Sausage and Chicken Jambalaya
Sausage and Chicken Jambalaya is a easy Cajun recipe that serves 4. 420 calories per serving. Recipe by Winny Hayes on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $11.30 total, $2.83 per serving
Ingredients
- 1 package Andouille Sausage (cut into 1/4‑inch coins)
- 4 pieces Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
- 2 tablespoons Cajun Seasoning (store‑bought or homemade blend)
- 2 tablespoons Olive Oil (for browning the meat)
- 1 medium Onion (diced)
- 2 stalks Celery Stalks (diced)
- 1 large Bell Pepper (any color, diced)
- to taste Hot Sauce (adds classic Cajun heat)
Instructions
Prepare the Ingredients
Slice the Andouille sausage into 1/4‑inch coins. Cut the chicken thighs into bite‑size pieces. Dice the onion, celery, and bell pepper (the holy trinity).
Time: PT5M
Season the Chicken
Place the chicken pieces in a bowl, sprinkle with Cajun seasoning, and toss to coat evenly.
Time: PT2M
Brown the Chicken
Heat 1 tablespoon of olive oil in the skillet over medium‑high heat. Add the seasoned chicken and cook, stirring occasionally, until the pieces are lightly browned on all sides (about 4‑5 minutes). Transfer to a plate.
Time: PT5M
Temperature: Medium‑high
Brown the Sausage
Add the remaining 1 tablespoon of oil to the same skillet. Add the sausage coins and sauté until they develop a deep golden color, about 3‑4 minutes. Transfer to the same plate with the chicken.
Time: PT4M
Temperature: Medium
Sauté the Holy Trinity
In the same skillet, add the diced onion, celery, and bell pepper. Cook, stirring, until the vegetables are softened and fragrant, about 3‑4 minutes.
Time: PT4M
Temperature: Medium
Combine and Finish
Return the browned chicken and sausage to the skillet. Add a few dashes of hot sauce, stir to combine, and let everything heat through for another 2 minutes.
Time: PT2M
Temperature: Medium
Nutrition Facts
- Calories
- 420
- Protein
- 28g
- Carbohydrates
- 12g
- Fat
- 28g
- Fiber
- 3g
Dietary info: Contains meat, Gluten‑free if using gluten‑free sausage
Allergens: Pork (sausage), None other
Ingredient Substitutions
- Instead of Andouille Sausage: Smoked sausage, Chorizo
- Instead of Chicken Thighs: Chicken breast, Turkey thigh
- Instead of Cajun Seasoning: Creole seasoning, Old Bay
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Onion: shallots
- Instead of Celery Stalks: fennel stalks
- Instead of Bell Pepper: poblano pepper
- Instead of Hot Sauce: Tabasco, Louisiana hot sauce
Equipment Needed
- Large Skillet
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Plate
Critical Steps — Do Not Skip
- Browning the chicken without overcooking it.
- Achieving a deep golden color on the sausage.
- Properly sautéing the onion, celery, and bell pepper without burning.
Chef Tips from the Video
- Use a cast‑iron skillet for the best caramelization.
- Add a pinch of smoked paprika for extra depth.
- Finish with a squeeze of fresh lemon juice for brightness.
Troubleshooting
Chicken turns out dry.
Do not over‑cook the chicken during the browning step; it only needs to be lightly colored before finishing in the sauce.
Sausage sticks to the pan.
Make sure the skillet is hot and has enough oil before adding the sausage; de‑glaze with a splash of water if needed.
Vegetables are burnt.
Reduce heat to medium and stir frequently; add a little liquid if the pan becomes too dry.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 2 months; reheat gently on the stove.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Pre‑dice the vegetables and store them in a sealed bag for up to 24 hours.
- Season the chicken and keep it refrigerated until ready to cook.
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 and West African rice dishes. It embodies the melting pot of French, Spanish, African, and Native American influences that define Cajun cooking, and it is traditionally served at family gatherings and community festivals.
What are the traditional regional variations of Jambalaya in Cajun and Creole cooking?
In Cajun (or "brown") jambalaya, the dish is cooked without tomatoes, relying on a dark roux and the holy trinity for flavor. Creole (or "red") jambalaya includes tomatoes and often uses a mix of seafood, sausage, and chicken, reflecting the more urban New Orleans style.
How is Jambalaya traditionally served in Louisiana households?
Jambalaya is typically served hot straight from the pot, often accompanied by crusty French bread, a simple green salad, and sometimes a side of coleslaw. It is a communal dish, meant to be shared family‑style.
What occasions or celebrations is Jambalaya traditionally associated with in Cajun culture?
Jambalaya is a staple at Mardi Mardi celebrations, family reunions, and backyard barbecues in Louisiana. Its one‑pot nature makes it perfect for feeding large groups during festive gatherings.
What other Cajun dishes pair well with this Sausage and Chicken Jambalaya?
Serve the jambalaya alongside classic Cajun sides such as cornbread, red beans and rice, or a simple cucumber‑tomato salad to balance the spice and richness.
What are the authentic traditional ingredients for Jambalaya versus acceptable substitutes?
Authentic jambalaya uses Andouille sausage, chicken (often thighs), the holy trinity (onion, celery, bell pepper), Cajun seasoning, and long‑grain rice. Substitutes can include smoked kielbasa for sausage, turkey for chicken, or a mix of bell peppers for added color, but the flavor profile changes slightly.
What are the most common mistakes to avoid when making Sausage and Chicken Jambalaya?
Common errors include over‑cooking the chicken, overcrowding the pan which prevents proper browning, and burning the holy trinity. Keep the heat at medium, brown meats in batches, and stir the vegetables frequently.
Why does this Jambalaya recipe brown the chicken and sausage separately before combining?
Browning each protein separately develops a deep Maillard flavor that enriches the final dish. If cooked together, the meats would steam rather than caramelize, resulting in a flatter taste.
Can I make Sausage and Chicken Jambalaya ahead of time and how should I store it?
Yes, you can prepare the jambalaya up to a day ahead. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently on the stove, adding a splash of broth if it looks dry.
What texture and appearance should I look for when the holy trinity is properly sautéed?
The onions should be translucent, the celery tender yet still slightly crisp, and the bell pepper should be softened with a faint caramel edge. The mixture should be aromatic but not browned.
How do I know when the Sausage and Chicken Jambalaya is done cooking?
The chicken should reach an internal temperature of 165°F (74°C), the sausage should be heated through, and the vegetables should be tender. The dish should be hot throughout and the flavors well‑combined.
What does the YouTube channel Winny Hayes specialize in?
The YouTube channel Winny Hayes focuses on family‑friendly, quick‑prep meals that balance flavor with convenience, often featuring kid‑approved dishes and practical cooking shortcuts.
How does the YouTube channel Winny Hayes' approach to Cajun cooking differ from other Cajun cooking channels?
Winny Hayes emphasizes simplicity and speed, using minimal equipment and straightforward steps, whereas many Cajun channels dive deep into traditional techniques like making roux from scratch. Winny’s style is geared toward busy families.
Last updated: September 6, 2026
