Cajun Chicken and Sausage Skillet with Louisiana Jambalaya Infused Olive Oil

This Cajun Chicken and Sausage Skillet brings big Louisiana energy to the table, with smoky sausage, juicy chicken, and rice folded through the savory depth of Louisiana Jambalaya Infused Olive Oil Blend.

Garden Infuzions

Cajun Chicken and Sausage Skillet with Louisiana Jambalaya Infused Olive Oil

A bold, one-pan Cajun skillet with tender chicken, smoky sausage, and rice that picks up every bit of Louisiana Jambalaya Infused Olive Oil Blend flavor.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Dish

Cuisine: American Classics, Cajun, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons Louisiana Jambalaya Infused Olive Oil Blend
• 1 pound boneless skinless chicken thighs cut into 1-inch pieces
• 12 ounces smoked sausage sliced into 1/2-inch rounds
• 1 medium yellow onion diced
• 1 green bell pepper diced
• 2 celery stalks diced
• 4 cloves garlic minced
• 1 1/2 cups long-grain white rice rinsed
• 2 3/4 cups chicken broth
• 1 14.5-ounce can diced tomatoes, undrained
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 2 bay leaves
• 2 green onions sliced
• 2 tablespoons chopped fresh parsley

Equipment

• 1 large deep skillet or Dutch oven 5 to 6 quart size
• 1 Wooden spoon for stirring
• 1 set Measuring cups for rice, broth, and tomatoes
• 1 set Measuring spoons for oil and seasonings
• 1 Cutting board for vegetables and sausage
• 1 Chef’s knife for prep

Method

 

Instructions

1. 1. Heat the Louisiana Jambalaya Infused Olive Oil Blend in a large deep skillet or Dutch oven over medium-high heat.
2. 2. Season the chicken pieces lightly with salt and pepper, then add them to the skillet and cook until browned on most sides, about 4 to 5 minutes.
3. 3. Add the sliced sausage and cook for 2 more minutes, stirring occasionally until the edges pick up color.
4. 4. Stir in the onion, bell pepper, and celery, then cook until softened, about 5 minutes.
5. 5. Add the garlic and cook for 30 seconds until fragrant.
6. 6. Stir in the rice, making sure it coats well in the oil and pan juices.
7. 7. Pour in the chicken broth and diced tomatoes, then add the kosher salt, black pepper, smoked paprika, dried thyme, cayenne, and bay leaves.
8. 8. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
9. 9. Remove the skillet from the heat and let it stand, covered, for 5 minutes.
10. 10. Discard the bay leaves, fluff the rice with a fork, and finish with green onions and parsley before serving.

Notes

For the best texture, rinse the rice well and keep the simmer gentle once the lid goes on. If the pan looks dry before the rice is tender, add a small splash of broth and continue cooking. This dish is meant to be bold, cozy, and full of Louisiana-inspired flavor.

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Recipe Tips

Use a heavy skillet or Dutch oven so the chicken browns well and the rice cooks evenly. Keep the heat at a steady simmer once the liquid goes in so the bottom stays tender and the grains finish with a little bite.

Serving Suggestions

Serve this skillet straight from the pan with a simple green salad, buttered corn, or warm bread for scooping up the last bits. A sprinkle of sliced green onion on top makes it feel extra fresh at the table.

Storage

Let leftovers cool, then store them in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to loosen the rice.

Variations

Add shrimp during the last few minutes of cooking for a seafood twist, or swap in turkey sausage for a lighter skillet. You can also fold in diced bell pepper or okra for even more classic Louisiana-style flavor.

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