Name: Cajun Chicken Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb chicken breast or thighs, cut into chunks; 12 oz andouille sausage, sliced; 1 cup long-grain white rice; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 medium onion, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes; 2 cups chicken broth; 2 tbsp Cajun seasoning (adjust to taste); 2 tbsp olive oil; Salt and black pepper, to taste; Optional: chopped parsley or green onions for garnish

Jambalaya has always held a special place in my kitchen, not just because it’s packed with bold, smoky flavors, but because it brings people together around one hearty, soul-warming dish. The way the spices mingle with tender chunks of chicken, savory sausage, and fluffy rice is simply irresistible. Every spoonful delivers a punch of flavor that lingers, making it hard not to go back for seconds—or thirds.

I remember the first time I tried making Cajun Chicken Jambalaya. I was intimidated by the depth of flavor I thought I’d need hours to develop. But the beauty of this dish lies in its simplicity and how quickly it comes together with just the right ingredients and timing. It’s become my go-to for family dinners, cozy nights in, or when I want to impress without overcomplicating things.

Why You’ll Love This Cajun Chicken Jambalaya

This dish hits all the right notes—it’s spicy, smoky, and deeply satisfying. Whether you’re after a quick dinner option that doesn’t skimp on flavor or need comfort food that delivers on every bite, this recipe checks the box. It’s budget-friendly, meal prep-friendly, and versatile enough to please both spice lovers and milder palates (yes, it can be tamed). The combination of textures—juicy chicken, crispy-edged sausage, and tender rice—makes this a recipe you’ll find yourself making over and over again.

What Kind of Sausage Should I Use in Cajun Chicken Jambalaya?

Choosing the right sausage is key to getting that classic, smoky depth of flavor that makes Cajun Chicken Jambalaya so addictive. Andouille sausage is the traditional pick here—it’s a coarse, smoked sausage made using pork, spices, and garlic. Its bold seasoning and hearty texture hold up well during cooking and infuse the entire dish with a rich, savory heat.

If you can’t find andouille, kielbasa or chorizo make great alternatives. Kielbasa has a milder flavor but still provides that smoky quality, while chorizo brings a spicier, paprika-forward twist. Just be sure to use a fully cooked, smoked sausage (not the fresh variety) to get that deep flavor and prevent excess grease from releasing into the dish.

Options for Substitutions

One of the best things about Cajun Chicken Jambalaya is how forgiving and flexible it is. If you’re missing an ingredient or want to switch things up, here are a few reliable swaps:

Protein: Replace chicken with turkey, shrimp, or even tofu for a pescatarian or vegetarian option.
Sausage: As mentioned, chorizo or kielbasa work well, and vegetarian sausages can be used if you’re cutting back on meat.
Rice: Long-grain white rice is traditional, but you can use jasmine, basmati, or even brown rice—just note the cooking time may need to be adjusted.
Peppers: Bell peppers are classic, but poblano or even jalapeño can be used for more kick.
Spices: No Cajun seasoning? Mix up your own with paprika, garlic powder, onion powder, oregano, thyme, cayenne, and black pepper.
Tomatoes: If you’re out of canned diced tomatoes, fresh chopped tomatoes or tomato sauce can fill in—though the consistency will vary slightly.

Ingredients for This Cajun Chicken Jambalaya

Every ingredient in this dish serves a purpose—nothing is just filler. Here’s a look at what you’ll need and why it matters.

Chicken breast or thighs
The main protein in this dish. Chicken adds tenderness and soaks up all those Cajun spices beautifully. Thighs provide more moisture and flavor, but breasts work well if you prefer leaner meat.
Andouille sausage
The smoky backbone of the dish. It brings depth, heat, and that authentic Louisiana flair. Sliced and seared, it adds texture and infuses the rice with bold, savory notes.
Long-grain white rice
A must for that fluffy, non-mushy consistency. It absorbs the broth and spices, turning into a flavorful, hearty base.
Bell peppers (usually green and red)
These provide sweetness and crunch, balancing out the heat. They’re a staple in any good jambalaya.
Onion
Essential for building the base flavor. When sautéed, onions bring sweetness and complexity.
Celery
Part of the classic Cajun “holy trinity” with onions and bell peppers. It adds an earthy, slightly peppery note.
Garlic
No dish is complete without it. Garlic brings warmth and a sharp aroma that enhances every bite.
Diced tomatoes
They add moisture, tanginess, and a touch of acidity to cut through the richness of the meats.
Chicken broth
The liquid that cooks the rice and ties everything together. Use a good-quality broth for best flavor.
Cajun seasoning
The spice mix that defines this dish. It adds heat, smokiness, and that iconic reddish color. You can buy it or make your own.
Olive oil or neutral cooking oil
Used for sautéing and browning the meats and vegetables. Helps carry the spices and adds richness.
Salt and black pepper
Final seasoning touches that sharpen and enhance all the other flavors.

Step 1: Brown the Sausage

Start by heating a bit of oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage in a single layer and cook until the edges are nicely browned and crispy. This not only adds texture but also leaves flavorful bits (fond) in the pan that boost the overall taste. Remove the sausage and set aside.

Step 2: Sear the Chicken

In the same pan, add the cubed chicken breast or thighs, seasoning them lightly with salt, pepper, and a bit of Cajun seasoning. Cook until golden on the outside—no need to fully cook through yet, as they’ll finish with the rice. Remove and set aside with the sausage.

Step 3: Sauté the Vegetables

Lower the heat slightly and toss in your chopped onion, bell peppers, and celery (the Cajun trinity). Sauté until softened, about 5–7 minutes, scraping up any browned bits from the bottom. Add minced garlic during the last minute, just until fragrant.

Step 4: Add Tomatoes and Spices

Pour in the diced tomatoes and stir everything together. Sprinkle in the Cajun seasoning, adding more or less depending on your heat preference. Let it simmer for a couple of minutes so the tomatoes can reduce slightly and the flavors start to blend.

Step 5: Stir in Rice and Broth

Add the uncooked long-grain white rice, stirring to coat it in the flavorful mixture. Then pour in the chicken broth, making sure all the rice is submerged. Bring to a boil.

Step 6: Simmer and Cover

Once boiling, reduce the heat to low, return the chicken and sausage to the pot, stir once, then cover tightly with a lid. Let it simmer for 20–25 minutes, undisturbed, until the rice is tender and most of the liquid is absorbed.

Step 7: Fluff and Serve

Remove from heat and let it sit for 5 minutes, covered. Then fluff with a fork, garnish with chopped parsley or green onions if you like, and serve hot.

How Long to Cook Cajun Chicken Jambalaya

The total cook time for Cajun Chicken Jambalaya is around 45 minutes, depending on how efficiently you work through the steps. Here’s a quick breakdown:

Sausage and chicken browning: 10–12 minutes
Vegetable sautéing: 7–8 minutes
Simmering rice and broth: 20–25 minutes
Resting and fluffing: 5 minutes

Make sure to keep the lid on while the rice cooks—removing it too soon lets steam escape and can leave the rice undercooked.

Tips for Perfect Cajun Chicken Jambalaya

Don’t skip browning the meats: That golden crust adds layers of flavor to the final dish.
Use long-grain rice: It holds up well and won’t clump like short-grain varieties.
Control the spice: Cajun seasoning blends vary. Taste yours first and adjust to your heat preference.
Let it sit after cooking: Allowing the jambalaya to rest for a few minutes helps the steam finish cooking the rice and redistributes moisture evenly.
Avoid over-stirring: Once the rice is in, resist the urge to keep stirring. Let it cook undisturbed so it doesn’t get mushy.
Use a tight-fitting lid: Steam is your friend here—trap it in to ensure fluffy, tender rice.
Deglaze the pan: After sautéing the sausage and veggies, a splash of broth can help lift all that good flavor stuck to the bottom.
Double for leftovers: This recipe reheats like a dream. If you’re cooking for meal prep, just scale it up.

Watch Out for These Mistakes While Cooking

Even a straightforward recipe like Cajun Chicken Jambalaya has a few pitfalls that can mess with the final flavor or texture. Here’s what to watch out for:

Using the wrong rice: Avoid short-grain or parboiled rice, which can turn mushy or fail to absorb flavor properly.
Lifting the lid during cooking: It’s tempting, but keep the lid on! Steam is essential for even cooking.
Not browning the meat enough: Rushing this step robs the dish of the deep, savory flavor that builds the base.
Too much stirring: Stirring rice while it cooks can release starch and lead to a gummy texture—best to leave it be once the simmering starts.
Over-seasoning with salt: Many sausages and broths are already salty. Always taste before adding extra salt.
Using watery tomatoes: If your canned tomatoes are very watery, drain a little off or reduce longer before adding the rice.
Crowding the pan: Overcrowding leads to steaming instead of searing. Brown meats in batches if needed.
Cooking too hot: High heat can burn the bottom before the rice cooks through. A gentle simmer is key.

What to Serve With Cajun Chicken Jambalaya?

This dish is hearty enough to stand alone, but a few smart sides and accompaniments can make the meal really shine.

Cornbread

Slightly sweet, buttery cornbread balances the spiciness and adds a Southern comfort vibe.

Collard Greens

A slow-cooked, garlicky greens dish adds depth and traditional Southern soul.

Pickled Okra

The acidity cuts through the richness and adds a tangy crunch.

Tomato-Cucumber Salad

Cool, refreshing, and lightly acidic—perfect for a warm-weather meal.

Crusty French Bread

Ideal for soaking up every last bit of the flavorful rice.

Cheddar Grits

Creamy grits are another Southern classic and pair wonderfully with the smoky elements of jambalaya.

Lemon-Herb Roasted Vegetables

Bright and zesty, they help balance the heavier notes of the main dish.

A Cold Beer or Iced Tea

Simple, refreshing drinks that complement the spices without competing.

Storage Instructions

Cajun Chicken Jambalaya stores beautifully, making it a fantastic choice for meal prep or next-day leftovers. Here’s how to keep it fresh:

Refrigerator: Store in an airtight container for up to 4 days. Let it cool completely before sealing to avoid condensation, which can make the rice soggy.
Freezer: This dish freezes well! Portion into freezer-safe containers or zip-top bags, squeeze out excess air, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stove over medium-low heat with a splash of broth or water to loosen it up. Microwave in short bursts, stirring in between, to avoid drying out the rice or overcooking the chicken.

Estimated Nutrition

Here’s a general nutritional estimate per serving, based on a six-serving batch. Keep in mind, exact values may vary depending on brands used and portion sizes:

Calories: ~410
Protein: ~28g
Carbohydrates: ~36g
Fat: ~17g
Saturated Fat: ~5g
Cholesterol: ~85mg
Sodium: ~890mg (varies with sausage and broth)
Fiber: ~3g
Sugar: ~4g

It’s a balanced, protein-rich dish with moderate carbs and a good dose of spice-fueled flavor—especially great as a hearty dinner or energizing lunch.

Frequently Asked Questions

What’s the difference between Cajun and Creole Jambalaya?

Cajun jambalaya is typically brown because it doesn’t use tomatoes—it relies on browning the meats and vegetables for its color. Creole jambalaya includes tomatoes, giving it a redder hue. This recipe is a bit of a hybrid, using tomatoes for added richness.

Can I make this in a rice cooker or Instant Pot?

Yes! For a rice cooker, you can sauté the ingredients in a skillet first, then transfer to the cooker with rice and broth. In an Instant Pot, use the Sauté function for browning, then cook on high pressure for about 7–8 minutes with natural release.

Is this dish spicy?

It can be—but it’s totally adjustable. Cajun seasoning blends vary, so taste before adding. If you’re cooking for sensitive palates, start mild and offer hot sauce on the side.

Can I make it vegetarian?

Absolutely. Replace chicken with tofu or chickpeas, and use a plant-based sausage. Sub in vegetable broth and boost the flavor with smoked paprika or liquid smoke.

Why is my rice still hard?

That usually means either not enough liquid or the heat was too low. Make sure the rice is fully submerged before simmering, and don’t lift the lid—steam is key.

Can I double the recipe?

Yes, easily. Just use a larger pot and keep the rice-to-liquid ratio consistent. You might need to add a few more minutes to the simmering time.

What’s the best way to reheat leftovers?

Reheat gently on the stove with a splash of broth or water to prevent dryness. For the microwave, cover and heat in intervals, stirring in between.

Can I prep this ahead of time?

Definitely. Chop veggies, slice sausage, and even pre-cook the chicken. Store components separately in the fridge, and cook everything fresh when ready.

Conclusion

Cajun Chicken Jambalaya is one of those dishes that brings bold Southern comfort to your table without needing a culinary degree. It’s rich, spicy, smoky, and endlessly satisfying—perfect for both weeknight meals and gatherings. I love how it transforms simple ingredients into something that feels festive, homey, and indulgent all at once. Whether you’re cooking for a crowd or just craving something cozy, this recipe delivers every single time.