This Easy Chicken Jambalaya is one of my go-to recipes for a weeknight when I want something deeply satisfying without a lot of fuss. It’s a complete meal in one pan, which means robust, layered flavor and minimal cleanup—a combination I’m always looking for. It brings a welcome touch of warmth and spice to the table that feels both comforting and exciting.
What makes this recipe so reliable is its straightforward method. We build flavor by searing the chicken and sausage first, then use the same pan to soften the vegetables and toast the spices before simmering everything together with the rice. It’s an efficient technique that delivers that classic, smoky Cajun-inspired taste in just about 40 minutes.
Optimizing Flavor with Sausage Selection
The type of sausage you choose has a big impact on the final dish. For an authentic, smoky heat, I recommend a classic Andouille sausage. It’s a staple in Cajun cooking for a reason. Searing it first does more than just cook it; it renders some of its flavorful fat and creates browned bits on the bottom of the skillet. This foundation, called a fond, dissolves into the broth later, adding incredible depth. If you prefer a milder dish, kielbasa or another smoked pork sausage is a great substitute. The key is to use a pre-cooked, smoked variety that holds its shape and contributes a savory, smoky note.
Balancing Moisture for Perfectly Cooked Rice
The goal for the rice in jambalaya is for each grain to be tender, separate, and full of flavor—never mushy. The key is managing the ratio of liquid to rice and maintaining a gentle, consistent simmer. After bringing the broth and rice to a boil, immediately reduce the heat to its lowest setting and cover the pan tightly. This allows the rice to steam, not boil, absorbing the liquid evenly. Resist the urge to stir, which can release starches and make the rice gummy. After 20 minutes, check for doneness. If the rice is still firm but the liquid is gone, add another splash of broth, cover, and let it steam for 5 more minutes.
Adjusting Seasoning for All Palates
Cajun seasoning blends can vary widely in their salt content and heat level. Because of this, it’s best to season with a light hand at first and adjust at the end. The 2 teaspoons in this recipe provide a solid baseline of flavor with a mild, background warmth. After the jambalaya has finished simmering, give it a good stir, taste it, and then decide if it needs more salt, pepper, or an extra pinch of seasoning. A great way to serve this to a group with different tastes is to put a bottle of your favorite hot sauce on the table. This allows everyone to customize their own bowl to their preferred level of spice.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 30 ml (2 tablespoons) olive oil
- 454g (1 pound) boneless, skinless chicken breast, cubed
- 227g (8 ounces) smoked sausage, sliced
- 1 medium onion, chopped
- 2 medium bell peppers, assorted colors, chopped
- 3 cloves garlic, minced
- 397g (one 14-ounce can) diced tomatoes, undrained
- 475 ml (2 cups) chicken broth
- 185g (1 cup) uncooked long-grain white rice
- 6g (2 teaspoons) Cajun seasoning
- Salt and freshly ground black pepper, to taste
Step-By-Step Instructions
- Prepare Ingredients
Cut the chicken breast into bite-sized cubes and slice the smoked sausage. Chop the onion and bell peppers, and mince the garlic. Having all your components ready before you start cooking—a practice chefs call mise en place—ensures the process goes smoothly.
- Sauté Chicken and Sausage
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken and sliced sausage. Cook, stirring occasionally, for 5–7 minutes, until the chicken is browned on all sides and the sausage is lightly crisped. Use a slotted spoon to remove the meat and set it aside on a plate.
- Cook Vegetables
In the same skillet, add the chopped onion and bell peppers to the remaining drippings. Sauté for 4–5 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
- Combine with Tomatoes and Seasoning
Pour the diced tomatoes (with their juices) into the skillet and sprinkle in the Cajun seasoning. Stir everything together, scraping up any browned bits from the bottom of the pan. Cook for 2 minutes to allow the flavors to meld.
- Simmer with Rice
Return the cooked chicken and sausage to the skillet. Pour in the chicken broth and add the uncooked rice. Stir well to combine, then bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 20 minutes. Do not lift the lid during this time.
- Finish and Season
After 20 minutes, remove the skillet from the heat and let it stand, still covered, for 5 minutes. Uncover and fluff the jambalaya with a fork. The liquid should be fully absorbed and the rice tender. Taste and season with additional salt and pepper as needed. Serve hot.
If you enjoy this dish, try our Baked Chicken Veggie Meal Prep for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Seafood Jambalaya: Swap the chicken for 1 pound of peeled, deveined shrimp. Add them during the last 5 minutes of simmering to prevent overcooking.
- Vegetarian Version: Omit the meat and increase the vegetables. Add 1 cup of sliced mushrooms and 1 diced zucchini along with the bell peppers.
- Extra Heat: For a spicier jambalaya, sauté 1 diced jalapeño (with seeds for more heat) along with the onions and bell peppers.
Make-Ahead, Storage & Reheat
Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over medium-low heat, adding a splash of chicken broth or water to restore moisture and prevent sticking.
Nutrition
- Serving Size: Approximately 1/4 of the recipe
- Per Serving: 450 calories, 30g protein, 15g fat, 45g carbs
- Per 100g: 150 calories, 10g protein, 5g fat, 15g carbs
- Estimates only.
FAQ
What type of sausage should I use for the most authentic flavor?
Andouille is the classic choice because its smoky, spicy profile is essential to the dish. If you can't find it, a good quality smoked kielbasa also works well.
My leftover jambalaya is often dry. What is the best way to reheat it?
Reheat it gently in a skillet over low heat with a splash of broth or water. This adds moisture back into the rice and prevents it from scorching on the bottom.
Can I freeze this, and will the rice texture hold up after thawing?
Yes, it freezes well for up to three months. The rice may be slightly softer upon reheating, but adding a little broth when warming it on the stove helps restore its texture.
Why did my jambalaya turn out mushy, and how can I prevent that next time?
This often happens from too much liquid or over-stirring. Measure your broth carefully and resist stirring after the initial mix so the rice can steam properly.
What should I do if the sausage makes the final dish feel too greasy?
After browning the sausage, you can drain off most of the rendered fat before adding the vegetables. This controls the grease without sacrificing the sausage flavor.
How can I make this jambalaya recipe less spicy for sensitive palates?
Use a mild smoked sausage instead of a spicy one and reduce the Cajun seasoning by half. You can always add more heat at the end to suit your personal preference.
My finished dish tastes a little flat. How can I boost the flavor?
A splash of hot sauce or a squeeze of fresh lemon juice at the end can brighten everything up. Also check your seasoning and add more salt or Cajun spice if needed.
Is it possible to add shrimp to this recipe without them getting tough?
Absolutely. Add one pound of peeled and deveined shrimp during the last 5 minutes of simmering. This is just enough time for them to cook through without turning rubbery.
Equipment
- 1 Large 12-inch skillet or Dutch oven
- 1 Cutting board
- 1 Chef’s knife
- 1 Slotted spoon
- 1 Fork
Ingredients
- 30 ml (2 tablespoons) Olive oil
- 454 g (1 pound) Boneless, skinless chicken breast cubed
- 227 g (8 ounces) Smoked sausage sliced; Andouille recommended
- 1 medium Onion chopped
- 2 medium Bell peppers assorted colors, chopped
- 3 cloves Garlic minced
- 397 g (14-ounce can) Diced tomatoes undrained
- 475 ml (2 cups) Chicken broth
- 185 g (1 cup) Uncooked long-grain white rice
- 6 g (2 teaspoons) Cajun seasoning
- Salt and freshly ground black pepper to taste
Instructions
- Cut the chicken breast into bite-sized cubes and slice the smoked sausage. Chop the onion and bell peppers, and mince the garlic.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sausage. Cook, stirring occasionally, for 5–7 minutes until the chicken is browned and the sausage is lightly crisped. Remove meat with a slotted spoon and set aside.
- Add the chopped onion and bell peppers to the same skillet. Sauté for 4–5 minutes until softened and the onion is translucent. Add minced garlic and cook for another minute until fragrant.
- Pour the diced tomatoes with their juices into the skillet. Sprinkle in the Cajun seasoning. Stir together and scrape any browned bits from the bottom. Cook for 2 minutes.
- Return the chicken and sausage to the skillet. Add the chicken broth and uncooked rice. Stir to combine and bring to a rolling boil.
- Reduce heat to low and cover tightly. Simmer without lifting the lid for 20 minutes.
- Remove from heat and let stand, covered, for 5 minutes. Uncover, fluff with a fork, and season with salt and pepper to taste. Serve hot.
