One-Pot Chicken and Sausage Jambalaya

Why You’ll Love This Recipe

• Classic, hearty Louisiana-style comfort food made in one pot for easy cleanup.
• Smoky sausage, tender chicken, and aromatic vegetables create deep, layered flavor.
• Uses simple, everyday ingredients you can find at any grocery store.
• Perfect for feeding a crowd, weekly meal prep, or cozy family dinners.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 1 red bell pepper, 3 ribs celery, 4 cloves garlic, 2 green onions, fresh parsley
• Dairy: Unsalted butter (optional, 1 tbsp)
• Pantry: Olive oil, long-grain white rice, canned diced tomatoes (14.5 oz), low-sodium chicken broth, Cajun seasoning, smoked paprika, dried thyme, dried oregano, bay leaves, salt, black pepper
• Meat: Boneless skinless chicken thighs (1 1/2 lb), smoked andouille sausage (12 oz)

Full Ingredients

Main Ingredients

• 1 1/2 lb boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
• 12 oz smoked andouille sausage, sliced into 1/4-inch rounds
• 2 tbsp olive oil (divided)
• 1 tbsp unsalted butter (optional, for extra richness)
• 1 large yellow onion, diced (about 1 1/2 cups)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 ribs celery, diced
• 4 cloves garlic, minced
• 1 1/2 cups long-grain white rice, rinsed under cold water and drained
• 1 can (14.5 oz) diced tomatoes with their juices
• 3 cups low-sodium chicken broth
• 2 bay leaves

Spices & Seasoning

• 2 tbsp Cajun seasoning (use low-sodium if you have it)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 3/4 tsp kosher salt, plus more to taste (amount will vary depending on how salty your sausage and Cajun seasoning are)
• 1/2 tsp freshly ground black pepper, plus more to taste

Garnishes

• 2 green onions, thinly sliced
• 2 tbsp chopped fresh flat-leaf parsley
• Optional: extra Cajun seasoning or hot sauce at the table, to taste

Step-by-Step Instructions

Step 1: Prep and Season the Chicken

Pat the chicken thigh pieces dry with paper towels so they brown nicely. In a medium bowl, toss the chicken with 1 tbsp of the Cajun seasoning, 1/4 tsp salt, and a pinch of black pepper until all pieces are evenly coated. Set aside while you prepare the vegetables.

Dice the onion, bell peppers, and celery into small, even pieces so they cook at the same rate. Mince the garlic, slice the green onions, and chop the parsley. Rinse the rice in a fine-mesh strainer under cold water for 30–60 seconds, stirring with your fingers, until the water runs mostly clear. Drain well and set aside.

Step 2: Brown the Sausage and Chicken

Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven (at least 5–6 quarts) over medium-high heat. Add the sliced andouille sausage in a single layer. Cook, stirring occasionally, for 4–5 minutes, until the sausage is browned and some of the fat has rendered.

Use a slotted spoon to transfer the sausage to a plate, leaving the flavorful fat in the pot. Add the remaining 1 tbsp olive oil and the seasoned chicken in a single layer. Brown the chicken for 6–8 minutes, turning occasionally, until lightly golden on the outside (it does not need to be fully cooked through yet). Transfer the chicken to the plate with the sausage.

Step 3: Sauté the Holy Trinity (Onion, Peppers, Celery)

Reduce the heat to medium. If the pot looks dry, add the optional 1 tbsp butter and let it melt. Add the diced onion, green bell pepper, red bell pepper, and celery. Cook, stirring and scraping up any browned bits from the bottom of the pot, for 6–8 minutes, until the vegetables are softened and starting to lightly brown around the edges.

Add the minced garlic, remaining 1 tbsp Cajun seasoning, smoked paprika, dried thyme, dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Stir constantly for 30–60 seconds, just until the garlic is fragrant and the spices smell toasty. This step blooms the spices and builds flavor.

Step 4: Toast the Rice

Add the rinsed and well-drained rice to the pot with the vegetables and spices. Stir to coat every grain of rice in the flavorful oil and seasonings. Cook for 1–2 minutes, stirring frequently, until the rice looks slightly translucent at the edges. This gentle toasting step helps the rice stay fluffy and adds a nutty note.

Step 5: Add Liquids and Meat, Then Simmer

Pour in the diced tomatoes (with their juices) and the chicken broth. Stir well, scraping the bottom of the pot to release any remaining browned bits. Add the bay leaves, then return the browned sausage and chicken (along with any accumulated juices on the plate) to the pot. Stir to distribute everything evenly.

Increase the heat to medium-high and bring the mixture just up to a gentle boil. As soon as it boils, give it a final stir, reduce the heat to low, and cover the pot tightly with a lid. Simmer over low heat for 20–25 minutes without lifting the lid, until the rice is tender and has absorbed most of the liquid. If your stove runs hot, check that the mixture is barely bubbling; you want a gentle simmer to avoid scorching the bottom.

Step 6: Rest and Fluff the Jambalaya

When the rice is tender, turn off the heat but keep the lid on. Let the jambalaya rest, covered, for 10 minutes. This resting time allows the rice to finish steaming and firms it up so it does not turn mushy when you stir.

After 10 minutes, remove the lid and discard the bay leaves. Use a fork or a large spoon to gently fluff the rice, lifting from the bottom and folding rather than stirring aggressively. This helps keep the grains separate while mixing the sausage, chicken, and vegetables evenly through the rice.

Step 7: Taste, Garnish, and Serve

Taste the jambalaya and adjust the seasoning. Depending on the saltiness of your sausage and Cajun seasoning, you may need an extra pinch or two of salt or a dash more black pepper. If you like more heat, you can stir in a bit of additional Cajun seasoning or serve with hot sauce at the table.

Sprinkle the sliced green onions and chopped parsley over the top for a fresh, vibrant finish. Serve hot straight from the pot, or ladle into warm shallow bowls so you can see all the colorful pieces of chicken, sausage, peppers, and rice in every serving.

Pro Tips

• Use long-grain rice: Long-grain white rice gives the best texture. Short-grain or sushi rice tends to get sticky and mushy in this style of jambalaya.
• Do not lift the lid while simmering: Every time you peek, steam escapes and can throw off the rice-to-liquid balance. Trust the timing and leave it covered.
• Watch the heat: Once it starts simmering, keep the heat low so the bottom does not scorch. The surface should bubble very gently, not boil rapidly.
• Salt thoughtfully: Andouille sausage and Cajun seasoning can be quite salty. Start with less salt and add more at the end after tasting.
• Let it rest: The 10-minute rest off the heat is key. It finishes cooking the rice and makes the jambalaya easier to fluff without turning gummy.

Variations

• Chicken, sausage, and shrimp jambalaya: Stir in 3/4 lb peeled, deveined medium shrimp during the last 5 minutes of simmering (step 5), then cover again and cook just until the shrimp turn pink and opaque.
• Milder version: Use a mild smoked sausage instead of andouille and choose a mild Cajun seasoning. You can always offer hot sauce on the side for spice-lovers.
• Vegetable-packed jambalaya: Add 1 cup sliced okra or 1 cup diced tomatoes and extra bell pepper. If skipping the meat, add a can of drained kidney or black beans and use vegetable broth instead of chicken broth.

Storage & Make-Ahead

Let the jambalaya cool to room temperature (no more than 1–2 hours at room temp), then transfer it to airtight containers. Refrigerate for up to 4 days. To reheat, add a splash of chicken broth or water to loosen the rice, then warm gently on the stovetop over low heat, stirring occasionally, or in the microwave in 1–2 minute bursts, stirring in between, until heated through.

For longer storage, jambalaya freezes well. Portion into freezer-safe containers, leaving a little space at the top, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Because the rice continues to absorb liquid over time, a little extra broth when reheating will help bring it back to a moist, tender texture.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 520 calories; 32 g protein; 20 g fat (6 g saturated fat); 52 g carbohydrates; 3 g fiber; 5 g sugar; 980 mg sodium (this will vary significantly with your specific sausage, broth, and Cajun seasoning). Use low-sodium broth and seasoning and a lower-sodium sausage if you need to reduce the salt content.