Dinner

Chicken Jambalaya

This jambalaya is about to become your new favorite “I need to feed people without losing my mind” recipe.

One skillet, minimal cleanup, and maximum flavor payoff – it’s basically the holy grail of weeknight cooking.

The combination of perfectly seasoned chicken, smoky Andouille sausage, and aromatic vegetables creates a symphony of flavors that’ll have everyone asking for seconds.

What makes this version special is how the rice absorbs all those incredible flavors while cooking, creating layers of taste in every single bite.

The best part is watching that beautiful golden color develop as everything comes together in one gorgeous, bubbling skillet.

Fair warning: making this will officially establish you as the person everyone calls when they need comfort food that actually delivers.

Ingredients

For the Protein

1½ pounds boneless skinless chicken breast, cut into bite-size pieces
1 pound Andouille sausage, sliced into rounds
2 tablespoons Cajun seasoning, divided
3 tablespoons olive oil, divided

For the Vegetable Base

½ onion, diced
2 ribs celery, diced
2 bell peppers (any color), diced
2 cloves garlic, minced

For the Rice and Liquid

1 cup white rice
2 cups chicken broth
14 .5 ounces crushed tomatoes (1 can)
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

Prepare the Proteins

1 Season the chicken pieces evenly with 1 tablespoon of Cajun seasoning, ensuring each piece is well-coated for maximum flavor penetration. Heat 1 tablespoon olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until the oil shimmers and moves freely across the surface.
2 Add the seasoned chicken to the hot skillet in a single layer, avoiding overcrowding which can cause steaming instead of browning. Cook for 5-7 minutes, turning pieces occasionally until browned on all sides and developing a beautiful golden crust. The internal temperature should reach 165°F (74°C). Transfer the chicken to a clean plate and set aside.
3 Heat another tablespoon of olive oil in the same skillet, allowing it to reach the same shimmering temperature. Add the sliced Andouille sausage and cook until browned and slightly caramelized, about 4-5 minutes. The sausage should develop darker edges and release its smoky oils into the pan. Transfer the sausage to the plate with the chicken.

Build the Flavor Base

4 Heat the remaining tablespoon of olive oil in the skillet, scraping up any browned bits from the bottom of the pan – these add incredible depth to your jambalaya. Add the diced onion, celery, and bell peppers, seasoning with a pinch of salt and pepper. Sauté for 6-8 minutes until the vegetables have softened and the onions become translucent.
5 Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning. The garlic should become fragrant but not browned, as burnt garlic will add bitterness to your dish.

Combine and Simmer

6 Stir in the crushed tomatoes, remaining 1 tablespoon of Cajun seasoning, dried oregano, chicken broth, and white rice. Mix thoroughly to ensure the rice is evenly distributed and the seasonings are well incorporated. Bring the mixture to a rolling boil over medium-high heat.
7 Once boiling, reduce the heat to low and cover the pan with a tight-fitting lid. Simmer for 20-25 minutes without lifting the lid, allowing the rice to cook completely and absorb all the flavorful liquid. The rice should be tender and most of the liquid should be absorbed.
8 Stir in the reserved chicken and sausage, mixing gently to distribute evenly throughout the rice. Cook uncovered for an additional 3-5 minutes until everything is heated through and the proteins are warmed completely.
9 Give the jambalaya a final good stir, breaking up any clumps of rice and ensuring even distribution of ingredients. Taste and season with additional salt and pepper as needed. Let rest for 2-3 minutes before serving to allow flavors to meld.

Recommended Equipment and Kitchen Tools

Recommended Tools (for best results):

Large cast iron skillet or heavy-bottomed pan – Essential for even heat distribution and preventing rice from sticking or burning during the long simmer time
Instant-read thermometer – Ensures chicken reaches the safe internal temperature of 165°F without overcooking
Sharp chef’s knife – Makes quick work of dicing vegetables uniformly for even cooking
Cutting board with groove – Catches juices when cutting chicken and sausage, keeping your workspace clean

Helpful Upgrades:

Digital kitchen scale – Measuring rice and seasonings by weight provides more consistent results than volume measurements
Silicone spatula – Perfect for stirring without scratching your cookware, especially important with non-stick or enameled surfaces
Tight-fitting lid – Critical for proper rice cooking; if your skillet doesn’t have one, aluminum foil works as a substitute

Nice-to-Have Options:

Microplane grater – Fresh garlic grates beautifully and distributes more evenly than minced
Bench scraper – Efficiently transfers diced vegetables from cutting board to pan in one motion
Storage containers – This recipe makes excellent meal prep portions and leftovers store beautifully

Recipe Variations and Dietary Modifications

Seafood Variations:

Replace chicken with 1 pound large shrimp (add during last 5 minutes of cooking)
Add ½ pound crawfish tails along with the chicken and sausage for authentic Louisiana flavor
Substitute 1 pound firm white fish cut into chunks for a lighter protein option
Create a surf-and-turf version by using half chicken, half shrimp

Vegetarian Adaptations:

Replace all meat with 2 cups mixed vegetables like okra, mushrooms, and extra bell peppers
Add 1 cup cooked red beans for protein and authentic Creole flavor
Use vegetable broth instead of chicken broth for completely plant-based version
Include 1 tablespoon smoked paprika to replicate the smoky flavor typically provided by sausage

Spice Level Modifications:

For mild version: reduce Cajun seasoning to 1 tablespoon total and remove seeds from bell peppers
For extra heat: add 1-2 diced jalapeños with the vegetables and ¼ teaspoon cayenne pepper
For maximum fire: include 1 diced habanero and increase Cajun seasoning to 3 tablespoons

Rice Alternatives:

Substitute brown rice but increase cooking time to 35-40 minutes and add extra ½ cup broth
Use cauliflower rice for low-carb option (add during last 10 minutes, no additional liquid needed)
Try wild rice blend for nuttier flavor and increased cooking time of 45 minutes

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This hearty jambalaya provides approximately 420 calories per serving when divided among six portions. Each serving delivers roughly 32 grams of high-quality protein from the chicken and sausage combination, 35 grams of carbohydrates primarily from the rice, and 14 grams of fat. The dish provides significant amounts of vitamin C from the bell peppers, vitamin A from the tomatoes, and B-vitamins from the chicken and enriched rice.

Health Benefits of Main Ingredients:
The bell peppers are nutritional powerhouses, containing more vitamin C than oranges and providing antioxidants like beta-carotene that support immune function and eye health. Chicken breast offers complete protein with all essential amino acids needed for muscle maintenance and repair, while being relatively low in saturated fat. The celery contributes potassium for heart health and contains compounds that may help reduce inflammation. Garlic provides allicin, a compound with antimicrobial properties and potential cardiovascular benefits.

Dietary Considerations:
This recipe is naturally gluten-free when made with certified gluten-free Cajun seasoning, making it suitable for those with celiac disease or gluten sensitivity. The dish contains approximately 8 grams of fiber per serving from the vegetables and rice. For those watching sodium intake, the Andouille sausage and Cajun seasoning contribute significant sodium, so consider using low-sodium versions or reducing quantities. The recipe provides a good balance of macronutrients, making it suitable for active individuals and those following balanced eating plans.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Andouille sausage → Kielbasa, chorizo, or Italian sausage (maintain the same quantity but adjust spice levels accordingly)
Cajun seasoning → Make your own with 1 tablespoon paprika, 1 teaspoon each garlic powder, onion powder, oregano, and ½ teaspoon each thyme, cayenne, salt, and black pepper
Crushed tomatoes → Diced tomatoes (drain slightly) or tomato sauce with 1 teaspoon tomato paste for depth
Chicken broth → Vegetable broth, beef broth, or even water with extra seasoning in a pinch

Budget-Friendly Swaps:

Chicken breast → Chicken thighs (bone-in, skin-on for maximum flavor and lower cost)
Andouille sausage → Regular smoked sausage or even hot dogs sliced thick for ultra-budget option
Fresh bell peppers → Frozen bell pepper strips (thaw and drain first)
Fresh garlic → Garlic powder (use ½ teaspoon instead of 2 cloves)

Pantry Emergency Substitutions:

White rice → Brown rice, jasmine rice, or even quinoa (adjust liquid and cooking time)
Olive oil → Vegetable oil, canola oil, or even butter for richer flavor
Fresh vegetables → Frozen mirepoix blend (onion, celery, carrots) works beautifully
Oregano → Italian seasoning, thyme, or bay leaves (remove bay leaves before serving)

Pro Tips for Substitutions:

When using different sausages, taste-test your seasoning blend as some are saltier than others
Frozen vegetables should be thawed and drained to prevent excess moisture in the final dish

Make It Diabetes-Friendly

Carb Reduction Strategies:

Replace white rice with cauliflower rice to reduce carbs from 35g to approximately 8g per serving
Use brown rice in smaller quantity (¾ cup instead of 1 cup) for added fiber and slower glucose absorption
Add extra vegetables like diced zucchini, mushrooms, or okra to increase volume without significantly impacting blood sugar

Portion & Timing Tips:

Recommended serving size: ¾ cup portion provides approximately 25-30g carbohydrates
Pair with protein-rich sides like a small green salad with olive oil dressing to slow carb absorption
Consider meal timing by serving this moderate-carb dish earlier in the day when insulin sensitivity is typically higher
Add healthy fats like sliced avocado on top to further moderate blood sugar response

Ingredient Modifications:

Choose low-sodium chicken broth to support overall cardiovascular health
Select uncured, nitrate-free sausage when possible for cleaner ingredient profile
Increase fiber content by adding 1 cup of diced mushrooms or okra to the vegetable base
Use extra virgin olive oil for its anti-inflammatory properties and heart-healthy monounsaturated fats

Total Carb Reduction: These modifications can reduce total carbohydrates from 35g to 15-20g per serving while maintaining satisfying flavors and textures.

Perfect Pairing Suggestions

Beverage Pairings:
A crisp Sauvignon Blanc or Pinot Grigio cuts through the rich, spicy flavors beautifully, while beer lovers should reach for a wheat beer or light lager that won’t compete with the complex seasonings. For non-alcoholic options, sweet tea is the classic Southern choice, or try sparkling water with lime to cleanse the palate between bites. Cold brew coffee makes an unexpectedly excellent pairing for brunch presentations of this dish.

Side Dish Recommendations:
Cornbread or crusty French bread provides the perfect vehicle for soaking up every last bit of flavorful rice and sauce. A simple green salad with vinaigrette dressing offers a fresh, acidic contrast to the rich, smoky flavors. Collard greens or braised cabbage add traditional Southern vegetables that complement the Cajun spices. For a lighter option, cucumber tomato salad with fresh herbs provides cooling relief from the heat.

Complete Meal Ideas:
Start with shrimp cocktail or deviled eggs as appetizers that echo the Louisiana theme. Follow the jambalaya with key lime pie or bread pudding with whiskey sauce for an authentic Southern finish. For casual entertaining, set up a jambalaya bar with various hot sauces, chopped green onions, and fresh parsley for customizable heat levels and garnishes.

Occasion Suggestions:
This dish shines at casual dinner parties, game day gatherings, and potluck dinners where its one-skillet presentation makes serving easy. It’s perfect for Mardi Gras celebrations or any time you want to bring New Orleans flavors to your table. The recipe scales beautifully for large crowds and holds well in slow cookers for buffet-style serving.

Pro Tips and Troubleshooting

Professional Cooking Techniques:
Build your flavor foundation by properly browning the proteins – don’t rush this step as it creates the fond that gives jambalaya its signature depth. When adding the rice, toast it briefly with the vegetables before adding liquid for extra nutty flavor. Resist the urge to lift the lid during the simmering phase, as this releases steam needed for proper rice cooking. Use the absorption method rather than draining excess liquid for maximum flavor retention.

Common Mistake Prevention:
Mushy rice happens when you use too much liquid or lift the lid frequently – stick to the 2:1 liquid-to-rice ratio and trust the process. Burnt bottom occurs from too-high heat during simmering; once you add the rice and liquid, keep heat at low-medium. Bland flavor results from under-seasoning the proteins initially – that first seasoning step is crucial for building layers of taste throughout the dish.

Storage and Reheating:
Store leftover jambalaya in the refrigerator for up to 4 days in airtight containers. For reheating, add 2-3 tablespoons of chicken broth per portion and heat gently in the microwave or on the stovetop, stirring occasionally. The dish freezes well for up to 3 months – portion into individual containers for easy weeknight meals. Thaw overnight in the refrigerator before reheating.

Make-Ahead Strategies:
Prep all vegetables up to 24 hours ahead and store in the refrigerator. You can brown the proteins earlier in the day and refrigerate, then continue with the recipe when ready to serve. The complete dish actually tastes better the next day as flavors meld, making it perfect for meal prep or entertaining preparation.

This jambalaya proves that some of the best meals come from the simplest approaches – one skillet, quality ingredients, and just enough patience to let everything come together into something absolutely magical. Whether you’re feeding your family on a busy weeknight or impressing friends at your next gathering, this recipe delivers restaurant-quality results with home-kitchen ease. The beauty lies not just in its incredible flavors, but in how it transforms humble ingredients into something that feels like a celebration on a plate.