When it comes to flavor-packed, soul-warming meals, Nicole’s Cajun Chicken and Sausage Jambalaya is a hands-down winner. This classic Louisiana dish is a one-pot wonder that combines smoky sausage, tender chicken, and perfectly seasoned rice infused with bold Cajun spices. It’s spicy, savory, and filled with layers of flavor that make every bite unforgettable.Jambalaya is a dish steeped in tradition, bringing together influences from French, Spanish, and West African cuisines. Nicole’s recipe puts a personal twist on this southern favorite, making it approachable while staying true to its roots. Whether it’s for a cozy family dinner or a festive gathering, this dish is guaranteed to wow your taste buds and have everyone coming back for seconds!
Ingredients: Your Shopping List
Here’s what you’ll need to recreate Nicole’s version of this hearty jambalaya (serves 6-8):
Protein
- Chicken thighs (boneless, skinless): 1 lb, cut into bite-sized pieces
- Smoked sausage (Andouille is traditional, but kielbasa works too): 12 oz, sliced into rounds
Vegetables (The Holy Trinity of Cajun Cooking!)
- Green bell pepper: 1, diced
- Celery stalks: 2, diced
- Yellow onion: 1 large, diced
- Garlic: 4 cloves, minced
- Diced tomatoes (canned): 1 (14 oz) can
Spices & Seasonings
- Cajun seasoning: 2 tbsp (store-bought works, or make your own!)
- Paprika: 1 tsp
- Dried thyme: 1 tsp
- Bay leaves: 2
- Salt and black pepper: To taste
- Cayenne pepper: Pinch (optional, for extra heat)
Rice & Liquid
- Long-grain white rice: 1½ cups (uncooked)
- Chicken broth: 3 cups (low-sodium recommended)
Optional Garnishes
- Fresh parsley, chopped
- Green onions, sliced
- Hot sauce (for those who love it spicy)
Preparation Steps: Let’s Get Everything Ready
- Prep the Chicken:
- Cut the chicken thighs into bite-sized pieces.
- Season generously with 1 tbsp Cajun seasoning and set aside.
- Slice the Sausage:
- Slice the smoked sausage into thin rounds.
- Dice the Veggies:
- Dice the bell pepper, onion, and celery into small, even pieces.
- Mince the garlic.
- Rinse the Rice (Optional):
- If you want fluffier rice, rinse it under cold water until the water runs clear. This removes excess starch.
Cooking Instructions: Building Flavor, Step by Step
- Brown the Protein:
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a drizzle of oil.
- Add the sausage and cook for 3-4 minutes, until browned and slightly crispy. Remove and set aside.
- In the same pot, add the chicken. Cook for 5-7 minutes until browned on the outside (it doesn’t need to be fully cooked yet). Remove and set aside with the sausage.
- Sauté the Vegetables:
- Add the diced onion, bell pepper, and celery to the pot. Cook for 5 minutes, stirring frequently, until softened and fragrant.
- Add the garlic and cook for another minute.
- Season Everything:
- Stir in the remaining Cajun seasoning, paprika, thyme, and cayenne (if using). Let the spices toast for about 30 seconds to intensify their flavor.
- Add the Liquid and Rice:
- Pour in the chicken broth and stir in the canned diced tomatoes (with their juices).
- Stir in the rice, bay leaves, and a pinch of salt and pepper. Bring the mixture to a boil.
- Combine and Simmer:
- Add the cooked chicken and sausage back into the pot. Stir everything together.
- Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed the liquid.
- Stir occasionally to prevent sticking, but avoid lifting the lid too often so the rice can cook properly.
- Final Touches:
- Once the rice is cooked, remove the bay leaves. Taste and adjust seasoning, adding more salt, pepper, or Cajun spice if needed.
Serving Suggestions: How to Plate and Pair
- Serve the jambalaya straight from the pot for a rustic, family-style presentation.
- Garnish with freshly chopped parsley and sliced green onions for a pop of color and freshness.
- Add a bottle of hot sauce to the table for heat lovers to customize their plates.
- Pair it with:
- Cornbread or crusty French bread for soaking up the spicy juices.
- A side of coleslaw or a light green salad to balance the richness of the dish.
Additional Tips: Make It Even Better
- Customize the Protein:
- Add shrimp during the last 5 minutes of cooking for a seafood twist.
- Swap chicken thighs for chicken breasts if preferred, but thighs stay juicier.
- Vegetarian Option:
- Skip the chicken and sausage and use plant-based sausage or extra veggies like zucchini and mushrooms. Use vegetable broth instead of chicken broth.
- Amp Up the Flavor:
- Add a splash of Worcestershire sauce or a few dashes of liquid smoke for an extra layer of depth.
- For Perfect Rice:
- Keep the heat low and resist the urge to stir too much during cooking—this helps the rice cook evenly and prevents mushiness.
Wrap-Up: A Taste of Louisiana
Nicole’s Cajun Chicken and Sausage Jambalaya is the epitome of comfort food, giving you a one-pot meal that’s hearty, flavorful, and deeply satisfying. It’s a dish that’s perfect for sharing, whether it’s for a lively Mardi Gras party, a cozy dinner at home, or meal prep for the week.Fun Fact: Did you know there are two main types of jambalaya? Creole jambalaya (aka “red jambalaya”) includes tomatoes, while Cajun jambalaya skips them for a browner, smokier flavor. Nicole’s recipe leans Creole with its use of tomatoes, but it’s flexible enough to adapt to your preferences.Now, it’s time to grab your pot and get cooking—your taste buds are in for a treat! Bon appétit, or as they say in Louisiana, laissez les bons temps rouler (“let the good times roll”)! 🥘✨
