For a richer flavor, use homemade chicken stock. Adjust the amount of Cajun seasoning and hot sauce to suit your spice preference. If you don't have andouille sausage, any smoked sausage will work. Make sure to rinse the rice before cooking to remove excess starch.
Nicole's Cajun Chicken and Sausage Jambalaya
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PREP TIME20 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 40 mins
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SERVING10 People
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VIEWS23
A symphony of savory flavors, this Cajun Chicken and Sausage Jambalaya is a culinary journey to the heart of Louisiana. Embrace the warmth of andouille sausage, tender chicken, and fragrant spices, all harmonizing in a single pot of pure comfort. Perfect for a cozy weeknight or a festive gathering!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol154 mg
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Fiber1 g
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Protein38 g
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Saturated Fat10 g
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Sodium1173 mg
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Sugar5 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients.
02
StepHeat 2 tablespoons bacon grease in a large pot or Dutch oven over medium-high heat. Add sausage and sauté until browned on both sides. (3 minutes). Remove from the pot with a slotted spoon and set aside. Reserve drippings in the pot.
03
StepAdd chicken to the pot and sprinkle with salt and pepper. Cook, undisturbed, until chicken easily releases from the bottom and begins to brown. (2 minutes). Push chicken to one side of the pot and add pork. Cook, crumbling with a spoon, until browned (3 minutes). Stir chicken and pork together and remove from the pan with a slotted spoon, and add to the reserved sausage.
04
StepAdd onion, bell peppers, celery, and jalapeño to the pan and cook 2 minutes, stirring constantly to lift off any flavorful bits from the bottom. Reduce heat to medium and cook, stirring often, until well browned and very tender (25 minutes).
05
StepAdd garlic to the mixture and continue cooking (2 minutes). Stir in Cajun seasoning, thyme, and bay leaves.
06
StepPour in 1 cup stock to deglaze the pan, making sure to scrape up any bits from the bottom of the pan. Stir in remaining 5 cups stock and bring to a boil. Add browned sausage, chicken and pork back into the pan; stir in rice and bring to a boil again. Reduce heat, cover, and simmer until rice is tender and most of the liquid has been absorbed (25 minutes). Add up to 1 cup additional stock if necessary if liquid is absorbed before rice is tender.
07
StepRemove from heat; let stand 5 minutes before fluffing lightly with a fork. Serve sprinkled with green onions and hot sauce, if desired.
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RECIPE REVIEWS
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Please Rate
Solon Feeney
Jun 12, 2025I added a little bit of hot sauce to the jambalaya while it was cooking, and it gave it a nice kick.
Noemy Boyer
May 18, 2025Thanks for sharing this recipe!
Garth Reynolds
May 10, 2025The flavors are so complex and delicious.
Glennie Corkery
May 5, 2025This is the best jambalaya I've ever had!
Robin Little
May 5, 2025This jambalaya is amazing! My family loved it!
Mohamed Jacobi
Apr 29, 2025I didn't have any andouille sausage, so I used chorizo instead, and it was still delicious.
Vernie Armstrong
Apr 28, 2025This recipe is easy to follow and the results are fantastic.
Britney Pfeffer
Apr 22, 2025Turned out great! I will be making this again.
Cassandra Mitchell
Apr 14, 2025I've made this recipe several times, and it's always a hit.
Donald Powlowski
Apr 3, 2025A definite keeper. Thank you!