Chicken Jambalaya

This post may contain affiliate links. Please read my disclosure.

Flavor packed rice, chicken, sausage and vegetables comes together in one pot to make this incredible chicken jambalaya! This classic Cajun favorite is loved for a reason - because its so freakin' delicious!

If you've never had jambalaya before, this is the recipe for you.

Guys, I know we've been doing a lot of Cajun and Creole recipes this month, but it's because they are so good, and perfect cold weather food too! With the richness, spice, and soulfulness, these dishes just make you feel GOOD - like this instant pot red beans and rice or instant pot gumbo.

We make this chicken jambalaya with tomatoes, so this could technically be considered the Creole version of jambalaya with the use of tomatoes. I just like the brightness they add.

What is Jambalaya?

Jambalaya is a well known Creole/Cajun rice dish made with sausage, chicken and seafood, along with the holy trinity of peppers, celery and onions. It’s typically made in one pot (like this instant pot jambalaya) and is rich in Cajun flavor.

There are two types of jambalaya - Cajun and Creole. The main difference between the two is that the Creole version, which is common in New Orleans, contains tomatoes and can also sometimes be called red jambalaya.

Why This Recipe Works

• The andouille sausage adds a nice spicy, smoky flavor to the dish.
• It's super simple to make, and most ingredients can be found in your pantry.
• You can adjust the spice level in the dish pretty easily.
• It's great leftover!

Ingredients

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

Andouille sausage is a spicy smoked pork sausage made with lots of spices. It is commonly used in Cajun and Creole style cooking and has a ton of amazing flavor. You can substitute any smoked sausage if you can't find andouille.

Chicken thighs work great here because they cook without getting dried out. You can use chicken breast instead, but your results will be drier.

I use my own chicken stock and Cajun seasoning but you can use store bought. But trust me, homemade is better.

Step By Step Instructions

Heat the olive oil in a large pot over medium heat and brown the chicken (about 2-3 minutes). Remove chicken and set aside.

Add the sausage and brown on both sides (about 2-3 minutes). Remove and set aside.

Add the onions and green pepper and cook until softened, about 2 minutes.

Add the tomatoes, Cajun seasoning and thyme and stir to combine.

Add the chicken stock, rice, chicken and sausage and stir to combine.

Bring to a boil, reduce heat and simmer, covered, for 15 minutes.

Remove the lid and let simmer the last 5-10 minutes uncovered so any additional liquid can be absorbed. *If it gets too dry, put the lid back on to finish the cooking.

Remove from heat, fluff with a fork and serve garnished with green onions.

Expert Tips

1. If the rice gets too dry while cooking for the last 5-10 minutes, just put the lid back on to let it finish cooking.
2. For more heat, add ¼ to ½ teaspoon cayenne pepper or some diced hot peppers.
3. Make sure the rice is rinsed until the water runs clear to prevent the rice from getting sticky while cooking.
4. Substitute any smoked sausage for the andouille if needed.

Frequently Asked Questions

Storage and Reheating

Leftovers can be store in an airtight container in the fridge for up to 5 days. Reheat in the microwave. Note leftovers will tend to be mushier.

I do not recommend freezing this dish as it causes the rice to get very mushy.

Did you make this recipe? Leave a comment below and let me know how it turned out!