Cajun Sausage and Chicken Jambalaya Recipe

This Cajun sausage and chicken jambalaya recipe draws on both Cajun and Creole cuisines, with an array of traditional aromatic spices and juicy Cajun sausage in a tomato sauce.

Cajun sausage and chicken jambalaya recipe

Cajun cuisine has become somewhat of a blanket term for a hybrid of Cajun and Creole dishes throughout the U.S. In Louisiana, however, where both of these cultures were born and continue to thrive, there is a clear distinction between these respective cuisines and their histories.

This recipe draws from both cultures, with an emphasis on the aromatic herbs and spices used in traditional Cajun and Creole cooking. Similar to a Creol Jambalaya, this recipe features sausage, bell pepper and a flavorful mix of southern spices.

Traditional Cajun Cooking

Traditional Cajun cooking, a mix of West African, French and Spanish cooking techniques, was often very simple and didn’t include the spiciness of Creole meals. They were largely rustic ‘country’ meals that relied heavily on what was locally available. This often meant the addition of three vegetables that make up ‘the trinity’ according to Cajun and Creole chefs; green bell pepper, onion, and celery. Other herbs and spices you might find in a Cajun meal include garlic, paprika, thyme, file (ground sassafras leaves), parsley, green onions.

This ever-evolving cuisine was created by a group of French settlers who were displaced from Canada, and had to be resourceful with what they could find in their new southern climate. An authentic Cajun meal usually features a main dish of crawfish, shrimp, or andouille sausage, steamed rice, and a bowl of whatever vegetable is plentiful or available. These dishes would have all been served in separate bowls.

What we usually think of as Cajun food today is some version of a spicy and aromatic rice, veggies, meat and seafood mixture. Most of these hybrid Cajun/Creole dishes can be attributed to the influential chef, Paul Prudhomme, who coined the term “Louisiana cooking”. He is the reason your typical Cajun seasoning now includes the heat of dried cayenne pepper.

The only true main difference between the two cuisines is (in most cases) the use of tomatoes. Cajun cooking usually does not include tomatoes, while Creole food does. As with most cuisines, however, the lines blur over time.

So, even though it may draw inspiration from multiple cultures, to say it’s 100 percent Louisianan would be right on the money.

This recipe was originally developed as part of an Instagram campaign for Zatarain’s Sausage.

To totally replicate this recipe, you can shop for Zatarain’s here or at your nearest Kroger grocery store.

Visual Instructions

Cajun sausage and chicken jambalaya ingredients
Always gather your ingredients first to make sure you aren’t missing anything before you begin cooking.
Cajun sausage and chicken jambalaya onions
Add chopped onions.
Cajun sausage and chicken jambalaya garlic
Add garlic.
Cajun sausage and chicken jambalaya celery
Add celery.
Cajun sausage and chicken jambalaya add bell peppers
Add bell peppers.
Cajun sausage and chicken jambalaya chopped chicken
Chopped chicken, bite size.
Cajun sausage and chicken jambalaya add rice
Add in the rice.
Cajun sausage and chicken jambalaya slicing sausage
Slicing sausage
Cajun sausage and chicken jambalaya rice mixed
Rice mixed thoroughly.
Cajun sausage and chicken jambalaya broth
Pouring the chicken broth
Cajun sausage and chicken jambalaya spices
Spices.
Cajun sausage and chicken jambalaya crushed tomatoes
Crushed tomatoes.
Cajun sausage and chicken jambalaya recipe add sausage
Add chicken.
Cajun sausage and chicken jambalaya recipe add sausage
Add sausage.
Cajun sausage and chicken jambalaya recipe worcestershire sauce
1 tbsp Worcestershire sauce
Cajun sausage and chicken jambalaya recipe place in oven
Place in oven and cover with lid.
Cajun sausage and chicken jambalaya recipe ready to serve
Ready to serve.

Cajun Sausage and Chicken Jambalaya

Michael Kahn
This Cajun sausage and chicken jambalaya recipe draws on both Cajun and Creole cuisines, featuring an array of traditional aromatic spices and juicy Cajun sausage in a tomato sauce.
5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Course Entree
Cuisine Cajun
Servings 8 people
Calories 415 kcal

Ingredients
  

  • 3 tbsp Olive Oil
  • 1 medium Sweet onion
  • 3 Celery stalks
  • 1 Bell pepper Yellow or orange
  • 14 oz Sausage Cajun style
  • 1 Chicken breast Boneless and skinless
  • 3 cloves Garlic
  • 1 tsp Oregano dried
  • 1 tsp Thyme dried
  • 1 tsp Cajun spice blend
  • 1 tsp Smoked Paprika
  • 1 tbsp Worcestershire sauce
  • 2 Bay leaves
  • 28 oz Crushed Tomatoes
  • 2 cups Chicken broth
  • 1 1/2 cups White Rice medium grain
  • 1 can Water Fill the empty crushed tomato can with water

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit.
  • Chop onions, celery, and bell pepper in 1/8 to 1/4 inch pieces.
  • Add olive oil to a heated sauté pan. Add in onions and press garlic. Cook until onions begin to turn translucent.
  • Add in chopped celery and bell peppers. Stir occasionally until bell peppers begin to get soft.
  • Cut chicken and sausage into bite sized pieces.
  • Rinse rice thoroughly using a fine mesh strainer.
  • Add rice into the sauté pan, then chicken broth, followed by the spices, and then the tomato sauce. Add in the chicken and sausage. Stir to ensure all ingredients are evenly distributed.
  • Cover with lid and place in oven for 1 hour 15 minutes, stirring at around 45 minutes.

Nutrition

Calories: 415kcalCarbohydrates: 41gProtein: 19gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 54mgSodium: 723mgPotassium: 727mgFiber: 3gSugar: 7gVitamin A: 999IUVitamin C: 36mgCalcium: 73mgIron: 3mg
Keyword chicken, Sausage
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