Classic Blackened Chicken Jambalaya

Here is my favorite blackened chicken jambalaya recipe, with tender spiced chicken, smoky andouille sausage, the classic trinity of onion, bell pepper, and celery, and rice cooked in a rich tomato and chicken broth base.

This jambalaya is my go-to dinner when I want something hearty and flavorful that feeds a crowd. I love making it in one pot, and the blackened seasoning gives the chicken such a nice kick. Plus, leftovers taste even better the next day!

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Watch Out for These Mistakes While Cooking

The biggest mistake when making jambalaya is stirring the rice too much once you add the liquid, which releases excess starch and turns your dish into a gummy, sticky mess instead of fluffy individual grains. After you pour in the broth and tomatoes, give it one good stir, then cover and resist the urge to peek or stir until the rice is almost done. Another common error is adding the shrimp too early – since shrimp cooks in just a few minutes, tossing it in at the beginning will leave you with rubbery, overcooked seafood. To get perfectly blackened chicken without setting off your smoke alarm, make sure your pan is screaming hot before adding the seasoned chicken, and don’t move it around – let it sit for 3-4 minutes per side to develop that dark, flavorful crust.

What to Serve With Blackened Chicken Jambalaya?

Jambalaya is pretty much a complete meal on its own since it’s loaded with rice, chicken, and veggies, but I always like to serve it with some crusty French bread or cornbread on the side for soaking up all that good sauce. A simple green salad with a light vinaigrette helps balance out the richness and spice of the dish, or you could go with some coleslaw for a cool, crunchy contrast. If you want to keep things traditional, serve it alongside some collard greens or green beans that have been cooked down with a bit of bacon. For drinks, sweet tea or a cold beer works perfectly to cool down your palate between bites.

Storage Instructions

Store: Jambalaya actually tastes even better the next day after all the flavors have had time to meld together. Keep it in an airtight container in the fridge for up to 4 days. It’s one of those dishes that makes meal prep super easy!

Freeze: This freezes really well for up to 3 months. Let it cool completely, then portion it out into freezer-safe containers or bags. I like to freeze individual servings so I can grab just what I need for a quick dinner.

Reheat: Warm it up on the stovetop over medium heat with a splash of chicken broth or water to keep it from drying out. You can also microwave it, but add a tablespoon or two of liquid and cover it loosely to help steam it back to life.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 0-0
• Protein: 0-0 g
• Fat: 0-0 g
• Carbohydrates: 0-0 g

Ingredients

• 1.5 lb chicken breast (cut into 1-inch cubes)
• 3 tbsp blackened seasoning (such as Zatarain’s)
• 1 lb andouille sausage (sliced into 1/2-inch rounds)
• 1 1/4 cups white onion (diced)
• 1 cup green bell pepper (diced)
• 1 cup celery (diced)
• 4 cloves garlic (freshly minced)
• 2 cups long-grain rice
• 1 can (14.5 oz) crushed tomatoes
• 3 1/2 cups low-sodium chicken broth
• 2 tsp dried thyme
• 1 1/4 tsp cayenne pepper
• 2 bay leaves
• 1 tbsp Worcestershire sauce

Step 1: Prepare the Holy Trinity and Season the Proteins

• 1.5 lb chicken breast
• 3 tbsp blackened seasoning
• 1 lb andouille sausage
• 1 1/4 cups white onion
• 1 cup green bell pepper
• 1 cup celery
• 4 cloves garlic

Dice the onion, bell pepper, and celery into uniform pieces (this helps them cook evenly), and mince the garlic.

Cut the chicken into 1-inch cubes and toss with the blackened seasoning, making sure each piece is well coated—this is your flavor foundation.

Slice the andouille sausage into 1/2-inch rounds.

Having everything prepped and ready before you start cooking ensures smooth workflow and prevents overcooking any component.

Step 2: Sear the Blackened Chicken and Sausage

• seasoned chicken from Step 1
• sausage from Step 1

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.

Working in batches if needed to avoid crowding, sear the seasoned chicken cubes for 3-4 minutes per side until they develop a dark crust—don’t worry if the internal temperature isn’t fully cooked yet, as the chicken will finish cooking in the braising liquid.

Remove the chicken and set aside, then sear the sausage rounds for 2-3 minutes per side until browned.

The browning creates deep, caramelized flavors that are essential to jambalaya’s character, so don’t skip this step even though it takes a few extra minutes.

Step 3: Build the Flavor Base with the Holy Trinity

• vegetable mixture from Step 1

In the same pot with the rendered fat from the seared meats, add the diced onion, bell pepper, and celery.

Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatics.

Add the minced garlic and cook for another minute until fragrant.

This classic combination—known as the holy trinity in Creole cooking—forms the aromatic foundation that gives jambalaya its distinctive depth.

Step 4: Layer in the Rice and Seasonings

• 2 cups long-grain rice
• 2 tsp dried thyme
• 1 1/4 tsp cayenne pepper
• 2 bay leaves

Add the long-grain rice to the pot and stir constantly for 1-2 minutes, toasting it lightly in the vegetable mixture—this helps each grain stay separate and absorbs the flavors around it.

Sprinkle in the dried thyme and cayenne pepper, and add the bay leaves.

Stir to combine all the spices evenly throughout the rice and vegetables.

Step 5: Build and Simmer the Jambalaya

• 3 1/2 cups low-sodium chicken broth
• 1 can crushed tomatoes
• 1 tbsp Worcestershire sauce
• seared chicken from Step 2
• seared sausage from Step 2

Pour in the chicken broth and crushed tomatoes, then stir in the Worcestershire sauce.

Return the seared chicken and sausage to the pot, making sure everything is submerged.

Bring to a simmer, then reduce heat to low, cover with a lid, and cook for 20-25 minutes until the rice is tender and has absorbed most of the liquid.

I like to check the pot around the 20-minute mark to ensure the liquid isn’t evaporating too quickly; if the top is drying out but the rice still feels firm, add a splash more broth.

The covered simmer method ensures even cooking and keeps the rice from drying out.

Step 6: Finish and Serve

Remove the pot from heat and let it rest uncovered for 5 minutes—this allows the rice to firm up slightly and distributes moisture evenly throughout the dish.

Remove the bay leaves, fluff the jambalaya with a fork, and taste for seasoning.

Adjust salt, cayenne, or Worcestershire to your preference.

Serve hot in bowls, and if you’d like to add fresh green onions for brightness and color, scatter them over the top.

Classic Blackened Chicken Jambalaya

Delicious Classic Blackened Chicken Jambalaya recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 6 servings

Ingredients

  

• 1.5 lb chicken breast (cut into 1-inch cubes)
• 3 tbsp blackened seasoning (such as Zatarain’s)
• 1 lb andouille sausage (sliced into 1/2-inch rounds)
• 1 1/4 cups white onion (diced)
• 1 cup green bell pepper (diced)
• 1 cup celery (diced)
• 4 cloves garlic (freshly minced)
• 2 cups long-grain rice
• 1 can (14.5 oz) crushed tomatoes
• 3 1/2 cups low-sodium chicken broth
• 2 tsp dried thyme
• 1 1/4 tsp cayenne pepper
• 2 bay leaves
• 1 tbsp Worcestershire sauce

Instructions

 

• Dice the onion, bell pepper, and celery into uniform pieces (this helps them cook evenly), and mince the garlic. Cut the chicken into 1-inch cubes and toss with the blackened seasoning, making sure each piece is well coated—this is your flavor foundation. Slice the andouille sausage into 1/2-inch rounds. Having everything prepped and ready before you start cooking ensures smooth workflow and prevents overcooking any component.
• Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if needed to avoid crowding, sear the seasoned chicken cubes for 3-4 minutes per side until they develop a dark crust—don't worry if the internal temperature isn't fully cooked yet, as the chicken will finish cooking in the braising liquid. Remove the chicken and set aside, then sear the sausage rounds for 2-3 minutes per side until browned. The browning creates deep, caramelized flavors that are essential to jambalaya's character, so don't skip this step even though it takes a few extra minutes.
• In the same pot with the rendered fat from the seared meats, add the diced onion, bell pepper, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatics. Add the minced garlic and cook for another minute until fragrant. This classic combination—known as the holy trinity in Creole cooking—forms the aromatic foundation that gives jambalaya its distinctive depth.
• Add the long-grain rice to the pot and stir constantly for 1-2 minutes, toasting it lightly in the vegetable mixture—this helps each grain stay separate and absorbs the flavors around it. Sprinkle in the dried thyme and cayenne pepper, and add the bay leaves. Stir to combine all the spices evenly throughout the rice and vegetables.
• Pour in the chicken broth and crushed tomatoes, then stir in the Worcestershire sauce. Return the seared chicken and sausage to the pot, making sure everything is submerged. Bring to a simmer, then reduce heat to low, cover with a lid, and cook for 20-25 minutes until the rice is tender and has absorbed most of the liquid. I like to check the pot around the 20-minute mark to ensure the liquid isn't evaporating too quickly; if the top is drying out but the rice still feels firm, add a splash more broth. The covered simmer method ensures even cooking and keeps the rice from drying out.
• Remove the pot from heat and let it rest uncovered for 5 minutes—this allows the rice to firm up slightly and distributes moisture evenly throughout the dish. Remove the bay leaves, fluff the jambalaya with a fork, and taste for seasoning. Adjust salt, cayenne, or Worcestershire to your preference. Serve hot in bowls, and if you'd like to add fresh green onions for brightness and color, scatter them over the top.