chicken and sausage jambalaya lifeloveandblog - featured

Authentic Cajun Jambalaya is just about one of my favorite things to eat!  This jambalaya recipe is simple to make and full of Cajun flavors.  You’ll enjoy every spicy, savory, bite of chicken, sausage, rice, trinity (onion, bell pepper, and celery), and the perfect blend of seasonings.

My family roots run deep in Cajun country.  Perhaps you've heard of Gramercy, Lutcher, and Convent?  Cajun country is the southern part of Louisiana.  People in this area usually have that authentic Cajun accent and my relatives were no exception!  In fact, my family often refers to jambalaya as "Jang." 

This chicken and sausage jambalaya recipe is easy enough for a weeknight meal.  Getting the ingredients laid out and prepped before you begin cooking makes it simpler.  And, if you have a helper, then it's even more easy.  My husband usually does all the chopping.

Enjoy this jambalaya for yourself and family or take it to a potluck supper, office lunch, or tailgate.  Whatever the occasion is, this recipe won't disappoint!  We've received many requests for this one!

Once you've sauted the chicken, sausage, and trinity, the rest of the steps go really quick and easy.  Here's a picture of the chicken, sausage, and trinity that's been simmered.

chicken sausage trinity

So delicious and worth the wait, I guarantee!!  Serve with buttered, toasted french bread and you've got yourself a winning authentic plate of Cajun bliss!

chicken and sausage jambalaya plated lifeloveandblog

 

AuthorlifeloveandblogCategoryDifficultyBeginner

chicken and sausage jambalaya lifeloveandblog - featured

Yields6 Servings

 1 lb boneless skinless chicken thighs, cut into 1" chunks
 1 lb spicy sausage (such as conecuh or andouille), cut into 1" diagonal slices
 1 cup diced onion (see recipe Note for time-saving step)
 1 cup diced bell pepper
 1 cup diced celery
 1 16 oz can diced tomatoes with basil, garlic & oregano
 1 16 oz can chicken broth
 2 cups raw long grain rice
 ¼ cup olive oil
 1 tbsp dried parsley
 1 tsp dried basil
 1 tsp garlic powder
 ½ tsp cajun seasoning (tony's)
 ½ tsp pepper
 ½ tsp salt

1

In a heavy 5 qt saute pan, brown the cut up chicken that has been generously seasoned with Tony's (extra Tony's. This is not the amount in the ingredient list) in oil for 3-5 minutes. Do not cook the chicken through. Remove chicken from pot.

2

Add the sliced sausage to the pot and brown for 5 minutes. Then add the onion, bell pepper, and celery. Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage. Simmer covered for about 5 minutes, stirring halfway through cooking.

3

Return chicken to pot and add the tomatoes, broth, and seasonings above. Mix well and taste for flavor. Add raw rice and mix well. Bring mixture to a boil, cover, and lower heat to medium-low. Simmer for 10 minutes and then stir mixture to bring rice to the top.

4

Cover and lower heat (very gentle simmer) and cook another 30 minutes or until rice is done. Do not lift the lid while the jambalaya is cooking.

5

Alternative Method. Recipe can be doubled and baked in the oven at 350 for 1 hour. The pan needs to be covered tightly with heavy duty aluminum foil.

6

Recipe Note. Time-saving tip: You can use the frozen chopped onion, bell pepper, and celery. I promise, the recipe will still turn out fantastic!

If you like this recipe, you may also like:

One Pan Yogurt Marinated Chicken and Potatoes

Poppy Seed Chicken YumYum

Red Beans and Rice with Sausage

Phenomenal Stuffed Bell Peppers Topped with Bacon

Chicken Broccoli Alfredo Pasta

Ultimate Blue Cheese Stuffed Hamburgers

Please leave me a comment if you make this recipe.  I'd love to hear from you!!

 

Ingredients

 1 lb boneless skinless chicken thighs, cut into 1" chunks
 1 lb spicy sausage (such as conecuh or andouille), cut into 1" diagonal slices
 1 cup diced onion (see recipe Note for time-saving step)
 1 cup diced bell pepper
 1 cup diced celery
 1 16 oz can diced tomatoes with basil, garlic & oregano
 1 16 oz can chicken broth
 2 cups raw long grain rice
 ¼ cup olive oil
 1 tbsp dried parsley
 1 tsp dried basil
 1 tsp garlic powder
 ½ tsp cajun seasoning (tony's)
 ½ tsp pepper
 ½ tsp salt

Directions

1

In a heavy 5 qt saute pan, brown the cut up chicken that has been generously seasoned with Tony's (extra Tony's. This is not the amount in the ingredient list) in oil for 3-5 minutes. Do not cook the chicken through. Remove chicken from pot.

2

Add the sliced sausage to the pot and brown for 5 minutes. Then add the onion, bell pepper, and celery. Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage. Simmer covered for about 5 minutes, stirring halfway through cooking.

3

Return chicken to pot and add the tomatoes, broth, and seasonings above. Mix well and taste for flavor. Add raw rice and mix well. Bring mixture to a boil, cover, and lower heat to medium-low. Simmer for 10 minutes and then stir mixture to bring rice to the top.

4

Cover and lower heat (very gentle simmer) and cook another 30 minutes or until rice is done. Do not lift the lid while the jambalaya is cooking.

5

Alternative Method. Recipe can be doubled and baked in the oven at 350 for 1 hour. The pan needs to be covered tightly with heavy duty aluminum foil.

6

Recipe Note. Time-saving tip: You can use the frozen chopped onion, bell pepper, and celery. I promise, the recipe will still turn out fantastic!

Chicken and Sausage Jambalaya