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
Scale
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.
