With delicious Creole flavor, this Cheesy Chicken and Sausage Jambalaya is a 30-minute one-pot recipe perfect for a weeknight dinner. It's an easy recipe to make your own using Creole or Cajan seasoning; make it spicy or mild, and use the meats you want.
🥣Ingredients
Meat—Chicken breast or thighs, smoked sausage, shrimp (optional)
Instant rice—like Minute Rice®️
Aromatics—onion and garlic
Creole or Cajun spice mix
Vegetables—green pepper, celery (optional)
Dairy—Sour cream and Cheese
Pantry ingredients—chicken broth, RoTel or diced tomatoes, salt, and black pepper.
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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."
This easy jambalaya casserole recipe requires only minimal skill and mostly pantry ingredients. You will be amazed at how quickly this simple recipe comes together.
You can use Creole or the more common Cajun spice mix and the meats you want. For a more traditional jambalaya, skip the sour cream and cheese.
👨🍳How to Make Chicken and Sausage Jambalaya—Step-by-Step Photo Instructions
1. Trim and cut the chicken into 1-inch pieces.
2. Chop an onion, green pepper, and celery (optional). Cut the sausage into medallions.
3. Cook the chicken in oil over medium-high heat for a few minutes.
4. Add the onion, green pepper, and sausage. Cook until veggies are tender, and the chicken is 165° internal temp—about 10-12 minutes total. Add crushed garlic near the end of cooking.
5. Add chicken broth and deglaze the pan. Add drained diced tomatoes or RoTel, Cajun spice, sour cream, and salt and pepper to taste.
6. Bring to a boil, mix in instant rice, remove from heat, and cover.
7. After 10 minutes, add shredded cheese and optional cooked shrimp.
8. Top with more shredded cheese.
9. Place under broiler until nicely browned — about 3 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🐓Meat options and variations
Use skinless boneless chicken breasts or thighs. If you have chicken thighs, cook to 180° for tenderness.
You may use precooked chicken, like shredded rotisserie chicken. Substitute 2 cups of precooked chicken for the recipe's ¾ pounds of raw chicken. Skip the cooking of the chicken and add it with the sausage and vegetables, cooking until the veggies are tender.
Andouille sausage is the classic recommendation. It is made with chunkier cut meat instead of ground meat since it is frequently made with Cajun or Creole seasoning. Mexican Chorizo has similar spices but is ground meat. Smoked sausage or Kielbasa is also an excellent choice.
Use precooked sausage. If you choose sausage that needs to be cooked, it should be cooked along with the chicken to 165°.
Shrimp is optional. If added, add precooked shrimp after the rice is cooked when you are adding cheese. I don't suggest raw shrimp. It will not fit in the flow of the recipe and requires separate cooking, which complicates the recipe.
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🧂Spice options
Use a premixed cajun seasoning or creole seasoning mixture. I usually don't suggest mixes, but it is the best solution with the small amount needed for this recipe. There are 8 to 10 spices in a Creole or Cajun spice mix, and it is not worth your time to mix your own unless you have ongoing needs.
The amount of the spice mix can be adjusted up or down for your taste.
Add a pinch of cayenne or red pepper flakes if you want more heat.
Use drained diced tomatoes or Rotel if you want more heat.
🫑Rice and vegetable options
Use instant rice like Minute Rice®️. It is pre-cooked, and "cooking" is controlled rehydration that produces consistent results. The method of this recipe does not accommodate cooking other types of rice.
Just a red or green bell pepper and some chopped onion are enough. Add a rib of diced celery if you have it.
🐄Dairy options
The sour cream and cheese mixture adds creaminess and other flavors, and the browned cheese topping adds flavor and texture.
This recipe works best with Monterey Jack, but other cheeses like cheddar, gruyere, Munster, or Havarti could be used.
Without the cheese and sour cream, which you may eliminate, this is a quick and easy chicken and sausage jambalaya recipe.
📋Other casserole recipes
Check out other casserole recipes, like Chili Mac, Old-Fashioned Tuna Noodle Casserole, Mexican Chicken and Rice, and Cheesy American Goulash.
Smoked Sausage Pasta
This creamy smoked sausage pasta recipe is ready in only 30 minutes. It is a one-pan recipe for easy meals with smoked sausage and tender pasta cooked in a creamy tomato sauce and loaded with cheese.
🍽️Serving
Serve with a side salad or Cornbread, Cornbread Biscuits, Corn on the Cob, and Cheddar Bay Biscuits.
❄️Storage of leftovers
Leftovers can be stored in an airtight container refrigerated for 3-4 days. Freezing can change the texture of rice, and the dish may be mushy. I generally would not freeze this jambalaya.
Reheat in a microwave or oven.
If you decide to freeze, seal airtight and freeze for only 1 to 2 months—thaw in the refrigerator before reheating.
❓FAQs
A 12-inch skillet works well. It needs to be oven-safe to go from the stovetop to the oven, relatively deep, and have a good lid. A Dutch oven will also work well. However, cast iron is not a good choice because tomato products interact with the material.
No. Rotel is diced tomatoes with green chilies and cilantro. It brings some nice flavor to the dish. There are spiced versions of Rotel, which I don't suggest for this recipe.
Using a can of diced tomatoes as a substitute, drain the liquid.
🤔What is Jambalaya?
Jambalaya is a traditional Louisiana dish of meat and vegetables mixed with rice. It has roots in West African, Spanish, and French cultures and is somewhat related to paella.
The meat should include sausage, often smoked meat, and may have pork, chicken, and seafood.
Jambalaya can be either Cajun or Creole. One difference is that tomato products are used in Creole cooking but generally not in Cajun cooking. The spicing overlaps a lot but differs, with Cajun being hotter with peppers and Creole being more herbal. This recipe, with tomatoes, is Creole, but use either spice mix you have.
Some people get confused between jambalaya and gumbo. While the ingredients and spices are similar, gumbo is a simmered stew, and rice is served on the side. But rice is included in the recipe, and jambalaya is not simmered.
📖The Recipe Card with Step-by-Step Instructions
Cheesy Chicken and Sausage Jambalaya
Video Slideshow
Ingredients
- ¾ pound Skinless boneless chicken breast or thighs
- 1 green pepper
- 1 onion - small
- 8 oz smoked sausage - Andouilla, Chorizo, or smoked sausage
- 2 gloves 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
- 1 ½ cup Monterey Jack cheese - shredded
- salt and pepper to taste - Only add if needed
- 8 oz cooked shrimp - optional
- 1 rib celery - optional
Step-by-Step Instructions
- Heat 2 teaspoons of vegetable oil in an oven-safe skillet over medium-high heat.
- Trim and cut one pound of skinless boneless chicken breast or thighs into about 1-inch pieces.
- Chop 1 small onion and 1 green pepper. Cut 8 oz. of sausage into ¼ inch medallions.
- Cook the chicken in hot oil over medium-high heat for a few minutes.
- Add the onion, green pepper, and sausage. Cook until the veggies are tender and the chicken is 165° internal temperature—about 10-14 minutes. Then add two crushed or minced garlic cloves and cook another minute until fragrant.
- Add 1 - 14 oz can of chicken broth and deglaze the pan. Add one 15-oz can of diced tomatoes—drained OR 10 ½ oz can RoTel, 2 teaspoons Cajun spice, and ½ cup sour cream, and mix well. You can add some salt and black pepper here if you want.
- 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.
- After 10 minutes, add ½ cup of shredded Monterey Jack cheese and mix in well. Add 8 oz of 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
- For this method, the sausage should be precooked. If you want to use raw sausage, cook it with the chicken to 165°.
- The RoTel adds some spiciness. If you don't want that, use a can of diced tomatoes drained.
- Some Cajun and Creole spice mixes will have more salt, so taste test before adding salt.
- You can vary the meat, but be sure it is pre-cooked. Instructions for pre-cooked rotisserie chicken are in the post.
- The cheese can be your choice, or you can skip it.
- The sour cream adds a lot of creaminess but can be skipped.
- Jambalaya is well refrigerated for 3-4 days. I do not suggest freezing it since it affects the texture, but if you do, limit it to 1-2 months.
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 expanded options, refreshed photos, and a table of contents to help navigation.
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.