Description
This Creamy Cajun Chicken and Sausage Jambalaya is a hearty, flavorful dish combining tender chicken breast, smoky Andouille sausage, and a medley of vegetables in a spicy Cajun-seasoned tomato and broth base. Served over perfectly cooked white rice, this one-pot Cajun classic delivers a creamy texture with bold, Southern-inspired flavors in just 40 minutes. It’s an excellent meal to bring warmth and spice to your dinner table for a crowd or family gathering.
Ingredients
Scale
Proteins
- 1½ pounds boneless skinless chicken breast, cut into bite-size pieces
- 1 pound Andouille sausage, sliced into rounds
Vegetables
- ½ onion, diced
- 2 ribs celery, diced
- 2 bell peppers (any color), diced
- 2 cloves garlic, minced
Seasonings & Spices
- 2 tablespoons Cajun seasoning, divided
- 1 teaspoon dried oregano
Other Ingredients
- 3 tablespoons olive oil, divided
- 14.5 ounces crushed tomatoes (1 can)
- 2 cups chicken broth
- 1 cup white rice
Instructions
- Season Chicken: Season the bite-sized chicken pieces with 1 tablespoon of Cajun seasoning to ensure they are infused with a lively, spicy flavor as the base of the dish.
- Brown Chicken: Heat 2 tablespoons of olive oil in a heavy pot over medium-high heat. Add the seasoned chicken pieces and brown them until cooked on the outside but not fully cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Cook Sausage: In the same pot, add the sliced Andouille sausage and cook until lightly crisped and browned, developing a smoky and rich flavor, about 4-5 minutes. Remove and set aside with the chicken.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, celery, and bell peppers and sauté until they soften and become fragrant, about 5 minutes. Stir occasionally to prevent sticking.
- Add Garlic and Spices: Stir in the minced garlic, the remaining 1 tablespoon of Cajun seasoning, and dried oregano. Cook for about 1 minute, stirring constantly to release the aromas without burning the garlic.
- Add Liquids and Rice: Pour in the canned crushed tomatoes, chicken broth, and white rice. Stir everything well to evenly combine the ingredients and distribute the rice throughout the mixture.
- Combine Meats: Return the browned chicken pieces and cooked Andouille sausage to the pot. Stir gently to incorporate them evenly throughout the liquid and vegetable mixture.
- Simmer and Cook: Bring the entire mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Let it simmer for 25 minutes, or until the rice is tender and has absorbed most of the flavorful broth, and the dish has thickened to a creamy consistency.
- Serve: After simmering, fluff the jambalaya gently with a fork, taste, and adjust seasoning if needed. Serve hot and enjoy the rich, spicy, and creamy Cajun-inspired meal.
Notes
- Use Andouille sausage for authentic Cajun flavor, but smoked sausage can be used as a substitute.
- Adjust Cajun seasoning amount to control the spice level.
- Make sure to keep the pot covered during simmering to achieve the perfect creamy texture.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Adding chopped parsley or green onions as garnish can add freshness and color to the dish.
