If you’ve been craving a dish that’s packed with bold flavors, hearty textures, and a little Southern soul, look no further than this Weeknight Chicken and Sausage Jambalaya Recipe. It’s the perfect blend of tender chicken, smoky sausage, vibrant veggies, and seasoned rice, all simmered together into a comforting one-pot meal. Whether you’re cooking for your family or a crowd, this recipe brings the excitement of Cajun cooking straight to your kitchen without a ton of fuss or complicated steps.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, creating layers of flavor, texture, and color that make this dish truly sing. From the smoky sausage to the aromatic spices, each addition is simple yet essential for that authentic jambalaya taste.
- Vegetable oil: This provides the perfect base for browning your meats and sautéing vegetables without overpowering other flavors.
- Cajun or andouille smoked sausage: Adds a smoky, spicy depth that’s signature to jambalaya.
- Chicken breast meat: Cubed for quick, even cooking and juicy bites throughout the dish.
- Onion: Chopped to add sweetness and a bit of bite as it softens.
- Bell pepper: Provides crunch, color, and a mild sweetness that balances the spices.
- Garlic: Minced to infuse the oil and stir the senses awake with fragrant warmth.
- Diced tomatoes (undrained): Adds moisture, acidity, and chunky texture for richness.
- Tomato sauce: Thickens the sauce and deepens the tomato flavor throughout the dish.
- Dried red pepper flakes: Optional but highly recommended, they bring a subtle kick of heat.
- Bay leaves: Steep the dish with an earthy, herbal undertone.
- Chicken broth: Essential for cooking the rice and melding all flavors together.
- Creole seasoning: The secret spice blend that brings authentic Southern zest to every bite.
- Parboiled rice: Holds its texture well through simmering, ensuring your jambalaya is perfectly fluffy and not mushy.
How to Make Weeknight Chicken and Sausage Jambalaya Recipe
Step 1: Brown the Meat
Start by heating vegetable oil in a large dutch oven over medium-high heat. Adding the sliced smoked sausage and cubed chicken breast, cook them while stirring frequently so they brown evenly. This process takes about 5 to 8 minutes and is so important because the caramelized bits create incredible flavor. Once browned, remove the meat with a slotted spoon and set it aside, leaving the flavorful oil in the pot to cook the veggies.
Step 2: Sauté the Vegetables
In the same pot, toss in your chopped onion and bell pepper. Cook over medium heat, stirring often, until the onions turn translucent, usually about 5 minutes. This is when the natural sweetness of the veggies comes alive. Then add minced garlic and cook just until its aroma fills the air, about 1 more minute—don’t let it burn or the flavor will turn bitter!
Step 3: Add the Tomatoes and Seasonings
Pour in the full can of diced tomatoes with their juices, along with the tomato sauce. Sprinkle in a pinch of dried red pepper flakes if you want a little extra heat, and add two bay leaves for that subtle earthy flavor. Pour in the chicken broth and sprinkle with Creole seasoning. Turn the heat up and bring everything to a lively boil. This simmering broth is the heart of your jambalaya—rich, spicy, and full of promise.
Step 4: Cook the Rice with Meat and Broth
Once boiling, stir in the parboiled rice, then return the cooked chicken and sausage to the pot. Give everything a good stir to combine flavors and distribute ingredients evenly. Cover the pot, reduce the heat to low, and let it simmer for about 20 minutes. Occasionally stir gently to prevent sticking but be careful not to break down the rice. When the rice is tender and most of the liquid is absorbed, your jambalaya is ready to be enjoyed!
How to Serve Weeknight Chicken and Sausage Jambalaya Recipe
Garnishes
To really elevate your jambalaya, fresh garnishes are a must. Chop some bright green scallions or fresh parsley to sprinkle on top—they add a pop of color and a fresh, herby brightness that contrasts beautifully with the rich, smoky flavors. A squeeze of lemon juice can also brighten the dish even more, cutting through the heartiness with a little zest.
Side Dishes
While jambalaya is fantastic on its own, pairing it with simple sides lets the flavors shine even more. A crisp green salad with a light vinaigrette or steamed green beans add a refreshing crunch. For a Southern twist, garlic bread or cornbread are traditional favorites, perfect for scooping up every last bit of the sauce.
Creative Ways to Present
Impress your guests by serving your jambalaya in hollowed-out bell peppers or over a bed of fresh sautéed greens for an elegant, colorful plate. You can also dish it up in individual ramekins and sprinkle a little cheese on top, broiling until bubbly for a fun twist everyone will love. Presentation is part of the experience, and with this dish, it’s easy and delicious.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors tend to meld even more after resting overnight, making it a perfect next-day meal. Just be sure to cool it properly before sealing to keep it fresh.
Freezing
If you want to make this dish ahead for busy nights, freezing works well. Portion the jambalaya into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating to keep the texture intact.
Reheating
When it’s time to enjoy the leftovers, reheat gently on the stove over medium heat with a splash of chicken broth or water to loosen the rice and prevent drying out. Microwave reheating is quick too—just cover the dish to keep moisture in and stir halfway through heating for even warmth.
FAQs
Can I use brown rice instead of parboiled rice?
Yes, you can substitute brown rice, but it will require a longer cooking time and more liquid. Keep an eye on it and adjust the broth as needed to ensure the rice becomes tender without burning.
Is andouille sausage necessary for this recipe?
While andouille sausage adds authentic smoky heat, you can use any smoked sausage you like or even kielbasa. The key is choosing a sausage that brings flavor, so avoid bland varieties.
Can I make this dish vegetarian?
Absolutely! Swap the sausage and chicken for hearty vegetables like mushrooms, zucchini, and extra bell peppers, and use vegetable broth instead of chicken broth for a satisfying vegetarian jambalaya.
How spicy is this jambalaya?
The spice level is mild to medium thanks to the Creole seasoning and optional red pepper flakes. You can easily adjust the heat by adding more or less red pepper flakes according to your preference.
What is the difference between Cajun and Creole seasoning?
Cajun seasoning is typically spicier and more rustic, while Creole seasoning often includes herbs like oregano and thyme, giving it a slightly more complex and aromatic flavor. For this recipe, Creole seasoning offers the perfect balance.
Final Thoughts
After making this Weeknight Chicken and Sausage Jambalaya Recipe, I guarantee it will become one of your go-to dinners for busy evenings when you want something warm, flavorful, and fuss-free. It’s like a hug in a bowl, full of personality and bold taste that will have everyone asking for seconds. So grab your ingredients, and let’s bring a little taste of Southern comfort to your weeknight table!
Print
Weeknight Chicken and Sausage Jambalaya Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun / Creole
Description
This hearty Weeknight Chicken and Sausage Jambalaya is a flavorful, one-pot dish that combines tender chicken, spicy Cajun sausage, and aromatic vegetables with rice simmered in a rich tomato-based broth. Ready in just 45 minutes, it’s a perfect savory meal for busy evenings with a comforting Southern twist.
Ingredients
Meat
- 1 pound Cajun or Andouille smoked sausage, sliced into 1/4 inch rounds
- 1 pound chicken breast meat, cubed
Vegetables & Aromatics
- 1 large onion, chopped
- 1 large bell pepper, seeded and chopped
- 3 cloves garlic, minced
Liquids & Canned Goods
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 2 1/2 cups chicken broth
Spices & Seasonings
- 2 tablespoons vegetable oil
- Pinch dried red pepper flakes (optional)
- 2 bay leaves
- 1 teaspoon Creole seasoning
Grains
- 2 cups parboiled rice (also sometimes called converted rice)
Instructions
- Brown the Meat: Heat vegetable oil in a large Dutch oven over medium-high heat. Add the sliced sausage and cubed chicken breast. Cook, stirring frequently, until the sausage is browned and chicken is lightly cooked through, about 5 to 8 minutes. Use a slotted spoon to remove the meat from the pot, leaving the oil behind, and set aside.
- Sauté Vegetables: In the same pot with the remaining oil, add the chopped onion and bell pepper. Cook, stirring often, until the onions become translucent and the peppers soften, about 5 minutes. Add the minced garlic and cook an additional minute until fragrant.
- Add Tomatoes & Seasonings: Pour in the diced tomatoes with their juice, tomato sauce, and chicken broth. Add the pinch of dried red pepper flakes if using, bay leaves, and Creole seasoning. Bring the mixture to a boil.
- Cook Rice with Meat: Stir in the parboiled rice, and return the browned sausage and chicken to the pot. Mix well to combine all ingredients. Cover the pot, reduce the heat to low, and simmer gently for about 20 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
Notes
- Use parboiled rice because it holds its shape well and absorbs flavors perfectly without becoming mushy.
- Adjust the Creole seasoning and red pepper flakes according to your preferred spice level.
- If you like, add chopped celery to the vegetables for more classic jambalaya flavor.
- Leftovers keep well and taste even better the next day after flavors meld.
- For a gluten-free meal, ensure the sausage and seasonings are labeled gluten-free.
