If you are craving a dish that wraps you in bold, comforting flavors while still feeling indulgently creamy, then you are going to adore this Creamy Cajun Chicken and Sausage Jambalaya Recipe. It’s a vibrant, soulful meal that marries tender chicken, smoky Andouille sausage, and colorful veggies alongside a luscious, spiced sauce that makes every bite crave-worthy. This recipe brings the heart of Cajun cooking into your kitchen with a twist of creaminess that takes jambalaya to the next level, perfect for family dinners or impressing guests who love a little Southern heat and hearty goodness.
Ingredients You’ll Need
What’s amazing about this recipe is how a handful of simple, thoughtfully chosen ingredients come together to create such a dazzling array of flavors and textures. Each component plays a vital role in building the dish’s unique character, from the spicy Cajun seasoning that ignites the palate to the fresh vegetables that balance richness with brightness.
- 1½ pounds boneless skinless chicken breast: Cut into bite-size pieces for quick cooking and perfect tenderness.
- 1 pound Andouille sausage: Sliced into rounds to add a smoky, slightly spicy depth that defines classic jambalaya.
- ½ onion: Diced to bring a subtle sweetness and aromatics to the base.
- 2 ribs celery: Diced for a crisp texture and mild earthiness.
- 2 bell peppers: Any color, diced, to add vibrant color and natural sweetness.
- 2 cloves garlic: Minced for a fragrant punch.
- 2 tablespoons Cajun seasoning: Divided – essential for that signature spice and seasoning balance.
- 3 tablespoons olive oil: Divided to cook meats and veggies with plenty of flavor and a silky finish.
- 14.5 ounces crushed tomatoes: One can, bringing acidity and richness to the sauce.
- 1 teaspoon dried oregano: Adds an earthy, herbal note that complements the Cajun spice.
- 2 cups chicken broth: The flavorful liquid base that infuses the rice and ties every element together.
- 1 cup white rice: The hearty grain that absorbs all the lovely juices, creating a comforting texture.
How to Make Creamy Cajun Chicken and Sausage Jambalaya Recipe
Step 1: Season the Chicken
Start by tossing those bite-sized chicken pieces with 1 tablespoon of Cajun seasoning. This step isn’t just about flavor but layering the spices so the chicken comes out infused with that spicy, vibrant kick right from the start.
Step 2: Brown the Chicken
Heat 2 tablespoons of olive oil in a heavy pot over medium-high heat. Add the seasoned chicken and let it brown beautifully on the outside. This caramelization builds flavor and seals in juices. Once browned, remove the chicken and set it aside to make room for the rest.
Step 3: Cook the Sausage
Using the same pot, add the sliced Andouille sausage. Cooking it until lightly crisp develops a deep smoky flavor that is essential to authentic jambalaya and adds a delightful texture contrast.
Step 4: Sauté the Vegetables
Add the remaining tablespoon of olive oil, then toss in diced onion, celery, and bell peppers. Sautéing these until soft releases their natural sweetness and sets a fragrant foundation for the dish. You’ll love how the kitchen fills with aroma at this point.
Step 5: Add Garlic and Spices
Next, stir in minced garlic, the remaining Cajun seasoning, and dried oregano. Cooking this combo for about a minute unlocks the jolt of herbal and spicy scents that make this recipe truly irresistible.
Step 6: Add Liquids and Rice
Pour in crushed tomatoes, chicken broth, and white rice. Stir everything well so the rice can start soaking up those flavorful liquids evenly. This step is where the creamy magic begins, as the liquid starts melding with all those spices and veggies.
Step 7: Combine Meats
Return your browned chicken and cooked sausage back into the pot, making sure they’re nestled well into the rice and sauce mixture. This reunites the rich flavors and ensures every spoonful is loaded with meaty goodness.
Step 8: Simmer and Cook
Bring it all to a boil, then reduce the heat to low and cover. Let it simmer for about 25 minutes, or until the rice is tender and has absorbed all the delicious broth. The sauce thickens just right and becomes creamy without any extra dairy, thanks to the perfect melding of ingredients.
How to Serve Creamy Cajun Chicken and Sausage Jambalaya Recipe
Garnishes
Fresh garnishes take this dish from wonderful to unforgettable. Try sprinkling chopped green onions or fresh parsley on top for a pop of color and subtle sharpness. A squeeze of fresh lemon juice right before serving can brighten the rich flavors beautifully.
Side Dishes
This jambalaya shines on its own, but if you want to round out the meal, pair it with a crisp green salad to balance the warmth and creaminess. Cornbread or garlic bread on the side is also a fantastic choice to soak up those flavorful juices.
Creative Ways to Present
For gatherings, serve this jambalaya in a large, rustic cast-iron skillet or a beautiful ceramic dish for a cozy, family-style vibe. You can also try stuffing bell peppers with the jambalaya mixture and baking them for a colorful, fun twist.
Make Ahead and Storage
Storing Leftovers
This Creamy Cajun Chicken and Sausage Jambalaya Recipe reheats wonderfully and actually benefits from sitting overnight as the flavors deepen. Store leftovers in an airtight container and keep them in the fridge for up to 4 days.
Freezing
You can freeze portions of the jambalaya for up to 3 months. Just cool completely, then place in freezer-safe containers or bags. Thaw overnight in the fridge before reheating to preserve the texture and taste.
Reheating
Reheat gently on the stove over low heat, stirring occasionally, or microwave in short bursts to avoid drying out the dish. If it seems a bit thick, add a splash of chicken broth or water to regain that creamy consistency everyone loves.
FAQs
Can I use other types of sausage?
Absolutely! While Andouille sausage gives authentic smoky flavor, you could swap in kielbasa, chorizo, or even smoked turkey sausage depending on your preference. Just adjust the seasoning accordingly since some sausages are spicier than others.
Is this recipe gluten-free?
Yes, the Creamy Cajun Chicken and Sausage Jambalaya Recipe is naturally gluten-free as long as you check your Cajun seasoning and sausage ingredients to ensure they don’t contain any gluten additives.
Can I make this dish vegetarian?
Sure! You can omit the chicken and sausage and increase the veggies or add plant-based protein like mushrooms or tofu. Use a vegetable broth instead of chicken broth to keep it flavorful and satisfying.
What rice works best for this jambalaya?
White long grain rice is ideal since it cooks up fluffy and absorbs the sauce beautifully. Avoid quick-cooking or instant rice, as they won’t hold up well during the simmering process.
How spicy is this dish?
The spice level is moderate, thanks to the balanced Cajun seasoning. If you prefer it milder, use less seasoning or omit any spicy elements from your Cajun blend. For more kick, feel free to add extra cayenne or hot sauce to taste!
Final Thoughts
There’s something incredibly comforting about a big pot of Creamy Cajun Chicken and Sausage Jambalaya Recipe that fills the home with warmth and welcoming smells. It’s a dish that feels like a hug from your favorite Southern cook, blending spice, creaminess, and soul into every bite. I can’t wait for you to try it and make this recipe your own go-to for cozy nights or lively get-togethers with friends and family.
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
Description
This Creamy Cajun Chicken and Sausage Jambalaya is a hearty, flavorful one-pot dish combining tender chicken breast, smoky Andouille sausage, fresh vegetables, and aromatic Cajun spices simmered with rice in a savory tomato and chicken broth base. Perfectly balanced with a bit of spice and rich textures, this classic Southern entrée is easy to prepare and serves a satisfying family meal in just 40 minutes.
Ingredients
Meats
- 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
Spices and Seasoning
- 2 tablespoons Cajun seasoning (divided)
- 1 teaspoon dried oregano
Liquids and Others
- 3 tablespoons olive oil (divided)
- 14.5 ounces crushed tomatoes (1 can)
- 2 cups chicken broth
- 1 cup white rice
Instructions
- Season Chicken: Season the bite-sized chicken pieces with 1 tablespoon of Cajun seasoning to infuse them with a spicy and flavorful base.
- Brown 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. Remove the chicken and set aside.
- Cook Sausage: In the same pot, add the sliced Andouille sausage and cook until lightly crisped to develop a smoky flavor.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, celery, and bell peppers until they become soft and fragrant, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic, remaining Cajun seasoning, and dried oregano. Cook for 1 minute to release the aromas of the herbs and spices.
- Add Liquids and Rice: Pour in the crushed tomatoes, chicken broth, and white rice. Stir well to combine all the ingredients evenly.
- Combine Meats: Return the browned chicken pieces and cooked sausage to the pot, stirring them evenly within the mixture.
- Simmer and Cook: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25 minutes, or until the rice is tender and has absorbed the flavorful broth.
Notes
- Use Andouille sausage for authentic smoky Cajun flavor; kielbasa or smoked sausage can be used as substitutes.
- Adjust the amount of Cajun seasoning to your preferred spice level.
- Stir occasionally during simmering to prevent rice from sticking to the bottom of the pot.
- For extra creaminess, stir in a splash of heavy cream or coconut milk at the end of cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
