This Chicken and Sausage Jambalaya is a hearty, comforting one-pot meal with tender chicken, browned sausage, the Cajun trinity, and seasoned rice. It bakes low and slow in the oven, so once everything is in the pot, dinner mostly takes care of itself.
I brown the sausage first to build flavor in the pot, then sauté the vegetables and chicken together. Creole seasoning and a little browning sauce bring everything together before the rice and stock go in. After an hour in the oven and a 10-minute rest, it’s ready to fluff and serve with parsley and green onions.
Why You’ll Love This Jambalaya
● It’s a one-pot meal. The sausage, chicken, vegetables, and rice all cook together in one oven-safe pot.
● The oven does the heavy lifting. After the ingredients are combined, the covered pot bakes while you get the rest of dinner ready.
● It’s hearty and filling. Chicken, sausage, and rice make this a satisfying meal for the whole family.
● It’s full of Louisiana flavor. The onion, bell pepper, celery, garlic, and Creole seasoning create a savory base in every bite.
Ingredients
● 1 pound sausage, sliced
● 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
● 1 onion, diced
● 1 bell pepper, diced
● 1 celery stalk, diced
● 2 garlic cloves, minced
● 1 tablespoon Creole seasoning
● 2 teaspoons onion powder
● 1 teaspoon garlic powder
● ½ teaspoon cayenne pepper
● 1 tablespoon browning sauce
● 3½ cups chicken stock
● 2 cups rice
● Chopped parsley and green onions, for serving
How to Make Chicken and Sausage Jambalaya
1. Preheat the oven. Heat the oven to 300°F. Use a large oven-safe pot or Dutch oven with a tight-fitting lid.
2. Brown the sausage. Set the pot over medium heat and brown the sliced sausage. Remove the sausage from the pot and set it aside.
3. Sauté the vegetables and chicken. Add the onion, bell pepper, and celery to the pot. Add the chicken and sauté everything together until the vegetables begin to soften and the chicken is browned on the outside. Stir in the garlic.
4. Season the chicken. Add the Creole seasoning, onion powder, garlic powder, cayenne pepper, and browning sauce. Stir so the chicken and vegetables are coated in the seasonings.
5. Add the sausage back. Return the browned sausage to the pot and stir it into the chicken and vegetables.
6. Add the rice and stock. Stir in the rice, then pour in the chicken stock. Mix everything together so the rice is distributed throughout the pot.
7. Bake. Cover the pot tightly and bake at 300°F for 1 hour.
8. Rest, fluff, and serve. Remove the pot from the oven and let it rest, covered, for 10 minutes. Open the lid, fluff the rice, and finish with parsley and green onions.
Tips for the Best Results
● Choose a pot with a tight-fitting lid. The lid helps hold in the steam while the rice bakes. If it doesn’t fit snugly, cover the pot tightly with foil before adding the lid.
● Cut the chicken into even pieces. This helps the chicken cook evenly throughout the jambalaya.
● Let it rest before opening the lid. The 10-minute rest gives the rice time to finish settling and absorbing moisture.
● Adjust the heat to your taste. Creole seasoning blends vary, and the cayenne adds extra heat. Adjust either to suit your preference.
What to Serve with Jambalaya
This jambalaya is a filling meal on its own. It also pairs well with a simple green salad, steamed vegetables, or warm bread.
Storing and Reheating Leftovers
Let leftover jambalaya cool, then store it in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm a larger portion in a covered pot over low heat. If the rice has absorbed most of the moisture, add a small splash of chicken stock or water while reheating.
Frequently Asked Questions
Can I use chicken thighs or chicken breasts?
Yes. Boneless, skinless thighs or breasts both work well. Cut the chicken into bite-sized pieces so it cooks evenly.
Why does the jambalaya rest before I open the lid?
The rice continues to settle and absorb moisture as it rests. Waiting 10 minutes helps the finished jambalaya come together before you fluff and serve it.
Can I make the jambalaya less spicy?
Yes. Reduce or omit the cayenne pepper. You can also adjust the Creole seasoning to your taste.
Chicken and Sausage Jambalaya
Ingredients
Ingredients
- * 1 pound sausage sliced
- * 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- * 1 onion diced
- * 1 bell pepper diced
- * 1 celery stalk diced
- * 2 garlic cloves minced
- * 1 tablespoon Creole seasoning
- * 2 teaspoons onion powder
- * 1 teaspoon garlic powder
- * ½ teaspoon cayenne pepper
- * 1 tablespoon browning sauce
- * 3½ cups chicken stock
- * 2 cups rice
- * Chopped parsley and green onions for serving
Instructions
Instructions
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Preheat the oven to 300°F.
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In a large oven-safe pot or Dutch oven, brown the sliced sausage over medium heat. Remove the sausage from the pot and set it aside.
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Add the onion, bell pepper, celery, and chicken to the pot. Sauté together until the vegetables begin to soften and the chicken is browned on the outside. Stir in the garlic.
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Add the Creole seasoning, onion powder, garlic powder, cayenne pepper, and browning sauce. Stir to coat the chicken and vegetables.
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Return the sausage to the pot and stir it in.
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Add the rice and chicken stock. Stir to combine.
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Cover the pot tightly and bake for 1 hour.
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Remove the pot from the oven and let it rest, covered, for 10 minutes. Open the lid, fluff the rice, and garnish with parsley and green onions before serving.
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