Chicken and Sausage Jambalaya
Dive into the heart of Louisiana cooking with our authentic Chicken and Sausage Jambalaya! Bursting with bold Cajun seasonings, tender chicken, smoky sausage, and that irresistible tasso kick, this recipe delivers the real deal — no shortcuts, just pure New Orleans-inspired comfort
During a recent trip to New Orleans, my hubby and I took a fun little cooking class. It was amazing, not only watching great creole/cajun cooking but to hear the stories behind the different foods. If you ever get a chance to go to New Orleans, check out some of their different cooking schools and take a class. Ours was 2 ½ hours and we ate the results, YUM!! But you don’t have to go to New Orleans to enjoy an Authentic Chicken Sausage Jambalaya. Tune in to your adventurous palate and immerse yourself in a delightful culinary trip to the heart of Cajun and Creole cooking.
This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.
Transport your taste buds straight to the heart of New Orleans with this authentic Chicken and Sausage Jambalaya! This true Cajun one-pot wonder skips the tomatoes for pure bayou magic — bursting with smoky tasso, bold andouille, tender chicken, and the classic holy trinity (onions, bell pepper, and celery). Easier than gumbo yet loaded with deep, soulful flavor, it’s our favorite way to bring that “Let the Good Times Roll” vibe right into the kitchen.
Ready to cook up some real Louisiana comfort? Let’s dive in!
What is jambalaya:
Curious what jambalaya actually is? It’s a flavorful Louisiana classic with roots in French, Spanish, and West African influences — basically a hearty mix of meats (like sausage, chicken, or shrimp), veggies, and rice all cooked together in one pot.
It almost always starts with the famous ‘holy trinity’ of onion, bell pepper, and celery, which get sautéed along with the meats until everything’s nicely browned. Then come the seasonings, rice, and broth, and it all simmers together until the rice is perfectly tender and infused with flavor.
We’ve always made gumbo at home, but wow — jambalaya is so much easier! The big difference? In jambalaya, the rice cooks right in the pot with everything else, while gumbo is a rich stew served over rice that’s cooked separately.
What is Tasso:
We also discovered tasso during our Cajun adventures, and oh my goodness — I’m completely in love with it! Tasso is this incredibly flavorful, spicy seasoned smoked pork (it’s made from the shoulder, so it’s not really ham), and it adds such an amazing smoky kick to dishes.
We’ve been having so much fun incorporating it: into fluffy omelets, classic Red Beans and Rice, and of course, this Jambalaya.
Unfortunately, authentic tasso and real andouille sausage are hard to come by in my area, so I have to order them online. Yes, they’re a bit pricey, but we don’t eat Cajun food every single day — when we do, though, we want the real deal for that true Louisiana flavor!
And let me tell you, this Chicken and Sausage Jambalaya recipe? It’s the authentic thing — totally worth it.
What is the difference between Creole and Cajun cooking:
Creole or Cajun? The real difference might surprise you — it often comes down to one key ingredient: tomatoes!
Our cooking class chef explained it perfectly:
- If tomatoes are added to the dish, it’s Creole (think city-style cooking from New Orleans, where folks had gardens or potted plants to grow fresh tomatoes easily).
- If no tomatoes are used, it’s Cajun (rooted in rural, country, or swamp life where the environment just wasn’t ideal for nurturing tomato plants).
Many classic dishes can swing either way depending on whether tomatoes make the cut! And guess what? Our Chicken and Sausage Jambalaya skips the tomatoes entirely — which makes it a true Cajun version, full of that deep, smoky, rustic flavor without the bright red tomato tang.
Chicken and Sausage Jambalaya recipe:
Ingredients:
- 2 Tablespoons vegetable oil
- large onion, chopped
- green bell pepper, chopped
- 4 ribs of celery, chopped
- 6-8 cloves of garlic, minced
- 8 ounces of tasso pork, cut into bite-size pieces
- 1 pound skinless chicken thighs, cut into bite-size pieces
- 8 ounces andouille sausage, cut into bite size pieces
- 2 Tablespoons Savorie Flavoring and browning sauce
- 6 cups chicken broth
- 2 ½ cups white rice
- 1 Tablespoon salt
- 4 green onions, chopped, save the tops for garnish
- Cajun Seasoning, to taste
- Hot Sauce, to taste
Equipment Needed:
- Gumbo Pot or large Dutch Oven
Quick note on game-changing kitchen tools we discovered during our Cajun cooking adventure: these make prepping garlic (and veggies!) an absolute breeze — and we’re obsessed!
Here’s the lineup of our new favorites:
- The absolute easiest & best garlic peeler — A simple silicone tube that lets you roll away the skins in seconds. No more sticky fingers or tedious peeling.
- Best garlic chopper/mincer — this Green Chopper thing turns cloves into perfect mince fast and with zero mess. Total time-saver for jambalaya!
- Vegetable chopper (or a really sharp knife) — For quickly dicing the holy trinity (onions, bell peppers, celery), a good chopper makes it effortless, but a sharp knife works great too if you prefer the classic way.
Seriously, if you’re diving into Cajun or Creole cooking, grab these — they make the whole process way more fun and way less frustrating. Who’s ready to mince some garlic like a pro?
🥣 Recipe Tips
- Let the veggies caramelize – Cook the holy trinity (onion, bell pepper, celery) for 10–15 minutes until golden and sweet. This deep flavor base is the heart of true Cajun taste.
- Don’t peek during steaming – After the rapid boil, turn off the heat, cover, and DO NOT lift the lid for 45 minutes. This lets the rice steam perfectly without getting mushy.
- Use real tasso and andouille if you can – These smoky, spicy meats are worth ordering online. They bring the bold, authentic NOLA flavor no substitute can match.
How to make authentic Chicken and Sausage Jambalaya:
Instructions:
- Prep the chicken — Season your chicken pieces generously with a mild hot sauce and your favorite Cajun seasoning. Set it aside to soak up those flavors.
- Start the base — Heat a good amount of oil in a large Dutch oven or gumbo pot over medium-high heat. Toss in the holy trinity: diced onions, bell pepper, celery, and the white bottoms of green onions.
- Season & caramelize — Sprinkle the veggies with jambalaya seasoning and a few dashes of hot sauce. Cook for 10–15 minutes, stirring occasionally, until they soften and start to caramelize beautifully (that deep, rich flavor starts here!).
- Add the proteins — Stir in the minced garlic, seasoned chicken, chopped tasso, and sliced andouille sausage. Cook for about 5 minutes to brown the meats and release all that smoky goodness.
- Build the pot — Pour in 6 cups of stock or broth, add the rice, 1 tablespoon of salt, and a splash of Kitchen Bouquet (Savoie’s Flavoring — it gives that classic dark color and depth).
- Rapid boil — Bring everything to a rapid boil and let it roll for 5–7 minutes until most of the liquid is absorbed/evaporated.
- The magic wait — Turn off the heat, cover tightly with the lid, and do NOT peek for 45 minutes. (Trust the process — this steams everything to perfection!)
- Finish & fluff — After the time is up, remove the lid, give it a gentle stir, and fold in fresh chopped parsley and the green tops of the green onions for that bright finish.
And here’s the payoff — a gorgeous, authentic Cajun Chicken and Sausage Jambalaya, loaded with tasso, andouille, and that deep, smoky flavor:
Pro tip: Serve it straight from the pot with extra hot sauce on the side. This is the real deal — pure Louisiana comfort!
This Chicken and Sausage Jambalaya delivers pure Cajun magic in every bite—smoky tasso, spicy andouille, and perfectly steamed rice, all without a single tomato. Straight from a New Orleans cooking class to your table, it’s easier than gumbo and just as soul-satisfying. Ready to spice up your culinary adventure with this Authentic Chicken Sausage Jambalaya recipe?
Jambalaya seasoning and other Creole or Cajun seasonings
- Slap Ya Mama™ seasonings
- Tony Chachere’s Creole Seasoning
- Punch Daddy Creole Seasoning
Other New Orleans Dishes:
🥣 Recipe
Equipment
- Vegetable Chopper
Ingredients
- 2 Tbsp vegetable oil
- 1 large onion chopped
- 1 green bell pepper chopped
- 4 stalks celery chopped
- 6-8 garlic cloves minced
- 8 ounces tasso pork cut into bite-size pieces
- 1 pound skinless chicken thighs cut into bite-size pieces
- 8 ounces andouille sausage cut into bite-size pieces
- 2 Tbsps Savorie Flavoring and browning sauce
- 6 cups chicken broth
- 2 ½ cups white rice
- 1 tablespoon salt
- Cajun seasoning
- hot sauce
- 4 green onion stalks chopped (save the green tops for garnish)
Instructions
- Prep the chicken — Season your chicken pieces generously with a mild hot sauce and your favorite Cajun seasoning. Set it aside to soak up those flavors.
- Start the base — Heat a good amount of oil in a large Dutch oven or gumbo pot over medium-high heat. Toss in the holy trinity: diced onions, bell pepper, celery, and the white bottoms of green onions.
- Season & caramelize — Sprinkle the veggies with jambalaya seasoning and a few dashes of hot sauce. Cook for 10–15 minutes, stirring occasionally, until they soften and start to caramelize beautifully (that deep, rich flavor starts here!).
- Add the proteins — Stir in the minced garlic, seasoned chicken, chopped tasso, and sliced andouille sausage. Cook for about 5 minutes to brown the meats and release all that smoky goodness.
- Build the pot — Pour in 6 cups of stock or broth, add the rice, 1 tablespoon of salt, and a splash of Kitchen Bouquet (Savoie’s Flavoring — it gives that classic dark color and depth).
- Rapid boil — Bring everything to a rapid boil and let it roll for 5–7 minutes until most of the liquid is absorbed/evaporated.
- The magic wait — Turn off the heat, cover tightly with the lid, and do NOT peek for 45 minutes. (Trust the process — this steams everything to perfection!)
- Finish & fluff — After the time is up, remove the lid, give it a gentle stir, and fold in fresh chopped parsley and the green tops of the green onions for that bright finish.
Nutrition
Click HERE to save this chicken and sausage jambalaya recipe to Pinterest
