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Chicken and sausage jambalaya served in a cast-iron pot with a bowl alongside.

Louisiana Chicken and Sausage Jambalaya

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A hearty one-pot Louisiana rice dish with browned chicken, smoky andouille, tomatoes, and Cajun seasoning.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Louisiana Creole
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Meat and Vegetables
  • 1 lb boneless skinless chicken thighs cut into bite-size pieces
  • 12 oz andouille sausage sliced
  • 2 tbsp neutral oil
  • 1 large yellow onion diced
  • 1 large green bell pepper diced
  • 2 large celery ribs diced
  • 3 cloves garlic minced
Rice and Seasoning
  • 1 1/2 cups long-grain white rice rinsed and drained
  • 14.5 oz diced tomatoes with juices
  • 2 1/2 cups low-sodium chicken stock
  • 2 tsp Cajun seasoning
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 large bay leaf
  • 2 large scallions thinly sliced

Equipment

  • Large Dutch oven
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

Brown the Meat:
  1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Brown the chicken in batches, then transfer it to a plate.
  2. Add the sausage and cook until browned at the edges. Transfer it to the plate with the chicken.
Build and Simmer:
  1. Add the remaining oil, onion, bell pepper, and celery. Cook for 6 minutes, then stir in the garlic, Cajun seasoning, thyme, and pepper for 30 seconds.
  2. Stir in the rice, tomatoes, stock, bay leaf, chicken, and sausage. Bring to a boil, then cover and reduce the heat to low.
  3. Cook without lifting the lid for 22 to 25 minutes, until the rice is tender. Rest covered for 10 minutes, discard the bay leaf, fluff, and garnish with scallions.

Nutrition

Calories: 590kcalCarbohydrates: 55gProtein: 32gFat: 26gSaturated Fat: 8gCholesterol: 105mgSodium: 990mgFiber: 3gSugar: 6g

Notes

  • Cajun seasoning blends vary in salt; taste after the rice cooks before adding more.
  • Keep the heat low during the covered simmer to prevent scorching.