Chicken Jambalaya

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The Best Easy Chicken Jambalaya Recipe for a Cozy Night In

There’s a certain kind of magic that happens in a Louisiana kitchen, a rhythm set by the sizzle of the holy trinity hitting a hot pot. My love for jambalaya isn’t just about the flavor—it’s about the feeling. It’s the dish I turn to when I want to feed a crowd, when the weather turns chilly, or when I simply need a taste of unpretentious, soul-warming comfort. This Chicken Jambalaya recipe is my homage to that spirit: a vibrant, one-pot wonder that fills your kitchen with an irresistible, spicy aroma and your belly with pure joy.

Why You’ll Love This Chicken Jambalaya

It’s a complete meal in one pot. Less time washing dishes means more time enjoying the company around your table.
The flavor is deep and complex, not complicated. You achieve a taste that feels like it simmered for hours, without the all-day commitment.
It’s incredibly forgiving. This is a flexible recipe that welcomes substitutions, making it perfect for using what you have on hand.
It feeds a crowd with ease. Whether it’s a busy weeknight or game day gathering, this jambalaya scales up beautifully to satisfy hungry appetites.

I’ll never forget the time I served this to my friend’s notoriously picky ten-year-old. He eyed the pot with its colorful mix of peppers, chicken, and sausage with deep suspicion. After some gentle coaxing, he took a tiny bite. Then another. He looked up, a smear of tomato on his cheek, and said, “This is actually bangin’.” His mother’s jaw dropped. It’s a dish that wins over even the toughest critics.

What Makes It Special

The magic of this jambalaya comes from its core components. Each ingredient builds a layer of flavor that creates the final, harmonious dish.

Andouille Sausage: This smoky, spiced sausage is the flavor foundation, releasing its rich oils into the pot and giving the jambalaya its authentic Cajun heart.
The Holy Trinity: The classic base of onion, celery, and bell pepper creates a sweet, aromatic backbone that is essential to the dish’s character.
Cajun Seasoning: A robust blend of paprika, garlic, and herbs provides the signature warmth and kick that makes every spoonful exciting.
Crushed Tomatoes: They add a slight tang and body to the cooking liquid, creating a more substantial sauce for the rice to absorb.
Long-Grain White Rice: The perfect vehicle to soak up all the glorious flavors, cooking up fluffy and distinct, not mushy.

Making It Happen

Let’s build this flavor from the ground up. Start by tossing your bite-sized chicken pieces with a tablespoon of that vibrant Cajun seasoning. Heat a tablespoon of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil shimmers, add the chicken in a single layer and let it sear, turning it until it’s beautifully browned on all sides and tender inside. Scoop it out onto a plate—it will finish cooking later.

Next, add another glug of oil to the same pot and introduce your sliced Andouille sausage. Listen to that satisfying sizzle as the sausage rounds brown and release their smoky essence. Once they have a bit of a crust, transfer them to the plate with the chicken.

Now, for the soul of the dish: the holy trinity. Add the last bit of oil to the pot and toss in your diced onion, celery, and bell peppers. Season them with a pinch of salt and pepper. As they sauté, they’ll soften and sweeten, their fragrance filling your kitchen. After about 5-7 minutes, stir in the minced garlic and let it cook for just a minute until fragrant—be careful not to let it burn.

This is where it all comes together. Pour in the crushed tomatoes, the remaining Cajun seasoning, the dried oregano, the chicken broth, and the rice. Give everything a good, hearty stir, scraping the bottom of the pot to lift all those browned, flavorful bits. Bring the whole mixture to a lively boil, then immediately reduce the heat to low, cover the pot tightly, and let it simmer undisturbed for 20-25 minutes. This is when the rice works its magic, drinking in the savory broth and becoming perfectly tender.

Once the liquid is absorbed and the rice is cooked, remove the lid. Stir the reserved chicken and sausage back into the pot, letting everything heat through. Give it a final taste and adjust the seasoning with salt and pepper if needed.

You Must Know

Don’t Skip the Sear: Browning the chicken and sausage first is non-negotiable. It creates a deep, caramelized flavor base (the fond) that makes the entire dish richer.
Keep the Lid On: Once you add the rice and bring it to a simmer, resist the urge to peek! Lifting the lid releases precious steam and can lead to unevenly cooked rice.
Rice Matters: For the best texture, use a long-grain white rice like basmati or jasmine. Short-grain or instant rice will become gummy.
Let it Rest: After cooking, turn off the heat and let the jambalaya sit, covered, for 5-10 minutes. This allows the rice to steam to perfection and the flavors to meld even further.

Serving It Up

This Chicken Jambalaya is a hearty meal all on its own, but a few simple sides can turn it into a feast. Serve it with a slice of crusty, buttered French bread for sopping up every last bit of sauce. A simple, crisp green salad with a tangy vinaigrette provides a refreshing contrast to the rich and spicy main. For a true Southern touch, add a side of creamy coleslaw.

For drinks, a cold, crisp lager or pale ale cuts through the spice beautifully. If you prefer a non-alcoholic option, sweet iced tea or sparkling water with a squeeze of lemon is the perfect companion.

Make It Different

This recipe is a wonderful canvas for your own culinary creativity.

Spice Level: Control the heat by using a mild or hot Cajun seasoning. You can also add a pinch of cayenne pepper for an extra kick.
Protein Swap: Use shrimp! Add raw, peeled shrimp in the last 5 minutes of cooking, just until they turn pink and opaque. Chicken thighs are also a fantastic, juicier alternative to breast.
Sausage Substitutes: No Andouille? Smoked kielbasa or Polish sausage work well. For a spicier twist, try Mexican chorizo (remove from casing and crumble).
Vegetable Boost: Stir in a cup of sliced okra during the last 10 minutes of cooking for a classic gumbo-like touch.

Storing and Reheating Your Jambalaya

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often meld and become even more delicious the next day.

To reheat, the stovetop is best. Place the jambalaya in a pot with a splash of chicken broth or water to loosen it up. Warm it over medium-low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a covered dish, stirring every 60 seconds, until hot.

Success Tips for the Perfect Pot

Cut Uniformly: Try to cut the chicken, sausage, and vegetables into similar-sized pieces for even cooking.
Taste Your Seasoning: Cajun seasoning blends can vary in saltiness. Taste the dish at the end before adding extra salt.
The Holy Trinity Ratio: A good rule of thumb is to use equal parts onion, celery, and bell pepper by volume.

Frequently Asked Questions

Can I use brown rice instead of white rice?
Yes, but it requires adjustment. Brown rice needs more liquid and a longer cooking time. Use an additional ½ to ¾ cup of broth and extend the simmering time to 40-50 minutes.

My jambalaya turned out a bit soupy. How can I fix it?
Uncover the pot and let it simmer for a few more minutes to allow the excess liquid to evaporate. The rice will continue to absorb liquid as it sits.

Is this recipe spicy?
It has a warm, robust flavor from the Cajun seasoning. The heat level ultimately depends on the specific blend you use. For a milder dish, choose a “mild” Cajun seasoning or make your own blend with less cayenne.

Can I make Chicken Jambalaya in a slow cooker?
Absolutely. After browning the meat and sautéing the vegetables (a crucial step for flavor), transfer everything to a slow cooker. Add the remaining ingredients, except the rice. Cook on low for 6-7 hours or high for 3-4. In the last hour, stir in the rice and cook until tender.

Can I freeze jambalaya?
You can, but be aware that the texture of the rice can become a bit soft upon thawing. Freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Recipe Card: Chicken Jambalaya

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 4
Category: Main Course
Difficulty: Easy
Cuisine: Cajun
Yield: 1 large pot

Ingredients
▢1½ pounds boneless skinless chicken breast, cut into bite-size pieces*
▢2 tablespoons Cajun seasoning, divided
▢3 tablespoons olive oil, divided
▢1 pound Andouille sausage, sliced into rounds**
▢½ onion, diced
▢2 ribs celery, diced
▢2 bell peppers, any color, diced
▢2 cloves garlic, minced
▢14.5 ounces crushed tomatoes (1 can)
▢1 teaspoon dried oregano
▢2 cups chicken broth
▢1 cup white rice***

Instructions

Season the chicken pieces with 1 tablespoon of Cajun seasoning.
In a large pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook for 5-7 minutes until browned. Remove to a plate.
Add another tablespoon of oil to the pot. Add the sausage and cook until browned. Remove to the plate with the chicken.
Heat the remaining oil. Add the onion, celery, and bell peppers. Season with salt and pepper and sauté for 5-7 minutes until softened.
Add the garlic and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, remaining 1 tablespoon Cajun seasoning, oregano, chicken broth, and rice. Bring to a boil.
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and liquid is absorbed.
Stir the chicken and sausage back into the pot. Heat through for 2-3 minutes. Season to taste and serve.

Notes
*Chicken thighs also work well.
**Substitute smoked kielbasa or Polish sausage.
***A long-grain white rice like basmati or jasmine is best.

Allergy Info: Contains meat. Can be modified for gluten-free by ensuring sausage and broth are gluten-free.