If you’re craving a dish that bursts with bold flavors, warming spices, and a satisfyingly creamy texture, you’ve got to try this Creamy Cajun Chicken and Sausage Jambalaya Recipe. It’s a delightful blend of tender chicken, smoky Andouille sausage, vibrant bell peppers, and aromatic Cajun seasonings all simmered together with creamy crushed tomatoes and fluffy rice. This one-pot wonder transforms simple ingredients into an irresistible, soul-satisfying meal that feels like a big, comforting hug at the end of a long day.
Ingredients You’ll Need
Every ingredient in this dish plays a crucial role in building layers of flavor, texture, and color, making the Creamy Cajun Chicken and Sausage Jambalaya Recipe so much more than just a rice dish. Together, they create a harmonious balance that’s equally hearty and vibrant.
- Chicken breast: Offers tender, lean protein and soaks up the Cajun spices beautifully.
- Andouille sausage: Adds a smoky, spicy kick that is essential to authentic jambalaya.
- Onion: Builds a savory base and softens to a natural sweetness when sautéed.
- Celery: Contributes crunch and subtle earthiness that brightens the dish.
- Bell peppers: Bring vibrant color and a mild sweetness, rounding out the flavor profile.
- Garlic: Infuses depth and an irresistible aroma that wakes up your taste buds.
- Cajun seasoning: The star spice blend that delivers the essential heat and character.
- Olive oil: Used for sautéing to develop rich, caramelized flavors.
- Crushed tomatoes: Give a creamy, tangy body that melds all ingredients together.
- Dried oregano: Adds herbal warmth and complexity to the sauce.
- Chicken broth: Provides savory moisture, ensuring the rice cooks perfectly and all flavors meld.
- White rice: Soaks up all the delicious juices, creating a tender but fluffy finish.
How to Make Creamy Cajun Chicken and Sausage Jambalaya Recipe
Step 1: Season the Chicken
Start by seasoning the bite-sized chicken pieces with one tablespoon of Cajun seasoning. This step infuses the chicken with that signature spicy, smoky flavor right from the beginning, which will carry through the entire dish.
Step 2: Brown the Chicken
Heat two tablespoons of olive oil in a heavy pot over medium-high heat. Add the seasoned chicken and cook until it’s browned on the outside but not fully cooked through. This browning adds texture and layers of flavor. Once done, remove the chicken and set it aside for now.
Step 3: Cook the Sausage
In the same pot, add the sliced Andouille sausage and cook until it’s lightly crisped. This renders some of the fat and brings out the sausage’s natural smoky goodness, which will flavor the entire dish beautifully.
Step 4: Sauté the Vegetables
Add the remaining tablespoon of olive oil to the pot, then toss in the diced onion, celery, and bell peppers. Sauté these until they become soft and fragrant, about five minutes. This step creates the aromatic, flavorful foundation that truly makes this jambalaya sing.
Step 5: Add Garlic and Seasonings
Stir in the minced garlic along with the remaining tablespoon of Cajun seasoning and dried oregano. Cook for about one minute, just long enough to release all those wonderful aromas without burning the garlic.
Step 6: Add Liquids and Rice
Pour in the crushed tomatoes, chicken broth, and white rice. Stir everything well to combine, ensuring the rice is fully coated and submerged in the flavorful broth.
Step 7: Combine Meats and Simmer
Return the browned chicken and cooked sausage back to the pot, stirring them evenly throughout the mixture. Bring everything to a boil, then reduce the heat to low. Cover and simmer for about 25 minutes, allowing the rice to cook until tender and luxuriously infused with all the spices and juices.
How to Serve Creamy Cajun Chicken and Sausage Jambalaya Recipe
Garnishes
A sprinkle of fresh chopped parsley or green onions adds a nice pop of color and fresh flavor that balances the rich creaminess. For a little extra zing, serve with lemon wedges so guests can squeeze a bit of brightness over their plate.
Side Dishes
This jambalaya is a complete meal on its own, but if you want to add sides, crisp green beans or a simple mixed green salad with a light vinaigrette work wonderfully to provide a fresh contrast. Crusty bread or garlic bread is also perfect for mopping up every last bit of that creamy, spicy sauce.
Creative Ways to Present
For a fun twist, serve the jambalaya in hollowed-out bell peppers or over a bed of sautéed greens. When entertaining, individual cast iron skillets or rustic bowls can make the presentation cozy and inviting, turning a casual meal into a special occasion.
Make Ahead and Storage
Storing Leftovers
Allow your jambalaya to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to four days, making it an excellent option for weekday dinners or meal prep.
Freezing
This Creamy Cajun Chicken and Sausage Jambalaya Recipe also freezes beautifully. Portion it into freezer-safe containers or bags, leaving some room for expansion. It can be frozen for up to three months without losing its signature creamy texture and bold flavors.
Reheating
Reheat leftovers gently on the stovetop over medium heat, adding a splash of chicken broth or water to loosen the rice as needed. Alternatively, use a microwave in short intervals, stirring occasionally to ensure even heating and to maintain that luscious creaminess.
FAQs
Can I use other types of sausage in this recipe?
Absolutely! While Andouille sausage is traditional and provides a smoky, spicy flavor, you can substitute with kielbasa, chorizo, or even smoked sausage if that’s what you have on hand.
Is it possible to make this dish vegetarian?
Yes, you can swap the chicken and sausage for hearty vegetables like mushrooms, zucchini, or smoked tofu and use vegetable broth instead. Adjust the seasoning to keep the Cajun flavor vibrant.
What type of rice works best for this jambalaya?
Long-grain white rice is ideal because it cooks evenly and remains fluffy without clumping. Avoid using quick-cooking or instant rice varieties for the best texture.
Can I make this recipe spicier?
Definitely! Add extra Cajun seasoning, a pinch of cayenne pepper, or even some chopped fresh jalapeños when sautéing the vegetables to turn up the heat to your liking.
How do I know when the rice is perfectly cooked?
After simmering for 25 minutes covered, the rice should be tender and have absorbed most of the broth. If it still feels firm, simply cook a few minutes longer, adding a splash of broth if necessary to keep it from drying out.
Final Thoughts
I can’t recommend this Creamy Cajun Chicken and Sausage Jambalaya Recipe enough—it’s truly a standout that manages to be both hearty and comforting, yet fresh and full of vibrant flavor. Whether you’re cooking for friends, family, or just treating yourself, this dish promises satisfaction in every creamy, spicy spoonful. Give it a try, and I bet it’ll quickly become one of your favorite go-to meals!
Print
Creamy Cajun Chicken and Sausage Jambalaya Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Southern American
Description
This Creamy Cajun Chicken and Sausage Jambalaya is a flavorful one-pot dish featuring tender chicken breast, smoky Andouille sausage, and aromatic vegetables simmered with Cajun spices, crushed tomatoes, and rice. Perfectly seasoned and easy to prepare in just 40 minutes, this hearty meal delivers a delicious taste of classic Southern cuisine.
Ingredients
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
Pantry Items
- 2 tablespoons Cajun seasoning (divided)
- 3 tablespoons olive oil (divided)
- 14.5 ounces crushed tomatoes (1 can)
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 1 cup white rice
Instructions
- Season Chicken: Season the bite-sized chicken pieces with 1 tablespoon of Cajun seasoning to coat them evenly and infuse 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, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Cook Sausage: In the same pot, add the sliced Andouille sausage and cook until lightly crisped, which helps develop a smoky, rich flavor, approximately 4-5 minutes. Remove and set aside with the chicken if needed.
- 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, stirring occasionally to prevent burning.
- Add Garlic and Spices: Stir in the minced garlic, remaining 1 tablespoon of Cajun seasoning, and dried oregano. Cook for 1 minute to allow the aromas of the herbs and spices to be released fully.
- Add Liquids and Rice: Pour in the crushed tomatoes, chicken broth, and white rice. Stir well to combine all ingredients evenly, ensuring the rice is submerged in the liquid.
- Combine Meats: Return the browned chicken pieces and cooked sausage to the pot, distributing them evenly within the mixture to incorporate all flavors.
- Simmer and Cook: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let simmer gently for 25 minutes, or until the rice is tender and has absorbed the flavorful broth, stirring occasionally to prevent sticking.
Notes
- Use Andouille sausage for authentic smoky flavor; alternatively, smoked sausage can be used.
- Adjust Cajun seasoning according to your preferred spice level.
- For a creamier texture, stir in a splash of cream or half-and-half before serving.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop with a splash of broth to prevent drying out.
