Traditional recipes

Easy Chicken Jambalaya recipe

Easy Chicken Jambalaya recipe

  • Recipes
  • Ingredients
  • Beans
  • Haricot beans

All full of healthy ingredients which the whole family can enjoy and very easy to make.

Cheshire, England, UK

1 person made this


  • 1 Green pepper
  • 1 Onion
  • 1 Chopped tomatoes
  • Cajun spice
  • 1 Microwave Pack Of Wholegrain rice with haricot beans & quinoa
  • 1 Cup Of Frozen Sweetcorn
  • A Sprinkle Of Salt And Black pepper
  • 2 Chopped Garlic Cloves
  • Chicken Stock
  • 3 or 4 Chicken Breasts
  • Coconut Oil


  1. Cook chicken until brown in coconut oil
  2. Chop up the green pepper, onion, garlic cloves and I a seperate pan cook until brown, then season with black pepper
  3. Add the green pepper, onion, garlic cloves to the chicken dish. Then ass sweetcorn, the chopped tomatoes and brown rice
  4. Season the chicken with Cajun spice, Salt And Black pepper
  5. Finish with adding the chicken stock and leave to cook on low for an hour or two.

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Hands-down the best jambalaya recipe! It is surprisingly easy to make, customizable with your favorite proteins (I used chicken, shrimp and Andouille sausage), and full of bold, zesty, Cajun jambalaya flavors that everyone will love.

I thought it was time we revisit an old favorite recipe of mine here on the blog today, which I love all the more because it always reminds me of two of my favorite people — John and Cate’s famous jambalaya recipe! ♡

John and Cate were two of the very first neighbors I met when I moved to downtown Kansas City five years ago. When I arrived in the neighborhood, I didn’t know a soul around. But a cute new coffee shop serendipitously also happened to be opening next door that very week. And as I began to stop by morning after morning to order my favorite iced pour-over, I noticed that another couple was doing the same. Eventually we all introduced ourselves, and one of my favorite friendships was born.

For years, the three of us crossed paths at the coffee shop nearly every morning — giving each other groggy pre-caffeinated hugs, catching up on the past day’s events, ruffling the heads of one another’s pups, talkin’ shop about all things small business, and finally settling in at nearby tables with our laptops to work for a few hours. Then morning hangs eventually extended to evenings, swinging by one another’s places for impromptu happy hours and dinners, sneaking up to the rooftops to watch the fireworks on the 4th of July, or rallying all of our neighbors together each Tuesday for our beloved “neighbor nights” dinners.

In a heartbeat, these two moved from being neighbors, to what we called “freighbors”, to what we now consider “framily.” And I miss them and our Tuesday nights something fierce now, being 4800 miles across the ocean.

But whenever I pull out the ingredients to whip up a batch of their famous homemade jambalaya recipe, I’m instantly transported back to their old loft, and those impromptu, hilarious, always-longer-than-planned hours we used to spend cooking up a storm together in the kitchen. And the jambalaya simmering on the stove, wine glasses being refilled left and right, random neighbors showing up when they heard we were cooking. And those easy, good, long nights shared around the table together as our little neighborhood family.

As Julia Child once said, “People who love to eat are always the best people.” And John and Cate are certainly two of my best.

Alright, let’s talk about this jambalaya recipe! With parents from the South, John grew up on spicy Cajun and Creole food, and always liked to brag to us Midwesterners about all of the fresh Gulf shrimp his family used to pick up at the market specifically for their jambalaya. (Which sounds…dreamy.) Still, though, he’s whipped this dish up for our neighbors time and time again right in the heart of Kansas, and proven that it can be a winner wherever in the world that it’s made. It’s full of great flavor, easily customizable with your favorite proteins (or you can make it vegetarian), and probably much simpler to make than you might think. It just requires lots of chopping, and a solid 45 minutes or so from start to finish.

So just grab a glass of wine, maybe invite some friends over to keep you company while you cook, John-and-Cate-style, and enjoy this one! Thanks for the recipe, you two! ♡

Recipe Summary

  • 8 ounces skinless, boneless chicken breast halves
  • 2 teaspoons Cajun seasoning
  • 8 ounces fully cooked spicy or mild link sausage, sliced
  • 1 small red onion, cut into thin wedges
  • 2 yellow, green, and/or orange sweet peppers, cut into bite-size strips
  • 2 14.5 ounce cans no-salt-added stewed tomatoes
  • Coarsely chopped fresh parsley (optional)

Cut chicken into 1-inch pieces place in a small bowl and toss with Cajun seasoning.

Heat a 12-inch skillet over medium-high heat. Add chicken and sausage to skillet cook 3 to 4 minutes or until chicken begins to brown.

Add onion and sweet peppers to chicken mixture. Cook, stirring frequently, for 2 minutes. Add stewed tomatoes. Cover and cook 5 to 7 minutes or until chicken is no longer pink. Break up tomatoes with a spoon, if necessary.

Ladle jambalaya into shallow soup/salad bowls and, if desired, top with fresh parsley.

The meat used in jamabalaya include andouille sausage, chicken, pork and seafood. Often times you&rsquoll see a a combination of meats used to make jambalaya.

What gives jambalaya its Creole/ Cajun flavors are the spices used to flavor the dish. To make the jambalaya spice mix combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt.

You can also store the jambalaya spice mix in an air tight container for later use.

What to Serve with Jambalaya? Check out These Jambalaya Sides!

Indeed, this easy chicken and sausage jambalaya recipe is perfect for Mardi Gras. So what goes good with jambalaya? Well, you might want to serve it with some Cajun potato salad from another Arkansas food blogger. However, jambalaya rice is also just right for any other day of the year, too! Jambalaya is often served with Creole cornbread and collard greens. Another option might be this Cajun cabbage.

Also, I checked with my friend who still lives in south Louisiana to see if she had any other suggestions for what to serve with jambalaya. She said her friends serve their jambalaya with French bread and green beans. Another option for bread with jambalaya is a Bahn Mi baguette.

Recipe Summary

  • 1/4 cup extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast halves
  • Kosher salt and freshly ground pepper
  • 3 celery stalks, finely chopped
  • 1 medium onion, finely chopped
  • 1 green bell pepper, stemmed, seeded, and finely chopped
  • 1 pound andouille sausage, cut into 1/2-inch pieces
  • 2 garlic cloves, minced
  • 2 cups homemade or low-sodium store-bought chicken stock
  • 3/4 teaspoon Old Bay seasoning
  • 1 can (14 ounces) crushed tomatoes with juice
  • 1 cup long-grain rice

Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces set aside.

Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage cook 3 minutes. Add garlic cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water bring to a boil. Add rice and chicken. Reduce heat simmer 12 minutes. Cover remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.


Jambalaya is a very popular dish that has Spanish and French influence. It’s prepared with chicken, shrimp, sausages, and rice – or a variation of that – and it is comfort food at its best. Jambalaya is one of the easiest one-pot meals you can put together, even on a busy weeknight.

What is Jambalaya?

Now for my curious friends, Jambalaya is a Louisiana Creole dish of Spanish and French influence. Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice. Very simple, but such a delicious dish.

Quick & Easy Chicken Sausage Jambalaya

Quick & easy chicken sausage jambalaya – this is a one-pot, no-fuss, super easy meal, that practically cooks itself into a delicious, hearty chicken and sausage casserole that everyone will love.

How often do you happen to cook a meal that is quick, easy, delicious and kid-friendly at the same time? Not often in my household! Surprised? Well, I am blessed with very picky eaters, with various forms of pickiness, and when a recipe hits the spot for everyone, I almost cry with joy! This quick and easy chicken jambalaya is one of those. But it’s really a star on so many other levels.

First of all, this one-pot dish is not fussy at all. You can use fresh, frozen, or canned ingredients, and it will work like a charm. But the best part is, it requires almost no prep, and it cooks itself. You just throw a bunch of ingredients (mostly canned), turn on the oven, and come back 40 minutes later to a cooked dinner.

Almost all ingredients are staples, that you probably already have in your pantry. To speed things up, I usually make this when I have left over cooked chicken. If not, you can chop your chicken meat in small bites, and give it a quick sear in the pan before you throw in everything else. I strongly suggest dark chicken meat here, as it has way more flavor, and doesn’t dry out.

The key ingredient, that gives it a ton of flavor, is the smoked sausage, and the one I like to use is smoked Polska kelbasa. Another flavor booster is the chicken broth – a rich home-made chicken stock would be ideal. And finally, don’t be stingy with the oil – a little extra drizzle of olive oil will give it that melt-in-your-mouth feel.

So let me just sum up why you should give this dish a go right now:

  1. No fuss! I requires almost no prep. All you do is chop one onion, and peel a few garlic cloves, then open up a bunch of cans. You gotta love that on a weekday night!
  2. It’s very forgiving. You really cannot go wrong whether you used canned or frozen ingredients, and most of them are probably already in your pantry. Oh, and let’s say you’re out of peas – no biggie, skip them.
  3. It cooks itself. No need to babysit. You just set it in the oven, and forget it for the next 30-40 minutes.
  4. It is one of those meals, that easily scales up and can feed a crowd, should you need it.
  5. Oh, and last but not least, it’s really yummy, and appeals to everyone!

Here are some more ideas for a quick weeknight dinner, since we are on the topic:

If you happen to make this chicken jambalaya, please let me know how you liked it. Also, if you have a great quick, easy, delicious, kid-friendly, and picky-eater-approved recipe that you make over and over, I’d like to hear about it!

Ok, vegheads – we have a second option for you! This recipe is a little different that the other one we highlight, with the use of a few different ingredients and a amp up in spice.

This is a truly versatile recipe that is easily adapted to add different types of proteins or veggies you feel may compliment it along the way. However you choose to have it, there’s absolutely no meat required to love it.

Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.