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30-Minute Jambalaya-Style Chicken & Sausage Skillet

Seasoned chicken thighs and smoky sausage with the Cajun holy trinity, rice cooked in spicy tomato broth — one skillet, 30 minutes, about 34g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

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

  • Large deep skillet with lid (12-inch) or a Dutch oven
  • Wooden spoon or spatula

Method
 

  1. 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. 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. 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. 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. Remove from the heat and let stand, covered, 2 minutes. The rice keeps absorbing liquid as it rests.
  6. Fluff with a fork and shower with sliced scallions. Pass the hot sauce at the table.

Notes

Food safety: 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. Instant rice keeps this at 30 minutes; long-grain rice needs ~40. Leftovers 4 days refrigerated / 3 months frozen. Protein ~34g/serving estimated from USDA FoodData Central; not lab-tested.