30-Minute Jambalaya-Style Chicken & Sausage Skillet

Real jambalaya is a weekend project — brown the meat, build the layers, simmer for the better part of an hour. This jambalaya-style skillet borrows the soul of it: juicy chicken, smoky sausage, the holy trinity of onion, bell pepper, and celery, and rice cooked right in the spicy tomato broth. Everything lands in one large skillet, and 30 minutes later you’re scooping up bowls of bold, Cajun-spiced comfort.

Why you’ll love it

• One pan, full Louisiana flavor. The rice cooks in the seasoned tomato-chicken broth, soaking up every bit of Cajun spice.
• A complete meal. Protein, vegetables, and grains in every scoop — no sides required.
• ~34g protein per serving (estimated), thanks to chicken plus smoky sausage.
• Fast enough for a Tuesday. Instant rice is the 30-minute enabler — classic jambalaya takes twice as long.

Ingredients

• 1 1/4 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 12 oz smoked sausage, such as andouille or kielbasa, sliced into 1/4-inch rounds
• 2 tbsp olive oil, divided
• 1 tbsp Cajun seasoning, divided (see note)
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 3/4 cups low-sodium chicken broth
• 1 cup instant white rice, uncooked
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 scallions, thinly sliced
• Hot sauce, for serving

Homemade Cajun seasoning

• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 3/4 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Equipment

A large deep skillet with lid (12-inch) or a Dutch oven, and a wooden spoon or spatula.

Instructions

1. Sear the chicken (5 minutes). Heat 1 tablespoon of the olive oil in a large deep skillet over medium-high heat. Toss the chicken pieces with half the Cajun seasoning. Sear in a single layer, turning once, until golden on the outside, about 5 minutes. It does not need to be cooked through yet — it will finish in the broth. Transfer to a plate.
2. Brown the sausage and soften the trinity (5 minutes). Add the remaining 1 tablespoon oil to the skillet. Add the sausage rounds and cook 2–3 minutes, until browned on the edges. Stir in the onion, bell pepper, and celery; cook 3 minutes, until just softened. Add the garlic and remaining Cajun seasoning; cook 1 minute more, until fragrant.
3. Add tomatoes, broth, and rice. Pour in the diced tomatoes with their juices and the chicken broth, scraping up any browned bits. Stir in the instant rice, salt, and black pepper. Bring to a lively simmer.
4. Simmer covered (8 minutes). Return the chicken to the skillet, nestling it into the rice. Reduce the heat to medium-low, cover, and cook until the rice is tender and most of the liquid is absorbed, about 8 minutes. Stir once halfway through.
5. Rest (2 minutes). Remove from the heat and let stand, covered, 2 minutes. The rice keeps absorbing liquid as it rests.
6. Serve. Fluff with a fork and shower with sliced scallions. Pass the hot sauce at the table.

Doneness cues: Chicken thighs must reach 165°F internally (the covered simmer guarantees it). The smoked sausage is already fully cooked — it just needs to reach 165°F when reheated. The rice is done when tender with just a little saucy broth left; it keeps absorbing as it stands, so serve promptly.

Nutrition note

Protein is estimated at about 34g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.

Substitutions and tips

• Chicken breast works 1:1, but thighs stay juicier in the simmer — and cost less.
• Spice level: andouille sausage plus the full cayenne is a real kick. For a mild version, use kielbasa and halve the cayenne in the seasoning note.
• No instant rice? Use 1 cup cooked rice (about 3 cups cooked) stirred in at step 4 instead — skip the covered simmer and just heat through 3–4 minutes. Total time drops to about 20 minutes.
• Add shrimp for a full jambalaya spread: stir in 1/2 lb peeled shrimp with the rice in step 4; they cook in the covered simmer.
• Don’t skip the lid in step 4 — trapped steam is what cooks the rice evenly.

Storage and reheating

Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of broth, or microwave in 60-second bursts, stirring between, until steaming (165°F). Freezes well for up to 3 months — thaw overnight in the fridge. The rice softens slightly after freezing but the flavor holds.

Frequently asked questions

Is this real jambalaya? It’s jambalaya-style: real jambalaya simmers long-grain rice for 40+ minutes. This version uses instant rice to land in 30 minutes with the same Cajun flavor backbone.

Can I use regular long-grain rice instead of instant? Yes, but it changes the timing: use 1 cup long-grain white rice and 2 1/4 cups broth, and simmer covered for 18–20 minutes in step 4. Total time becomes about 40 minutes.

Is this good for meal prep? Very — it reheats beautifully for lunches. Portion into containers and add a squeeze of hot sauce when reheating.

How do I keep it from getting dry? The skillet should look a little saucy when you take it off the heat; the rice keeps drinking liquid as it stands. A splash of broth when reheating fixes it completely.

Can I make it dairy-free? It already is — no cheese, no cream. Just serve and enjoy.

More one-pan chicken dinners

If you like one-pan chicken dinners, try our 25-Minute Honey Garlic Chicken & Green Beans. For another spicy skillet, 30-Minute Blackened Chicken & Corn Skillet brings the heat. Soup weather? Our 30-Minute White Bean Turkey Chili is all one pot.