The Best Chicken and Sausage Jambalaya Recipe 

This chicken and sausage jambalaya recipe brings together delicious cajun flavors right from the heart of Louisiana. This is the perfect one-pot rice dish loaded with meat and veggies that will get dinner on your table fast and mix up the usual dinner routine. 

What Makes This Recipe Different

There are two main types of jambalaya: Cajun versus Creole. Creole jambalaya includes tomatoes making it "red jambalaya." Cajun jambalaya is also know as brown jambalaya as it is brown in color and tomato free. 

Both types have a wider variety of protein in them. In more authentic recipes, you will see shrimp, pork, crawfish, and even possibilities such as alligator or duck. 

Simple Jambalaya Ingredients

We are sticking with simple ingredients and everything in this recipe are easily found at your grocery store no matter where you are.

• chicken breast or chicken thighs
• andouille sausage
• white rice (long grain rice is the best option)
• red bell pepper
• onion
• celery 
• canned diced tomatoes
• cajun seasoning
• chicken broth (or chicken stock)
• bay leaves
• green onions 

Helpful Supplies That I Use

One reason that this is such a great recipe is that you don't need any fancy equipment. Just some kitchen basic for this delicious one-pot meal.

• Large Dutch Oven- or other heavy pot with a lid
• Large cutting board and sharp knife
• Slotted spoon

How to Make this Easy Jambalaya Recipe

One thingI love about making a big pot of jambalaya is that as soon as my ingredients are prepped and chopped, this one pot meal comes together with very little effort.

1. First, prepare and measure all of your ingredients. 
2. Next, each a large heavy pot over medium-high heat. After the pot has preheated, add the oil and the chicken.
3. When the chicken has lightly brown on all sides, remove it with a slotted spoon to a plate. Now you can add the sausage. 
4. After 4-5 minutes, add the minced garlic diced onion, celery, and bell pepper. Cook the veggies with sausage for 5 minutes or until the vegetables have softened and the onion becomes translucent.
5. Add the chicken back to the pot. Add the creole seasoning and beer. Scrape off the browned bits from the bottom of the pan and cook for 2 minutes.
6. Pour in the diced tomatoes, white rice, and chicken stock. Stir the jambalaya well so the rice and liquid are completely incorporated. Cover and reduce to a medium to low heat. Cook with the lid on for 15 minutes. 
7. After 15 minutes, shut off the heat and let the jambalaya rest for 5 minutes before removing the lid. 

Recipe Modifications

One you this one-pot recipe, you can play around with the recipe and make little tweaks if needed.

Swap the diced tomatoes with tomato paste if desired. This is great is you have picky eaters who prefer a smoother sauce. Be sure to add 1 cup of water with the tomato paste to keep the liquid balanced.

Use green bell pepper instead of red. The traditional recipe calls for green peppers, but I prefer red so that's how I roll.

If you want more heat, you can add: more cajun spices, hot sauce, or extra cayenne pepper.

Saving Leftovers and How to Reheat Them

Save leftovers in an airtight container in the refrigerator for up to 4 days. To reheat in the microwave, use the CASSEROLE setting and heat in 60 intervals, stirring in between each minute until the jambalaya is heated to your liking.