Chicken and Sausage Jambalaya

Name: Chicken and Sausage Jambalaya One-Pot
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: Cajun
Ingredients: 2 lbs smoked sausage, diced; 2 lbs boneless, skinless chicken thighs, diced; 2 tbsp hot sauce, divided; 2 tbsp Cajun seasoning, divided; 2 tbsp olive oil; 1 large onion, diced; 1 green bell pepper, diced; 2 stalks celery, diced; 4 cloves garlic, minced; 2 1/2 cups jasmine rice; 4 cups water; 1 tsp cayenne pepper; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp browning sauce (like Kitchen Bouquet); 1/2 cup green onions, sliced

This Chicken and Sausage Jambalaya is a classic one-pot Cajun dish combining smoked sausage, tender chicken thighs, and the holy trinity of onion, bell pepper, and celery for bold, layered flavor.

🌍Cajun 🏷️Jambalaya 🏷️Chicken and sausage 🏷️Creole 🏷️One-pot meal Rice dish

🏷️

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TikTok

Total

1h

Servings

8

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 lbs smoked sausage, diced
2 lbs boneless, skinless chicken thighs, diced
2 tbsp hot sauce, divided
2 tbsp Cajun seasoning, divided
2 tbsp olive oil
1 large onion, diced
1 green bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
2 1/2 cups jasmine rice
4 cups water
1 tsp cayenne pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp browning sauce (like Kitchen Bouquet)optional
1/2 cup green onions, sliced

16 Ingredients

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Instructions

1
Dice the smoked sausage and boneless, skinless chicken thighs into bite-sized pieces.
2
In a bowl or on the cutting board, toss the diced chicken with about half of the hot sauce and Cajun seasoning until evenly coated.
3
Heat olive oil in a large pot or Dutch oven over medium-high heat.
4
Add the diced sausage and sear until browned. Remove the sausage from the pot and set aside in a bowl.
5
To the same pot, add the seasoned chicken and sear for about 5 minutes until lightly browned. It does not need to be fully cooked. Remove the chicken and set aside with the sausage.
6
Add the diced onion, bell pepper, and celery to the pot. Sauté until the vegetables have softened.
7
Add the minced garlic and sauté for another 30 seconds until fragrant.
8
Return the seared chicken and sausage to the pot.
9
Stir in the jasmine rice and water.
10
Season the mixture with cayenne pepper, garlic powder, onion powder, and the remaining hot sauce and Cajun seasoning. Stir to combine.
11
For a deeper color, add a splash of browning sauce and stir. Then, stir in the sliced green onions.
12
Bring the mixture to a boil, then cover the pot, reduce the heat to low, and let it simmer for 20 minutes.
13
After 20 minutes, remove the pot from the heat. Give the jambalaya a mix, then replace the lid and let it rest for at least 10 minutes before serving.

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Tips & Notes

Pro tips

Brown the sausage and chicken first to develop a flavorful fond in the bottom of the pot; deglaze with a splash of broth to build depth.
Slice green onions and reserve half for garnish at the end to keep their fresh bite and color.
Taste and adjust Cajun seasoning and hot sauce at the end—the flavors concentrate as liquid reduces, so don't over-season early.

Substitutions

Smoked sausage → andouille sausage (more authentic, spicier)
Chicken thighs → boneless chicken breasts (cook 5–10 min less to avoid dryness)
Green bell pepper → red bell pepper (slightly sweeter, same cooking time)
Cajun seasoning → homemade blend of paprika, garlic powder, cayenne, thyme, and oregano

Storage & make-ahead

Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of broth to restore moisture.

Common Questions

Can I use boneless chicken breasts instead of thighs?

Yes, but thighs stay more moist and flavorful. If using breasts, reduce cooking time by 5–10 minutes to prevent drying out.

What's the holy trinity in jambalaya?

Onion, green bell pepper, and celery—the aromatic base of Cajun and Creole cooking that builds the dish's foundational flavor.

Can I make this ahead?

Yes. Prepare and cook fully, then cool and refrigerate up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore moisture.