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
Scale
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.
