Jambalaya is one of those hearty, one-pot meals that delivers bold flavor in every bite. This Andouille Chicken Jambalaya recipe pairs smoky andouille sausage with tender bites of seasoned, sautéed vegetables, Cajun spices, and rice simmered until fluffy and full of flavor.
This Jambalaya is a simple, satisfying dinner that comes together in one pot. It’s perfect for busy weeknights, or when you’re craving a comforting dish with a little Louisiana flair. This dish is very similar to my Kielbasa and Rice Skillet.
Why You’ll Love This Andouille Chicken Jambalaya
- Big Cajun flavor – Smoky sausage, spiced chicken, tomato paste, and Cajun seasoning create layers and depth of flavor.
- One-pot meal – Easy cleanup, since everything cooks together.
- Protein-packed – The mix of sausage and chicken makes this Andouille Sausage Jambalaya, filling and hearty.
- Customizable – Easily swap proteins, adjust spice levels, or add shrimp to make it your own.
Ingredient Substitutions
- Andouille sausage → Use kielbasa or smoked sausage, if andouille isn’t available.
- Chicken breast → Chicken thighs are more traditional and can add more richness.
- Cajun seasoning → Swap with Creole seasoning for a slightly different spice blend.
- Chicken stock → Vegetable stock or water with a teaspoon chicken bouillon paste works too.
How to Prepare Andouille Chicken Jambalaya
- Brown the sausage and remove from pan. Do the same with the seasoned chicken, then add to the reserved andouille sauage.
- Add the remaining tablespoon of olive oil. Stir in onion, green bell pepper, celery, and garlic. Sauté until softened, about 5 minutes.
- Add the tomato paste and Worcestershire sauce and cook for 1–2 minutes, to deepen the flavor.
- Add in the rice, along with the Cajun seasoning, paprika, thyme, oregano, and black pepper. Allow it to toast for 1–2 minutes with the vegetables.
- Pour in diced tomatoes and return the sausage and chicken to the pan. Stir.
- Pour in the chicken stock. Mix well.
- Bring everything to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the rice is tender and the liquid has absorbed.
- Remove bay leaves. Fluff the rice with a fork. Taste and adjust seasonings, if needed.
How to Serve and Store Leftovers
- Serve this andouille chicken jambalaya hot, garnished with parsley and/or green onions. It pairs wonderfully with a crisp salad or crusty bread.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop or microwave with a splash of chicken stock to prevent dryness.
- Freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
- Can I add shrimp to jambalaya? Yes! Add them in the last few minutes of cooking so the shrimp stay tender.
- Can I make this less spicy? Use a mild smoked sausage and reduce the Cajun seasoning.
- Can I use brown rice instead of white? You can, but it will take 40–45 minutes to cook and may need extra stock.
- Why brown the sausage first? It creates flavor-rich browned bits that season the whole dish.
- What’s the best pot for jambalaya? A Dutch oven or heavy-bottomed sauté pan works best to prevent sticking.
More Cajun and Creole Recipes to Love
- Creole Chicken Pot Pie
- Spicy Cajun Shrimp Sauce
- Creole Crab Baked Oysters
- Crabmeat Stuffed Salmon with Creamy Cajun Sauce
- Creole Chicken and Rice Soup
Andouille Chicken Jambalaya
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Andouille Chicken Jambalaya is a flavorful one-pot Cajun dinner made with smoky sausage, tender chicken, vegetables, rice, and bold spices.
Ingredients
- 12 ounces andouille sausage, sliced into rounds
- 1 boneless, skinless chicken breast, diced small (or two boneless chicken thighs)
- 2 tablespoons olive oil (divided)
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2–3 dashes Worcestershire sauce
- 1 1/2 cups long-grain rice, rinsed
- 1 (14.5-ounce) can diced tomatoes
- 3 1/4 cups chicken stock
- 2 teaspoons Cajun seasoning (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust depending on sausage saltiness)
- 2 bay leaves
- 2 green onions, thinly sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Seasonings for the Chicken:
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
Instructions
- Heat a tablespoon of olive oil in a deep sauté pan or Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned on both sides, about 4–5 minutes. Remove and set aside.
- Season the diced chicken breast with salt, pepper, garlic powder, onion powder, and paprika. Add to the same pan and sauté until golden and just cooked through, about 5–6 minutes. Remove and set aside with the sausage.
- Add the remaining tablespoon of olive oil. Stir in onion, green bell pepper, celery, and garlic. Sauté until softened, about 5 minutes.
- Add the tomato paste and Worcestershire sauce and cook for 1–2 minutes, to deepen the flavor.
- Add in the rice, along with the Cajun seasoning, paprika, thyme, oregano, and black pepper. Allow it to toast for 1–2 minutes with the vegetables.
- Pour in diced tomatoes and return the sausage and chicken to the pan. Stir.
- Pour in the chicken stock. Mix well.
- Bring everything to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the rice is tender and the liquid has absorbed.
- Remove bay leaves. Fluff the rice with a fork. Taste and adjust seasonings, if needed.
- Garnish with fresh parsley and/or green onions, before serving.
- ENJOY!
Notes
- Always brown the sausage first for a smoky base flavor.
- Dice the chicken evenly so it cooks quickly and stays tender.
- Don’t skip cooking the tomato paste. It builds depth.
- Rinse the rice before cooking to remove starch and keep grains fluffy.
- Try not to stir as the rice is simmering.
- Taste for salt at the end. Add, if needed.
- Jambalaya tastes even better the next day as flavors meld together.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Cajun
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