One Pot Chicken Sausage Jambalaya (Print Version)
Bold Cajun dish with smoky sausage, tender chicken, and seasoned rice cooked all in one skillet.
# Ingredients:
Proteins
01 -
1 pound sliced Cajun sausage
02 -
1 large boneless skinless chicken breast, diced (approx. 450g)
Produce
03 -
1 cup diced yellow onion
04 -
2 celery ribs, diced
05 -
1 bell pepper, diced
06 -
2 teaspoons minced garlic
Grains
07 -
2 cups long grain white rice (approx. 375g)
Canned Goods
08 -
14 ounces (400g) petite diced tomatoes, undrained
09 -
3 tablespoons tomato paste
Liquids
10 -
3 ½ cups chicken broth (approx. 825ml)
11 -
1 tablespoon olive oil
Spices and Seasonings
12 -
1 ½ teaspoons Cajun seasoning
13 -
1 teaspoon chicken bouillon powder
14 -
1 teaspoon onion powder
15 -
1 teaspoon garlic powder
16 -
Salt and black pepper to taste
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add the sliced sausage and cook for 5 to 6 minutes until browned. Remove from the skillet and set aside.
02 -
In the same skillet, add the diced chicken breast and cook for 7 to 9 minutes until fully cooked through. Remove and set aside.
03 -
Add diced celery, onions, and bell pepper to the skillet. Sauté for 7 to 8 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
04 -
Stir in the tomato paste and rice until evenly combined.
05 -
Pour in the chicken broth and undrained diced tomatoes. Add Cajun seasoning, chicken bouillon powder, onion powder, garlic powder, salt, and pepper. Return the sausage and chicken to the skillet, stir to combine, and bring to a simmer.
06 -
Reduce heat to low. Cover the skillet and cook for 15 to 20 minutes, stirring occasionally to prevent sticking, until the rice is fully cooked and liquid absorbed. Serve hot.
# Notes:
01 -
Use a smoked Cajun sausage like Conecuh for authentic flavor, or substitute andouille sausage. Adjust Cajun seasoning to control spiciness. Stir occasionally to prevent rice from sticking or burning. If rice absorbs liquid too quickly, add more chicken broth and continue cooking covered on low heat. Optional: add shrimp during last 5 minutes for extra protein. Leftovers store well refrigerated up to 4 days and reheat with a splash of broth.