This Chicken and Sausage Jambalaya dinner is healthy comfort food that is made in just one pan! It’s loaded with veggies including celery, bell pepper, onion, diced tomatoes and bold cajun flavors that I know your family will love.
I have several favorite cajun and creole inspired dinner recipes on my site, including this one! You may also like Authentic New Orlean’s Gumbo, Cajun Chicken and Sausage Kebabs and Cajun Chicken Alfredo Pasta.
Jambalaya
One pot meals are all the rage lately, and it’s one trend I don’t ever see going away! And why would it? A simple dinner you can cook all in one pan, usually in less than 30 minutes? Umm, yes please.
As long as I’ve got a family to feed, one pan meals are my BEST friend. (Check out some of my other one pan meals here and here)
I’m particularly love this Jambalaya recipe. I’m a HUGE lover of cajun/creole food, and my mom’s authentic New Orleans Gumbo recipe could be my all time favorite meal.
Speaking of one pan meals, if you have an INSTANT POT, try this same recipe converted to Instant Pot Jambalaya!
What is jambalaya?
Jambalaya is a Southern recipe (originating in Louisiana) that is essentially a rice dish with vegetables, cajun seasoning, and sausage.
The ingredients in this jambalaya recipe include the “trinity” of green bell pepper, onion and celery, rice, diced tomatoes, chicken broth, spices, chicken and andouille sausages.
Feel free to add shrimp to this dish if you’d like. Jumbo, uncooked shrimp could be thrown in the same time as the rice and cooked with everything together. Or you could cook the shrimp separately (or thaw frozen cooked shrimp) and add it at the end.
What is the difference between gumbo and jambalaya?
Although jambalaya and gumbo are both popular dishes made in Louisiana, they are different, and their cooking methods can be different as well, depending on whether they’re prepared cajun or creole style.
Jambalaya is a rice dish, similar to paella (in looks, but not taste). Gumbo is more of a stew that’s often served over rice. Both contain what’s called the “holy trinity” of cajun cooking which is a base of bell peppers, onion and celery. Both also often contain sausage and shrimp.
Ingredients in jambalaya:
- Andouille sausage or Polska kielbasa
- chicken
- flour
- butter
- onion
- green onion
- garlic
- celery
- bell pepper
- dried basil
- cajun seasoning
- diced tomatoes
- sugar
- chicken broth
- long grain white rice
How to make jambalaya:
- Brown the sausage and chicken in a large skillet.
- Remove the meat to a plate and add butter and flour to the pan.
- Add onions, garlic, celery, and bell pepper and saute.
- Add basil, cajun seasoning, diced tomatoes, and sugar.
- Add chicken broth, rice, and meat back to the pan.
- Bring the mixture to a boil, cover and simmer for 25 minutes.
- Allow to rest, covered, for 10 minutes before fluffing with a fork and serving.
After I fluff the mixture with a fork I like to let the jambalaya cool for another 10-15 minutes before I serve it. If you stir it too soon you’ll end up with a mushier texture of rice.
Consider trying these popular dinner recipes:
- Authentic New Orlean’s Style Gumbo
- One Pan Baked Ziti
- One Pan Skinny Chicken Alfredo
- Other one pan recipes
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
This Chicken and Sausage Jambalaya dinner is healthy comfort food that is made in just one pan!
- 1 Tablespoon oil (vegetable or canola oil)
- 1 pound andouille sausage , cut into thin slices*
- 1/2 pound boneless skinless chicken breasts , cut into bite-size pieces
- 2 Tablespoons all-purpose flour
- 2 Tablespoons butter
- 1 small onion , chopped
- 3-4 green onions , chopped
- 2 cloves garlic , finely minced
- 3 ribs celery , chopped
- 1 medium bell pepper (green or red), chopped*
- 1 teaspoon dried basil
- 1 teaspoon cajun seasoning
- 14.5 ounce can diced tomatoes
- 1/2 teaspoon granulated sugar
- 2 cups low-sodium chicken broth
- 1 cup long grain white rice
In a large skillet with a fitted lid, add the oil over medium high heat. Add the kielbasa and chicken and brown well, flipping once or twice to brown on all sides.
Remove to a plate. (The chicken doesn't need to be cooked all the way through).
Add butter and flour to the pan and stir well, scraping up any leftover browned bits from the pan.
Add onion, garlic, celery, and bell peppers and saute for a few minutes.
Add basil, cajun seasoning, diced tomatoes and sugar and stir well to combine. Simmer for 1-2 minutes.
Add chicken broth, rice, and reserved meat. Bring mixture to a boil. Reduce heat, cover pan with fitted lid and cook for about 20-25 minutes or until water is absorbed and rice is tender.
Remove from heat, stir gently just to toss, and then allow to cool for 5 minutes before serving.
Recipe Video
*I usually use Polska Kielbasa sausage because it's less spicy for my kids.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe April 2015. Updated January 2019.
Jamie says
This looks really good! I do love a one-pot meal…less work in the kitchen later!
Kenna says
This was delicious! My family devoured it! To save time, I didn’t add chicken, but will next time. Thank you for sharing.
Chelsea says
Is this “one pan Jambalaya” spicy? I have never made jambalaya before but I think most kinds are spicy. If it is spicy do you have any advice on how to make it less? My husband and I don’t like spicy food but this looks really good.
Lauren Allen says
Hi Chelsea, this jambalaya is not very spicy at all (my kids love it!) I use “Joe’s Stuff” cajun seasoning, which isn’t spicy–so it may differ depending on what type of cajun seasoning you use, but either way I don’t think it will be too spicy for you. I’d love to hear how you like it!
Haley Cormier says
This is so good & easy to make which is perfect cause I’m a college student and don’t have a lot of cooking time, and now I have tons of leftovers! I accidentally added twice the rice (brown quick-cooking rice) but it still turned out fine!
Haley Cormier says
Also forgot to add that I threw in some frozen corn. I also really like the tomato flavor from the canned tomatoes so I’ll probably add some more next time!
Diana says
I really like this recipe for jambalaya. I made it last night using “Louisiana Fry Fish Products” brand of cajun seasoning. That seasoning is mild to me. But the andouille sausage I used was quite spicy (Coleman’s), so it turned out to be a spicy hot dish. My son and I like the spice but I always try to take it down a notch for my husband.
Anyway, I’m a fan of how this recipe is relatively simple, yet still tastes like “real” Cajun, and the rice cooked perfectly per the instructions. Thanks. This will be my go-to recipe for jambalaya.
(Which I always called jUmbalaya until I tried to find the recipe right now and my search didn’t work. Then I had to Google how to spell it. I don’t know how I could go all these years thinking it’s jUmbalaya. I’ve cooked it enough times — seen enough recipes, never registered with me. Duh. )
Dayna says
I made this last night! It turned out yummy. I added some Black Beans and Red Pepper spice as well as Red Pepper flakes. My family loves spicy things and they all had second helpings. Thank you!
Liz says
I absolutely love this recipe. It feels like comfort food but a healthier version. I usually use brown rice and add more water. It does have to cook a lot longer with brown rice but is just delicious! Thanks for the recipe.
Steve Oliver says
It would be nice for suggestions for side dishes.
Amanda says
I have tried 3 of your recipes so far, and they have been a hit in our house! I made this recipe tonight and it was so good and filling. Thank you and thanks for having an alternative from the Instapot recipes. I don’t have one so I was so happy I was able to do this on the stove.
Lauren Allen says
Thanks Amanda! I’m so happy you enjoyed it–and I’m thrilled you’ve been trying some of my recipes–I love to hear that! Thanks for you comment.
Serena White says
So good. My husband loves it. I used the Cajun Aidel’s chicken sausage instead of the traditional kielbasa to cut the fat and calories. Delicious. My husband said he could eat it every day.
Lauren Allen says
Thanks for commenting Serena!