Chicken and Sausage Jambalaya - Easy One Pot Dinner
Chicken and Sausage Jambalaya - EASY One Pot Dinner is a medium Cajun recipe that serves 6. 470 calories per serving. Recipe by Sip and Feast on YouTube.
Prep: 30 min | Cook: 1 hr 14 min | Total: 1 hr 59 min
Cost: $19.28 total, $3.21 per serving
Ingredients
- 1 tablespoon Homemade Cajun Spice (lower‑sodium blend of paprika, garlic powder, onion powder, cayenne, thyme, oregano, and black pepper)
- 1.5 cups Long Grain White Rice (traditional long‑grain rice for fluffy texture)
- 2 leaves Bay Leaves (dried)
- 1 teaspoon Dried Oregano
- 7 cloves Garlic (minced)
- 2.5 cups Low Sodium Chicken Stock (made with Better Than Bouillon chicken base)
- 14 oz Tomato Sauce (can substitute crushed tomatoes)
- 2 stalks Green Onion (sliced, for garnish)
- 2 tablespoons Parsley (chopped, for garnish)
- 1 large Green Bell Pepper (diced, part of the holy trinity)
- 2 ribs Celery (diced)
- 1 medium Onion (diced)
- 12 oz Andouille Sausage (smoked pork sausage, sliced ~7 mm)
- 1.25 lb Chicken Thighs (boneless, skinless, cut into 4‑5 pieces each, patted dry)
- 0.5 lb Shrimp (peeled and deveined, medium size)
- 3 tablespoons Olive Oil (for searing and sautéing; can use vegetable oil)
- 1 pinch Salt (optional; may be omitted because Cajun spice is salty)
- 1 pinch Black Pepper (optional)
Instructions
Gather and Measure Ingredients
Lay out all ingredients, measure rice, stock, tomato sauce, spices, and set the vegetables and proteins nearby.
Time: PT5M
Dice the Holy Trinity
Dice the green bell pepper, celery ribs, and medium onion into uniform ½‑inch pieces.
Time: PT10M
Mince Garlic
Mince 7 garlic cloves finely.
Time: PT2M
Slice Andouille Sausage
Slice the 12 oz Andouille sausage into ~7 mm rounds (about ¼‑inch).
Time: PT3M
Cut Chicken Thighs
Trim any excess fat, then cut the boneless, skinless thighs into bite‑size pieces (about 1‑inch). Pat dry with paper towels.
Time: PT5M
Season Chicken
Toss the chicken pieces with 1 tbsp homemade Cajun spice, ensuring even coating.
Time: PT2M
Heat Oil
Add 2 tbsp olive oil to the Dutch oven and heat over medium until the surface shimmers.
Time: PT2M
Sear Chicken
Working in batches, add chicken pieces, leaving space between them. Cook 2 minutes per side until a deep golden‑brown crust forms. Do not stir; let the meat sit.
Time: PT8M
Remove Chicken
Using a slotted spoon, transfer the browned chicken to a plate; keep the rendered fat in the pot.
Time: PT2M
Deglaze
Add a splash of water (≈¼ cup) and scrape the browned bits from the bottom with a wooden spoon.
Time: PT1M
Sauté Vegetables
If needed, add another 1‑2 tbsp oil. Add the diced bell pepper, celery, and onion. Cook, stirring occasionally, until softened and fragrant, about 12 minutes.
Time: PT12M
Add Garlic
Stir in the minced garlic and cook for 1 minute until aromatic.
Time: PT1M
Toast the Rice
Add the 1.5 cups rice, stirring to coat each grain with oil. Cook for 2 minutes.
Time: PT2M
Add Liquids and Seasonings
Pour in 2.5 cups low‑sodium chicken stock, 14 oz tomato sauce, bay leaves, oregano, and an additional ½‑1 tsp Cajun spice (adjust for salt). Stir gently.
Time: PT2M
Return Chicken and Add Sausage
Nestle the seared chicken pieces back into the pot and scatter the sliced Andouille sausage.
Time: PT2M
Bring to Boil and Simmer
Increase heat to bring the mixture to a rolling boil, then reduce to low, cover, and simmer for 30 minutes.
Time: PT30M
Temperature: medium‑low
Sear Shrimp
While the rice simmers, heat a skillet with 1 tbsp oil over medium‑high. Add the shrimp and cook 45 seconds per side until pink.
Time: PT2M
Finish the Jambalaya
When the rice is tender and liquid is absorbed, turn off the heat. Gently fold in the cooked shrimp, sliced green onions, and chopped parsley.
Time: PT5M
Rest
Cover the pot and let the jambalaya rest for 5 minutes before serving.
Time: PT5M
Serve
Spoon onto plates, optionally leaving the caramelized bottom (socarrat) in the pot for an authentic touch.
Time: PT0M
Nutrition Facts
- Calories
- 470
- Protein
- 12g
- Carbohydrates
- 20g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Gluten‑Free (if using gluten‑free sausage), Dairy‑Free, Nut‑Free
Allergens: Shellfish, Pork
Ingredient Substitutions
- Instead of Homemade Cajun Spice: store‑bought Cajun seasoning, Creole seasoning
- Instead of Long Grain White Rice: Basmati rice, Jasmine rice
- Instead of Dried Oregano: Italian seasoning
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Low Sodium Chicken Stock: homemade chicken stock, vegetable stock
- Instead of Tomato Sauce: crushed tomatoes
- Instead of Green Onion: scallions
- Instead of Parsley: cilantro
- Instead of Green Bell Pepper: red or yellow bell pepper
- Instead of Celery: celery stalk
- Instead of Onion: shallot
- Instead of Andouille Sausage: smoked kielbasa, chicken sausage, hot dogs
- Instead of Chicken Thighs: chicken breast, turkey thigh
- Instead of Shrimp: pre‑cooked shrimp, omit for a vegetarian version
- Instead of Olive Oil: vegetable oil, canola oil
Equipment Needed
- Dutch Oven or Heavy‑Bottomed Pot
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Slotted Spoon
- Wooden Spoon
- Skillet
- Timer (optional)
- Plate for Resting Chicken (optional)
Critical Steps — Do Not Skip
- Searing the chicken until a deep golden crust forms.
- Deglazing the pot to capture the fond.
- Sautéing the holy trinity until very soft.
- Simmering the rice on low heat without excessive stirring.
- Resting the finished jambalaya before serving.
Chef Tips from the Video
- For extra depth, add a splash of dry white wine after deglazing.
- If you like a spicier jambalaya, increase cayenne in the Cajun spice or add a dash of hot sauce at the end.
- Leaving the caramelized rice crust (socarrat) in the pot adds a smoky flavor; scrape it off and serve as a crunchy topping.
Troubleshooting
Rice is mushy or over‑cooked.
Reduce simmer time by 5‑10 minutes or use slightly less stock. Ensure the pot is covered tightly to retain steam.
Rice sticks to the bottom and burns.
Make sure the heat is low during the simmer stage and stir only once when you first add the liquid. If sticking occurs, add a splash of water and gently lift the stuck grains.
Shrimp turn rubbery.
Cook shrimp only until they turn pink, about 45 seconds per side. Remove immediately from heat.
Dish is too salty.
Use the low‑sodium stock and homemade Cajun spice, and omit added salt. If still salty, add a splash of unsalted broth or a diced potato to absorb excess salt.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.
Freezer: Portion into freezer‑safe bags; freeze up to 2 months. Thaw in refrigerator before reheating.
Room temperature: Do not store at room temperature longer than 2 hours.
Make-Ahead Tips
- Dice the vegetables and store in a sealed bag for up to 24 hours.
- Season and refrigerate the chicken up to 4 hours before cooking.
- Prepare homemade Cajun spice in advance and keep in an airtight jar.
- Cooked jambalaya reheats well in a skillet with a splash of broth.
Frequently Asked Questions
What is the cultural significance and history of Jambalaya in Cajun cuisine?
Jambalaya originated in Louisiana as a Creole adaptation of Spanish paella, blending French, Spanish, African, and Native American influences. It became a staple for Cajun families because it uses inexpensive pantry staples and can stretch a small amount of meat to feed many.
What are the traditional regional variations of Jambalaya in Louisiana cuisine?
In Louisiana there are two main styles: Creole (or "red") jambalaya, which includes tomatoes, and Cajun (or "brown") jambalaya, which omits tomatoes and relies on a darker roux. The recipe here follows the Creole style with tomato sauce.
How is Jambalaya traditionally served in Cajun culture?
Traditionally, jambalaya is served hot straight from the pot, often with a side of French bread or cornbread. It may be presented in the same Dutch oven, leaving the caramelized bottom (socarrat) for diners to enjoy.
What occasions or celebrations is Jambalaya traditionally associated with in Cajun culture?
Jambalaya is a popular dish for Mardi Mardi, family reunions, and backyard barbecues in Cajun and Creole communities because it feeds a crowd and showcases bold, comforting flavors.
What authentic traditional ingredients are essential for Jambalaya versus acceptable substitutes?
Authentic jambalaya uses long‑grain white rice, Andouille sausage, chicken (often thighs), and the holy trinity of bell pepper, celery, and onion. Substitutes can include smoked kielbasa for sausage, chicken breast for thighs, or shrimp only for a seafood‑only version, but the flavor profile changes slightly.
What other Cajun dishes pair well with Jambalaya?
Jambalaya pairs beautifully with classic Cajun sides such as cornbread, coleslaw, gumbo, or a simple green salad dressed with a tangy vinaigrette.
What makes Jambalaya special or unique in Cajun cuisine?
Jambalaya is unique because it combines a rice pilaf with a hearty stew, allowing the rice to absorb all the seasoned broth, creating a one‑pot meal that is both filling and richly flavored.
How has Jambalaya evolved over time in Louisiana cuisine?
Modern jambalaya often incorporates convenience ingredients like pre‑cooked sausage or frozen shrimp, and home cooks may adjust spice levels. However, the core technique of sautéing the holy trinity and simmering rice in a flavorful broth remains unchanged.
What are the most common mistakes to avoid when making Jambalaya on the YouTube channel Sip and Feast?
Common mistakes include over‑stirring the rice (which releases starch and makes it gummy), using too high a heat during the simmer (causing the liquid to evaporate too quickly), and adding extra salt when using a salty store‑bought Cajun blend.
Why does the Sip and Feast Jambalaya recipe use a low‑sodium homemade Cajun spice instead of a commercial blend?
The creator prefers a homemade blend to control sodium levels and tailor the heat to personal taste. Commercial blends often contain added salt, which can make the final dish overly salty.
Can I make the Sip and Feast Jambalaya ahead of time and how should I store it?
Yes, you can prepare the jambalaya a day ahead. Cool it to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth to restore moisture.
What texture and appearance should I look for when making Jambalaya on the Sip and Feast channel?
The rice should be tender but each grain separate, with a slight bite. The bottom of the pot may develop a dark, caramelized crust (socarrat) that is flavorful but not burnt. The proteins should be nicely browned and the shrimp pink.
What does the YouTube channel Sip and Feast specialize in?
The YouTube channel Sip and Feast specializes in approachable, family‑friendly home cooking videos that blend classic comfort foods with thoughtful ingredient swaps and detailed technique explanations.
How does the YouTube channel Sip and Feast's approach to Cajun cooking differ from other Cajun cooking channels?
Sip and Feast focuses on lower‑sodium, ingredient‑flexible versions of traditional Cajun dishes, emphasizing health‑conscious tweaks while preserving authentic flavors, whereas many other Cajun channels stick strictly to traditional, often higher‑sodium recipes.
Last updated: August 29, 2026
