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Donna R. Luis

Hearty Cajun Chicken and Sausage Jambalaya

A flavorful Cajun-inspired one-pot dinner featuring golden-browned chicken thighs, smoky kielbasa, tender vegetables, seasoned long-grain rice, and a generous blend of Cajun spices. Everything simmers together until the rice is tender and the flavors are richly combined, then the shredded chicken is folded back into the dish and finished with green onions.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons olive oil divided
  • ⅓ cup Cajun seasoning
  • 1½ pounds bone-in skin-on chicken thighs
  • 14 ounces kielbasa sausage cut into ¼-inch-thick coins
  • 1 cup green pepper diced; 1 medium pepper
  • 1 cup white onion diced; 1 medium onion
  • ½ cup celery diced; 2 stalks
  • 6 cloves garlic minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 cups long-grain rice
  • 4 cups gluten-free chicken broth
  • Green onion for garnish

Equipment

  • Large nonstick skillet or Dutch oven
  • Large mixing bowl
  • Tongs or a sturdy spatula
  • Wooden spoon or heat-safe stirring utensil
  • Measuring cups and spoons
  • Aluminum foil
  • Knife and cutting board
  • Lid for the skillet or Dutch oven

Method
 

  1. Season the Chicken: Place the chicken thighs in a bowl and coat them with 1 tablespoon of olive oil.
    Sprinkle with 2 tablespoons of the Cajun seasoning, coating the chicken evenly.
  2. Brown the Chicken: Heat the remaining olive oil in a large nonstick skillet or Dutch oven over medium-high heat.
    Once the oil is hot, place the chicken skin-side down and cook for about 7 minutes per side, or until golden brown.
    Remove the chicken, tent it loosely with foil, and set aside.
  3. Brown the Sausage: Reduce the heat to medium and add the sliced kielbasa to the same pan.
    Cook for about 5 minutes, stirring occasionally, until the sausage is just beginning to brown. Remove it and set it aside with the chicken.
  4. Soften the Vegetables: Add the diced green pepper, onion, and celery to the pan.
    Cook for 5–7 minutes, stirring occasionally, until the vegetables have softened.
  5. Toast the Rice and Seasonings: Add the minced garlic, dried thyme, 2 teaspoons of the Cajun seasoning, and the long-grain rice.
    Stir and cook for 2–3 minutes, allowing the ingredients to combine and the rice to cook briefly in the seasoned mixture.
  6. Add the Broth: Pour the chicken broth into the rice mixture.
    Stir thoroughly, scraping and loosening any rice that may be stuck to the bottom of the pan.
  7. Combine the Chicken and Sausage: Return the browned sausage to the pan.
    Add the chicken and bay leaves, along with the remaining Cajun seasoning.
    Nestle the chicken pieces down into the rice.
  8. Simmer the Jambalaya: Bring the mixture to a simmer.
    Once simmering, reduce the heat to low, cover the pan, and cook for 30 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat.
  9. Remove the Chicken and Bay Leaves: Take out the bay leaves.
    Remove the chicken thighs and discard the skin and bones.
  10. Cut and Return the Chicken: Cut the cooked chicken into bite-sized pieces and return it to the pan with the rice and sausage mixture.
  11. Fluff and Garnish: Stir everything together gently to fluff the rice and distribute the chicken and sausage throughout.
    Finish with green onion and serve.

Notes

  • Use bone-in, skin-on chicken thighs as specified for the recipe; they are browned before being simmered with the rice and sausage.
  • Cut the kielbasa into ¼-inch-thick coins so the sausage browns evenly and distributes easily throughout the jambalaya.
  • Stir the vegetables occasionally while cooking so they soften evenly without sticking to the pan.
  • When adding the broth, stir well and loosen any rice from the bottom of the pan before covering.
  • Keep the pan covered during the 30-minute low simmer so the rice can absorb the cooking liquid properly.
  • The jambalaya is ready when the liquid has been absorbed and the rice is tender.
  • Remove the bay leaves before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat to 165°F before serving.
  • For a variation, use andouille sausage instead of kielbasa.
  • Shrimp can be added during the final 5 minutes of cooking, placed on top of the rice and covered until steamed through.
  • For a tomato-based version, add 1 tablespoon tomato paste with the garlic, use 14 ounces crushed tomatoes with the broth, and reduce the broth to 3 cups.
  • For extra heat, hot sauce or red pepper flakes can be added.