If you are craving a rich, spicy, and comforting meal that hits all the right notes, this Creamy Cajun Chicken and Sausage Jambalaya Recipe is your answer. It masterfully balances bold Cajun spices with tender chicken, smoky Andouille sausage, and a medley of fresh veggies, all swirled into a luscious, creamy tomato and broth-based rice. This dish feels like a warm hug on a plate, packed with layers of flavor that develop as it simmers to perfection. Whether you’re serving it for a weeknight dinner or a lively gathering, this recipe brings the taste of Louisiana’s soul right to your kitchen with ease and flair.
Ingredients You’ll Need
Gathering these simple yet essential ingredients lays the foundation for an unforgettable meal. Each item plays a key role, from the smokiness of the Andouille sausage to the vibrant trio of onion, celery, and bell pepper that creates the classic Cajun “holy trinity.” Together, these components deliver both texture and vibrant color that make this jambalaya shine.
- 1½ pounds boneless skinless chicken breast: Cut into bite-size pieces for quick, even cooking and to soak up that delicious seasoning.
- 1 pound Andouille sausage: Sliced into rounds, its smoky spice adds authentic Cajun flavor and depth.
- ½ onion: Diced, providing a subtle sweetness and aromatic base for the dish.
- 2 ribs celery: Diced, offering a touch of crunch and freshness to balance the richness.
- 2 bell peppers: Any color, diced to bring natural sweetness and a pop of vibrant color.
- 2 cloves garlic: Minced, adding that essential punch of savory warmth.
- 2 tablespoons Cajun seasoning: Divided, to season the proteins and infuse the whole dish with spicy, smoky goodness.
- 3 tablespoons olive oil: Divided, to perfectly sear the chicken and soften the vegetables while adding a silky richness.
- 14.5 ounces crushed tomatoes: One can to bring a luscious and slightly tangy creaminess to the jambalaya.
- 1 teaspoon dried oregano: For an herbal note that complements the Cajun spices beautifully.
- 2 cups chicken broth: The flavorful liquid that ensures the rice is tender and infused with savory depth.
- 1 cup white rice: The hearty base that soaks up all the delicious juices to finish the dish perfectly.
How to Make Creamy Cajun Chicken and Sausage Jambalaya Recipe
Step 1: Season the Chicken
Start by tossing your bite-sized chicken pieces with one tablespoon of Cajun seasoning. This initial layer of spice ensures every bite is packed with flavor, giving the chicken a spicy, aromatic base that sets the tone for the whole dish.
Step 2: Brown the Chicken
Heat two tablespoons of olive oil in a heavy pot over medium-high heat, then add the seasoned chicken. Sear it until golden brown and cooked on the outside; this caramelization builds flavor. Once browned, remove the chicken from the pot and set it aside – this step keeps the meat tender and juicy while you cook the other ingredients.
Step 3: Crisp the Andouille Sausage
In the same pot, add the sliced Andouille sausage and cook it until slightly crisp on the edges. This process boosts the smoky, spicy notes of the sausage, which will infuse the entire jambalaya with authentic Cajun character.
Step 4: Sauté the Vegetables
Add the remaining tablespoon of olive oil to the pot, then toss in your diced onion, celery, and bell peppers. Sauté these until they soften and become fragrant, usually about five minutes. This creates the essential “holy trinity” base that adds depth and body while developing the dish’s inviting color and texture.
Step 5: Add Garlic and Spices
Stir in the minced garlic, remaining Cajun seasoning, and dried oregano. Cook everything for about a minute; this allows the aromas to bloom, blending the herbs and spices beautifully with the veggies to elevate every bite.
Step 6: Combine Tomatoes, Broth, and Rice
Pour in the crushed tomatoes, chicken broth, and white rice. Mix thoroughly so the rice is evenly distributed and begins to soak up the flavorful liquids, laying the groundwork for that creamy consistency we love in jambalaya.
Step 7: Return Chicken and Sausage to the Pot
Add back the browned chicken pieces and crisped sausage, stirring them gently into the mixture. This ensures the proteins are evenly coated in the savory sauce, ready to meld with the rice and vegetables as the dish simmers.
Step 8: Simmer Until Perfect
Bring everything to a rolling boil, then reduce the heat to low and cover the pot. Let it simmer for about 25 minutes, until the rice is tender and has absorbed the flavorful broth. The result is a creamy, spicy, and utterly comforting jambalaya that comes together with ease.
How to Serve Creamy Cajun Chicken and Sausage Jambalaya Recipe
Garnishes
Enhance your dish with a sprinkle of freshly chopped green onions or a handful of chopped parsley for a fresh, bright touch. A few dashes of hot sauce or a squeeze of lemon juice can also elevate the flavors and add a zingy contrast to the creamy richness.
Side Dishes
This dish pairs beautifully with simple sides like a crisp green salad dressed lightly with vinaigrette, or some buttery garlic bread to soak up all the delicious sauce. Cornbread is another Southern classic companion that complements the spicy jambalaya wonderfully.
Creative Ways to Present
For a fun twist, serve this creamy Cajun chicken and sausage jambalaya in hollowed-out mini bell peppers or over a bed of creamy mashed potatoes. You could also plate it in individual cast-iron skillets for a rustic, cozy presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Let your jambalaya cool completely before transferring it to airtight containers. It will keep well in the refrigerator for up to 3 days, allowing you to enjoy those spicy, creamy flavors again and again without sacrificing quality.
Freezing
This recipe freezes beautifully! Place portions in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze for up to 3 months, so you can pull out a comforting meal whenever you need a little Cajun magic.
Reheating
To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop over low heat, stirring occasionally to maintain creaminess. Alternatively, microwave individual portions, adding a splash of chicken broth or water if it seems dry.
FAQs
Can I use other types of sausage instead of Andouille?
Absolutely! While Andouille sausage provides the signature smoky Cajun flavor, you can substitute with kielbasa, smoked sausage, or even chorizo if you want a different twist. Just keep in mind that the flavor profile will shift depending on the sausage used.
Is this recipe very spicy?
The Creamy Cajun Chicken and Sausage Jambalaya Recipe has a lovely, moderate heat level from the Cajun seasoning. If you prefer it milder, reduce the amount of seasoning or choose a mild blend. Conversely, you can always add hot sauce to amp up the spice when serving.
Can I make this recipe gluten-free?
Yes! The ingredients in this jambalaya are naturally gluten-free, just be sure to double-check that your Cajun seasoning and sausage contain no gluten additives or fillers to keep it safe.
Can I use brown rice instead of white rice?
While you can substitute brown rice, keep in mind it will require a longer cooking time and more liquid. Adjust accordingly, and consider pre-cooking the brown rice separately to ensure the texture comes out tender without overcooking the other ingredients.
How creamy is this jambalaya compared to traditional versions?
This recipe offers a wonderful creamy texture thanks to the crushed tomatoes and the broth melding with the rice, giving it a slightly richer and saucier consistency than traditional Cajun jambalaya, which tends to be drier. It’s a comforting crowd-pleaser with a wonderful balance of creaminess and spice.
Final Thoughts
If you want a dish that feels like a celebration of bold flavors and comforting textures, I can’t recommend this Creamy Cajun Chicken and Sausage Jambalaya Recipe enough. It’s straightforward to make, full of personality, and perfect for both weekday dinners and special occasions. Go ahead, dive into this soulful meal—and watch everyone fall in love with Cajun cuisine all over again!
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 hearty, flavorful one-pot dish combining tender chicken breast, smoky Andouille sausage, vibrant vegetables, and aromatic Cajun spices. It’s a comforting Southern-inspired meal that simmers together to create rich, creamy rice infused with a perfect balance of spice and smokiness—ideal for a satisfying weeknight dinner.
Ingredients
Protein
- 1½ pounds boneless skinless chicken breast, cut into bite-size pieces
- 1 pound Andouille sausage, sliced into rounds
Vegetables
- ½ onion, diced
- 2 ribs celery, diced
- 2 bell peppers (any color), diced
- 2 cloves garlic, minced
Seasonings & Oils
- 2 tablespoons Cajun seasoning, divided
- 3 tablespoons olive oil, divided
- 1 teaspoon dried oregano
Liquids & Canned Goods
- 14.5 ounces crushed tomatoes (1 can)
- 2 cups chicken broth
Grains
- 1 cup white rice
Instructions
- Season the Chicken: Toss the bite-sized chicken pieces with 1 tablespoon of Cajun seasoning, ensuring they are evenly coated to infuse a spicy and flavorful base.
- Brown the 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 the Sausage: In the same pot, add the sliced Andouille sausage and cook until lightly crisped and browned, developing a smoky flavor, approximately 4-5 minutes.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, celery, and bell peppers. Sauté these vegetables over medium heat until soft and fragrant, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic, remaining tablespoon of Cajun seasoning, and dried oregano. Cook this mixture for 1 minute to release the vibrant aromas.
- Add Liquids and Rice: Pour in the crushed tomatoes, chicken broth, and white rice. Stir well to combine all the ingredients evenly.
- Return Meat to the Pot: Return the browned chicken pieces and cooked sausage to the pot, mixing them evenly into the rice and vegetable mixture.
- Simmer the Jambalaya: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 25 minutes, or until the rice is tender and has absorbed all the flavorful broth.
Notes
- You can adjust the Cajun seasoning to taste if you prefer a milder or spicier flavor.
- For extra creaminess, stir in a splash of heavy cream or coconut milk at the end of cooking.
- Feel free to substitute chicken sausage if Andouille is unavailable, though it will change the traditional flavor slightly.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- Serve with chopped green onions or fresh parsley for added color and freshness.
