Easy Jambalaya with Andouille Sausage and Chicken
This one-pot jambalaya combines smoky andouille sausage with tender chicken, rice, and Cajun spices for a quick and flavorful American classic that's perfect for busy weeknights.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Vegetables
- Main Ingredients
- Liquids
- Canned Goods
- Spices
- Garnish
- Spices
Let’s make it
Cooking
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced andouille sausage and cook for 3-4 minutes until browned. Remove sausage and set aside.
Cooking
In the same pot, add the chicken pieces. Season with salt and pepper and cook for 5-6 minutes until browned and cooked through. Remove and set aside with the sausage.
Cooking
Add diced onion, bell pepper, and celery to the pot. Cook for 4-5 minutes until the vegetables are softened. Stir in the minced garlic and cook for 1 minute more.
Cooking
Add the rinsed rice to the pot and stir well, coating the rice in the vegetable mixture. Cook for 1-2 minutes to lightly toast the rice.
Cooking
Pour in the chicken broth and diced tomatoes with their juices. Stir in Cajun seasoning and dried thyme. Return the sausage and chicken to the pot, stirring them into the mixture.
Cooking
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer gently for 20-25 minutes, or until the rice is tender and liquid is absorbed. Avoid stirring to prevent mushy rice.
Cooking
Remove the pot from heat and let it sit, covered, for 5 minutes to steam. Fluff the jambalaya gently with a fork.
Serving
Serve the jambalaya garnished with sliced green onions and chopped fresh parsley if desired.
Tips & notes
Be careful not to over-stir the jambalaya while it's cooking to keep the rice from becoming mushy. Using bone-in, skinless chicken thighs adds extra flavor but can be substituted with boneless. Adjust the Cajun seasoning to suit your spice preference.
Saving it for later
Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days. Let it cool to room temperature before refrigerating.
Reheating
Reheat jambalaya gently in a skillet over medium-low heat, stirring occasionally and adding a splash of water or broth to prevent sticking and keep it moist. Alternatively, microwave in a covered dish in 1-minute intervals, stirring between, until hot throughout.
