Chicken and Sausage Jambalaya

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Chicken and Sausage Jambalaya- Some days, it’s nice to have something to cook for dinner that checks off all the boxes: easy, filling, quick cooking, and minimal cleanup. This recipe does all that! In this post, I’ll show you how to make an easy one pot jambalaya that will become a go- to busy weeknight dinner for you and your family!

Jambalaya in a blue bowl.

Why You’ll Love This Jambalaya

If you have had a busy day, this one pot chicken and sausage jambalaya is so easy to prepare. One pot means less cleanup, right? Hooray for fewer dishes to wash! You will even make your own spice blend, so there is no need for store bought creole seasoning.

Sometimes you just have one of those days. You know the kind I’m referring to. The kind of day where you just want to order takeout. In the amount of time it takes you to decide what to order and wait for it to be ready for pickup you can have this on the table! 

With two kids around the house, sometimes things get a little out of hand and before I know it, I have to make dinner. I like having a few quick cooking dishes in my arsenal, and this one is terrific. I have been making this dish for years, and it has become a regular busy weeknight meal!

The richness of the chicken thighs pairs nicely with the smoked sausage, and there are enough farm fresh veggies to have some in every bite. This is just the kind of meal I like to have at the end of a hectic day where I may not be in the mood to whip up something extravagant. It’s also a nice meal after a not so busy day. I think you’ll feel the same way once you try this recipe!

Homemade Spice Blend For Jambalaya

This is easy to make yourself, and you likely have all of these spices in your kitchen already. I have two children who are not big into spice, so I have made this fairly mild. If it were up to me, this would be spicy enough to blow the top of my head off. 

If you want it hotter, just increase the amount of cayenne pepper a bit and you should be good to go. The amount of ingredients used is enough for one recipe (this yields around one tablespoon of spice blend, just enough for one recipe), but you can always double or triple this to have extra on hand if you know you’ll make this jambalaya again soon.

Here are the ingredients for the seasoning blend:

  • Dried Oregano
  • Paprika
  • Fresh Thyme
  • Cayenne Pepper
  • Fresh Garlic

You don’t need to use any special variety of paprika here, what you have on hand in your kitchen is fine.

I think fresh thyme has better flavor, but you can use dried if that is what you have. More notes on that in the recipe card.

If you know you like your jambalaya hot, you can use a bit more cayenne pepper.

Ingredients for Chicken And Sausage Jambalaya

Boneless Skinless Chicken Thighs- Don’t substitute the chicken thighs for breasts. The thighs hold up really well to braising, and don’t have the tendency to dry out the way chicken breasts can.

Avocado Oil- I prefer a more neutral flavored oil here.

Salt and Pepper- You will use some of the salt and pepper to season the chicken thighs, and the rest will go into the veggies and rice.

Smoked Sausage- You can use andouille sausage instead of the smoked sausage if you would like more heat. More on sausage in the next section.

Onion- Any variety of yellow onion will work fine. Don’t do a fine dice, you want it in about a half inch dice.

Red Bell Pepper- I like using red pepper for its sweetness and pop of color. If you grow your own or buy these from a farmer, they will most likely be smaller than the red bell peppers found in the grocery store. One large store bought pepper or two smaller ones from your garden or other source will yield you enough.

Celery- Adds a nice crunch.

Chicken Stock- If you don’t have any chicken stock, you can use water instead but the flavor of the overall dish won’t be quite the same. 

Crushed Tomatoes- This is one of the few times you’ll find a canned product in a recipe on the blog. If you can find fire roasted crushed tomatoes, definitely use them here. They provide more depth of flavor than the regular variety. If you don’t have crushed tomatoes, canned diced tomatoes are fine.

White Rice- I do not recommend using brown rice in this recipe. It has a longer cooking time, and you will end up overcooking the vegetables and the chicken if you were to attempt using it.

The onions, bell pepper, and celery are what is known as the Holy Trinity in Cajun and Creole cooking. These vegetables provide a great flavor base and stand up well to longer cooking times.

Ingredients for chicken and sausage jambalaya.

What Is The Best Sausage For Jambalaya?

I use smoked sausage here that is not a spicy sausage because I want my kids to enjoy it. In my personal opinion, Andouille sausage is the best variety for a recipe like this because it has a little extra spice.

I am lucky enough to find great Andouille sausage made locally even though I live in the Pacific Northwest. Take a look around in your area, you never know what you might find!

How To Make Chicken And Sausage Jambalaya

Be sure to head down to the recipe card for the full details and recipe notes.

  1. Assemble the spice blend.
  2. Brown the chicken thighs.
  3. Chop the veggies and sausage.
  4. Saute the veggies and sausage.
  5. Add the rice, seasoning blend, and liquid.
  6. Cook until done!

This has so much flavor, and I know you are going to love the homemade spice blend!

Variations And Substitution Ideas For One Pot Jambalaya

  • If you really like a lot of spice, you can try hot links instead of smoked sausage or Andouille.
  • You can add shrimp too! About a half pound is all you need, make sure they are peeled and deveined. To add them, take the lid off the pot in the last 3 to 5 minutes of cooking, put them right on top, and close the lid. Shrimp take almost no time to cook!
  • Try different types of Paprika such as smoked or hot.

How To Store Jambalaya

Your jambalaya will keep in a plastic or glass container with a lid for up to a week. This makes it a great meal prep option for dinner, or taking leftovers to work for lunch.

What To Serve With Jambalaya

This works with so many side dishes! I love it with a simple green salad, and a veggie side. Here are a few ideas:

Thank you for stopping by The Copper Table. I hope you enjoy this chicken and sausage jambalaya! If you tried this recipe, please leave a rating or comment below. 

If you want all the latest updates and a free ebook be sure to sign up for my email newsletter, you can do that below. I have all sorts of exclusive content just for newsletter subscribers, and I’d love for you to join. Happy Cooking!

Pot of jambalaya next to a bowl of jambalaya.
Yield: 6 Servings

Chicken and Sausage Jambalaya

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This easy Chicken and Sausage Jambalaya is a one pot meal that is one the table in about 30 minutes. Loaded with fresh veggies and a homemade seasoning blend, its a stress free busy weeknight dinner you'll love!

Ingredients

For the Jambalaya

  • 3 boneless skinless chicken thighs
  • 1 tbsp avocado oil
  • 1 tbsp salt, divided
  • 2 tsp pepper, divided
  • 1 pound smoked sausage, sliced
  • 1 medium onion, diced large
  • 1 large red bell pepper, diced large
  • 2 celery stalks, sliced
  • 2 cups chicken stock
  • 1/2 cup canned crushed tomatoes
  • Seasoning blend, recipe below
  • 1 cup dried long grain white rice (not brown rice or quick cooking rice)

For the Seasoning Blend

  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp paprika
  • 1 Tablespoon of Fresh Thyme (or 1/2 tsp dried)
  • 2 cloves of Garlic
  • 1/8 tsp cayenne pepper (you can use a little more if you like it spicy)

Instructions

  1. In a large dutch oven, heat the one tablespoon of oil on medium high heat. Use 1 teaspoon of the salt and 1 tsp of the pepper to season the boneless skinless chicken thighs and set the rest of the salt and pepper aside. Cook thighs until browned, about 3 to 5 minutes on each side.
  2. While the chicken is browning, chop the 2 cloves of garlic and combine the 1 1/2 tsp of dried oregano, 1 1/2 tsp of paprika, 1 tablespoon of fresh thyme (or 1/2 tsp of dried) and 1/8 tsp of cayenne for the seasoning blend in a small bowl and set aside.
  3. As the chicken continues browning, chop the onion, red bell pepper, and celery and cut the sausage into 1/2 inch thick slices.
  4. Once chicken is browned, remove from the dutch oven and put on a plate and wrap tightly with foil and set aside.
  5. Add the onion, red bell pepper, celery, smoked sausage, chopped garlic, remaining salt and pepper, 1 cup of long grain white rice, and seasoning blend to the pan and saute until onion is translucent and sausage begins to brown and the spices are fragrant, about 5 minutes.
  6. Add the 2 cups of chicken stock, 1/2 cup of crushed tomato, and the chicken thighs to the dutch oven and bring to a boil. Cover the pot, reduce heat to medium and cook for 15 to 20 minutes (check after 15 minutes), until the rice has absorbed the liquid. Once it's done cooking, use two forks to shred the chicken thighs before serving. It's that easy!

Notes

For extra heat, more cayenne may be added or andouille sausage or hot links can replace the smoked sausage.

To save even more time, you can chop the vegetables and prepare the seasoning blend ahead of time.

If you don't have all of the ingredients needed for the seasoning blend, you can use one Tablespoon of store bought Cajun or Creole seasoning as a substitute.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 438Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 117mgSodium: 2117mgCarbohydrates: 18gFiber: 2gSugar: 5gProtein: 26g

All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.

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18 Comments

  1. And a one pot meal, to boot! This looks yummy, and the convenience of the one pot is fantastic. Thanks for sharing this post at the Will Blog for Comments #23 linkup. Looking forward to what you’ll share at #24. 🙂 Have a great week.

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