Classic Chicken Jambalaya Recipe – A One-Pot Wonder


Oh, Chicken Jambalaya, you spicy, hearty, and utterly delicious dish, you! A cornerstone of Louisiana cuisine, Jambalaya is the perfect mix of meat, vegetables, and rice, all simmering together in one pot to create a symphony of flavors. Our version focuses on chicken, making it a great option for a satisfying weeknight dinner that doesn’t skimp on taste. Whether you’re a seasoned pro at Cajun cooking or trying your hand at it for the first time, this Chicken Jambalaya recipe promises to be straightforward, delicious, and a surefire hit with everyone at the table. So, let’s crank up some jazz, and get ready to cook up a storm!


  • 2 tablespoons olive oil
  • 1 pound (about 450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 pound (about 450g) andouille sausage, sliced into rounds
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 oz or 410g) can diced tomatoes, undrained
  • 2 cups chicken broth
  • 1 cup long-grain white rice
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1/2 cup chopped fresh parsley
  • 3 green onions, sliced
  • Optional: 1/2 pound (about 225g) shrimp, peeled and deveined (for added variety)


  1. Brown the Chicken and Sausage:
    Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and sausage slices. Cook until the chicken is browned and the sausage is slightly caramelized, about 5-7 minutes. Remove them from the pot and set aside.
  2. Saute the Vegetables:
    In the same pot, add the onion, green bell pepper, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
  3. Combine Ingredients:
    Return the chicken and sausage to the pot. Add the diced tomatoes (with their juice), chicken broth, rice, Cajun seasoning, thyme, smoked paprika, salt, pepper, and bay leaf. Stir well to combine.
  4. Cook the Jambalaya:
    Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the rice is cooked and most of the liquid has been absorbed.
  5. Final Touches:
    If you’re including shrimp, add them in the last 10 minutes of cooking, stirring gently. The shrimp will cook through and turn pink when done.
  6. Serve:
    Once everything is cooked, remove the bay leaf and adjust seasoning to taste. Garnish with chopped parsley and green onions. Serve hot and enjoy the flavors of Louisiana!

Tips for Success

  • Rice: Make sure to use long-grain rice for the best texture. Short-grain rice can become too sticky.
  • Cajun Seasoning: Adjust the amount based on your preference for heat. Start with less and add more as needed.
  • Consistency: If the Jambalaya seems too dry before the rice is fully cooked, add a little more chicken broth or water. If it’s too liquidy, let it cook uncovered for a few minutes.


  • Can I make this recipe vegetarian?
    Yes! Skip the chicken, sausage, and shrimp. Use vegetable broth instead of chicken broth and add more vegetables or a plant-based protein.
  • How can I store leftovers?
    Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or broth if needed.

There you have it—a soul-warming, belly-filling Chicken Jambalaya that’s sure to please. Whether it’s Mardi Gras or just a regular Tuesday, this dish brings the party to your palate. So, give it a go and let the good times roll!