Try the perfect stovetop Chicken and Sausage Jambalaya recipe! This one-pot meal combines spicy andouille sausage, tender chicken, and aromatic veggies for a hearty, flavorful dinner that’s easy to make.

A close-up view of a bowl filled with a colorful rice dish featuring sliced sausage, diced chicken, bell peppers, and green onions.

Today, I’m thrilled to share a recipe that’s sure to become a staple in your home. It’s my chicken and sausage jambalaya recipe.

I’ve adapted my Instant Pot jambalaya and turned it into an easy stove top version so anyone can make it!

This hearty, one-pot recipe is a favorite in our household, and I’m sure it will become a favorite in yours too.

Spicy andouille sausage, tender chicken, and a medley of aromatic veggies all cook together, creating the most flavorful and comforting dish.

It’s perfect for those busy weeknights when you want something delicious without spending hours in the kitchen. Trust me, once you try this stovetop jambalaya, you’ll be hooked!

Want more chicken recipes? Try our chicken taco casserole, chicken paprikash, or spicy chicken pasta.

A vibrant rice dish with sausage and chicken, displayed in a white bowl, surrounded by scattered green onions.

Tips for Easy Stove Top Jambalaya

Tips

Make Your Own Creole Seasoning: Try making your own Creole seasoning blend at home! It’s easy and lets you adjust the spice levels just the way you like them.

Deglaze the Pot: After browning the sausage and chicken, use a splash of white wine or chicken broth to deglaze the pot. This helps lift all the delicious browned bits stuck to the bottom.

Smoky Paprika: For an extra smoky kick, add a teaspoon of smoked paprika along with the Creole seasoning. It enhances the overall smokiness without overwhelming the dish.

Overhead shot of a hearty rice and sausage dish, garnished with green onions, served in a white bowl.

Storing Your Chicken and Sausage Jambalaya

Refrigeration: Store any leftovers in an airtight container and pop them into the fridge. Your jambalaya will stay good for 3-4 days. When you’re ready to enjoy it again, simply reheat it on the stovetop or in the microwave until it’s warmed through.

Freezing: If you want to keep your jambalaya for longer, it freezes beautifully! Allow the jambalaya to cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. It will keep well for up to 2 months.

To reheat, thaw it overnight in the refrigerator, then warm it up on the stovetop or in the microwave. The texture may change slightly once frozen and reheated.

A bowl of flavorful rice mixed with sausage, chicken, and vegetables, garnished with fresh green onions.

FAQs (Frequently Asked Questions)

There are two main types of jambalaya: Creole jambalaya, associated with New Orleans, which includes tomato, and Cajun jambalaya, found more commonly in other parts of Louisiana and without tomato.

Gumbo is a soup or stew usually served over a small amount of rice, whereas jambalaya has the rice cooked directly into it, making the grain essential. In gumbo, there is more liquid than rice, while jambalaya should be neither liquid nor mushy.

A common issue when making jambalaya is mushy rice. One of the main causes is using the wrong type of rice. For this recipe, opt for long-grain white rice, such as basmati or jasmine.

Add peeled and deveined shrimp during the last 5-7 minutes of cooking, stirring them in and covering the pot until they turn pink and opaque.

Yes, you can use kielbasa or smoked sausage as a milder alternative to andouille.

More Main Dish Recipes to Try

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A zoomed-in shot of a savory rice and sausage meal, topped with fresh green onions and served in a white bowl.

Chicken and Sausage Jambalaya

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Author: Kimberly

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: Servings

Ingredients

2 tablespoons vegetable oil
12 ounces andouille sausage, sliced into circular pieces
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 white onion, diced
1 green bell pepper, diced
1 celery stalk, chopped
5 garlic cloves, minced
1 tablespoon Creole seasoning
3 fresh thyme sprigs, or 1/2 – 1 teaspoon dried thyme
2 bay leaves
14 ounce can diced tomatoes, undrained
1 ½ cups low-sodium chicken broth
1 cup long grain white rice
Salt and pepper, to taste

Instructions

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the andouille sausage and chicken. Cook, stirring occasionally, until the sausage is browned and the chicken is no longer pink on the outside, about 5-7 minutes. Remove the sausage and chicken with a slotted spoon and drain on paper towels. Set aside.
2 tablespoons vegetable oil
12 ounces andouille sausage
1 pound boneless skinless chicken breasts
In the same pot, add the onions, bell pepper, and celery. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Make sure to scrape the bottom of the pot to release any browned bits from the sausage and chicken.
1 white onion
1 green bell pepper
1 celery stalk
Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
5 garlic cloves
Add the Creole seasoning, thyme, bay leaves, cooked sausage and chicken, diced tomatoes with their juices, chicken broth, and rice. Stir to combine.
1 tablespoon Creole seasoning
3 fresh thyme sprigs
2 bay leaves
14 ounce can diced tomatoes
1 ½ cups low-sodium chicken broth
1 cup long grain white rice
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking and ensure even cooking.
Remove the bay leaves and thyme sprigs (if using fresh thyme). Taste and season with salt and pepper as needed.
Salt and pepper

Notes

The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of jambalaya. Actual calories will vary.
We recommend that every few minutes you stir the jambalaya to ensure the rice doesn’t stick to the bottom of the pan and burn. Add more chicken broth if needed. Sometimes too much can escape in the form of steam when the lid gets removed.

Nutrition

Stove Top Chicken and Sausage Jambalaya