Why You’ll Love This Recipe
Quick Chicken & Sausage Jambalaya is a bold, flavorful one-pot dish that brings the classic flavors of Louisiana to your dinner table in a fraction of the time. With smoky sausage, tender chicken, and a spicy Creole kick, this meal is hearty, satisfying, and perfect for busy weeknights.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighs (boneless, skinless)smoked sausage (such as andouille)onionbell peppercelerygarlicdiced tomatoes (canned)chicken brothlong-grain white riceolive oilCreole seasoningthymepaprikasaltblack pepperhot sauce (optional)green onions (for garnish)
directions
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Add chopped chicken and cook until lightly browned. Remove and set aside.
In the same pan, sauté sliced sausage until browned. Remove and set aside with the chicken.
Add chopped onion, bell pepper, and celery to the pan. Cook until softened.
Stir in minced garlic and cook for another 1-2 minutes.
Add diced tomatoes, chicken broth, rice, and seasonings (Creole seasoning, thyme, paprika, salt, and pepper).
Return the cooked chicken and sausage to the pan. Stir to combine.
Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
Fluff with a fork and garnish with chopped green onions and a dash of hot sauce if desired.
Servings and timing
This recipe serves 4-6 people.Preparation time: 10 minutesCooking time: 30 minutesTotal time: 40 minutes
Variations
Substitute shrimp for the chicken or add it in the last 5 minutes of cooking for a seafood twist.
Use brown rice for a heartier texture—just adjust the cooking time and liquid accordingly.
Make it vegetarian by omitting the meat and using vegetable broth with additional vegetables like mushrooms or okra.
Add cayenne pepper or more hot sauce for extra heat.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the rice.For longer storage, freeze portions for up to 2 months.
FAQs
What type of sausage is best for jambalaya?
Andouille sausage is traditional, but any smoked sausage will work.
Can I use pre-cooked chicken?
Yes, add it in the final 10 minutes of simmering to avoid overcooking.
Why is my rice still hard?
You may need a bit more broth or additional cooking time. Keep covered and simmer until tender.
Can I use a rice cooker?
This recipe is best made in a skillet or Dutch oven for proper flavor development.
Can I add beans?
Red beans or kidney beans can be added for a twist, though they’re not traditional in jambalaya.
How spicy is this dish?
It has a mild to moderate kick, but you can adjust the heat to taste with seasoning and hot sauce.
Conclusion
Quick Chicken & Sausage Jambalaya is a savory, satisfying dish that captures the soul of Cajun cuisine with ease and speed. Whether you’re feeding a family or looking for delicious leftovers, this one-pot wonder is sure to hit the spot. Spice it up, serve it hot, and enjoy a little taste of Louisiana tonight.
Print
Quick Chicken & Sausage Jambalaya
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
- Diet: Low Lactose
Description
A quick and hearty Chicken & Sausage Jambalaya packed with Creole flavors. Perfect for a weeknight dinner with a spicy kick.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 pound smoked sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 cup long grain white rice
- 2 cups chicken broth
- 2 green onions, sliced (for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned, about 5 minutes. Remove and set aside.
- Add sausage to the same skillet and cook until lightly browned. Remove and set aside with the chicken.
- In the same pan, add onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
- Add garlic, paprika, thyme, cayenne (if using), salt, and black pepper. Cook for 1 minute until fragrant.
- Stir in the diced tomatoes with juice, rice, and chicken broth. Bring to a boil.
- Return chicken and sausage to the pan. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.
- Fluff with a fork and garnish with sliced green onions before serving.
Notes
- For extra heat, add more cayenne or a dash of hot sauce.
- You can substitute andouille sausage for a more authentic Creole flavor.
- Leftovers store well in the fridge for up to 3 days.