Print Recipe

Weeknight Chicken and Sausage Jambalaya

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Cajun, Creole
Servings: 6 to 8
Author: Stacey Little | Southern Bite


  • 2 tablespoons vegetable oil
  • 1 pound cajun or andouille smoked sausage, sliced into 1/4 inch rounds
  • 1 pound chicken breast meat, cubed
  • 1 large onion, chopped
  • 1 large bell pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can tomato sauce
  • pinch dried red pepper flakes (optional)
  • 2 bay leaves
  • 2 1/2 cups chicken broth
  • 1 teaspoon creole seasoning
  • 2 cups parboiled rice (also sometimes called converted rice)


  • Heat oil in a large dutch oven over medium-high heat.  Add the sausage and chicken and cook, stirring frequently until the sausage has browned - about 5 to 8 minutes.  Spoon the meat out of the skillet with a slotted spoon leaving the remaining oil in the pot and set the meat aside.  
  • Add the onions and pepper and cook, stirring frequently, until the onions are translucent - about 5 minutes.  Add the garlic and cook until fragrant - about 1 minute. 
  • Add tomatoes with juice, tomato sauce, red pepper flakes (if desired), bay leaves, broth, creole seasoning. Bring to a boil. 
  • Stir in uncooked rice and return the chicken and sausage to the pot.  Stir well. Cover and reduce heat and cook about 20 minutes - stirring occasionally - or until rice is tender and most of the liquid has been absorbed.