Sausage Chicken Jambalaya

This Sausage Chicken Jambalaya recipe layers browned chicken, seared sausage, bell peppers, and tender rice in one pot. Crushed tomatoes give it that rich Creole-style body, with a mixture of spices that bring warmth without overwhelming heat. It’s cozy, hearty, and perfect for feeding a crowd. This main course recipe comes together quickly in one pot, making clean up a breeze.

There’s no denying it, the flavours of the South are like a magnet to me. Recipes like Red Beans and Rice, Country Fried Pork Chops and zesty Remoulade sauce on shrimp salad sandwiches are pure comfort food.

Sausage Chicken Jambalaya

Few dishes capture the soul of comfort food quite like a steaming pot of Sausage Chicken Jambalaya. This iconic one pot wonder is a masterclass in building layers of flavour, where the smokiness of charred sausage meets tender, seared chicken and the essential “holy trinity” of celery, onions, and bell peppers.

Next comes red bell pepper, garlic, and an incredible list of herbs and spices that bring life to any dish. The long grain rice soaks up all that wonderful flavour, creating a crave worthy main dish in minutes.

You could make a meatless version with okra or red beans, but this recipe is made with chicken thighs and smoked Andouille sausage. The smoked sausage adds another dimension of flavour to the jambalaya recipe. For more protein, I highly recommend adding shrimp in addition to the chicken and sausage. 

Whether you prefer yours with a little extra cayenne pepper kick or packed with extra veggies, this jambalaya is a versatile canvas for your favorite southern flavours. Grab your heavy-bottomed pot, and let’s get cooking!

Ingredients in this Recipe

The combination of smoked meats and bold Creole spices creates a complex dish that feels like it took hours to develop. However, what makes this recipe a weeknight hero is its efficiency. Everything—the proteins, the aromatics, and the rice—simmers together in a single vessel and is ready in around 45 minutes total time.

• Chicken Thigh
• Smoked Andouille Sausage
• Olive Oil
• Yellow Onion
• Bell Pepper
• Celery
• Red Bell Pepper
• Cloves Garlic
• Crushed Tomatoes
• Long Grain White Rice
• Thyme
• Smoked Paprika
• Creole Seasoning
• Oregano
• Black Pepper
• Chicken Broth
• Bay Leaf
• Hot Sauce
• Salt
• Parsley

Chicken thigh works best in this recipe. It is more flavourful and will not dry out while the dish simmers. Use turkey or chicken sausage as additional protein options.

Andouille (pronounced an-doo-ee) is a double smoked sausage most famous for its role in Cajun and Creole cuisine. While it has French origins, the version used in dishes like gumbo and jambalaya is a distinct North American staple. This coarse pork sausage is typically spiced with garlic, onions, cayenne, and black pepper.

This recipe calls for both Creole seasoning and additional seasonings like thyme, smoked paprika, cayenne pepper, salt, black pepper, and oregano (in addition to garlic powder, onion powder) that are already in featured in that essential spice mixture. Feel free to add a touch more Creole seasoning instead of each individual spice to simplify things.

For best results, use a Creole style hot sauce like Crystal or Tabasco and crushed tomatoes instead of diced tomatoes so all the tomato flavour infuses into the rice.

How to Make Sausage Chicken Jambalaya

To begin this Chicken Sausage Jambalaya recipe, season the diced chicken with salt and pepper and toss to coat. Heat a large Dutch oven over medium and coat with olive oil.

Sear the chicken pieces for 2 – 3 minutes but not fully cooked through. Place chicken into a dish and set aside.

Using the same pot, brown the sausage slices until they have colour on both sides, About 1 – 2 minutes cook time per side. Add to the same dish as the chicken and set aside.

Next, add the Holy trinity (chopped onion, bell peppers and celery) to the same pot and cook until starting to soften, about 4-5 minutes. Scrape any browned areas up into the vegetables. Stir in the minced garlic, smoked paprika, and Creole seasoning. Cook for a few minutes more, stirring constantly.

Deglaze the pan with the crushed tomatoes then add the rice, thyme, and oregano. Season with salt and pepper then stir until combined, allowing the tomatoes to coat everything. Pour the chicken broth, hot sauce and one or two bay leaves into the pot and bring to a low simmer.

Add the chicken and sausage back into the pot, cover and cook on low for about 18-20 minutes. Stir every 3 – 4 minutes so that the rice doesn’t stick to the bottom and burn.

If it gets too thick and the rice requires more cooking, stir in 1/2 cup hot water and add cooking time. Repeat until the rice is cooked. When the rice is tender and almost all the broth has been absorbed, remove from heat.

Taste and adjust the seasoning by adding more salt or hot sauce and remove the bay leaf. Allow the dish to rest and thicken for a few more minutes. Serve into bowls and add some fresh chopped parsley over the top.

Recipe Tips and Tricks

• When the pot is covered, make sure you are stirring every few minutes. The rice can start to clump up and stick to the pot if left alone too long.
• If you feel the rice is not cooked but most of the liquid is absorbed, go ahead and add in another 1/2-1 cup of broth or water. If it gets too thick this will loosen it up and allow the rice to keep cooking.
• The flavours in this jambalaya deepen, so feel free to make a large batch to enjoy for the next day or two.

Storing the Leftovers

Allow leftover Chicken Sausage Jambalaya to cool to room temperature then place them an airtight container and refrigerate for up to 4 days. Reheat in the microwave or stovetop and add some water or broth to loosen up if it’s too thick.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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