Cajun & Creole Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken and Andouille Jambalaya
A smoky Cajun one-pot rice dish layering tender chicken thighs and andouille sausage with the trinity and bold Creole spice.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Heat a large Dutch oven over medium-high heat and brown the sliced andouille for about 5 minutes until the edges crisp and render fat, then remove with a slotted spoon.
- 2
Season the chicken chunks with half the Cajun seasoning and sear them in the rendered fat for 5 to 6 minutes until golden on all sides, then remove and set aside.
- 3
Add the diced onion, bell pepper, and celery to the pot and cook for 5 minutes until softened, scraping up the browned bits, then stir in the garlic and remaining Cajun seasoning.
- 4
Pour in the diced tomatoes with their juice and the 3 1/2 cups chicken stock, add the 2 bay leaves, and bring to a rolling boil.
- 5
Stir in the 2 cups rice along with the reserved sausage and chicken, return to a boil, then reduce the heat to low and cover tightly.
- 6
Simmer covered for 20 to 25 minutes without stirring until the rice is tender and the liquid is absorbed, then remove from heat and let stand 5 minutes before fluffing with a fork and discarding the bay leaves.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1170
Calories
87 g
Protein
83 g
Carbs
53 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Jambalaya grew out of Louisiana's mix of French, Spanish, and West African cooking traditions, essentially a Creole and Cajun answer to Spanish paella, built around whatever meat and rice were on hand. This chicken-and-andouille version is the Cajun brown jambalaya style, distinct from the tomato-based Creole red jambalaya of New Orleans.
Listahan note
This version browns the andouille and chicken separately before building the rice around them, so both proteins keep real texture instead of turning soft from a single long simmer together.
Technique cues
- Brown the andouille first and use its rendered fat to sear the chicken — this two-step browning is what builds the dish's deep, smoky flavor base.
- Resist stirring once the rice, liquid, and lid go on; jambalaya, like paella, depends on undisturbed cooking for the rice to cook through evenly.
- Let the pot rest off the heat for a full 5 minutes before fluffing; this lets the last bit of steam finish the rice without overcooking the bottom.
Kitchen flow
- Parallel prep
- Dice the trinity vegetables while the sausage and chicken brown in stages.
- Make-ahead
- Jambalaya reheats well and can be made a day ahead; add a splash of stock when reheating since the rice continues absorbing liquid overnight.
- Leftover move
- Stuff leftover jambalaya into bell peppers and bake for a quick next-day dinner.
- Cleanup rhythm
- One Dutch oven handles the entire dish from browning through simmering.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Andouille sausage
Smoky protein base
Purpose: Its smoked, peppery flavor is the backbone of the whole dish, seasoning the rice as it cooks.
Handling: Slice into rounds and brown well to render its fat and build flavor in the pot.
Adaptation: Any smoked sausage works if andouille is not available, though the flavor will be milder.
Boneless chicken thighs
Secondary protein
Purpose: Their higher fat content keeps them moist through the simmer, unlike leaner chicken breast.
Handling: Cut into even chunks and sear well before the rice goes in.
Adaptation: Bone-in chicken thighs work with a slightly longer cook time and deeper flavor.
Long-grain white rice
Base
Purpose: Its separate, fluffy grains are essential to real jambalaya, unlike the creamier grains used in risotto.
Handling: Add after the liquid comes to a boil, then reduce to a covered simmer without stirring.
Adaptation: Do not substitute short-grain rice, which turns the dish gummy instead of fluffy.
Onion, bell pepper, and celery
Aromatic trinity
Purpose: This Cajun trio builds the vegetable backbone that seasons the rice as it absorbs the stock.
Handling: Cook until softened in the rendered sausage and chicken fat before adding liquid.
Adaptation: There is no substitute that preserves the dish's regional character.
Technique notes
- Measure the liquid-to-rice ratio carefully — too much liquid makes the jambalaya mushy, while too little leaves the rice undercooked.
- Keep the lid on tight during the simmer; lifting it to check releases the steam the rice needs to cook through evenly.
- Season the trinity vegetables and the liquid separately from the final dish, since the sausage already contributes significant salt.
Ingredient swaps
- Pork-free direction
- Use a smoked chicken or turkey sausage in place of the andouille for a pork-free version with a similar smoky character.
- Gluten-free direction
- This recipe is naturally gluten-free as written, provided the sausage and stock have no wheat-based fillers.
- Seafood direction
- Add peeled shrimp in the final 5 minutes of cooking for a chicken-sausage-and-shrimp combination jambalaya.
Serve alongside
- Cornbread
- Simple green salad
- Pickled okra
- Sweet iced tea
- Cold light lager
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftovers in a sealed container for up to 3 days.
- Reheat with a splash of stock or water on the stovetop or in the microwave, since the rice continues absorbing liquid as it sits.
- Freeze for up to 2 months; thaw overnight in the fridge before reheating.
Equipment
- Large Dutch oven
- Wooden spoon
- Tight-fitting lid
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