If you’re craving a dish that bursts with bold flavors and comes together quickly on a busy evening, this Weeknight Chicken and Sausage Jambalaya Recipe is going to become your new best friend. It brilliantly marries smoky sausage and tender chicken with aromatic spices, fresh vegetables, and hearty rice, resulting in a comforting one-pot meal that feels like a celebration in every bite. Whether you’re a jambalaya novice or a seasoned fan, this recipe keeps things simple but incredibly satisfying, making your weeknight dinners both exciting and fuss-free.
Ingredients You’ll Need
To make this jambalaya sing, you’ll want to gather a handful of straightforward ingredients that each play a pivotal role in building layers of flavor, texture, and color. These staples are easy to find but transform the dish into something truly memorable.
- Vegetable oil: The perfect neutral base for sautéing that lets the spices and meats shine.
- Cajun or andouille smoked sausage: Adds a smoky, spicy punch that is quintessential to authentic jambalaya.
- Chicken breast meat: Provides lean protein and tender texture that balances the richness of the sausage.
- Onion: Creates a sweet and savory foundation when cooked down.
- Bell pepper: Brings vibrant color and a subtle sweetness to brighten the dish.
- Garlic: Adds a warm and inviting aroma that enhances every other ingredient.
- Diced tomatoes: Contribute juiciness and a slightly tangy backdrop that complements the spices.
- Tomato sauce: Thickens the base and deepens the tomato flavor.
- Dried red pepper flakes (optional): A little kick for heat lovers, adjustable to your taste.
- Bay leaves: Infuse subtle herbal notes during cooking.
- Chicken broth: Essential for cooking the rice and imparting savory depth.
- Creole seasoning: The magic blend of spices that defines the jambalaya’s signature taste.
- Parboiled rice: Ideal for absorbing flavors without turning mushy in the pot.
How to Make Weeknight Chicken and Sausage Jambalaya Recipe
Step 1: Brown the Meat
Start by heating the vegetable oil in a large Dutch oven over medium-high heat. Once hot, add the sliced sausage and cubed chicken breast. Stir frequently as you cook them until the sausage turns a beautiful golden brown and the chicken starts to cook through, which usually takes about 5 to 8 minutes. Use a slotted spoon to remove the browned meats and set them aside, leaving the flavorful oil and rendered fat in the pot.
Step 2: Sauté the Vegetables
Next, add the chopped onions and bell peppers to the pot. Stir and cook until the onions become translucent and soft, about 5 minutes. This step builds a sweet, aromatic base for the jambalaya. Then, add the minced garlic and cook for about 1 minute more until fragrant – this brief step ensures the garlic doesn’t burn but releases its full flavor.
Step 3: Add Tomatoes, Broth, and Seasonings
Pour in the diced tomatoes with their juices, tomato sauce, and if you like a bit of heat, toss in a pinch of dried red pepper flakes. Add the bay leaves and chicken broth, then sprinkle in the Creole seasoning. Bring the mixture to a lively boil so all the flavors begin to meld together beautifully.
Step 4: Stir in Rice and Return Meat
Stir the uncooked parboiled rice right into the bubbling pot. Then return the browned chicken and sausage to the mix. Give everything a good stir to combine thoroughly so the rice absorbs all the rich flavors. Cover the pot, reduce the heat to low, and simmer for about 20 minutes. Remember to stir occasionally to prevent sticking and to check the rice’s tenderness, ensuring the liquid is mostly absorbed by the time it’s perfectly cooked.
How to Serve Weeknight Chicken and Sausage Jambalaya Recipe
Garnishes
A dash of fresh chopped parsley or green onions on top adds a fresh, vibrant note and a pop of color that makes this hearty dish look as good as it tastes. A wedge of lemon on the side lets diners brighten the flavor with a splash of citrus if they like a little zing.
Side Dishes
This jambalaya stands beautifully on its own, but if you want to round out the meal, serve it with a crisp green salad dressed lightly with vinaigrette for contrast. Cornbread or crusty French bread is also wonderful alongside, perfect for sopping up every last bit of sauce.
Creative Ways to Present
For a fun twist when entertaining, serve the jambalaya in individual hollowed-out bell peppers or over a bed of creamy mashed potatoes. Another crowd-pleaser is topping it with a fried egg for a richer, brunch-style version of this Weeknight Chicken and Sausage Jambalaya Recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer them to an airtight container and store in the refrigerator. The flavors actually deepen overnight, so it’s a meal that tastes even better the next day.
Freezing
This jambalaya freezes exceptionally well. Portion into freezer-safe containers or bags, leaving some room for expansion. When you want a quick meal, just thaw overnight in the fridge and reheat gently.
Reheating
Reheat your leftovers in a covered skillet over low heat or microwave in short bursts, stirring occasionally. A splash of chicken broth or water helps loosen the rice and keeps it moist and fluffy.
FAQs
Can I use a different type of sausage?
Absolutely! While Cajun or andouille sausage gives the classic smoky, spicy flavor, you can use whatever you have on hand. Mild smoked sausages or even chorizo can work well and bring their own unique taste.
What kind of rice is best for this recipe?
Parboiled rice is recommended because it stands up to the long cooking time without turning mushy. If you only have regular long-grain rice, just keep an eye on the simmer and test for doneness a little earlier.
How spicy is this dish?
The spice level is very flexible—the recipe includes optional dried red pepper flakes for a kick, but you can easily omit or add more depending on your heat preference.
Can I make this recipe vegetarian?
You could adapt this Weeknight Chicken and Sausage Jambalaya Recipe by replacing the meats with hearty vegetables like mushrooms and adding vegetarian sausage. Use vegetable broth instead of chicken broth to keep it meat-free.
Is this recipe freezer-friendly?
Yes! This jambalaya freezes wonderfully, making it an ideal meal prep option for busy weeks. Just be sure to cool it completely before freezing and use airtight containers to maintain freshness.
Final Thoughts
This Weeknight Chicken and Sausage Jambalaya Recipe is a true gem for those evenings when you want big flavor but need a quick, straightforward dinner. It delivers warmth, comfort, and a taste of Cajun magic all in one pot. I can’t wait for you to try it and see how easily it becomes a staple in your weekly rotation!
Print
Weeknight Chicken and Sausage Jambalaya Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun/Creole
Description
A hearty and flavorful Weeknight Chicken and Sausage Jambalaya that combines Cajun spices, tender chicken, smoked sausage, vegetables, and rice into one comforting pot meal. Ready in just 45 minutes, this classic Creole dish is perfect for a satisfying family dinner.
Ingredients
Meat
- 1 pound cajun or andouille smoked sausage, sliced into 1/4 inch rounds
- 1 pound chicken breast meat, cubed
Vegetables
- 1 large onion, chopped
- 1 large bell pepper, seeded and chopped
- 3 cloves garlic, minced
Liquids & Canned Goods
- 2 tablespoons vegetable oil
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 2 1/2 cups chicken broth
Spices & Seasonings
- Pinch dried red pepper flakes (optional)
- 2 bay leaves
- 1 teaspoon creole seasoning
Grains
- 2 cups parboiled rice (also sometimes called converted rice)
Instructions
- Brown the Meat: Heat 2 tablespoons of vegetable oil in a large dutch oven over medium-high heat. Add the sliced sausage and cubed chicken breast, cooking while stirring frequently until the sausage is browned, approximately 5 to 8 minutes. Remove the meat with a slotted spoon, leaving the oil in the pot, and set the meat aside.
- Sauté the Vegetables: Add the chopped onion and bell pepper to the pot and cook, stirring often, until the onions turn translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Liquids and Seasonings: Pour in the diced tomatoes with their juice, tomato sauce, dried red pepper flakes if using, bay leaves, chicken broth, and creole seasoning. Bring the mixture to a boil.
- Cook the Rice and Combine: Stir in the uncooked parboiled rice, then return the browned chicken and sausage to the pot. Stir thoroughly to combine. Cover the pot, reduce the heat, and simmer for about 20 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
Notes
- Use parboiled rice for best texture and cooking results in jambalaya.
- If you prefer more heat, increase the red pepper flakes or add cayenne pepper to taste.
- Stir occasionally during the simmering to prevent the rice from sticking to the bottom.
- Feel free to substitute chicken thighs for more moist and flavorful meat.
- For a gluten-free version, ensure the sausage and creole seasoning are gluten-free.
