans proper.
Both are delicious—this recipe lands somewhere in the middle for balanced, approachable flavor!
FAQ For Easy Cajun Chicken and Sausage Jambalaya
What’s the difference between jambalaya and gumbo?
Jambalaya is a rice dish where rice cooks in the pot with everything. Gumbo is a stew served over separately cooked rice. Both are Louisiana classics!
Can I use brown rice?
Yes, but increase liquid to 4 cups and cooking time to 45-50 minutes. White rice is traditional and easier.
What if I can’t find andouille sausage?
Use smoked kielbasa, chorizo, or any smoked sausage. Andouille adds authentic flavor but isn’t essential.
How spicy is this?
Moderately spicy with nice warmth but not overwhelming heat. Adjust cayenne up or down to preference!
Can I make this in a slow cooker?
Yes! Brown meat first, then add everything to slow cooker. Cook on LOW 3-4 hours or HIGH 1.5-2 hours.
Why is my rice mushy?
Too much liquid or lifting the lid too often. Use correct ratios and don’t peek during cooking!
Can I add more vegetables?
Absolutely! Okra, corn, and diced tomatoes are all traditional additions. Add with the holy trinity.
Is this gluten-free?
Yes, if you verify your Cajun seasoning and sausage are gluten-free. Most are, but always check labels!
Conclusion
This easy Cajun chicken and sausage jambalaya proves that bold, restaurant-quality flavors don’t require complicated techniques or hours of cooking. With one pot, straightforward ingredients, and simple steps, you can bring the soul of Louisiana cooking right to your dinner table.
I love how this recipe transforms a regular weeknight into something special. The bold spices, the smoky sausage, the tender chicken, the perfectly cooked rice—it all comes together to create a meal that feels like a celebration. Yet it’s simple enough to make on a Tuesday when you’re tired and just need dinner done.
What makes jambalaya so brilliant is how it’s designed to be flexible and forgiving. Use chicken or turkey. Go heavy on vegetables. Adjust the spice to your family’s preference. Add shrimp if you’re feeling fancy. It adapts to what you have and what you like while still delivering those signature Cajun flavors.
Whether you’re new to Cajun cooking or grew up eating jambalaya, this one-pot wonder delivers comfort, flavor, and satisfaction in every bite. Make it once, and I guarantee it’ll become a regular in your dinner rotation.
So grab that Dutch oven, round up your ingredients, and get ready to make the easiest, most flavorful jambalaya you’ve ever tasted. Laissez les bons temps rouler—let the good times roll!
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