Chicken & Sausage Jambalaya

The Hands-Off Jambalaya That Brings Louisiana to My Colorado Kitchen

Prep time: 15 minutes | Cook time: 1.5-2 hours | Serves: 10-12 | Freezer-Friendly

One of my life goals is to always find something to celebrate. As a Louisiana girl living in Colorado, Mardi Gras gives me the perfect excuse for a party and to bring a little Cajun flavor to the Rockies, and this jambalaya is one way I do it.

This recipe came from a dear friend back home, and it’s been passed around so many times I’ve lost count. What makes it special isn’t just the flavor, it’s that it’s almost entirely hands-off. You dump everything in a casserole dish, cover it, and let the oven do the work. Just mix, cover, bake, and walk away for two hours while your house fills with the smell of garlic and smoked sausage.

This is the kind of recipe that works whether you’re throwing a Mardi Gras party or just want comfort food on a Tuesday. It makes a massive batch, enough to feed a crowd or stock your freezer with ready-made dinners. And unlike traditional stovetop jambalaya that requires technique and timing, this version is forgiving. If you can measure and stir, you can make this.

Ingredients:

• 2 cups uncooked rice (I use Uncle Ben’s long grain—the orange box)

• 8oz smoked link sausage, sliced (andouille is traditional and my favorite, but any smoked sausage works)

• 1 cup cooked chicken, diced

• 1 bunch green onions, sliced

• 1 Tablespoon garlic powder

• 1 Tablespoon Tony’s seasoning

• 1 Tablespoon Italian seasoning

• 1 (10.5oz) can French onion soup

• ½ cup water

• 1 (15oz) can fire-roasted diced tomatoes

• 2 cups (16oz) chicken broth

• 1 (8oz) can tomato sauce

• 1 stick butter

Instructions:

1. Preheat your oven to 350°F.

2. Layer the rice in the bottom of a 9x13 casserole dish. Spread it evenly.

3. Add the proteins and aromatics: Top the rice with sliced sausage, diced chicken, green onions, garlic powder, Tony’s, and Italian seasoning. Don’t worry about mixing, just layer it on.

4. Mix your liquids in a large bowl: French onion soup, water, fire-roasted tomatoes (with their juice), chicken broth, and tomato sauce. Whisk until combined.

5. Pour the liquid mixture over everything in the casserole dish.

6. Dot with butter: Slice the stick of butter into 8-10 pats and place them across the top of the dish, spacing them out somewhat evenly.

7. Cover tightly with aluminum foil. You want to trap all that steam to cook the rice properly.

8. Bake for 1.5 to 2 hours. Check at the 1.5-hour mark, if the rice is tender and has absorbed the liquid, you’re done. If it’s still a little firm, give it another 15-30 minutes.

9. Remove from the oven, uncover, and stir everything together thoroughly. The rice will fluff up, the butter will melt into everything, and it’ll look like actual jambalaya. Let it sit for 5 minutes before serving.

Pro tips:

• Chicken shortcut: Use rotisserie chicken or leftover chicken from another recipe. No need to cook chicken from scratch for this.

• Bone broth upgrade: I use bone broth instead of regular chicken broth for extra protein and richer flavor.

• Sausage matters: Andouille is traditional and gives you that authentic smoky, spicy kick. If you can’t find it, any smoked sausage works, even kielbasa in a pinch.

• Spice level: If your crowd can’t handle heat, use mild sausage and cut the Tony’s to 2 teaspoons. If they like it hot, add a diced jalapeño or a dash of cayenne.

• Freezer meal gold: This makes a ton. Portion leftovers into freezer-safe containers, label with the date, and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.

• Timing flexibility: The 1.5-2 hour range is real. Ovens vary, and rice brands absorb liquid differently. Just check it at 90 minutes and adjust from there.

Laissez les bons temps rouler. Whether you’re celebrating Mardi Gras, craving cajun food, or just need a foolproof dinner that feeds a crowd, this jambalaya has your back.