Chicken and Chicken Sausage Jambalaya: A Flavorful Taste of Louisiana
Every time I make this Chicken and Sausage Jambalaya, I’m reminded of my uncle who lived in Louisiana—his stories were full of flavor just like this dish. It’s warm, hearty, and brings the family running to the table. One-pot meals like this not only make cleanup easy but fill your home with the most comforting aroma. Gather your loved ones, and enjoy a little Southern magic tonight!
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
Ingredients
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1 tbsp vegetable oil
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1 lb boneless skinless chicken breast, cubed
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1 lb andouille sausage, sliced 1/4 inch thick
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1 medium red onion, chopped
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1 medium green bell pepper, chopped
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1 rib celery, chopped
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1 medium tomato, chopped
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2 tbsp Cajun seasoning
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2 bay leaves
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1 cup long grain rice
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1¾ cups chicken stock
Instructions
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Heat oil in a large skillet over medium-high. Add chicken and sausage, cook for 5 minutes, stirring. Remove from skillet.
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Pour off extra oil. Add onion, bell pepper, and celery. Cook until onion softens. Stir in tomato, Cajun seasoning, and bay leaves.
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Return chicken and sausage to skillet. Add rice and chicken stock. Bring to a boil, then reduce heat to low. Cover and cook for 25 minutes, stirring now and then, until rice is tender. Remove bay leaves before serving.
Notes
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Use Pre-Chopped Veggies if you’re short on time—many stores sell Cajun-style veggie mixes ready to go.
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Andouille sausage gives that authentic smoky kick, but if you prefer less spice, try smoked turkey sausage.
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Don’t skip the bay leaves! They add a subtle depth of flavor that makes a big difference.
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Let it rest for 5–10 minutes after cooking—this helps the rice absorb the last of the juices for extra flavor.
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Spice level too hot? Add a spoonful of sour cream or a squeeze of lemon to mellow things out.
Nutrition
- Calories: 299 kcal per serving
- Sodium: 776mg
- Fat: 11g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 67mg