Begin by gathering all your ingredients. Chop your vegetables, cut the chicken, and slice the sausage. Having everything ready to go makes cooking seamless.

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add diced onion and cook for about 3-4 minutes until translucent. Toss in the minced garlic and cook for another minute until fragrant. The smell alone will have you excited.

Next, add the chicken pieces and Andouille sausage to the pot. Cook for about 5-7 minutes. You’ll want the chicken to brown slightly for added flavor. Stir in 1 tablespoon of Cajun seasoning to coat the meat.

Stir in the diced celery and chopped bell peppers. Cook for another 3-4 minutes until the vegetables begin to soften. Add in the uncooked rice and stir to combine.

Pour in the chicken broth and crushed tomatoes. This is your time to shine. Stir everything together and bring the mixture to a simmer. Sprinkle the remaining Cajun seasoning, oregano, and smoked paprika. If using, add the hot sauce. Taste and adjust seasoning as needed.

Cover the pot and reduce the heat. Allow it to simmer on low for about 25-30 minutes. You want the rice to soak in all that delicious flavor and become tender. Stir occasionally to prevent sticking.

Once the rice is cooked, turn off the heat and let the pot rest for 5 minutes. Gently fluff the jambalaya with a fork. It’s time to serve your masterpiece!