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Chicken and Sausage Jambalaya Recipe
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5 from 3 votes

Authentic Chicken and Sausage Jambalaya

This one-pot Chicken and Sausage Jambalaya is an authentic Creole Jambalaya recipe loaded with tender chicken, andouille sausage, and all of the bold flavors of Marti Gras!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree
Cuisine: Creole
Servings: 4
Calories: 493kcal



  • 1 Chicken breast (chopped)
  • 7 ounces Andouille sausage halved lengthwise and sliced
  • 1 cup long grain White rice
  • 2 tablespoons Olive oil
  • ½ medium Onion (chopped)
  • Green pepper (chopped)
  • 1 stalk Celery (chopped)
  • 1 Jalapeno pepper (chopped)
  • 4 cloves Garlic (minced)
  • ½ cup diced tomatoes
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon vinegar based hot sauce (Crystal or Tabasco are good options)
  • 16 oz Chicken stock

Creole Seasoning:

  • 1 teaspoon smoked paprika
  • ¾ teaspoon salt
  • ¾ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme


  • Mix together all ingredients for Creole seasoning and set aside.
  • Combine chopped chicken with 1 tablespoon of creole seasoning in a small bowl.
  • Add one tablespoon of oil to a skillet heated to medium-high and seer chicken and sausage until a brown crust forms. Remove from pan and set aside. (chicken can still be raw on inside)
  • Add remaining tablespoon of oil and saute onion, bell pepper, jalapeno pepper, and celery over medium heat until tender, about 5 minutes. Add garlic and cook 1 minute longer, until fragrant. 
  • Rinse rice by under cold water to remove excess starch which will prevent rice from sticking and becoming mushy. Water should run clear. 
  • Add chicken broth and scrape any burnt on fond from the bottom of the pan, then tomatoes, bay leaves, Worcestershire and hot sauce. Stir in rice, chicken, and sausage and add remaining Creole seasoning.
  • Bring rice to a boil and briefly stir to ensure rice is not sticking to bottom. Reduce heat to low and simmer until rice absorbs liquid and becomes tender, about 15-20 minutes. Keep lid on as much as possible and refrain from stirring. Stirring releases starches which will cause the rice to become mushy.
  • When the liquid has been absorbed test rice for doneness by squeezing between your fingers, rice should be soft all of the way through.


IF YOU LIKED THIS RECIPE check out my easy Instant Pot Red Beans and Rice recipe too!


Calories: 493kcal | Carbohydrates: 43g | Protein: 26g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 976mg | Potassium: 588mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1005IU | Vitamin C: 19.1mg | Calcium: 44mg | Iron: 2mg