Chicken and Sausage Jambalaya (30-Minute Cheesy Casserole)
This chicken and sausage jambalaya brings bold Creole flavor, cheesy comfort, and weeknight speed together in one pan. It’s not the long-simmered New Orleans version, but it is rich, creamy, and ready in about 30 minutes, thanks to instant rice and simple pantry ingredients.
Smoky sausage, tender chicken, diced tomatoes, and Creole seasoning come together for an easy southern-style casserole that delivers all the flavor with none of the fuss.
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Featured Comment by Jon:
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“Just cooked this one up a few hours ago. Very quick as described and definitely delicious! I’ll definitely be doing this one again.”
❤️ Why You’ll Love This Recipe
- Quick 30-minute dinner – All the flavor of jambalaya without the long simmer.
- Cheesy comfort or classic style – Add sour cream and cheese for a creamy casserole or skip them for a lighter version.
- Simple ingredients, big Creole flavor – Chicken, sausage, tomatoes, and pantry spices deliver bold taste in every bite.
- Easy, one-pan cleanup – Everything cooks in a single skillet, from sear to finish.
- Uses instant rice for speed – The secret to getting tender rice and rich flavor in half the time.
🥣 Ingredients
You’ll only need simple, everyday ingredients to make this 30-minute cheesy chicken and sausage jambalaya casserole. The bold Creole flavor comes from pantry staples and a few shortcuts like instant rice for speed.
- Smoked sausage – Andouille for smoky heat, or kielbasa for a milder flavor.
- Chicken – Breasts or thighs, cut into bite-size pieces.
- Cajun or Creole seasoning – Adds that signature Louisiana flavor; choose mild or spicy.
- Instant rice – Use white instant rice (like Minute Rice®) for fast, fluffy results.
- Sour cream and shredded cheese – Stir in for a creamy casserole texture or skip for a lighter version.
- Diced tomatoes (or RoTel) – Combine with broth for that red Creole color and tang.
- Onion, green pepper, and garlic – Classic jambalaya aromatics; celery optional.
- Chicken broth – Pulls everything together and adds moisture.
- Salt and pepper – Taste and adjust at the end.
- Shrimp (optional) – Precooked only; fold in near the end if using.
👨🍳 Quick Overview: How to Make Chicken and Sausage Jambalaya
This 30-minute cheesy casserole moves fast, so read and understand the recipe before starting.
1. Prepare the meat and vegetables
Trim and cut the chicken into bite-size pieces. Chop the onion and green pepper (add celery if you like). Slice the sausage into medallions.
2. Cook the chicken, sausage, and vegetables
In a large oven-safe skillet, cook the chicken for a few minutes, then add the sausage, onion, and pepper.
Cook until the vegetables are tender and the chicken reaches 165°F. Stir in the garlic near the end.
3. Add liquids, seasoning, and rice
Pour in the chicken broth to deglaze the pan. Add diced tomatoes (or RoTel), Creole seasoning, salt, and pepper.
Stir in the instant rice, cover, and remove from heat. Let it sit about 10 minutes to absorb.
4. Add cheese and sour cream (optional)
Stir in sour cream and part of the cheese. Sprinkle the remaining cheese on top.
5. Broil to finish
Place under the broiler just until the top is browned and bubbly—about 3 minutes.
👇 Scroll down for the full printable recipe and all step-by-step photos—or keep reading for tips, ingredient swaps, and serving ideas.
🐓 Meat Options and Variations
- Chicken – Use boneless, skinless breasts or thighs. Thighs add more flavor; cook to 180°F for tenderness.
- Precooked chicken – Shredded rotisserie chicken works great. Add it with the sausage and vegetables.
- Smoked sausage – Andouille gives the best flavor, but kielbasa or other precooked sausages work fine.
- Chorizo – Mexican-style chorizo adds spice but can be greasy—use sparingly.
- Shrimp (optional) – Use precooked shrimp only. Warm it briefly before adding it with the cheese near the end—cold shrimp won’t heat through during the short broil.
- No sausage? Substitute diced ham for a milder flavor.
🫑 Rice and Vegetable Options
- Instant rice only – Use white instant rice (like Minute Rice®). It cooks by absorption, not simmering, which makes this a true 30-minute meal. Regular or brown rice won’t work here.
- Vegetables – Onion and green or red bell pepper are classic. Add diced celery if you have it—it’s traditional in jambalaya but not required.
- Extra flavor – Stir in a little roasted red pepper or a handful of frozen peas for color and variety.
- Shortcut tip – Frozen pepper-and-onion blends work fine; just thaw or sauté briefly before adding.
🧂 Spice and Seasoning Options
- Creole flavor – Use a Cajun or Creole seasoning blend for that classic Louisiana taste. Either works; Creole blends are usually milder and include herbs like thyme and oregano.
- Add heat – Swap the diced tomatoes for RoTel or add a pinch of cayenne or red pepper flakes.
- Keep it mild – Stick with plain diced tomatoes and go light on the seasoning.
- Make your own blend – If you use Creole seasoning often, try mixing your own from paprika, garlic powder, onion powder, thyme, oregano, and cayenne.
🧀 Cheese and Cream Options
- Cheese – Monterey Jack melts nicely and adds mild flavor. Cheddar, Havarti, Muenster, or Gruyère also work well.
- Sour cream – Adds creaminess and softens the spice. Greek yogurt can be substituted.
- Creamy vs. classic – For a true cheesy casserole, stir in both sour cream and cheese before topping and broiling. Skip them for a lighter, more traditional jambalaya.
- Finishing tip – Broil just until the cheese bubbles and browns lightly; watch closely so it doesn’t overcook.
📋 Other Casserole Recipes
Try one of these other easy, family-friendly casseroles:
🍽️ Serving Suggestions
Serve with simple sides that balance the spice and richness:
❄️ Storage and Leftovers
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Freezing isn’t ideal—the rice can turn soft. If you do freeze it, keep it airtight and use it within 1–2 months.
- Reheat gently in the microwave or oven. Thaw overnight in the refrigerator if frozen.
❓ FAQs
A 12-inch oven-safe skillet works best—deep enough to hold everything and sturdy enough to go from stovetop to broiler. A Dutch oven also works well.
Avoid cast iron for this recipe, since tomato products can react with the metal.
No, but you can swap it for the diced tomatoes if you want more heat and flavor. RoTel includes diced tomatoes, green chilies, and cilantro.
Stick with the regular version—don’t use the spicier ones, which can overpower the dish.
Jambalaya is a Louisiana dish made with meat, vegetables, and rice all cooked in one pot. It draws from West African, Spanish, and French cooking and is somewhat related to paella.
It usually includes smoked sausage and often chicken, pork, or seafood. There are two main styles:
•Creole jambalaya (red) – includes tomatoes, like this recipe.
•Cajun jambalaya (brown) – skips the tomatoes and often leans spicy
It’s often confused with gumbo, but gumbo is a stew served over rice, while rice is cooked in jambalaya.
📖The Recipe Card
Cheesy Chicken and Sausage Jambalaya (One-Pot, 30 Minutes)
A cheesy, creamy take on classic chicken and sausage jambalaya—made in one skillet with Creole flavor, simple pantry ingredients, and ready in about 30 minutes.
Servings #/Adjustable : servings
Ingredients
Step-by-Step Instructions
Prepare the meat and vegetables
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Trim and cut one pound of skinless boneless chicken breast or thighs into about 1-inch pieces.
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Chop 1 small onion, 1 green pepper, and 1 rib of celery (optional). Cut 8 oz. of sausage into ¼ inch medallions.
Cooking the meat and vegetables
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Heat 2 teaspoons of vegetable oil in an oven-safe skillet over medium-high heat. Add the chicken and cook for a few minutes
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Add the onion, green pepper, celery, and sausage. Cook until the veggies are tender and the chicken reaches 165°F—about 10–14 minutes. Then add two crushed or minced garlic cloves and cook another minute until fragrant.
Add liquids and rice
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Add 1 – 14 oz can of chicken broth and deglaze the pan. Add one 15-oz can of diced tomatoes—drained (or Rotel), 2 teaspoons Cajun spice, and ½ cup sour cream, and mix well. Add salt and black pepper to taste.
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Turn the heat to high and bring it to a boil. Add 2 cups of instant rice (Minute Rice®️). Mix in well. Remove from heat and cover with a lid. Turn on the oven broiler.
Add cheese and shrimp (optional)
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After 10 minutes, add ½ cup of shredded Monterey Jack cheese and mix in well. Add 8 oz of warm cooked shrimp here if you want. Top with 1 cup of Monterey Jack cheese.
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Place under broiler until nicely browned—about 3-4 minutes.
Recipe Notes
Pro Tips
- Use precooked sausage. If using raw, cook it with the chicken to an internal temperature of 165°F.
- Some Cajun and Creole spice mixes will have more salt, so taste test before adding salt.
- You can vary the meat, but be sure it is pre-cooked. Instructions for pre-cooked rotisserie chicken are in the post.
- The sour cream and cheese are optional, but recommended for a creamy finish.
- Leftovers keep well in the fridge for 3–4 days. Freezing is not ideal—rice texture may suffer. If you freeze it, use it within 1–2 months and thaw in the fridge before reheating.
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Calories : 390 kcal (20%)Carbohydrates : 31 g (10%)Protein : 31 g (62%)Fat : 15 g (23%)Saturated Fat : 8 g (40%)Cholesterol : 168 mg (56%)Sodium : 734 mg (31%)Potassium : 489 mg (14%)Fiber : 2 g (8%)Sugar : 3 g (3%)Vitamin A : 604 IU (12%)Vitamin C : 25 mg (30%)Calcium : 330 mg (33%)Iron : 4 mg (22%)
Editor’s Note: Originally Published October 12, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
