Easy One Pot Cajun Chicken and Sausage Jambalaya
Inside: This easy jambalaya recipe is packed with tender chicken, spicy andouille sausage, and Cajun flavor. It’s a filling one-pot meal perfect for potlucks, tailgates, or cozy dinners in!

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Jambalaya.
Not only is it fun to say, it’s an easy recipe that everyone should have in their collection. Because it’s filling, it requires no sides, and it’s a one-pot meal all made on the stove top! It’s good warm or at room temperature, making it perfect for a tailgate, luncheon, or potluck.
Being from Louisiana, this is a staple dish for me during the winter. I make a big pot of jambalaya and eat off of it for several days for lunch and dinner. Half the time I make a brown jambalaya, but I think most people outside of Cajun country are familiar with the version that includes tomatoes so I’m sharing a delicious recipe for the Creole kind.
Ingredients for Chicken and Sausage Jambalaya.
Adjust this recipe for your spice and salt preferences, because this basic recipe could be too spicy and salty for some people.

- 1/4 cup of oil (olive oil, vegetable oil, or your choice of fat)
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 pound or package of Andouille sausage (or other spicy sausage), cut into half-inch discs and halved again
- 10 oz. bag frozen seasoning blend (chopped onion, green pepper, and celery)
- 2 tbsp. minced garlic (or two minced cloves)
- 2 tbsp. cajun seasoning (Slap Ya Mama, Tony Chachere’s, or Emeril’s Cajun Seasoning Blend)
- 3 bay leaves
- 1 tbsp. dried thyme
- 1 tbsp. dried basil
- 1 tbsp. dried parsley
- 16 oz. low sodium chicken broth
- 16 oz. water
- 2 cups white rice
- 1 14.5 oz. can petite diced tomatoes with basil, garlic, and oregano
- 3/4 cup chopped green onions
Optional:
- 1/4 tsp. cayenne pepper
- Salt and black pepper
SH&H Tip: Sometimes I add a little Kitchen Bouquet for darker color which makes its appearance match the deep flavor.
Instructions to Make This Easy Jambalaya Recipe.
1. Sprinkle the chicken cubes with cajun seasoning (this is in addition to the cajun spice you’ll add later).

2. Heat oil in a large Dutch oven or large heavy pot over medium-high heat. Brown the chicken for 3-5 minutes, stirring occasionally. Remove with a slotted spoon and set aside. It’s not necessary for the chicken to be cooked all the way through because it will get plenty more cooking later.

3. Add the cut up sausage to the pot and brown for five minutes, stirring occasionally.

4. Add the onion, bell pepper, and celery mix. Stir in the garlic, cover the pot, and simmer on medium heat for five minutes. Raise the lid to stir once or twice.

5. Return the chicken to the pot and add the chicken broth, water, tomatoes, cajun seasoning, bay leaves, thyme, basil, parsley, and if desired, cayenne pepper, salt, and black pepper. Cover and simmer for 10 minutes. Then taste and adjust for spice or flavor if needed.

SH&H Tip: When adding cayenne, salt, and pepper, keep in mind the cajun seasoning and the sausage will have some spice, and the cajun seasoning contains salt and pepper.
6. Add uncooked rice to the pot, stir, and bring to a boil. Reduce heat to low, cover the pot, and cook for 15 minutes.

7. Add the green onion, recover, and cook for an additional 10 minutes or until the rice is done.
8. Remove from heat and let sit for 20 minutes before serving.
SH&H Tip: Don’t have enough flavor or spice in the finished dish, or have different spice tolerance levels in your family? Sprinkle a little Tony’s or cajun seasoning on individual servings and mix in.

Storage and Reheating.
This chicken and sausage jambalaya makes for amazing leftovers!
- Store any remaining jambalaya in an airtight container in the refrigerator for up to a week, or freeze it in freezer-safe containers for up to 6 months.
- Reheat refrigerated jambalaya in the microwave. Thaw frozen jambalaya and bake in a casserole dish covered with foil at 350 degrees until heated through.
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Chicken and Sausage Jambalaya Recipe FAQ’s:

Printable Recipe:

Easy One Pot Cajun Chicken and Sausage Jambalaya
Ingredients
- 1/4 cup Oil (Olive oil, vegetable oil, or your choice of fat)
- 1 pound Boneless Skinless Chicken Thighs, cut into bite-sized pieces
- 1 pound Andouille Sausage, cut into half-inch discs and halved again (or one package)
- 10 oz. Bag Frozen Seasoning Blend (Chopped onion, green pepper, and celery)
- 2 tbsp. Minced Garlic (Or two minced cloves)
- 2 tbsp. Cajun Seasoning (Slap Ya Mama, Tony Chachere’s, or Emeril’s Cajun Seasoning Blend)
- 3 Bay Leaves
- 1 tbsp. Dried Thyme
- 1 tbsp. Dried Basil
- 1 tbsp. Dried Parsley
- 2 cups White Rice
- 16 oz. Low Sodium Chicken Broth
- 16 oz. Water
- 1 14.5 oz. Can Petite Diced Tomatoes with Basil, Garlic, and Oregano
- 3/4 cup Chopped Green Onions
Optional:
- 1/4 tsp Cayenne Pepper
- Salt and Pepper to Taste
Instructions
- Sprinkle the chicken cubes with cajun seasoning (this is in addition to the cajun spice you’ll add later).
- Heat oil in a large Dutch oven or large heavy pot over medium-high heat. Brown the chicken for 3-5 minutes, stirring occasionally. Remove with a slotted spoon and set aside. It’s not necessary for the chicken to be cooked all the way through because it will get plenty more cooking later.
- Add the cut up sausage to the pot and brown for five minutes, stirring occasionally.
- Add the onion, bell pepper, and celery mix. Stir in the garlic, cover the pot, and simmer on medium heat for 5 minutes. Raise the lid to stir once or twice.
- Return the chicken to the pot and add the chicken broth, water, tomatoes, cajun seasoning, bay leaves, thyme, basil, parsley, and if desired, cayenne pepper, salt, and pepper. Cover and simmer for 10 minutes. Then taste and adjust for spice or flavor if needed.
- Add uncooked rice to the pot, stir, and bring to a boil. Reduce heat to low, cover the pot, and cook for 15 minutes.
- Add the green onion, recover, and cook for an additional 10 minutes or until the rice is done.
- Remove from heat and let sit for 20 minutes before serving.
Notes
If you make this or any of my recipes, please share a photo and tag @southernhomeandhospitalityblog on Instagram so that I can share your inspiration in my stories!!

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Great recipe! Thank you Kate.