Cajun Chicken and Sausage Jambalaya

Cajun Chicken and Sausage Jambalaya

A classic Louisiana one-pot jambalaya with the holy trinity, andouille sausage, and chicken. Big, bold Cajun flavor — perfect for a crowd.

Servings: 6

Ingredients

  • 2 tablespoons vegetable oil
  • 1 lb andouille sausage, sliced into rounds
  • 1½ lbs boneless chicken thighs, cut into bite-size pieces
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 3 cups chicken stock
  • 2 cups long-grain white rice
  • 2 tablespoons Cajun seasoning (Voodoo)
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 green onions, sliced (for garnish)

Instructions

  1. Brown the sausage: Heat oil in a large Dutch oven over medium-high heat. Add andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
  2. Sear the chicken: Season chicken with salt and pepper. Add to the same pot and cook until browned on all sides, about 6 minutes. Remove and set aside with the sausage.
  3. Cook the trinity: Add onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook 1 more minute until fragrant.
  4. Build the base: Stir in diced tomatoes, Cajun seasoning, smoked paprika, bay leaf, and cayenne. Cook for 2 minutes to let the spices bloom.
  5. Add rice and liquid: Return sausage and chicken to the pot. Add rice and chicken stock, stirring to combine and scraping up any browned bits from the bottom.
  6. Simmer: Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 25 minutes. Avoid lifting the lid too often.
  7. Rest and serve: Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, discard the bay leaf, and garnish with sliced green onions before serving.

Notes

For extra depth, add a splash of Worcestershire sauce or a dash of hot sauce with the tomatoes. Shrimp can be stirred in during the last 5 minutes of cooking for a seafood twist. Leftovers keep well in the fridge for up to 4 days.

Shop the recipe: Voodoo Seasoning – 14oz | Ca C’est Bon Seasoning

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