Quick Chicken & Sausage Jambalaya Recipe

This Quick Chicken & Sausage Jambalaya is your answer to bold, hearty flavor on a busy weeknight. It’s smoky, savory, and just the right amount of spicy, with tender chicken, juicy sausage, and perfectly seasoned rice all simmered together in one pan. Best of all? It’s ready in under 40 minutes—yes, even faster than ordering takeout! This Southern-inspired dish packs all the soul of classic jambalaya without the hassle.

Why You’ll Love This Recipe

• Fast and Flavorful: This recipe brings that rich Louisiana taste with minimal effort and time.
• One-Pan Wonder: Fewer dishes, less cleanup, and everything cooks together for maximum flavor.
• Perfectly Balanced: The smoky sausage, tender chicken, and aromatic spices blend beautifully with the rice for a satisfying, well-rounded meal.
• Customizable: Spice it up, tone it down, swap proteins—make it your own without compromising taste.

Ingredients You’ll Need

• Chicken: Boneless, skinless chicken thighs or breasts work well. They soak up the spices and remain juicy.
• Smoked Sausage: Andouille is the go-to for authentic smoky heat, but kielbasa is a great mild alternative.
• Rice: Long-grain white rice holds its texture perfectly and absorbs the flavors beautifully.
• Bell Peppers: Use a mix of red and green for a pop of color and subtle sweetness.
• Onion: Yellow or white onion for that classic aromatic base.
• Celery: Adds a subtle crunch and rounds out the traditional Cajun “holy trinity” of vegetables.
• Garlic: Freshly minced garlic boosts the flavor—don’t skip it!
• Cajun or Creole Seasoning: Choose your favorite blend. It’s the backbone of the dish’s flavor profile.
• Tomatoes: Canned diced tomatoes bring just enough acidity and juiciness.
• Chicken Broth: Enhances the depth and richness of the overall flavor.
• Olive Oil: For sautéing the vegetables and browning the meats.

Variations

• Seafood Twist: Add shrimp in the last 5 minutes of cooking for a shrimp jambalaya variation.
• Veggie Version: Skip the meat and bulk it up with mushrooms, okra, and zucchini.
• Spice Level: For a milder dish, use a mild sausage and go easy on the Cajun seasoning. For heat lovers, add cayenne or hot sauce.
• Brown Rice Option: It’s doable—just par-cook the rice beforehand or adjust the liquid and cooking time accordingly.

How to Make Quick Chicken & Sausage Jambalaya

Step 1: Sear the Chicken and Sausage

Heat a bit of olive oil in a large skillet or Dutch oven over medium heat. Add the chicken and sausage, browning them on all sides. Remove and set aside.

Step 2: Sauté the Veggies

In the same pan, toss in the diced onion, bell peppers, and celery. Sauté until they’re soft and fragrant, about 5 minutes. Add the garlic and cook for another minute.

Step 3: Add Seasoning and Tomatoes

Sprinkle in the Cajun seasoning, stir well to coat the veggies, then add the diced tomatoes (with juice). Let it simmer for 2-3 minutes so the flavors meld.

Step 4: Add Rice and Broth

Return the chicken and sausage to the pan. Pour in the rice and chicken broth, give it a good stir, and bring to a boil.

Step 5: Simmer to Perfection

Reduce the heat to low, cover the pan, and let everything simmer for about 20 minutes—or until the rice is tender and the liquid is mostly absorbed.

Step 6: Fluff and Serve

Turn off the heat, let it rest for 5 minutes covered, then fluff the rice with a fork. Serve hot, garnished with parsley or green onions if desired.

Pro Tips for Making the Recipe

• Don’t Overcrowd the Pan: Brown the meats in batches if needed to get a proper sear.
• Rice Cooking Tip: Keep the lid on! Lifting it lets steam escape and can lead to undercooked rice.
• Watch the Salt: Cajun seasoning and sausage can be salty—taste before adding more salt.
• Make It Saucy: Like it wetter? Add an extra splash of broth or a spoonful of tomato paste during simmering.

How to Serve

This jambalaya is bold enough to stand on its own, but here are a few ways to enjoy it even more:

Garnishes:

Top with freshly chopped parsley, green onions, or a dash of hot sauce for extra flair.

Side Ideas:

Pair with a simple green salad or steamed green beans to balance out the rich flavors.

Bread Pairing:

A warm slice of cornbread or crusty French baguette is perfect for scooping up every last bit.

Make Ahead and Storage

Storing Leftovers:

Let the jambalaya cool completely, then store it in an airtight container in the refrigerator for up to 4 days.

Freezing:

Freeze in portioned containers for easy future meals. It keeps well for up to 2 months.

Reheating:

Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen it up and restore its moisture.

FAQs

Can I use pre-cooked rice?
Yes, but reduce the broth and simmering time significantly. Stir it in after the veggies are cooked and heat through just until everything is hot and combined.

What’s the difference between Cajun and Creole seasoning?
Both are flavor-packed, but Cajun is typically spicier and more rustic, while Creole blends often have more herbs like thyme and oregano. Either works great here.

Can I make it in a slow cooker?
Absolutely—just brown the meat and sauté the veggies first, then add everything to the slow cooker and cook on low for 4-5 hours. Add pre-cooked rice at the end.

Is this dish gluten-free?
It can be! Just double-check your sausage and seasoning mix for hidden gluten or wheat-based additives.

Final Thoughts

This Quick Chicken & Sausage Jambalaya is the kind of recipe that brings people to the table fast—and keeps them coming back for seconds. It’s simple, hearty, and bursting with deep, smoky flavor that tastes like it took hours. Don’t wait for a special occasion to make this one. Add it to your weeknight rotation and enjoy a satisfying, soul-warming meal anytime!

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