Easy One-Pot Chicken and Sausage Jambalaya | CookOS

Easy One-Pot Chicken and Sausage Jambalaya

Name: Easy One-Pot Chicken and Sausage Jambalaya
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: Cajun or Creole
Ingredients: 1 tablespoon oil; 1 pound boneless skinless chicken breasts, cut into 1-inch cubes; 1/2 pound smoked sausage, sliced 1/4-inch thick; 1 medium onion chopped; 1 tablespoon McCormick® PERFECT PINCH Cajun Seasoning; 2 1/2 cups chicken broth; 1 can (14 1/2 ounces) stewed tomatoes; 1 cup long grain rice

Easy One-Pot Chicken and Sausage Jambalaya is a Cajun-style rice dish made entirely in one pot with tender chicken, smoked sausage, and aromatic vegetables. It delivers authentic jambalaya flavor without the complexity, making it ideal for busy weeknights.

🌍Cajun or Creole 🏷️Boil 🏷️Chicken 🏷️Chicken breast 🏷️Chicken stock Entrees

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Total

40 min

Servings

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Mccormick · by McCormick & Company

Ingredients

1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound smoked sausage, sliced 1/4-inch thick
1 medium onion chopped
1 tablespoon McCormick® PERFECT PINCH Cajun Seasoning
2 1/2 cups chicken broth
1 can (14 1/2 ounces) stewed tomatoes
1 cup long grain rice

8 Ingredients

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Instructions

1
Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.
2
Stir onion into skillet; cook and stir on medium heat 2 minutes or until onion is softened. Stir in Seasoning. Return chicken and sausage to skillet.
3
Stir in broth and tomatoes; bring to boil. Stir in rice. Reduce heat to low; cover and cook 20 to 25 minutes or until rice is tender, stirring occasionally.

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Tips & Notes

Pro tips

Cut chicken into uniform 1-inch cubes so they cook evenly and finish at the same time as the sausage.
Don't skip browning the chicken and sausage first—this builds flavor depth and prevents a bland dish.
Use long-grain rice (not short-grain or instant) so it stays separate and doesn't turn mushy.
Stir only once after adding the rice and broth, then leave covered—stirring frequently breaks the grains and releases starch.

Substitutions

Smoked sausage → Andouille sausage (more authentic) or kielbasa (milder smoke)
Boneless skinless chicken breasts → Bone-in thighs (juicier; add 10–15 minutes cooking time)
Canned stewed tomatoes → Fresh diced tomatoes plus 1/2 teaspoon dried oregano (adjust liquid as needed)
McCormick PERFECT PINCH Cajun Seasoning → Homemade blend of paprika, cayenne, garlic powder, onion powder, and thyme (1–1.5 tablespoons total)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stovetop over medium-low heat with a splash of broth to restore moisture.

Common Questions

Can I make this jambalaya ahead of time?

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

What can I substitute for smoked sausage?

Andouille sausage is the most authentic choice. You can also use kielbasa or chorizo for a different flavor profile.

Can I use bone-in chicken instead of boneless breasts?

Yes, but increase the cooking time by 10–15 minutes and ensure the internal temperature reaches 165°F. Thighs add more flavor and stay juicier than breasts.