Hearty, smoky, and bursting with layers of spice, Cajun Chicken Jambalaya is the one-pot wonder that brings the flavors of Louisiana straight to your table. Each forkful carries juicy chunks of chicken, crispy slices of andouille sausage, and tender rice all coated in a rich, deeply seasoned tomato-based sauce. It’s a soul-warming dish that brings comfort any day of the week.

What sets this jambalaya apart is its balance of heat and savory depth. It doesn’t rely on just one flavor but layers paprika, thyme, garlic, bell peppers, and the natural sear from browned meats to create something incredibly satisfying. Whether you’re looking for an easy weeknight dinner or a dish to wow friends at a casual gathering, this jambalaya delivers.

What Kind of Sausage Should I Use?

For authentic flavor, andouille sausage is the classic go-to. Its smoky, spicy character adds complexity to the jambalaya, giving it that essential Southern identity. If you can’t find andouille, chorizo or kielbasa are good substitutes but look for something with a smoky profile.

Ingredients for the Cajun Chicken Jambalaya

Chicken Breast – Lean, juicy, and quick to cook, it forms the heart of the protein in this dish.

Andouille Sausage – Adds bold smoky heat and a chewy contrast to the tender chicken.

Long Grain Rice – Absorbs all the spices and liquids, transforming into a flavorful, cohesive base.

Bell Peppers (Green and Red) – Offer sweetness and color, cutting through the spice with their crispness.

Onion and Garlic – Foundational aromatics that build the flavor from the ground up.

Canned Diced Tomatoes – Provide moisture and a tangy richness that ties everything together.

Chicken Broth – Infuses the rice with extra flavor as it simmers.

Cajun Seasoning – The star blend of spices, featuring paprika, cayenne, thyme, and more.

Olive Oil – Helps sear the meat and soften the vegetables.

Fresh Parsley – For a final fresh note to contrast the spice and round out the dish.

How To Make the Cajun Chicken Jambalaya

Step 1: Sear the Meats

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sliced andouille sausage and sear until browned on both sides. Remove the sausage and set it aside. In the same pan, add chicken breast pieces, season with a bit of Cajun seasoning, and cook until golden and cooked through. Remove and set aside.

Step 2: Build the Base

In the same pan, add more olive oil if needed, then toss in chopped onions, bell peppers, and garlic. Sauté until soft and fragrant, about 5-7 minutes. Scrape up the browned bits from the meat to infuse extra flavor.

Step 3: Add Tomatoes and Rice

Stir in the canned diced tomatoes with their juices and the uncooked rice. Mix well to coat everything in the seasoning and let it toast for a minute.

Step 4: Simmer with Broth

Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and let simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 5: Combine and Finish

Return the cooked chicken and sausage to the pan. Stir everything together and let it cook uncovered for 5-7 minutes more, just until the flavors meld and the texture is hearty. Garnish with fresh parsley and serve hot.

Serving and Storing Cajun Chicken Jambalaya

This dish is at its best served piping hot, straight from the pot. Pair it with crusty bread or a side of lightly dressed greens to round out the meal. It’s also a fantastic make-ahead option. The flavors deepen as it sits, making leftovers even more enjoyable.

Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of chicken broth and warm it on the stove or in the microwave until heated through.

Frequently Asked Questions

How spicy is Cajun Chicken Jambalaya?

That depends on your Cajun seasoning. You can control the heat by choosing a mild blend or adding cayenne separately.

Can I use shrimp instead of sausage?

Absolutely! Add the shrimp in the last few minutes of cooking so they don’t overcook.

What kind of rice works best?

Long grain white rice is ideal because it stays fluffy and doesn’t get mushy.

Can I make this in advance?

Yes, jambalaya reheats beautifully. It’s a great dish for meal prep or next-day leftovers.

What vegetables can I add?

Celery is a traditional addition. You can also toss in okra, corn, or diced zucchini for extra texture.

Is this gluten-free?

It typically is, but always check your sausage and seasoning blends to be sure.

Want More Dinner Ideas?

You might also like the Garlic Sausage Alfredo Rigatoni, a creamy pasta dish with a hint of heat. Or try the One Pan Sweet and Tangy BBQ Sausage Rice for a bold, saucy one-pot meal.

For something more veggie-forward, the Cheesy Broccoli Rice Casserole offers comfort in every bite. And if you want to keep that Cajun flair going, check out the Easy Cajun Chicken Alfredo with Broccoli.

Finally, the Spicy Rattlesnake Pasta packs a punch and gives you another way to enjoy bold, Southern-inspired flavors.

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If you make it, I’d love to hear how it turned out. Did you go classic or add your own twist? Leave a comment below. I’m always curious how others bring it to life in their kitchen.

Cajun Chicken Jambalaya

Author: Julia Koch
Total Time: 50 minutes
Yield: 4 servings

Print Recipe

Description

A one-pot Southern classic packed with tender chicken, smoky andouille sausage, and spiced rice simmered in a savory tomato-based broth. It’s rich, comforting, and perfect for casual family meals or flavorful entertaining.

Instructions

Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the sausage slices until browned on both sides, then remove and set aside.
Add chicken to the pan, season with Cajun seasoning, and cook until golden and cooked through. Remove and set aside.
In the same pan, add more oil if needed and sauté onion, bell peppers, and garlic until soft.
Stir in diced tomatoes and uncooked rice. Let it toast briefly.
Pour in chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes.
Return chicken and sausage to the pan. Stir and cook uncovered for another 5-7 minutes.
Garnish with parsley and serve hot.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner