Name: Cajun Chicken Jambalaya
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cajun
Ingredients: 500g chicken breast or thighs; 200g andouille sausage; 1½ cups long grain rice; 1 bell pepper, diced; 1 onion, diced; 2 celery stalks, diced; 1 can (400g) diced tomatoes; 2 tablespoons Cajun seasoning; 3 cups chicken broth; 2 cloves garlic, minced; 2 tablespoons vegetable oil; Fresh parsley or green onions, for garnish

Get ready to spice up your dinner table with this mouthwatering Cajun Chicken Jambalaya! Bursting with smoky and zesty flavors, this one-pot wonder is packed with tender chicken, spicy sausage, and perfectly seasoned rice. It’s the kind of comfort food that warms you from the inside out, making it perfect for cozy nights or impressing guests at your next gathering.

Whether you’re craving something hearty for a busy weeknight or looking to bring a taste of Louisiana to your kitchen, this jambalaya delivers every time. With its vibrant mix of spices, juicy protein, and savory rice, you’ll find yourself going back for seconds (and maybe thirds!).

Why You’ll Love This Cajun Chicken Jambalaya

This dish is a flavor bomb with minimal effort – everything cooks in one pot, which means fewer dishes and all the flavors mingling beautifully. It’s highly customizable: swap the sausage for shrimp, adjust the spice level to your liking, or toss in extra veggies. Plus, it reheats like a dream, making it perfect for meal prep or next-day lunches.

Preparation Phase & Tools to Use

To make Cajun Chicken Jambalaya, you’ll need a large heavy-bottomed pot or Dutch oven – crucial for even heat distribution and preventing the rice from sticking. A sharp chef’s knife makes chopping chicken and sausage easy, while a wooden spoon or spatula helps stir without scratching your cookware. Measuring spoons ensure you get that perfect spice balance, and a cutting board keeps your prep tidy and safe.

Ingredients for the Cajun Chicken Jambalaya

Chicken Breast or Thighs: The juicy, tender protein base that soaks up all the Cajun spices beautifully.
Andouille Sausage: Brings a smoky, spicy kick that defines traditional jambalaya.
Long Grain Rice: Absorbs all the bold flavors while maintaining a fluffy texture.
Bell Peppers, Onions, Celery: The classic Cajun “holy trinity” of vegetables adds sweetness and depth.
Diced Tomatoes: Adds moisture and a slight tang to balance the richness.
Cajun Seasoning: The heart of the dish, delivering layers of smoky, spicy, and herbal notes.
Chicken Broth: Infuses the rice with savory goodness and helps everything cook evenly.

How To Make the Cajun Chicken Jambalaya

Step 1: Sear the Meats

Heat your pot with a drizzle of oil. Sear the seasoned chicken pieces until golden, then remove. Add sliced andouille sausage and brown it slightly to release its flavors.

Step 2: Build the Flavor Base

In the same pot, sauté the bell peppers, onions, and celery until soft and fragrant. Stir in minced garlic and cook briefly.

Step 3: Add Rice and Spices

Pour in the rice and Cajun seasoning, stirring to coat every grain with the flavorful oils and spices. This step is key for depth.

Step 4: Simmer It All Together

Add diced tomatoes and chicken broth, then return the chicken and sausage to the pot. Bring to a gentle boil, cover, and simmer until the rice is tender and the liquid is absorbed.

Step 5: Fluff and Serve

Once cooked, fluff the jambalaya with a fork. Garnish with fresh parsley or green onions if desired. Serve hot and enjoy the Louisiana magic!

How to Serve and Store Cajun Chicken Jambalaya

Serve your Cajun Chicken Jambalaya piping hot, straight from the pot! It pairs wonderfully with a slice of crusty bread or a side of collard greens. For gatherings, offer hot sauce on the side so guests can dial up the heat to their liking. To store leftovers, let the jambalaya cool completely, then refrigerate in an airtight container for up to 4 days. It reheats beautifully on the stovetop or in the microwave with a splash of broth to bring back its moisture.

Frequently Asked Questions

How spicy is this Cajun Chicken Jambalaya?

It has a gentle kick from the Cajun seasoning and andouille sausage, but you can adjust the spice level by adding more or less seasoning, or using a milder sausage.

Can I make this jambalaya ahead of time?

Absolutely! In fact, the flavors deepen as it sits. Just reheat with a splash of broth or water to loosen it up.

Can I use shrimp instead of chicken or sausage?

Yes! Add raw shrimp in the last 5-7 minutes of cooking so they don’t overcook and become rubbery.

What rice works best?

Long grain white rice is the classic choice because it stays fluffy, but you can also use jasmine or basmati. Avoid short-grain or instant rice, as they tend to get mushy.

Can I freeze jambalaya?

Yes! Cool it fully, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight and reheat gently.

Want More Cajun and One-Pot Ideas?

If you love this Cajun Chicken Jambalaya, you’ll definitely want to try these other irresistible dishes from my kitchen:

• Creamy Cajun Sausage Pasta for a rich, cheesy Cajun experience.
• Cajun Ranch Shrimp and Sausage Pasta Skillet when you crave shrimp with a spicy twist.
• Smoky Chipotle BBQ Chicken and Rice Skillet for a smoky, saucy dinner.
• One-Pot Creamy Tuscan Chicken Pasta if you’re in the mood for Italian-style comfort.
• Spicy Cheesy Chicken Sausage Pasta Skillet for an extra punch of flavor.

Save This Pin For Later

📌 Save this Cajun Chicken Jambalaya to your Pinterest dinner board so you can come back to it anytime.

And let me know in the comments how yours turned out! Did you stick with chicken and sausage, or add shrimp or veggies? Did you turn up the spice? I love seeing how you make these recipes your own.

For more daily recipes, check out my Pinterest page: Kitchen By Kate