Introduction: Ready for a Hearty, Cajun-Inspired Feast?
Craving a bold, comforting dish that brings the vibrant flavors of Louisiana to your table? This Chicken and Chicken Sausage Jambalaya is your perfect choice! Featuring tender chicken breast, smoky chicken sausage, and a medley of vegetables, all simmered with fire-roasted tomatoes, brown rice, and a zesty Creole seasoning blend, this one-pan dish is a hearty, Southern classic. Perfect for weeknight dinners, family gatherings, or meal prep, it’s inspired by your love for savory, robust dishes like Shrimp Boil Skewers and Sweet Potato and Black Bean Tacos. Naturally gluten-free and adaptable for keto diets, it’s a crowd-pleaser. Ready to cook up a spicy, soul-warming jambalaya? Let’s dive into this easy recipe!
Overview: Why Chicken and Chicken Sausage Jambalaya is a Must-Try
This Chicken and Chicken Sausage Jambalaya combines protein-packed chicken and sausage with nutty brown rice and a colorful vegetable mix, all infused with a bold Creole spice blend. The one-pan method makes it simple yet flavorful. What makes it special? It’s a gluten-free dish that’s ready in about 45 minutes, perfect for showcasing Cajun flavors, and adaptable for keto diets, offering a hearty, spicy meal with minimal cleanup.
- Time Requirement: About 45 minutes total (15 minutes prep, 30 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or cozy dinners.
- Why It’s Special: It’s a gluten-free, one-pan Cajun dish with bold, spicy flavors.
This jambalaya is a warm, flavorful treat that’s sure to impress. Let’s get cooking!
Essential Ingredients
Here’s what you need to make Chicken and Chicken Sausage Jambalaya. Each ingredient adds to the hearty, spicy, and savory magic.
- Long-Grain Brown Rice (1 cup, 200g): Provides nutty, hearty texture.
- Boneless, Skinless Chicken Breasts (1 lb, 454g): Offer lean, tender protein.
- Paprika (1 tsp): Adds smoky, mild spice.
- Ground Thyme (½ tsp): Infuses earthy, herbaceous notes.
- Chicken Sausage (13 oz, 364g, thinly sliced): Brings smoky, savory depth.
- Extra-Virgin Olive Oil (2 tsp, 30ml): Enhances sautéing and flavor.
- Minced Garlic (1 Tbsp, 9g): Provides bold, savory depth.
- Red Onion (1 cup, 160g, coarsely chopped): Adds sweet, savory crunch.
- Celery (½ cup, 51g, coarsely chopped): Offers crisp, earthy flavor.
- Green Bell Pepper (1 cup, 149g, coarsely chopped): Brings mild, sweet crunch.
- Fire-Roasted Diced Tomatoes (2 cups, 360g, drained): Add smoky, tangy depth.
- Creole Seasoning (2 Tbsp, 10g): Infuses bold Cajun spice.
- Black Pepper (1 tsp, freshly ground): Adds a subtle kick.
- Dried Basil (1 tsp): Enhances with herbaceous flavor.
- Garlic Powder (1 tsp): Boosts savory notes.
- Dried Oregano (1 tsp): Adds Mediterranean flair.
- White Pepper (½ tsp): Brings mild, peppery heat.
- Cayenne Pepper (¼ tsp): Provides a fiery kick.
Substitutions and Variations
- Brown Rice: Swap with white rice, farro, or cauliflower rice for keto (~4–5g net carbs per serving).
- Chicken Breasts: Use chicken thighs or turkey breast for richer flavor.
- Chicken Sausage: Replace with andouille, kielbasa, or vegan sausage for vegetarian.
- Fire-Roasted Tomatoes: Use regular diced tomatoes or fresh tomatoes for a lighter taste.
- Creole Seasoning: Make your own with paprika, garlic powder, onion powder, cayenne, and thyme if unavailable.
- Keto Adjustment: Replace rice with cauliflower rice and reduce tomatoes to 1 cup (~4–5g net carbs per serving).
- Spicy Version: Increase cayenne to ½ tsp or add a diced jalapeño with the vegetables.
- Vegetarian Version: Swap chicken and sausage with mushrooms and vegan sausage; use vegetable broth if needed.
- Seafood Twist: Add ½ lb shrimp or crawfish in the last 5 minutes of cooking (non-vegetarian).
Step-by-Step Instructions
Making Chicken and Chicken Sausage Jambalaya is straightforward, with a simple cook-and-combine process in one pan. Follow these steps for a perfect dish every time.
Step 1: Cook the Rice
- In a 2-quart saucepan, cook 1 cup long-grain brown rice according to package instructions (typically 1 cup rice to 2 cups water, simmer for 35–40 minutes).
- Set the cooked rice aside to cool slightly.
Tip: Rinse rice before cooking to remove excess starch; fluff with a fork to prevent clumping.
Step 2: Cook the Chicken
- Cut 1 lb boneless, skinless chicken breasts into medium cubes.
- Season with 1 tsp paprika and ½ tsp ground thyme.
- Heat a 5-quart sauté pan or skillet over medium heat. Add the chicken and cook until opaque and fully cooked through, about 3 minutes.
- Transfer the chicken to a plate and set aside.
Tip: Cut chicken into uniform cubes for even cooking; don’t overcrowd the pan to ensure browning.
Step 3: Brown the Sausage
- Return the skillet to medium-high heat.
- Add 13 oz thinly sliced chicken sausage and cook until browned, about 5 minutes.
- Remove the sausage and set aside with the chicken.
Tip: Slice sausage thinly for quicker browning; stir occasionally for even color.
Step 4: Sauté the Vegetables
- Return the skillet to medium heat and add 2 tsp extra-virgin olive oil.
- Add 1 Tbsp minced garlic, 1 cup coarsely chopped red onion, ½ cup coarsely chopped celery, and 1 cup coarsely chopped green bell pepper.
- Cook, stirring occasionally, until vegetables are soft and the onion is translucent, about 5 minutes.
Tip: Chop vegetables uniformly for even cooking; stir frequently to prevent sticking.
Step 5: Combine and Simmer
- Add 2 cups drained fire-roasted diced tomatoes, cooked chicken, browned sausage, and cooked brown rice to the skillet with the vegetables.
- Stir to combine well.
- Fold in 2 Tbsp Creole seasoning, 1 tsp black pepper, 1 tsp dried basil, 1 tsp garlic powder, 1 tsp dried oregano, ½ tsp white pepper, and ¼ tsp cayenne pepper.
- Reduce heat to low, cover, and cook until warmed through, 8–10 minutes.
Tip: Stir gently to avoid breaking rice grains; taste and adjust seasoning before covering.
Step 6: Serve
- Serve the jambalaya hot, straight from the skillet, or transfer to a serving dish.
Tip: Let rest for 2–3 minutes before serving to meld flavors; offer hot sauce on the side for extra heat.
Assembly: Building the Perfect Chicken and Chicken Sausage Jambalaya
Making this Chicken and Chicken Sausage Jambalaya is all about creating a cohesive, flavorful dish with bold textures. Here’s how to make it perfect:
- Cook Rice Fluffy: Prepare brown rice properly for a nutty, non-sticky base.
- Brown Proteins Well: Cook chicken and sausage separately for maximum flavor.
- Sauté Veggies Soft: Ensure vegetables are tender for a balanced texture.
- Season Boldly: Fold in spices evenly for a vibrant Cajun kick.
Presentation Tips:
- Serve family-style in the skillet or in bowls for a cozy, rustic look.
- Pair with a keto-friendly side like a cucumber salad or sautéed greens.
- Garnish with extra scallions, a sprinkle of Creole seasoning, or parsley for a vibrant finish.
Storage and Make-Ahead Tips
This jambalaya is best enjoyed fresh but stores well for meal prep. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating.
- Reheating:
- Reheat in a skillet over medium heat with a splash of broth or water for 5–7 minutes to maintain moisture.
- Microwave in 1-minute intervals, stirring occasionally, but this may dry out the rice.
- Make-Ahead Tips:
- Cook rice and prep vegetables up to 1 day ahead; store separately in the fridge.
- Cook chicken and sausage ahead, but combine and simmer fresh for best flavor.
- Store spices mixed in a small container for quick assembly.
Tip: Add a splash of broth or lemon juice when reheating to refresh flavors.
Recipe Variations
This Chicken and Chicken Sausage Jambalaya is versatile, drawing on your love for bold, savory dishes like Shrimp Boil Skewers and Sheet Pan Garlic Butter Shrimp. Here are some fun ideas:
- Keto Jambalaya: Replace brown rice with cauliflower rice and reduce tomatoes to 1 cup (~4–5g net carbs per serving).
- Gluten-Free Version: Already gluten-free! Ensure sausage and Creole seasoning are certified gluten-free.
- Vegetarian Version: Swap chicken and sausage with mushrooms and vegan sausage; use vegetable broth if needed.
- Spicy Jambalaya: Increase cayenne to ½ tsp or add a diced jalapeño with the vegetables.
- Seafood Jambalaya: Add ½ lb shrimp or crawfish in the last 5 minutes of cooking for a seafood twist.
Tip: Serve with a side of keto-friendly cornbread (almond flour-based) or a sprinkle of green onions for extra flair.
Conclusion: A Bold, Cajun Treat to Love
Chicken and Chicken Sausage Jambalaya is the perfect way to enjoy a hearty, flavorful meal that’s both comforting and vibrant. With its tender chicken, smoky sausage, and bold Creole spices, it’s a dish that’s as delicious as it is easy. Perfect for weeknight dinners, family gatherings, or meal prep, this jambalaya is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every spicy, savory bite. What’s your favorite way to enjoy this jambalaya? Share your ideas in the comments and let us know how it turned out!
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Chicken and Chicken Sausage Jambalaya
Description
Craving a bold, comforting dish that brings the vibrant flavors of Louisiana to your table? This Chicken and Chicken Sausage Jambalaya is your perfect choice! Featuring tender chicken breast, smoky chicken sausage, and a medley of vegetables, all simmered with fire-roasted tomatoes, brown rice, and a zesty Creole seasoning blend, this one-pan dish is a hearty, Southern classic
Ingredients
Here’s what you need to make Chicken and Chicken Sausage Jambalaya. Each ingredient adds to the hearty, spicy, and savory magic.
- Long-Grain Brown Rice (1 cup, 200g): Provides nutty, hearty texture.
- Boneless, Skinless Chicken Breasts (1 lb, 454g): Offer lean, tender protein.
- Paprika (1 tsp): Adds smoky, mild spice.
- Ground Thyme (½ tsp): Infuses earthy, herbaceous notes.
- Chicken Sausage (13 oz, 364g, thinly sliced): Brings smoky, savory depth.
- Extra-Virgin Olive Oil (2 tsp, 30ml): Enhances sautéing and flavor.
- Minced Garlic (1 Tbsp, 9g): Provides bold, savory depth.
- Red Onion (1 cup, 160g, coarsely chopped): Adds sweet, savory crunch.
- Celery (½ cup, 51g, coarsely chopped): Offers crisp, earthy flavor.
- Green Bell Pepper (1 cup, 149g, coarsely chopped): Brings mild, sweet crunch.
- Fire-Roasted Diced Tomatoes (2 cups, 360g, drained): Add smoky, tangy depth.
- Creole Seasoning (2 Tbsp, 10g): Infuses bold Cajun spice.
- Black Pepper (1 tsp, freshly ground): Adds a subtle kick.
- Dried Basil (1 tsp): Enhances with herbaceous flavor.
- Garlic Powder (1 tsp): Boosts savory notes.
- Dried Oregano (1 tsp): Adds Mediterranean flair.
- White Pepper (½ tsp): Brings mild, peppery heat.
- Cayenne Pepper (¼ tsp): Provides a fiery kick.
Substitutions and Variations
- Brown Rice: Swap with white rice, farro, or cauliflower rice for keto (~4–5g net carbs per serving).
- Chicken Breasts: Use chicken thighs or turkey breast for richer flavor.
- Chicken Sausage: Replace with andouille, kielbasa, or vegan sausage for vegetarian.
- Fire-Roasted Tomatoes: Use regular diced tomatoes or fresh tomatoes for a lighter taste.
- Creole Seasoning: Make your own with paprika, garlic powder, onion powder, cayenne, and thyme if unavailable.
- Keto Adjustment: Replace rice with cauliflower rice and reduce tomatoes to 1 cup (~4–5g net carbs per serving).
- Spicy Version: Increase cayenne to ½ tsp or add a diced jalapeño with the vegetables.
- Vegetarian Version: Swap chicken and sausage with mushrooms and vegan sausage; use vegetable broth if needed.
- Seafood Twist: Add ½ lb shrimp or crawfish in the last 5 minutes of cooking (non-vegetarian).
Instructions
Step 1: Cook the Rice
- In a 2-quart saucepan, cook 1 cup long-grain brown rice according to package instructions (typically 1 cup rice to 2 cups water, simmer for 35–40 minutes).
- Set the cooked rice aside to cool slightly.
Tip: Rinse rice before cooking to remove excess starch; fluff with a fork to prevent clumping.
Step 2: Cook the Chicken
- Cut 1 lb boneless, skinless chicken breasts into medium cubes.
- Season with 1 tsp paprika and ½ tsp ground thyme.
- Heat a 5-quart sauté pan or skillet over medium heat. Add the chicken and cook until opaque and fully cooked through, about 3 minutes.
- Transfer the chicken to a plate and set aside.
Tip: Cut chicken into uniform cubes for even cooking; don’t overcrowd the pan to ensure browning.
Step 3: Brown the Sausage
- Return the skillet to medium-high heat.
- Add 13 oz thinly sliced chicken sausage and cook until browned, about 5 minutes.
- Remove the sausage and set aside with the chicken.
Tip: Slice sausage thinly for quicker browning; stir occasionally for even color.
Step 4: Sauté the Vegetables
- Return the skillet to medium heat and add 2 tsp extra-virgin olive oil.
- Add 1 Tbsp minced garlic, 1 cup coarsely chopped red onion, ½ cup coarsely chopped celery, and 1 cup coarsely chopped green bell pepper.
- Cook, stirring occasionally, until vegetables are soft and the onion is translucent, about 5 minutes.
Tip: Chop vegetables uniformly for even cooking; stir frequently to prevent sticking.
Step 5: Combine and Simmer
- Add 2 cups drained fire-roasted diced tomatoes, cooked chicken, browned sausage, and cooked brown rice to the skillet with the vegetables.
- Stir to combine well.
- Fold in 2 Tbsp Creole seasoning, 1 tsp black pepper, 1 tsp dried basil, 1 tsp garlic powder, 1 tsp dried oregano, ½ tsp white pepper, and ¼ tsp cayenne pepper.
- Reduce heat to low, cover, and cook until warmed through, 8–10 minutes.
Tip: Stir gently to avoid breaking rice grains; taste and adjust seasoning before covering.
Step 6: Serve
- Serve the jambalaya hot, straight from the skillet, or transfer to a serving dish.
Tip: Let rest for 2–3 minutes before serving to meld flavors; offer hot sauce on the side for extra heat.
FAQs
1. Can I use white rice instead of brown?
Yes! White rice cooks faster (15–20 minutes); adjust liquid and cooking time per package instructions.
2. Is this dish keto-friendly?
With brown rice, it’s not keto-friendly (~20–25g net carbs per serving). Swap rice with cauliflower rice for keto (~4–5g net carbs).
3. Can I make it vegetarian?
Yes! Replace chicken and sausage with mushrooms and vegan sausage; use vegetable broth if needed.
4. Why is my jambalaya mushy?
- Don’t overcook rice; follow package instructions and cool slightly before combining.
- Drain tomatoes well to avoid excess liquid.
- Stir gently to prevent breaking rice grains.
5. Can I make this ahead?
Yes! Prep rice and vegetables up to 1 day ahead; cook proteins and combine fresh for best texture.
6. How long does it last?
It lasts in the fridge for 4 days or freezes for 3 months; reheat with a splash of broth to maintain moisture.
7. Can I add other vegetables?
Yes! Try adding ½ cup diced zucchini, carrots, or okra with the bell peppers for extra flavor.
8. What’s the best way to serve it?
Serve hot in the skillet or bowls, paired with a keto-friendly side like sautéed greens or a cucumber salad, garnished with scallions or hot sauce.