Hello mamas! This week I’m sharing one of my favorite one-pot meals – delicious, comforting Chicken & Sausage Jambalaya.

One of the main reasons I love jambalaya is that I can always change the protein to fit whatever I have at home. Whether that’s chicken, shrimp, sausage, crawfish, and even duck. For personal preference I like my jambalaya with a combo so if I’m not making chicken and sausages, I’m usually making sausage and shrimp.

To make this delicious jambalaya I use onions, bell peppers, celery – also known as the “holy trinity” – as well as garlic, diced tomatoes, andouille sausage, chicken, rice, and chicken broth. I also use a variety of seasonings: garlic powder, onion powder, creole seasoning, and black pepper.

If you love this Cajun recipes, make sure to try Cajun Shrimp Pasta and Red Beans and Rice

What you’ll need to make chicken & sausage jambalaya:

Ingredients:

• 1lb sausage
• 12oz chicken breast
• 2 cups uncooked rice
• 2 1/2 cups chicken broth
• 3 cloves garlic
• 1/2 yellow onion
• 2 celery stalks
• 1 green bell pepper
• 5oz diced tomatoes
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper

Tools:

• 8-inch Chefs knife
• 5.5 quart pan

Let’s Get Cooking

Prep: Start by chipping onions, bell peppers, and garlic. As well as slicing sausage into 1/2 inch pieces and slicing chicken breast into bite-size cubes then seasoning.

Cook: With the skillet on medium heat, add sausage and cook until caramelize with crispy edges. Remove and set aside then cook chicken next. Remove and set the chicken.

Add in all vegetables and seasoning then cook until onions become translucent. Pour in diced tomatoes, chicken and sausage into skillet. Pour in uncooked rice and chicken broth and place a lid on the skillet. Reduce the heat slightly and cook for 20-30 minutes.

Serve: Fluff rice when done and serve!

Additional Tips:

All about the rice. If you feel like you rice is too “wet” or has too much liquid, remove the lid and let some of the moisture evaporate. If you feel like the rice isn’t fully cooked all the way, add about a 1/4 cup liquid and place the lid back on to cook for an additional 5 minutes or so.

Sausage. While I love using the andouille sausage, any smoked sausage will give you the desired depth in flavor you’re looking.

Tomatoes or no tomatoes. Jambalaya can be made with or without tomatoes. If you are making Cajun jambalaya then no tomatoes will be used for your recipe. Adding the tomatoes in places this recipe under the Creole version.