Chicken and Sausage Jambalaya

Name: Chicken and Sausage Jambalaya (One-Pot)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 2 tbsp olive oil; 14 oz Cajun sausage, sliced; 1 lb boneless, skinless chicken breast, diced; 1 tbsp + 1/2 tsp onion powder, divided; 1 tbsp + 1/2 tsp garlic powder, divided; 1/2 tsp paprika; 1 yellow onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 1 tbsp minced garlic; 2 tbsp tomato paste; 2 cups jasmine rice, uncooked; 4 cups chicken broth; 1 (14.5 oz) can petite diced tomatoes; 1 tbsp Cajun seasoning; 1 tbsp chicken bouillon powder

This one-pot chicken and sausage jambalaya is a straightforward Cajun rice dish where browned sausage and diced chicken cook down with the holy trinity of onion, bell pepper, and celery, then simmer with rice and savory spices for a complete weeknight meal.

🌍Cajun 🏷️Jambalaya 🏷️Chicken and sausage 🏷️Southern 🏷️One-pot meal Weeknight dinner

🏷️

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cookingwithkatiecrossonTikTok

Total

50 min

Servings

6

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by cookingwithkatiecross

-0:00

cookingwithkatiecrossonTikTok

Ingredients

2 tbsp olive oil
14 oz Cajun sausage, sliced
1 lb boneless, skinless chicken breast, diced
1 tbsp + 1/2 tsp onion powder, divided
1 tbsp + 1/2 tsp garlic powder, divided
1/2 tsp paprika
1 yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
1 tbsp minced garlic
2 tbsp tomato paste
2 cups jasmine rice, uncooked
4 cups chicken broth
1 (14.5 oz) can petite diced tomatoes
1 tbsp Cajun seasoning
1 tbsp chicken bouillon powder

16 Ingredients

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Instructions

1
In a large skillet over medium-high heat, add olive oil. Once hot, add the sliced sausage and brown on both sides. Remove from the skillet and set aside.
2
In the same skillet, add the diced chicken breast.
3
Season the chicken with 1/2 tsp onion powder, 1/2 tsp garlic powder, and paprika. Cook until browned and cooked through. Remove from the skillet and set aside with the sausage.
4
Add the diced celery, bell pepper, and onion to the skillet. Sauté until the vegetables are soft, about 5-7 minutes.
5
Add the minced garlic and cook for another minute until fragrant.
6
Stir in the tomato paste and cook for one minute.
7
Add the uncooked jasmine rice to the skillet and stir to coat with the vegetables and drippings, toasting it lightly for about a minute.
8
Pour in the chicken broth and the can of diced tomatoes.
9
Season the liquid with Cajun seasoning, chicken bouillon powder, 1 tbsp of onion powder, and 1 tbsp of garlic powder. Stir to combine.
10
Return the cooked sausage and chicken to the skillet and stir everything together.
11
Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 15-20 minutes, or until the rice has absorbed all the liquid and is tender.
12
Fluff the jambalaya with a spatula and serve hot.

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Tips & Notes

Pro tips

Brown the sausage first to render fat and build deep flavor before adding other ingredients.
Dice chicken into uniform pieces so it cooks evenly and doesn't dry out during the simmer.
Use the holy trinity ratio (onion, bell pepper, celery) as written—this balance is key to authentic Cajun flavor.
Stir rice gently once after adding liquid, then leave undisturbed until done to avoid mushiness.

Substitutions

Cajun sausage → andouille sausage (more authentic smoky flavor)
Boneless chicken breast → chicken thighs (more forgiving, stays moist)
Yellow onion → white onion (milder, works if you prefer less bite)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat on the stovetop over medium heat, adding a splash of broth or water to restore moisture. Freezes well up to 3 months.