Description
This Creamy Cajun Chicken and Sausage Jambalaya is a hearty and flavorful one-pot meal bursting with Cajun spices, tender chicken, smoky Andouille sausage, and vibrant vegetables. Perfectly cooked white rice soaks up the fragrant broth, creating a satisfying dish that balances spice, creaminess, and rich Southern flavors.
Ingredients
Scale
Protein
- 1½ pounds boneless skinless chicken breast, cut into bite-size pieces
- 1 pound Andouille sausage, sliced into rounds
Vegetables & Aromatics
- ½ onion, diced
- 2 ribs celery, diced
- 2 bell peppers (any color), diced
- 2 cloves garlic, minced
Seasonings & Oils
- 2 tablespoons Cajun seasoning, divided
- 3 tablespoons olive oil, divided
- 1 teaspoon dried oregano
Liquids & Grains
- 14.5 ounces crushed tomatoes (1 can)
- 2 cups chicken broth
- 1 cup white rice
Instructions
- Season the chicken: Coat the bite-sized chicken pieces with 1 tablespoon of Cajun seasoning to give them a flavorful and spicy base.
- Brown the chicken: Heat 2 tablespoons of olive oil in a heavy pot over medium-high heat. Add the seasoned chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
- Cook the sausage: Using the same pot, add the sliced Andouille sausage and cook until lightly crisped to create a smoky flavor. Remove and set aside with the chicken.
- Sauté vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, celery, and bell peppers until soft and fragrant, about 5 minutes.
- Add garlic and spices: Stir in the minced garlic, remaining 1 tablespoon of Cajun seasoning, and dried oregano. Cook for 1 minute to release the aromatic flavors.
- Add liquids and rice: Pour in the crushed tomatoes, chicken broth, and white rice. Stir everything together to combine evenly.
- Return proteins: Add back the browned chicken and cooked sausage to the pot, mixing them uniformly into the rice and broth mixture.
- Cook jambalaya: Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer gently for 25 minutes, or until the rice is tender and has absorbed the flavorful broth.
Notes
- Use Andouille sausage for authentic smoky flavor; substitute with smoked sausage if unavailable.
- Adjust Cajun seasoning according to your spice tolerance.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For extra creaminess, stir in a splash of cream or coconut milk at the end of cooking.
