Authentic Chicken Jambalaya: Step-by-Step Homemade Recipe

Try this easy chicken jambalaya for a true taste of New Orleans. Grilled chicken and andouille sausage combine with classic Creole seasonings to create a flavorful, crowd-pleasing one-pot meal.

Hey y’all! This easy chicken jambalaya brings the Big Easy into your kitchen with minimal fuss and maximum flavor.

If you’re new to Creole cooking, the “holy trinity”—onion, bell pepper, and celery—is the base of many Louisiana dishes. Those vegetables give this jambalaya its signature depth, just as they do in dishes like crawfish étouffée and red beans and rice. They build aroma and richness that make the dish sing.

This recipe is a classic Creole-style rice dish that’s flavorful without being overly spicy, so it’s great for family meals. We recommend using grilled chicken and grilled andouille sausage for a smoky boost, but you can easily sear the meats in a Dutch oven or large skillet if you don’t have a grill.

Perfect for Mardi Gras, weeknight dinners, or any time you want comforting Southern flavors. Serve in bowls with sliced green onions and enjoy a taste of Louisiana at home.

What is the Difference Between Creole and Cajun-Style Jambalaya?

Creole and Cajun jambalaya share roots but differ in ingredients and technique. Creole jambalaya, from New Orleans, usually includes tomatoes and often combines several proteins—chicken, sausage, shrimp, or other seafood. Its ingredients are frequently sautéed separately before being combined with rice and broth.

Cajun jambalaya, from rural Louisiana, tends to be darker and spicier. It commonly omits tomatoes and relies on browning meats and spices for deep color and flavor. Traditionally, all ingredients are simmered together in one pot so the flavors meld as the rice cooks.

Both styles reflect Louisiana’s blend of cultural influences—Creole cuisine draws on French, African, Spanish, and Native American traditions, while Cajun cuisine stems from French Acadian roots.

Ingredients

• 1 ½ pounds boneless skinless chicken thighs, cut into chunks
• 1–2 tablespoons soul food seasoning
• 2 tablespoons Cajun or Creole seasoning
• ¼ cup cooking oil
• 13 ounces andouille smoked sausage, sliced
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 1 large green bell pepper, seeded and diced
• 3 cloves garlic, minced (about 1½ tablespoons)
• 2 bay leaves
• 1½ cups uncooked long-grain rice (Jasmine or basmati recommended)
• 1 14.5-ounce can fire-roasted tomatoes
• 3½ cups chicken broth
• 1–2 teaspoons jalapeño pepper puree (or to taste)
• 1 tablespoon Worcestershire sauce
• Fresh sliced green onions, for garnish

Recipe Variations

• Protein swaps: Use boneless skinless chicken breast, turkey, pork, or shrimp. Adjust cooking times as needed.
• Sausage options: Substitute kielbasa, chorizo, or smoked turkey sausage if andouille isn’t available.
• Garlic: Garlic powder or paste works in a pinch—adjust to taste.
• Herb alternatives: If you lack bay leaves, add a pinch of dried thyme or oregano.
• Rice: Jasmine, basmati, medium-grain, or brown rice can be used—modify liquid and cooking time accordingly.
• Tomato swaps: Use crushed tomatoes, tomato sauce, or fresh tomatoes (allow extra time to break down).
• Heat level: Replace jalapeño puree with diced jalapeños, green chiles, hot sauce, or red pepper flakes to adjust spice.
• Seafood jambalaya: Add shrimp or crawfish toward the end of cooking so seafood stays tender.
• One-pot method: Skip grilling and sear chicken and sausage in the pot before adding vegetables and rice for an easier workflow.

Chicken and Sausage Jambalaya Recipe

1. Preheat a grill or heat a large skillet over medium-high heat.
2. Slice sausage down the middle for grilling; if using a skillet, cut into half moons.
3. Season chicken with soul food seasoning and Cajun seasoning. If using a skillet, cut chicken into bite-sized pieces.
4. Grill sausage and whole chicken thighs about 5 minutes per side, until cooked through. If using a skillet, sear until browned and cooked.
5. Let meats rest. Slice sausage into half rounds and cut chicken into bite-sized chunks.
6. Heat oil in a Dutch oven or heavy pot over medium to medium-high heat.
7. Add diced onions, bell pepper, and celery. Cook until softened, about 7–8 minutes.
8. Add minced garlic and sauté 2–3 minutes until fragrant.
9. Add bay leaves and cook a few more minutes to bloom the flavors.
10. Stir in fire-roasted tomatoes and uncooked rice, then add chicken broth, Creole seasoning, jalapeño puree, Worcestershire sauce, and soul food seasoning.
11. Return chicken and sausage to the pot and stir to combine.
12. Bring to a boil, then reduce heat to low, cover, and simmer 25–30 minutes until the rice is tender and liquid is absorbed.
13. Remove from heat, stir gently with a slotted spoon, and garnish with sliced green onions before serving.

Recipe Tips & Tricks

• Taste and adjust: Sample before serving and add more Cajun seasoning, salt, or hot sauce if desired.
• Use fresh produce: Fresh onions, bell pepper, and garlic give the best flavor.
• Avoid overcooking the rice: Aim for tender rice with a slight bite; watch cooking time closely.
• Let it rest: Allow jambalaya to sit a few minutes off the heat so flavors settle and excess moisture is absorbed.
• Finish with fresh herbs: Chopped parsley or cilantro adds brightness at the end.

How to Reheat Chicken Jambalaya

Leftovers reheat well on the stovetop or in the microwave. Add a splash of broth to keep rice moist.

Stovetop Method

1. Place jambalaya in a pot or skillet.
2. Add a splash of chicken broth to prevent drying.
3. Heat over medium, stirring occasionally, until warmed through (about 5–10 minutes).
4. Serve hot.

Microwave

1. Put desired portion in a microwave-safe dish.
2. Cover loosely to allow steam to escape.
3. Microwave in 1-minute intervals, stirring between cycles, until heated through.
4. Let sit a minute before serving.

FAQ

Summary

This easy chicken jambalaya combines grilled chicken, andouille sausage, rice, and Creole seasonings for a comforting, flavorful meal that’s ideal for celebrations or weeknights.

📖 Recipe

Easy Chicken Jambalaya Recipe

Krysten Wilkes & Marrekus Wilkes

Try our easy chicken jambalaya recipe for a taste of New Orleans! Made with grilled chicken and andouille sausage, and classic Creole flavors, it’s perfect for weeknights.

5 from 1 vote

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Main Course

Cuisine Creole/Cajun

Servings 6

Calories 643 kcal

Ingredients

  

• 1 ½ pounds boneless skinless chicken thighs cut into chunks
• 1-2 tablespoons soul food seasoning
• 2 tablespoons Cajun or Creole seasoning
• ¼ cup cooking oil
• 13 ounces andouille smoked sausage sliced
• 1 medium yellow onion diced
• 2 ribs celery diced
• 1 large green bell pepper seeded and diced
• 3 cloves garlic minced (about 1½ tablespoons)
• 2 bay leaves
• 1 ½ cups rice uncooked (Jasmine or basmati)
• 14.5 ounce fire roasted tomatoes
• 3 ½ cups chicken broth
• 1-2 teaspoons jalapeño pepper puree
• 1 tablespoon Worcestershire sauce
• green onions sliced, to garnish

Instructions

 

• Preheat grill or heat a large skillet over medium-high heat.
• Slice sausage for grilling or cut into half moons for a skillet.
• Season chicken with soul food and Cajun seasoning; cut into pieces if using a skillet.
• Grill or sear sausage and chicken until cooked through, about 5 minutes per side when grilling.
• Let meats rest, then slice sausage and cut chicken into bite-sized pieces.
• Heat oil in a Dutch oven over medium heat.
• Cook onions, bell pepper, and celery until softened, about 7–8 minutes.
• Add garlic and sauté 2–3 minutes.
• Stir in bay leaves and cook a few more minutes.
• Add fire-roasted tomatoes, rice, chicken broth, Creole seasoning, jalapeño puree, Worcestershire sauce, and soul food seasoning.
• Return chicken and sausage to the pot and stir to combine.
• Bring to a boil, reduce to a simmer, cover, and cook 25–30 minutes until rice is tender.
• Remove from heat, stir gently, and garnish with sliced green onions before serving.

Nutrition

Calories: 643kcalCarbohydrates: 49gProtein: 39g

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