Cajun Chicken and Sausage Jambalaya Recipe (Classic Louisiana One-Pot Meal)

Rice has deep roots in Louisiana, where the warm, wet climate made it easy to grow, and it became a staple in Cajun and Creole cooking as a result. Jambalaya grew out of that tradition. Historically, it was a smart way for Cajun cooks to stretch a little protein into a filling meal for the whole family. This recipe calls for a generous mix of chicken, sausage and tasso, but traditionally, cooks made jambalaya with whatever protein they had on hand, so no two pots were ever quite the same.

Jambalaya also owes some of its roots to Spanish cuisine, particularly paella, which Spanish settlers brought to Louisiana. Both dishes build a full meal around rice, meat and vegetables cooked together in one pot, but they've developed their own distinct character. Paella is traditionally cooked in a wide, shallow pan and gets its signature color and flavor from saffron, with the rice left mostly undisturbed to form a crisp bottom layer called socarrat. Jambalaya, on the other hand, is made in a deep pot, seasoned with Cajun spices instead of saffron, and stirred as it cooks so the rice soaks up flavor from the meat, stock and vegetables all the way through. Unlike gumbo, which is served over a scoop of rice, jambalaya cooks the rice right in the pot with the meat and seasonings, so every grain absorbs the flavor.

This chicken and andouille sausage jambalaya comes together in one pot, which means fewer dishes and deep, layered flavor from browning the meats before the rice goes in. It's a flexible recipe too: swap in shrimp, adjust the heat level with cayenne, or double it for a crowd. Whether you're new to Cajun cooking or a longtime fan, this jambalaya recipe delivers an authentic taste of Louisiana in about 45 minutes.

You can download our easy, ready-to-print cajun chicken and sausage jambalaya recipe card for quick use in your kitchen. It includes all the ingredients and steps in a clean and simple format.

The Mardi Gras School of Cooking teaches the techniques behind New Orleans cooking, not just the recipes. Our instructors walk you through the fundamentals that Louisiana kitchens are built on, so you leave able to cook rather than just follow directions.

If you like this jambalaya recipe, you'll love our Traditions Class! Join a small group with your own professional chef to learn to cook New Orleans classic recipes while hearing entertaining stories about the cultural and culinary history of our unique region. Use classic Cajun and Creole ingredients to create a flavorful Jambalaya, our legendary Barbecue Shrimp, and a divine Chocolate Bread Pudding w/Brandy Mocha Sauce.