I’m sharing my One Pot Jambalaya, an authentic Cajun rice dish with chicken and andouille sausage that’s gluten-free, dairy-free, and can be seasoned from mild to fiery for a simple, healthy dinner.

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I love that Cajun Chicken And Sausage Jambalaya can feel like something fancy but is actually simple, honest food. I wanted a Healthy Jambalaya Recipe that still packs heat, so I use andouille sausage and boneless skinless chicken thighs to get that smoky, meaty bite.

It behaves exactly like a One Pot Jambalaya which makes weeknight dinners less dramatic, yet somehow every forkful surprises you. There’s a curious balance of spice and depth here, things that keep you coming back for another taste, and yeah, the leftovers get even better.

Try not to eat it all in one sitting.

Ingredients

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Dark meat, juicy and rich, great source of protein and iron, keeps dish hearty.
Smoky, spicy pork sausage that adds fat and big flavor; watch sodium.
Long grain rice soaks up spices, gives carbs and bulk, simple neutral base.
Green pepper gives freshness, mild sweetness and vitamin C, crunchy bite.
Sweet and savory backbone, adds natural sugar and fiber, deepens overall flavor.
Blend of spices, adds heat, smokiness and complexity, use to control spice.
Pungent, sharp aromatics that boost savory notes; small amount goes long way.

Ingredient Quantities

2 tablespoons vegetable oil

1 pound boneless skinless chicken thighs, cut into 1 inch pieces

12 ounces andouille sausage, sliced

1 large yellow onion, diced

1 large green bell pepper, diced

2 celery stalks, diced

3 cloves garlic, minced

1 1/2 cups long grain white rice, rinsed

3 cups low sodium chicken broth

1 tablespoon Cajun seasoning

1 teaspoon smoked paprika

1/4 to 1/2 teaspoon cayenne pepper, optional

1 teaspoon dried thyme

1 bay leaf

1 tablespoon Worcestershire sauce

Salt and black pepper

2 scallions, thinly sliced

1/4 cup fresh parsley, chopped

Lemon wedges for serving, optional

How to Make this

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1. Rinse the 1 1/2 cups long grain white rice under cold water until the water runs clear, drain well and set aside.

2. Heat 2 tablespoons vegetable oil in a large heavy pot or Dutch oven over medium high heat. Add the 12 ounces sliced andouille and brown about 3 minutes, then remove to a plate.

3. Add the 1 pound chopped boneless skinless chicken thighs (about 1 inch pieces) to the same pot, season with salt and black pepper, and brown 3 to 4 minutes until golden. Remove with the sausage.

4. Lower heat to medium and add the diced 1 large yellow onion, 1 large green bell pepper, and 2 diced celery stalks. Cook, stirring, about 5 to 6 minutes until softened. Stir in 3 minced garlic cloves and cook 30 to 45 seconds.

5. Stir the rinsed rice into the veggies and toast for 1 to 2 minutes until it smells nutty. Add 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, 1/4 to 1/2 teaspoon cayenne pepper if using, and 1 teaspoon dried thyme; stir to coat and bloom the spices.

6. Return the chicken and sausage to the pot, pour in 3 cups low sodium chicken broth, add 1 tablespoon Worcestershire sauce and 1 bay leaf, and scrape the bottom to loosen any browned bits. Bring to a gentle boil.

7. Reduce heat to low, cover and simmer without lifting the lid for 18 to 20 minutes, or until the rice has absorbed the liquid and is tender. If the rice is still firm and liquid is gone add a splash more broth and cook a few minutes longer.

8. Turn off heat and let the jambalaya rest covered for 5 to 10 minutes so it steams to perfect texture. Discard the bay leaf.

9. Fluff with a fork, stir in 2 thinly sliced scallions and 1/4 cup chopped fresh parsley, taste and adjust salt and black pepper. Serve with lemon wedges and extra cayenne or hot sauce on the side if you want more heat.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Fine mesh sieve or small colander (to rinse rice)
6. Wooden spoon or heatproof spatula
7. Tongs or slotted spoon (to remove browned meat)
8. Plate or shallow bowl (to rest browned sausage and chicken)

FAQ

Q: Can I use chicken breasts instead of thighs?
A: Yes, you can. Breasts work, but they dry out easier and have less fat. Cut them into same size pieces, sear quick until golden, and don’t overcook during the simmer. If you want juicier meat, stick with thighs.

Q: Do I have to rinse the rice and what kind should I use?
A: Use long grain white rice for the recipe. Rinse it under cold water until it runs clear to remove extra starch, that helps keep the jambalaya from getting gummy.

Q: My jambalaya turned out too soupy or too dry, what went wrong?
A: If it’s too soupy, simmer uncovered a bit longer on low so liquid reduces, or remove lid and let steam off. If it’s too dry, stir in 1/4 cup hot chicken broth at a time, cover and let it rest for 5 minutes. Make sure you used the 1 to 2 rice to broth ratio and kept heat low while it cooked.

Q: How do I adjust the spice level without ruining flavor?
A: Start with less cayenne, you can always add more at the table. Reduce the Cajun seasoning by a third if you want mild. If it’s too spicy, a squeeze of lemon or a little sugar, cream, or plain yogurt on the side will tame it.

Q: Can I make this in an Instant Pot or in the oven?
A: Yes. Instant Pot: brown chicken and sausage using Sauté, add veggies, rice and broth, cook on high pressure 6 minutes then quick release and let sit 5 minutes. Oven: brown everything on stove, add rice and broth to a Dutch oven, cover and bake at 350 F for about 25 to 30 minutes until rice is tender.

Q: How long will leftovers keep and what's the best way to reheat?
A: Store in airtight container in fridge 3 to 4 days, or freeze up to 3 months. Reheat on stove with a splash of broth or water over low heat, covered, stirring occasionally. Microwave works too, add a little liquid so it doesn’t dry out.

Cajun Chicken And Sausage Jambalaya Recipe Substitutions and Variations

Chicken thighs
- Boneless skinless chicken breasts, leaner so watch cooking time or they’ll dry out
- Bone in chicken thighs, more flavor, just remove bones before serving or shred
- Shrimp, add them near the end and cut simmer time way down so they don’t overcook
- Extra firm tofu, press and brown first for a vegetarian version
Andouille sausage
- Kielbasa or smoked Polish sausage, similar smoky taste and texture
- Spanish chorizo, for a spicier smoky hit, take out casings if you want
- Smoked turkey sausage, a leaner swap with similar flavor
- Vegan smoked sausage, if you need a plant based option
Long grain white rice
- Basmati or jasmine rice, fragrant substitutes that usually work with the same liquid
- Brown rice, nuttier but needs more liquid and about 20 to 25 extra minutes
- Wild rice blend, gives texture, but increase liquid and cook time
- Cauliflower rice, low carb option, stir in at the end and cook just a few minutes
Low sodium chicken broth
- Vegetable broth, good for vegetarian jambalaya
- Regular chicken broth, just reduce added salt later on
- Water plus bouillon cube or paste, quick and lets you control salt
- Shrimp or seafood stock, if you’re making a seafood forward version

Pro Tips

1) Brown in batches and save the drippings. Crowding the pan makes the meat steam instead of get a crust, so do smaller batches, set them aside, then pour a small splash of broth or Worcestershire into the hot pot and scrape up the browned bits before adding everything back. Those little bits are flavor gold, don’t skip them.

2) Dry the rice after rinsing and toast it a little longer than you think. Let it sit on a towel so it’s not waterlogged, then toast until it smells nutty, this helps keep the grains separate and less mushy. If it looks tight after the simmer, add a few tablespoons of hot broth instead of a big pour, you can always add more.

3) Keep the heat low once you add the liquid and resist lifting the lid. A gentle, even simmer gives the best texture, and every time you lift the lid you lose steam and change cook time. After cooking, let it rest covered for at least 10 minutes, that finishing steam evens everything out.

4) Brighten and balance at the end. Add lemon or a splash of vinegar and taste for salt right before serving, herbs and acid will wake up the dish. If you want extra heat add hot sauce at the table not while cooking, it’s easier to control and everyone can pick their spice level.

Cajun Chicken And Sausage Jambalaya Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

567

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Fine mesh sieve or small colander (to rinse rice)
6. Wooden spoon or heatproof spatula
7. Tongs or slotted spoon (to remove browned meat)
8. Plate or shallow bowl (to rest browned sausage and chicken)

Ingredients

2 tablespoons vegetable oil
1 pound boneless skinless chicken thighs, cut into 1 inch pieces
12 ounces andouille sausage, sliced
1 large yellow onion, diced
1 large green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 1/2 cups long grain white rice, rinsed
3 cups low sodium chicken broth
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1/4 to 1/2 teaspoon cayenne pepper, optional
1 teaspoon dried thyme
1 bay leaf
1 tablespoon Worcestershire sauce
Salt and black pepper
2 scallions, thinly sliced
1/4 cup fresh parsley, chopped
Lemon wedges for serving, optional

Directions

Rinse the 1 1/2 cups long grain white rice under cold water until the water runs clear, drain well and set aside.
Heat 2 tablespoons vegetable oil in a large heavy pot or Dutch oven over medium high heat. Add the 12 ounces sliced andouille and brown about 3 minutes, then remove to a plate.
Add the 1 pound chopped boneless skinless chicken thighs (about 1 inch pieces) to the same pot, season with salt and black pepper, and brown 3 to 4 minutes until golden. Remove with the sausage.
Lower heat to medium and add the diced 1 large yellow onion, 1 large green bell pepper, and 2 diced celery stalks. Cook, stirring, about 5 to 6 minutes until softened. Stir in 3 minced garlic cloves and cook 30 to 45 seconds.
Stir the rinsed rice into the veggies and toast for 1 to 2 minutes until it smells nutty. Add 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, 1/4 to 1/2 teaspoon cayenne pepper if using, and 1 teaspoon dried thyme; stir to coat and bloom the spices.
Return the chicken and sausage to the pot, pour in 3 cups low sodium chicken broth, add 1 tablespoon Worcestershire sauce and 1 bay leaf, and scrape the bottom to loosen any browned bits. Bring to a gentle boil.
Reduce heat to low, cover and simmer without lifting the lid for 18 to 20 minutes, or until the rice has absorbed the liquid and is tender. If the rice is still firm and liquid is gone add a splash more broth and cook a few minutes longer.
Turn off heat and let the jambalaya rest covered for 5 to 10 minutes so it steams to perfect texture. Discard the bay leaf.
Fluff with a fork, stir in 2 thinly sliced scallions and 1/4 cup chopped fresh parsley, taste and adjust salt and black pepper. Serve with lemon wedges and extra cayenne or hot sauce on the side if you want more heat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.