Classic Jambalaya

Mmmm… nothing says homemade like this Jambalaya recipe. Try your hand at a favorite New Orleans dish, cooked to perfection with the “trinity” (onions, bell pepper and celery), tomatoes, chicken and Andouille sausage. Add must-haves like Creole seasoning and cayenne pepper to round out this essential Mardi Gras meal.

Course Main Course
Cuisine cajun
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 Servings
Calories 291 kcal


  • 1 tbsp extra virgin olive oil
  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 lb Andouille sausage, cut into 1/4-inch slices
  • 1 medium yellow onion, chopped
  • 1 rib celery, chopped
  • 1 tbsp garlic, minced
  • 1 medium tomato, chopped
  • 2 tsp creole seasoning
  • 1 tsp cayenne pepper
  • 1 cup rice, enriched long grain
  • 1 3/4 cup chicken stock


  1. Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.

  2. Add onion, bell pepper, celery and garlic; cook and stir on medium heat until onion is softened. Stir in tomato, Creole Seasoning and cayenne pepper.

  3. Return chicken and sausage to skillet. Add rice and stock; bring to boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring occasionally.