This cheesy jambalaya casserole brings bold Creole flavor and weeknight comfort together in one pan. Made with chicken, smoked sausage, white instant rice (such as Minute Rice), and pantry spices, it’s rich, hearty, and ready in about 30 minutes.
This isn’t the long-simmered New Orleans version—and it’s not trying to be. Instead, this is a quick, one-pan jambalaya-style casserole that delivers big flavor without the fuss, using smart shortcuts that actually work.
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Featured Comment by Jon:
⭐⭐⭐⭐⭐
"Just cooked this one up a few hours ago. Very quick as described and definitely delicious! I'll definitely be doing this one again."
🤔 TL;DR – Recipe Summary
- What it is: A cheesy chicken and sausage jambalaya-style casserole made fast with instant rice (Minute Rice) in one pan.
- Why it works: Big Creole flavor without long simmering—ready in about 30 minutes.
- How it’s made: Sauté, stir in rice and liquid, add cheese, and broil to finish.
🥣 Ingredients
- Smoked sausage – Andouille for smoky heat, or kielbasa for a milder flavor.
- Chicken – Breasts or thighs, cut into bite-size pieces.
- Cajun or Creole seasoning – Adds that signature Louisiana flavor; choose mild or spicy.
- Instant rice – Use white instant rice (like Minute Rice®) for fast, fluffy results.
- Sour cream and shredded cheese – Add creaminess and the cheesy casserole finish.
- Diced tomatoes (or RoTel) – Combine with broth for that red Creole color and tang.
- Onion, green pepper, and garlic – Classic jambalaya aromatics; celery optional.
- Chicken broth – Pulls everything together and adds moisture.
- Salt and pepper – Taste and adjust at the end.
👨🍳 Quick Overview: How to Make Chicken and Sausage Jambalaya
1. Prepare the meat and vegetables: Cut the chicken into bite-size pieces; chop the vegetables and slice the sausage.
2. Cook the chicken, sausage, and vegetables: Cook in an oven-safe skillet until the chicken reaches 165°F; add garlic near the end.
3. Add liquids, seasoning, and instant rice: Bring the liquids and seasoning to a boil, then stir in the rice. Cover, remove from heat, and let stand about 10 minutes.
4. Add cheese and sour cream: Stir in the sour cream and some cheese; sprinkle the rest on top.
5. Broil to finish: Broil until the cheese bubbles and lightly browns. Watch it closely.
👇 Scroll down for the printable recipe card, or keep reading for tips and ingredient swaps.
🐓 Meat Options
- Chicken – Use boneless, skinless breasts or thighs. Thighs add more flavor; cook to 180°F for tenderness.
- Precooked chicken – Shredded rotisserie chicken works great. Add it with the sausage and vegetables.
- Smoked sausage – Andouille gives the best flavor, but kielbasa or other precooked sausages work fine.
- Chorizo – Mexican-style chorizo adds spice but can be greasy—use sparingly.
- Shrimp (optional) – Use precooked shrimp only. Warm it briefly before adding it with the cheese near the end—cold shrimp won’t heat through during the short broil.
- No sausage? Substitute diced ham for a milder flavor.
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🫑 Rice, Vegetable, and Seasoning Options
- Instant rice only – Use white instant rice (like Minute Rice®). It cooks by absorption, which makes this a true 30-minute meal. Regular or brown rice won’t work here.
- Vegetables – Onion and green or red bell pepper are classic. Add diced celery if you have it—it’s traditional in jambalaya but not required.
- Extra flavor – Stir in a little roasted red pepper or a handful of frozen peas for color and variety.
- Creole flavor – Use a Cajun or Creole seasoning blend for that classic Louisiana taste. Either works; Creole blends are usually milder and include herbs like thyme and oregano.
- Add heat – Swap the diced tomatoes for RoTel or add a pinch of cayenne or red pepper flakes.
🧀 Cheese and Cream Options
- Cheese – Monterey Jack melts nicely and adds mild flavor. Cheddar, Havarti, Muenster, or Gruyère also work well.
- Sour cream – Adds creaminess and softens the spice. Greek yogurt can be substituted.
- Creamy vs. classic – For a true cheesy casserole, stir in both sour cream and cheese before topping and broiling. Skip them for a lighter, more traditional jambalaya.
- Finishing tip – Broil just until the cheese bubbles and browns lightly; watch closely so it doesn’t overcook.
🍽️ Serving Suggestions
Serve with simple sides that balance the spice and richness:
- A fresh green salad or steamed vegetables for contrast
- Cornbread, Cornmeal Drop Biscuits, or Cheddar Bay Biscuits
❄️ Storage and Leftovers
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Freezing isn’t ideal—the rice can turn soft. If you do freeze it, keep it airtight and use it within 1–2 months.
- Reheat gently in the microwave or oven. Thaw overnight in the refrigerator if frozen.
❓ FAQs
Use a deep, 12-inch oven-safe skillet that can go from stovetop to broiler. A Dutch oven also works.
No. Use plain diced tomatoes for a milder casserole, or RoTel for more heat.
Jambalaya is a Louisiana rice dish made with meat and vegetables. Creole versions commonly include tomatoes, as this recipe does.
It’s a jambalaya-style casserole. White instant rice keeps it quick, while cheese gives it the creamy finish that makes this version different.
📖The Recipe Card
Cheesy Chicken and Sausage Jambalaya (One-Pot, 30 Minutes)
Video Slideshow
Ingredients
- 1 pound skinless boneless chicken breast or thighs
- 1 green pepper
- 1 onion - small
- 8 oz smoked sausage - andouille, kielbasa, or similar (precooked)
- 2 cloves garlic
- 14 oz chicken broth
- 15 oz diced tomatoes-drained - or Rotel
- ½ cup sour cream - lower fat is ok
- 2 teaspoons Creole or Cajun spice
- 2 cups instant rice
- 1½ cup Monterey Jack cheese—shredded - or other
- salt and pepper to taste - Only add if needed
- 8 oz cooked shrimp - optional, warmed
- 1 rib celery - optional
- 2 teaspoons oil - for browning
Step-by-Step Instructions
Prepare the meat and vegetables
- Trim and cut one pound of skinless boneless chicken breast or thighs into about 1-inch pieces.
- Chop 1 small onion, 1 green pepper, and 1 rib of celery (optional). Cut 8 oz. of sausage into ¼ inch medallions.
Cooking the meat and vegetables
- Heat 2 teaspoons of vegetable oil in an oven-safe skillet over medium-high heat. Add the chicken and cook for a few minutes
- Add the onion, green pepper, celery, and sausage. Cook until the veggies are tender and the chicken reaches 165°F—about 10–14 minutes. Then add two crushed or minced garlic cloves and cook another minute until fragrant.
Add liquids and rice
- Add 1 - 14 oz can of chicken broth and deglaze the pan. Add one 15-oz can of diced tomatoes—drained (or Rotel), 2 teaspoons Cajun spice—mix well. Add salt and black pepper to taste.
- Turn the heat to high and bring it to a boil. Add 2 cups of instant rice (Minute Rice®️). Mix in well. Remove from heat and cover with a lid. Turn on the oven broiler.
Add cheese and shrimp (optional)
- After 10 minutes, add ½ cup of shredded Monterey Jack cheese and ½ cup sour cream—mix in well. Add 8 oz of warm cooked shrimp here if you want. Top with 1 cup of Monterey Jack cheese.
- Place under broiler until nicely browned—about 3-4 minutes.
Recipe Notes
Pro Tips
- Use precooked sausage. If using raw, cook it with the chicken to an internal temperature of 165°F.
- Some Cajun and Creole spice mixes will have more salt, so taste test before adding salt.
- You can vary the meat, but sausage or shrimp should be precooked. Instructions for pre-cooked rotisserie chicken are in the post.
- For the cheesy casserole shown, use both. Omit them for a less creamy jambalaya-style variation.
- Leftovers keep well in the fridge for 3–4 days. Freezing is not ideal—rice texture may suffer. If you freeze it, use it within 1–2 months and thaw in the fridge before reheating.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor’s Note: Originally published October 12, 2013. Updated with clearer instructions, streamlined tips, and refreshed photos.
Terrie says
Can I use cauliflower rice instead of regular rice, trying to eat less carbs
Dan Mikesell AKA DrDan says
Hi Terrie,
Welcome to the blog.
I have never used cauliflower rice but part of the recipe timing is the cooking of the rice. The other components need to be cooked, so I would proceed to cook as instructed without the rice and add cooked cauliflower rice with the cheese near the end of cooking. That "should" work.Please comeback and report for others if you try it.
Dan
Tom says
If you leave out the sour cream and cheese, you have a pretty good traditional jambalaya. Those two ingredients make more of a jambalaya casserole. I decided to go with the sour cream and cheese topping plus a few changes…. Didn’t have any chicken, but did have some shrimp which I precooked in Cajun spices and added at the very end. I added some cooked smoked ham with the sausage. No minute rice in the house so I precooked some basmati rice in broth and added it with the tomatoes. Enjoyed along with hot cornbread.
LisaD says
Hi DrDan: made your Crispy garlic chicken last night (so GOOD-YUM!) so I'm hooked...
On this Jambalaya recipe; if quinoa or brown rice were used instead of white rice can you suggest how to make the adjustment? I would like to make this with shrimp tonight.
DrDan says
Hi Lisa,
Welcome to the blog.
The chicken broth is there for hydration of the minute rice. So I believe (but don't know since I have not done it).
First, precook the brown rice or quinoa.
Second, at step 6 skip the chicken broth and skip the minute rice in step 7. Then add the cooked rice or quinoa and simmer for a few minutes. No need to boil and no need to cover and wait. Then proceed with the cheese, etc.
Again, just an educated guess but it should work. Report back if you try it.
Dan
CrazyNana says
This recipe had me hooked when I zeroed in on "Cheesy..."!!!
Jon Eric says
Just cooked this one up a few hours ago. Very quick as described and definitely delicious! I'll definitely be doing this one again. Thanks, Doc!
DrDan says
Thanks so much for the note and rating. I do really like this one.
DrDan
Chris says
I haven't had a cheesy jambalaya but wow, that looks really good with the cheese darkly browned for that rich flavor.