Description
This Creamy Cajun Chicken and Sausage Jambalaya is a hearty and flavorful one-pot dish blending tender chicken, smoky Andouille sausage, and vibrant vegetables in a rich, spicy tomato and rice mixture. Perfect for a comforting weeknight meal with a taste of Louisiana.
Ingredients
Scale
Meats
- 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
Spices & Seasonings
- 2 tablespoons Cajun seasoning, divided
- 1 teaspoon dried oregano
Oils & Liquids
- 3 tablespoons olive oil, divided
- 14.5 ounces crushed tomatoes (1 can)
- 2 cups chicken broth
Grains
- 1 cup white rice
Instructions
- Season Chicken: Season the bite-sized chicken pieces with 1 tablespoon of Cajun seasoning to infuse them with a spicy and flavorful base.
- 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. Remove the chicken and set aside.
- Cook Sausage: In the same pot, add the sliced Andouille sausage and cook until lightly crisped to develop a smoky flavor.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, celery, and bell peppers until they become soft and fragrant, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic, remaining Cajun seasoning, and dried oregano. Cook for 1 minute to release the aromas of the herbs and spices.
- Add Liquids and Rice: Pour in the crushed tomatoes, chicken broth, and white rice. Stir well to combine all the ingredients evenly.
- Combine Meats: Return the browned chicken pieces and cooked sausage to the pot, stirring them evenly within the mixture.
- Simmer and Cook: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25 minutes, or until the rice is tender and has absorbed the flavorful broth.
Notes
- Use Andouille sausage for authentic smoky flavor, but smoked kielbasa or chorizo can be alternatives.
- Adjust the Cajun seasoning quantity based on desired spice level.
- For a creamier texture, stir in a splash of heavy cream or half-and-half at the end of cooking.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Ensure the rice is completely cooked and tender before serving, adding a little extra broth if necessary.
