Jambalaya Chicken is a vibrant one-pot wonder from the American South. This soul-warming dish combines tender chicken, spicy sausage, and the “holy trinity” of vegetables with rice that soaks up every bit of flavor. It’s surprisingly straightforward to make and delivers huge, celebratory taste.
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Why You’ll Love This Jambalaya Chicken
- One-pot wonder: Everything cooks in a single pot for incredible flavor and easy cleanup.
- Deep, complex flavor: Searing meat and toasting spices builds a fantastic, layered base.
- Highly adaptable: Easily adjust the heat or add shrimp to make it your own.
- Great leftovers: Tastes even better the next day as the flavors meld.
Ingredients & Tools
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 250 g andouille sausage, sliced into rounds
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 400 g can of diced tomatoes, with their juices
- 300 g long-grain white rice, rinsed
- 750 ml chicken stock
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp cayenne pepper (adjust to your heat preference)
- 2 bay leaves
- To taste: Salt and freshly ground black pepper
- For garnish: Sliced spring onions and fresh parsley
Notes: The quality of your sausage really makes a difference—a good andouille will give you that authentic, smoky backbone. And don’t skip rinsing the rice! It removes excess starch and keeps your jambalaya from becoming gummy.
Tools: A large Dutch oven or heavy-bottomed pot with a tight-fitting lid is essential here.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 58 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Why chicken thighs? Thighs are my go-to for jambalaya because they stay incredibly moist and tender through the longer cooking process. Breast meat can easily dry out, but thighs are much more forgiving and pack a richer flavor.
- Can’t find andouille sausage? No problem! A good smoked chorizo or even a sturdy kielbasa will work beautifully. You’re really looking for that smoky, spiced sausage flavor to permeate the entire dish.
- Don’t rush the first steps. Getting a good, dark sear on the sausage and chicken isn’t just for looks—it creates those delicious browned bits (called fond) at the bottom of the pot that will dissolve into your stock, creating a much deeper flavor base.
- Rinse your rice, seriously. I know it seems like a small step, but giving your rice a good rinse in a fine-mesh sieve until the water runs clear is the secret to fluffy, separate grains instead of a sticky, clumpy mess.
How to Make Jambalaya Chicken
Step 1: Pat your chicken pieces dry with a paper towel and season generously with salt and pepper. Heat one tablespoon of the olive oil in your Dutch oven over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, until it’s nicely browned and has rendered some of its fat. This should take about 4-5 minutes. Remove the sausage with a slotted spoon and set it aside on a plate.
Step 2: Add the remaining oil to the pot. Working in batches if needed to avoid crowding, add the chicken pieces and sear them until they develop a golden-brown crust on all sides. They don’t need to be cooked through at this point—we’re just building flavor and color. Remove the chicken and set it aside with the sausage.
Step 3: Reduce the heat to medium. Now, add your “holy trinity”—the diced onion, bell pepper, and celery. Sauté them in the flavorful oil and rendered fats, scraping up all those lovely browned bits from the bottom of the pot. Cook until the vegetables have softened and the onion is translucent, about 6-8 minutes. Stir in the minced garlic and cook for just one more minute until fragrant—you’ll notice the aroma change completely.
Step 4: It’s spice time! Add the smoked paprika, oregano, thyme, and cayenne pepper to the pot. Stir constantly for about 30 seconds. This toasts the spices, waking up their essential oils and making their flavor much more intense and complex. It’s a simple step that makes a world of difference.
Step 5: Now, pour in the diced tomatoes with their juices and the rinsed rice. Stir everything together so the rice grains get coated in all the oil and spices. Let this cook for a minute or two. You’ll see the rice start to turn a little opaque around the edges.
Step 6: Return the browned sausage and chicken (and any accumulated juices) back to the pot. Pour in the chicken stock, add the bay leaves, and give everything one final, good stir. Bring the liquid to a lively boil, then immediately reduce the heat to the lowest possible setting and cover the pot tightly with its lid.
Step 7: This is the hands-off part. Let the jambalaya simmer gently for 25-30 minutes. Do not lift the lid! You need to trap all that steam inside to properly cook the rice. After 25 minutes, you can take a quick peek—the rice should be tender and have absorbed most of the liquid.
Step 8: Turn off the heat. Remove the bay leaves and discard them. Let the jambalaya stand, still covered, for another 5-10 minutes. This resting time is crucial—it allows the rice to steam to perfection and the whole dish to settle, making it much easier to fluff with a fork before serving.
Step 9: Grab a fork and gently fluff the jambalaya, mixing the chicken and sausage from the bottom back up through the rice. Taste and adjust the seasoning with more salt, pepper, or a pinch of cayenne if you like. Garnish generously with sliced spring onions and fresh parsley for a burst of color and freshness.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a covered pot with a splash of water or stock to restore moisture.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the jambalaya perfectly, refreshing your palate between bites.
- Buttery cornbread or crusty French bread — You’ll want something to sop up every last bit of that delicious, saucy rice from your bowl, and this is the perfect tool for the job.
- Sautéed garlicky greens — Collard greens or kale, quickly wilted with a bit of garlic, add a wonderful earthy component and make the meal feel even more complete.
Drinks
- A cold, hoppy IPA — The bitterness and citrus notes in the beer stand up beautifully to the smoky, spicy flavors in the jambalaya, creating a fantastic pairing.
- A crisp, dry white wine like Sauvignon Blanc — Its bright acidity and herbal notes act as a lovely counterpoint to the dish’s warmth and richness.
- Classic Southern sweet tea — For a non-alcoholic option, the sweet, slightly tannic tea is a traditional and utterly refreshing companion.
Something Sweet
- Warm bread pudding with a bourbon sauce — This is a classic New Orleans dessert that continues the cozy, comforting theme with its soft, custardy texture and rich, boozy sauce.
- Lemon sorbet — A scoop of bright, clean, and tart sorbet is the perfect palate cleanser after a hearty and spiced meal like this one.
- Pecan pie bars — All the nutty, buttery, sweet goodness of a pecan pie but in a convenient, easy-to-serve bar form. They’re just the right amount of sweet to finish the meal.
Top Mistakes to Avoid
- Mistake: Lifting the lid while the rice is cooking. I’ve messed this up before too, but it’s a critical error. Every time you lift the lid, you let out precious steam that the rice needs to cook properly, which can lead to unevenly cooked, crunchy grains.
- Mistake: Using the wrong type of rice. Long-grain rice like jasmine or basmati is essential. Short-grain or risotto rice has much more starch and will turn your jambalaya into a sticky, mushy porridge instead of the distinct, fluffy grains you’re after.
- Mistake: Not getting a good sear on the meat. If you add the chicken and sausage to a cold pot or crowd it too much, it will steam and turn gray instead of developing a flavorful, brown crust. That crust is non-negotiable for depth of flavor.
- Mistake: Skipping the rest time at the end. Fluffing and serving the jambalaya straight from the heat can make it a bit wet and gummy. Letting it rest with the lid on allows the rice to absorb any remaining liquid evenly and firm up slightly.
Expert Tips
- Tip: Make your own Creole seasoning blend. If you make jambalaya often, mix a big batch of your own spice blend. A simple one is equal parts paprika, garlic powder, onion powder, and oregano, with a pinch of cayenne and black pepper. It’s fresher and you can control the salt and heat perfectly.
- Tip: Add seafood for a “Tricolore” version. For a special occasion, turn this into a seafood jambalaya by adding raw, peeled shrimp and scallops in the last 5-7 minutes of cooking. They’ll cook perfectly in the residual heat, making it a real showstopper.
- Tip: Use homemade chicken stock if you can. The rice absorbs so much liquid that the quality of your stock directly translates to the depth of flavor in the final dish. A rich, homemade stock will elevate your jambalaya from great to absolutely incredible.
- Tip: Brown your sausage and chicken in batches. It might feel like an extra step, but giving the pieces enough space in the pot ensures they brown instead of steam. That Maillard reaction is where a huge amount of the flavor comes from, so it’s worth the patience.
FAQs
Can I make jambalaya chicken in advance?
Absolutely, and it actually improves! Let the jambalaya cool completely, then store it in an airtight container in the fridge for up to 3 days. The flavors meld together beautifully. Reheat it gently in a covered pot on the stove with a tiny splash of water or stock to keep it from drying out, stirring occasionally until hot all the way through.
My rice is still hard after 30 minutes. What happened?
This usually means your heat was too high and the liquid evaporated before the rice could cook through, or the lid wasn’t tight enough. Don’t worry, it’s fixable! Just add another 1/4 to 1/2 cup of hot stock or water, stir gently, cover, and let it cook on low for another 10-15 minutes. Check your lid’s seal next time—a piece of foil between the pot and lid can help.
Is jambalaya chicken very spicy?
It can be, but you are in complete control! This recipe as written has a gentle warmth from the andouille and a touch of cayenne. If you’re sensitive to spice, simply omit the cayenne pepper. If you love heat, feel free to double it or add a few dashes of your favorite hot sauce at the end. It’s a very adaptable dish.
Can I use chicken breasts instead of thighs?
You can, but you’ll need to be more careful. Breast meat cooks faster and dries out more easily. If you use breasts, cut them into slightly larger chunks and add them back to the pot later in the process, perhaps with only 15 minutes of simmering left, so they don’t overcook and become tough.
What’s the difference between jambalaya and gumbo or étouffée?
Great question! It mostly comes down to the rice. Gumbo is a stew served *over* rice, often thickened with okra or filé powder. Étouffée is a smothered dish, usually with shellfish, in a rich, roux-based sauce, also served over rice. Jambalaya is unique because the rice is cooked *in* the pot with the other ingredients and the liquid, absorbing all the flavors directly.
Jambalaya Chicken
Make this easy Jambalaya Chicken recipe for a flavorful one-pot meal. Tender chicken, spicy sausage, and rice create the ultimate comfort food. Get the recipe now!
Ingredients
For the main ingredients:
-
500 g boneless, skinless chicken thighs (cut into bite-sized pieces)
-
250 g andouille sausage (sliced into rounds)
-
1 large onion (diced)
-
1 green bell pepper (diced)
-
2 celery stalks (diced)
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3 cloves garlic (minced)
-
400 g can of diced tomatoes (with their juices)
-
300 g long-grain white rice (rinsed)
-
750 ml chicken stock
-
2 tbsp olive oil
-
1 tbsp smoked paprika
-
1 tsp dried oregano
-
1 tsp dried thyme
-
0.5 tsp cayenne pepper (adjust to your heat preference)
-
2 bay leaves
-
Salt and freshly ground black pepper (to taste)
-
Sliced spring onions and fresh parsley (for garnish)
Instructions
-
Pat your chicken pieces dry with a paper towel and season generously with salt and pepper. Heat one tablespoon of the olive oil in your Dutch oven over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, until it’s nicely browned and has rendered some of its fat, about 4–5 minutes. Remove the sausage with a slotted spoon and set it aside on a plate.01
-
Add the remaining oil to the pot. Working in batches if needed to avoid crowding, add the chicken pieces and sear them until they develop a golden-brown crust on all sides. They don’t need to be cooked through at this point—we’re just building flavor and color. Remove the chicken and set it aside with the sausage.02
-
Reduce the heat to medium. Now, add your "holy trinity"—the diced onion, bell pepper, and celery. Sauté them in the flavorful oil and rendered fats, scraping up all those lovely browned bits from the bottom of the pot. Cook until the vegetables have softened and the onion is translucent, about 6–8 minutes. Stir in the minced garlic and cook for one more minute until fragrant—you’ll notice the aroma change completely.03
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It’s spice time! Add the smoked paprika, oregano, thyme, and cayenne pepper to the pot. Stir constantly for about 30 seconds. This toasts the spices, waking up their essential oils and making their flavor more intense and complex.04
-
Now, pour in the diced tomatoes with their juices and the rinsed rice. Stir everything together so the rice grains get coated in all the oil and spices. Let this cook for a minute or two—you’ll see the rice start to turn a little opaque around the edges.05
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Return the browned sausage and chicken (and any accumulated juices) back to the pot. Pour in the chicken stock, add the bay leaves, and give everything one final, good stir. Bring the liquid to a lively boil, then immediately reduce the heat to the lowest possible setting and cover the pot tightly with its lid.06
-
This is the hands-off part. Let the jambalaya simmer gently for 25–30 minutes. Do not lift the lid! You need to trap all that steam inside to properly cook the rice. After 25 minutes, you can take a quick peek—the rice should be tender and have absorbed most of the liquid.07
-
Turn off the heat. Remove the bay leaves and discard them. Let the jambalaya stand, still covered, for another 5–10 minutes. This resting time allows the rice to steam to perfection and the whole dish to settle, making it easier to fluff with a fork before serving.08
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Grab a fork and gently fluff the jambalaya, mixing the chicken and sausage from the bottom back up through the rice. Taste and adjust the seasoning with more salt, pepper, or a pinch of cayenne if you like. Garnish generously with sliced spring onions and fresh parsley for a burst of color and freshness.09
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