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Cajun Chicken and Andouille Sausage Jambalaya

Cajun chicken and andouille jambalaya in rustic cast iron skillet
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This one-pot jambalaya brings bold Louisiana heat into your kitchen with smoky sausage, tender chicken, and perfectly seasoned rice. It is hearty, deeply comforting, and comes together in under an hour with minimal cleanup.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 12 ounces andouille sausage, sliced into rounds
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 cups low-sodium chicken broth
  • 1 cup long-grain white rice
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 green onions, sliced, for garnish
  • Hot sauce, for serving

Instructions

  1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook for 4 to 5 minutes, stirring occasionally, until browned. Use a slotted spoon to transfer the sausage to a plate. Leave about a tablespoon of rendered fat in the pot.
  2. Season the chicken pieces with a pinch of salt and pepper. Add them to the same pot and cook for 5 to 6 minutes, turning once, until golden brown on both sides. Transfer to the plate with the sausage.
  3. Reduce heat to medium. Add olive oil if the pot looks dry. Toss in onion, bell pepper, and celery. Cook for 5 minutes, scraping up any browned bits. Stir in garlic and cook for 1 minute until fragrant.
  4. Add diced tomatoes, Cajun seasoning, smoked paprika, dried thyme, dried oregano, and bay leaf. Stir and cook for 2 minutes to deepen the flavor.
  5. Pour in chicken broth and bring to a boil. Stir in rice, then return sausage and chicken to the pot with any accumulated juices. Reduce heat to low, cover tightly, and simmer for 25 to 30 minutes. Do not lift the lid.
  6. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork, discard bay leaf, and season with salt and pepper to taste. Garnish with green onions and serve with hot sauce.

Notes

For best results, do not lift the lid during simmering as steam is essential for cooking the rice evenly. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, add a splash of broth to revive the rice.

Nutrition

Find it online: https://www.stacksipsnack.com/cajun-chicken-and-andouille-sausage-jambalaya/