Sausage & Chicken Cajun Jambalaya

Sausage & Chicken Cajun Jambalaya

Recipe by JanCCourse: Main Course


Prep time


Cooking time






  • 1 ½ lbs. chicken cut into ½-inch pieces

  • 4 ½ – 5 cups chicken broth

  • 2 Tbsp. olive oil, divided

  • 12 oz. andouille link sausage cut into ½-inch slices

  • 1 ½ tsp. salt, divided

  • ¾ tsp. pepper, divided

  • 1 tsp. thyme, dried

  • 1 tsp. basil, dried

  • ¼ tsp. cayenne pepper

  • 1 Tbsp. Worcestershire sauce gluten free

  • 1 cup celery, finely chopped

  • 1 cup green bell pepper, finely chopped

  • 2 cloves garlic, crushed

  • 15 oz. can diced tomatoes with juice

  • 6 oz. can tomato paste

  • 2 cups sweet onion, finely chopped

  • 2 ½ cups long grain white rice, rinsed and drained

  • Fresh parsley, finely chopped


  • In a large pot or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 minutes.
  • Add chicken and keep cooking over medium heat, for 8-10 minutes, or until chicken is cooked through.
  • Remove sausage and chicken from the pot. Set aside.
  • In the Dutch oven, drizzle another tablespoon of olive oil. And then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and sauté for an additional 2 minutes.
  • Place chicken and sausage back into the pot.
  • In a small bowl, combine remaining all ingredients: 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.
  • Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.
  • Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Bring to a boil over medium heat. Lower the heat, cover with a lid, and let jambalaya simmer for 30-40 minutes.
  • Check on the jambalaya at 25 minutes and see if it needs additional liquid.
  • Once rice is completely cooked, serve immediately with fresh parsley.
Sausage & Chicken Cajun Jambalaya
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