Our convenient Cajun Blackened Seasoning makes creating authentic Creole cuisine both quick and easy. This tangy and earthy Cajun standard incorporates both chicken and Andouille sausage for a hearty, flavor-infused meal.

Prep time: 25 min

Cook time: 50 min

Total time: 75 min

Easy Chicken and Andouille Jambalaya
Copyright Recipe © 2015 Woodland Foods


Makes 10 servings

  • 2 Tablespoons Vegetable Oil

  • 2 Large Onions, finely chopped

  • 1 Large Bell Pepper, finely chopped

  • 1 1/2 Teaspoons Cajun Blackened Seasoning

  • 1 Pound Andouille Sausage , cut into 1/4-inch-thick slices

  • 1 1/2 Pounds Boneless, Skinless Chicken Thighs, cut into 1-inch pieces

  • Kosher Sea Salt Flakes

  • 2 Semi Select Bay Leaves

  • 2 Cups Medium Grain White Rice

  • 6 Cups Low-Sodium Chicken Stock

  • 1 Cup Scallions, chopped


  1. Heat oil in large Dutch oven over medium heat. Add onions, bell pepper and Cajun Blackened Seasoning. Sauté vegetables, stirring often, until caramelized and burnished in color, about 20 minutes.

  2. Add sausage and cook, stirring to scrape any browned bits from bottom of pan. Add chicken, 1 teaspoon salt and bay leaves. Brown chicken, stirring periodically to scrape loose browned bits from pan.

  3. Add rice, stir and cook for 3 minutes before adding stock. Cook over medium heat for 30 to 35 minutes or until rice is tender and liquid is absorbed.

  4. Remove from heat, cover and let stand for 5 minutes. Discard bay leaves, stir in scallions and serve.