Bold, spicy, and hearty—Cajun Chicken Jambalaya is the kind of one-pot wonder that turns an ordinary dinner into something unforgettable. Packed with smoky sausage, tender chunks of chicken, and a medley of peppers and spices, this dish is bursting with rich Louisiana flavor. And the best part? It comes together beautifully in just one pan, making cleanup as easy as the cooking.

Perfect for weeknights or entertaining, this jambalaya warms you from the inside out. The blend of Cajun spices adds a depth of heat that complements the savory meat and tender rice, creating a comforting and satisfying bite every time. Pair it with warm bread or a simple green salad, and you’ve got yourself a soul-satisfying Southern meal.

What Kind of Sausage Should I Use?

For a classic jambalaya, you can’t go wrong with smoked andouille sausage. Its bold, smoky flavor is a signature in Cajun cuisine and holds up beautifully against the robust spices. If andouille isn’t available, kielbasa or another smoked sausage will still bring delicious depth to your dish.

Ingredients for the Cajun Chicken Jambalaya

Chicken Breast
This lean protein becomes juicy and flavorful when seared and simmered with spices and broth.

Andouille Sausage
A must for authentic Cajun flair, adding smokiness and spice.

Bell Peppers (Green & Red)
Sweet and crunchy, these add vibrant color and balance out the heat.

Onion & Garlic
The aromatic base that builds the savory flavor foundation.

Crushed Tomatoes
Adds tangy richness and helps create the saucy consistency.

Long Grain White Rice
The hearty base of the dish, absorbing all the wonderful spices and juices.

Cajun Seasoning
The soul of the recipe—a bold, spicy mix that defines jambalaya.

Chicken Broth
Brings it all together, ensuring the rice cooks to tender perfection.

Fresh Parsley
Sprinkled on at the end for a pop of freshness and color.

How To Make the Cajun Chicken Jambalaya

Step 1: Brown the Meats

In a large skillet or Dutch oven over medium-high heat, add a splash of oil and sear the diced chicken breast until golden brown on all sides. Remove and set aside. In the same pan, add the sliced andouille sausage and cook until slightly crispy and browned. Remove and set aside with the chicken.

Step 2: Sauté the Vegetables

Using the same skillet, add chopped onions and bell peppers. Cook until they begin to soften, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Step 3: Add the Seasonings and Tomatoes

Sprinkle in your Cajun seasoning and stir well to coat the veggies evenly. Pour in the crushed tomatoes and give everything a good mix to start building that deep, spicy flavor base.

Step 4: Combine and Simmer

Return the cooked chicken and sausage to the pot. Add the uncooked rice and chicken broth. Stir well to combine all ingredients. Bring the mixture to a gentle boil.

Step 5: Cook the Rice

Once boiling, reduce heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking and ensure even cooking.

Step 6: Garnish and Serve

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork, sprinkle with fresh parsley, and serve hot. Each bite should be rich with spice, smoky meat, and tender rice.

Serving and Storing Cajun Chicken Jambalaya

This dish is a showstopper right from the skillet. Serve it hot with crusty bread, cornbread, or even a simple green salad to balance out the bold Cajun flavors. If you’re serving for a crowd, pair it with sweet iced tea or a cold beer for a real Southern touch.

Leftovers? Even better. Cajun Chicken Jambalaya keeps well and may taste even more flavorful the next day as the spices continue to meld. Store in an airtight container in the refrigerator for up to 4 days. To reheat, simply add a splash of broth or water to loosen it up and warm over medium heat or in the microwave.

Frequently Asked Questions

How spicy is Cajun Chicken Jambalaya?

It has a moderate kick, thanks to the Cajun seasoning and andouille sausage. If you’re sensitive to spice, start with a lighter hand on the seasoning and adjust to taste.

Can I make it ahead of time?

Absolutely! This dish actually benefits from sitting for a few hours or overnight. Just store it covered in the fridge and reheat when ready to serve.

Can I use a different type of rice?

Long grain white rice works best as it stays fluffy and separates well. Brown rice or jasmine can be used, but cooking times and liquid ratios may need adjusting.

What vegetables can I add?

In addition to peppers and onions, you can toss in celery (for that classic Cajun trinity), diced tomatoes, or okra for extra Southern flair.

Is this dish freezer-friendly?

Yes, it freezes well. Let it cool completely, then pack into airtight freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Want More Dinner Ideas?

If you loved this Cajun Chicken Jambalaya, don’t stop here. Keep the savory goodness going with these flavorful dinner ideas from the Kitchen by Kate collection:

• Creamy Garlic Chicken Parmesan Pasta Delight for a comforting, cheesy twist.
• One Pot Philly Cheesesteak Pasta if you crave skillet-style meals that are meaty and melty.
• Chicken Gnocchi Soup for a creamy, cozy bowl of satisfaction.
• Garlic Cheese Bread to serve alongside for soaking up any extra sauce.
• Slow Cooker Jambalaya for a hands-off alternative with equally bold flavor.

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And if you gave this jambalaya a try, drop a comment below. Did you tweak the spice level or add shrimp? I love seeing your variations and answering questions too—let’s help each other cook better, one pot at a time!