Can I use brown rice instead of white rice in this jambalaya?

Brown rice takes longer to cook and requires more liquid, so it’s not ideal for this recipe’s timing. If you want to try it, cook the jambalaya longer and increase the broth, or cook the brown rice separately and mix it in at the end.

What’s the best sausage to use if I don’t want it very spicy?

Polska Kielbasa is a great substitute that’s milder but still flavorful. You can also try smoked sausage varieties with less heat or even a chicken sausage if you want to keep it lean.

How spicy is this Cajun Chicken and Sausage Jambalaya Recipe?

It’s moderately spicy but adjustable. The recipe calls for Cajun seasoning and a bit of cayenne pepper that adds warmth without overwhelming heat. You can easily dial back or amp up the cayenne to suit your taste.

Can I make this jambalaya in an Instant Pot?

Absolutely! Brown the chicken and sausage using the sauté function, then follow the rest of the steps by adding the vegetables, spices, rice, broth, and tomatoes. Cook on high pressure for about 8 minutes, then do a natural release. This method saves time and locks in flavor.

Cajun Chicken and Sausage Jambalaya: Easy, Flavorful Dinner

Name: Delicious Recipe
Prep time: 35 min
Cook time: 35 min
Total time: 55 min
Cuisine: Cajun
Ingredients: 1 pound andouille sausage, cut into ¼ inch thick slices; 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces; 1 yellow or white onion, chopped; 4 green onions, chopped; 4 cloves garlic, finely minced; 3 ribs celery, chopped; 1 green bell pepper, chopped; 1 1/2 teaspoon dried basil; 1 1/2 teaspoon Cajun seasoning; 1 teaspoon kosher salt; ½ teaspoon fresh ground black pepper; 1/4 teaspoon cayenne pepper (optional); 1 Tablespoon oil (vegetable or canola oil); 2 Tablespoons all-purpose flour; 2 Tablespoons butter; 14.5 ounce can diced tomatoes; 2 1/2 cups low-sodium chicken broth; 1 1/4 cup long-grain white rice

Description

A flavorful and hearty One Pan Jambalaya featuring chicken, andouille sausage, and aromatic vegetables cooked together with rice and spices for an authentic Cajun-inspired meal.

Ingredients

Scale

Meat and Protein

1 pound andouille sausage, cut into ¼ inch thick slices
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces

Vegetables and Aromatics

1 yellow or white onion, chopped
4 green onions, chopped
4 cloves garlic, finely minced
3 ribs celery, chopped
1 green bell pepper, chopped

Spices and Seasonings

1 1/2 teaspoon dried basil
1 1/2 teaspoon Cajun seasoning
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper (optional)

Liquids and Staples

1 Tablespoon oil (vegetable or canola oil)
2 Tablespoons all-purpose flour
2 Tablespoons butter
14.5 ounce can diced tomatoes
2 1/2 cups low-sodium chicken broth
1 1/4 cup long-grain white rice

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Instructions

Cook the chicken: In a large skillet with a fitted lid, heat the oil over medium high heat. Add the chicken pieces and cook, flipping once or twice, until browned on all sides but not cooked through. Remove the chicken to a bowl.
Cook the sausage: Add the sausage slices to the skillet and cook until browned on both sides. Transfer the sausage to the bowl with the chicken.
Prepare the roux and vegetables: Reduce heat to medium. Add butter and flour to the skillet, stirring well and scraping up any browned bits from the pan. Add chopped onion, garlic, celery, and green bell pepper. Sauté for 3 minutes until vegetables soften.
Add spices and liquids: Stir in dried basil, Cajun seasoning, diced tomatoes, salt, black pepper, and cayenne pepper if using. Mix well. Pour in chicken broth and add the rice, stirring to combine. Bring to a gentle boil.
Simmer the jambalaya: Return the reserved chicken and sausage to the skillet. Reduce heat to low, cover with the fitted lid, and cook for 20 minutes, allowing the rice to absorb the liquid and the meat to cook through.
Rest and finish: Remove from heat and keep the lid on to rest for 10 minutes. Then gently fluff the jambalaya with a fork and rest again for 5 minutes before serving.

Notes

Sausage substitution: Polska Kielbasa can be used for a milder flavor, especially for kids.
Shrimp variation: Add jumbo uncooked shrimp when adding the rice to cook together, or cook separately and add at the end.
Instant Pot method: This recipe can be adapted for Instant Pot cooking.
Gluten-free adaptation: Use gluten-free all-purpose flour instead of regular flour.

Nutrition

Serving Size: 1 serving
Calories: 628 kcal
Sugar: 4 g
Sodium: 1222 mg
Fat: 31 g
Saturated Fat: 10 g
Unsaturated Fat: 17 g
Trans Fat: 0.4 g
Carbohydrates: 43 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 148 mg