One-Pot Sausage and Chicken Jambalaya Recipe
If you’ve never made jambalaya at home, this recipe is about to become your new favorite excuse to only use one pot for dinner. Smoky sausage, juicy chicken, and perfectly seasoned rice all simmer together until the rice soaks up every bit of that Cajun flavored broth. It’s the kind of meal that looks like it took all day but is genuinely doable on a Tuesday night.
In developing this recipe, I’ve learned exactly where people tend to go wrong (hint: it usually involves lifting the lid too soon).
Speaking of one-pot dinners, here are some of my favorites: Easy One Pot Ground Beef Stroganoff, One Pot White Chicken Lasagna Soup, One-Pot Pumpkin, Sausage, and Sage Pasta, Easy One-Pot Chicken and Zucchini Rice Bake, Creamy One-Pot Cauliflower Mac and Cheese.
Why You’ll Love This Chicken Jambalaya
- One pot, minimal cleanup. Everything, including the rice, cooks in the same Dutch oven.
- Big, bold flavor. Cajun seasoning, smoked paprika, and Worcestershire sauce build a deeply savory base without a long ingredient list.
- Feeds a crowd. This recipe makes 8 hearty servings, so it’s great for meal prep or a family dinner with leftovers.
- Naturally gluten free if you double check your Cajun seasoning and Worcestershire sauce labels.
- Freezer friendly. Make a double batch and stash half away for a busy night down the road.
What Is Jambalaya, Exactly?
Jambalaya is a Louisiana rice dish built on the “holy trinity” of Cajun and Creole cooking: onion, celery, and bell pepper. Meat (usually some combination of chicken, sausage, and sometimes shrimp) gets browned first, then the rice cooks directly in a well seasoned broth so it absorbs all that flavor as it simmers. This version leans Cajun style, meaning the tomato is present but not dominant, and the flavor comes mostly from the seasoning and the browned bits left in the pot.
If you’re wondering how jambalaya differs from gumbo, the short answer is texture. Gumbo is a soup or stew served over rice, while jambalaya cooks the rice right in the pot, so it’s a completely different consistency.
How to Make Chicken Jambalaya
Brown the chicken and sausage
Toss the chicken pieces with half the Cajun seasoning, salt, and pepper, then sear it in olive oil until browned and cooked through. Set it aside, then brown the sausage in the same pot. Don’t rinse the pot in between. Those browned bits are where a lot of the flavor comes from.
Build the flavor base
Sauté the onion, bell pepper, and celery until they soften, scraping up any browned bits as you go. Stir in the tomato paste along with the remaining seasonings and cook it for about a minute, just until it darkens and smells fragrant. Add the garlic last so it doesn’t burn.
Toast the rice, then add the liquid
Stir the uncooked rice into the pot and let it toast for a minute in the seasoned mixture before adding the diced tomatoes, chicken broth, Worcestershire sauce, hot sauce, and bay leaf.
Simmer without peeking
Bring everything to a boil, then cover, reduce the heat, and let it cook for 25 minutes. This is the step where patience matters most. Keep the lid on and resist the urge to stir. More on why below.
Rest, then bring it all together
Off the heat, stir the chicken and sausage back into the pot, cover again, and let it rest for 10 minutes. This lets the rice finish absorbing liquid gently. Remove the bay leaf, fold in the green onions and parsley, and fluff everything together with a fork.
Tips for the Best Chicken Jambalaya
- Keep the lid on while the rice simmers. Trapped steam is what cooks the rice evenly. Lifting the lid lets it escape and can leave you with undercooked grains.
- Don’t stir while it cooks. Stirring releases extra starch from the rice, which is the main cause of gummy jambalaya.
- Taste your seasoning blend before you salt. Cajun seasoning brands vary widely in sodium, so adjust the added kosher salt to match yours.
- Let it rest before serving. The 10 minute rest isn’t optional. It’s what gives the rice time to finish cooking through residual steam.
Troubleshooting Common Jambalaya Problems
My jambalaya is dry. Stir in warm chicken broth, one to two tablespoons at a time, until it loosens back up. This is common if your broth reduced a bit more than expected, and it’s an easy fix.
My rice turned out gummy or mushy. This almost always comes down to stirring during the simmer. Every time you lift the lid or stir, the rice releases starch into the liquid, which thickens up and makes the texture sticky instead of tender and separate. Next time, set a timer and walk away.
My rice is undercooked or still crunchy. Add a splash more broth, cover, and let it simmer a few extra minutes. This can happen if your pot runs hotter than average or if the lid doesn’t seal tightly.
It’s too spicy or not spicy enough. The hot sauce and Cajun seasoning are both adjustable. Start with less than the recipe calls for if you’re sensitive to heat, or add a dash more hot sauce at the table if you like it fiery.
It tastes flat. This usually means it needs more salt or acid, not more spice. Try a squeeze of fresh lemon juice or a pinch more salt before adding extra seasoning.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts? Yes. Boneless, skinless chicken thighs work in the same 1 pound amount and add a slightly richer flavor.
What can I use instead of smoked sausage? Andouille sausage makes it spicier and more traditional, while turkey smoked sausage lightens it up. Either works in the same amount.
Can I make chicken jambalaya ahead of time? Yes. It reheats well, which makes it a solid option for meal prep. Store it in the fridge and reheat individual portions with a splash of broth to bring back the moisture.
How do I store leftover jambalaya? Let it cool, then refrigerate in an airtight container for 3 to 4 days. Reheat in the microwave or on the stovetop with a splash of chicken broth or water until it reaches 165°F.
Can I freeze jambalaya? Yes. Freeze cooled jambalaya in airtight, freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then reheat with a little extra broth to restore the texture.
Is jambalaya very spicy? As written, this recipe has a mild, gentle heat from the Cajun seasoning and hot sauce. It’s easy to dial up or down depending on your spice tolerance.
What’s the difference between jambalaya and gumbo? Gumbo is a stew served over rice, while jambalaya cooks the rice directly in the pot with the meat and seasonings, giving it a completely different texture.
Can I use a rice cooker or Instant Pot instead? This recipe is written for a Dutch oven so the searing, sautéing, and simmering happen in the same pot. If you’d rather use a pressure cooker, brown the meat and vegetables using the sauté function first, then pressure cook the rice mixture for about 10 minutes with a natural release.
More Recipes You’ll Love
If you liked this one-pot dinner, here are a few more from Suburban Simplicity worth bookmarking:
- Easy One-Pot Chicken and Zucchini Rice Bake
- Creamy One-Pot Cauliflower Mac and Cheese
- Easy One-Pot Mediterranean Quinoa Salad
- One Pot White Chicken Lasagna Soup
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Sausage and Chicken Jambalaya
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon Cajun seasoning, divided
- ¾ teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 2 tablespoons olive oil, divided
- 1 14-ounce package smoked sausage, cut into slices
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, diced
- 2 tablespoons tomato paste
- 1½ teaspoons smoked paprika
- 1 teaspoon dried thyme
- 6 garlic cloves, minced
- 2 cups uncooked long-grain white rice, unrinsed
- 1 14.5-ounce can petite diced tomatoes, undrained
- 3 cups reduced-sodium chicken broth, plus more as needed
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Louisiana-style hot sauce
- 1 dried bay leaf
- ¼ cup sliced green onions
- 2 tablespoons chopped fresh parsley
Instructions
- Place 1 pound chicken breast pieces in a medium bowl. Add 1½ teaspoons Cajun seasoning, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Toss until the chicken is evenly coated.
- Heat 1 tablespoon olive oil in a 6-quart Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for 5 to 6 minutes, turning occasionally, until browned and the thickest pieces reach an internal temperature of 165°F. Transfer the chicken to a clean plate and set it aside.
- Add 14 ounces sliced smoked sausage to the same pot and cook for 3 to 4 minutes, stirring occasionally, until browned around the edges. Transfer the sausage to the plate with the chicken, leaving the rendered fat and browned bits in the pot.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery ribs. Cook for 5 to 6 minutes, stirring often and scraping up the browned bits, until the vegetables begin to soften.
- Add 2 tablespoons tomato paste, the remaining 1½ teaspoons Cajun seasoning, the remaining ¼ teaspoon kosher salt, the remaining ¼ teaspoon ground black pepper, 1½ teaspoons smoked paprika, and 1 teaspoon dried thyme. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the seasonings become fragrant.
- Add 6 minced garlic cloves and cook for 30 seconds, stirring constantly, just until fragrant.
- Add 2 cups unrinsed long-grain white rice and cook for 1 minute, stirring constantly, until the rice is evenly coated in the tomato and seasoning mixture.
- Pour in (1) 14.5-ounce can petite diced tomatoes with their juices, 3 cups reduced-sodium chicken broth, 1 tablespoon Worcestershire sauce, and 1 teaspoon Louisiana-style hot sauce. Add 1 dried bay leaf and stir once to combine.
- Turn the heat up to medium-high and bring the mixture to a boil. Cover the pot, lower the heat, and cook for 25 minutes. Leave the lid on and do not stir.
- Take the pot off the heat. Add the chicken and sausage back to the pot, along with any juices left on the plate. Put the lid back on and let it sit for 10 minutes before fluffing the rice.
- Remove the bay leaf. Add ¼ cup sliced green onions and 2 tablespoons chopped fresh parsley, then gently fold the chicken, sausage, herbs, and rice together with a fork.
- Let the jambalaya sit uncovered for 2 to 3 minutes if it appears slightly wetter than desired. Spoon it into bowls and serve warm. ENJOY!
Notes
- If the jambalaya seems a little dry after resting, gently stir in 1 to 2 tablespoons of warm chicken broth at a time until it reaches your preferred consistency.
- The finished jambalaya should be moist and tender but not soupy. The rice should hold its shape without feeling hard, sticky, or gummy.
- Do not lift the lid or stir the rice while it cooks. Keeping the steam trapped helps the rice cook evenly, while stirring can release extra starch and make the jambalaya gummy.
- Cajun seasoning brands vary in salt and heat. This recipe was developed using Tone’s Cajun seasoning, which is relatively low in sodium. Reduce the added kosher salt if using a saltier seasoning blend.
