Bring the flavors of Louisiana’s Bayou Country to your kitchen with our chicken and sausage jambalaya recipe. This comforting one-pot dish is made with chicken breast and andouille sausage for savory richness, perfectly balanced by the sweetness of red onion, green bell pepper, celery and tomato. McCormick Gourmet™ Cajun Seasoning lends just the right touch of spice, with aromatic McCormick Gourmet™ Turkish Bay Leaves helping to enhance and round out the overall flavor profile. This chicken and sausage jambalaya dish is a delicious meal on its own, but we love to put together a complete spread with an appetizer like Old Bay hot crab dip and a side dish like creamed corn. For an equally delicious variation made without veggies, check out our recipe for jambalaya with chicken and sausage. And anytime you’re craving even more Southern flavors, keep our recipes for crawfish boil and shrimp and crab pasta on hand.
A spicy jambalaya with chicken, andouille sausage, rice, and Cajun seasonings that’s easy to make in one pot.
This jambalaya recipe is savory, spicy, and oh-so satisfying. The Allrecipes community can’t get enough of the top-rated jambalaya — it has earned more than 1,000 rave reviews from happy home cooks.
A big batch of this comforting Creole classic comes together in about an hour.
The beloved Creole rice dish that we know today as jambalaya has a list of variations that’s as long as its history: The dish dates back to early 18th century Southern Louisiana, when Spanish settlers adapted paella using local ingredients.
At its core, jambalaya is a one-pot rice dish usually made with smoked sausage, onion, celery, green peppers, and Creole seasonings. But depending on which Southern cook you ask, it might also include tomatoes, a roux, and a huge array of proteins—including chicken, smoked ham or turkey, fresh oysters or shrimp, or different kinds of sausage.
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