Cajun Chicken and Sausage Jambalaya

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A one-pot Louisiana classic featuring chicken, andouille sausage, and aromatic vegetables simmered in a smoky tomato base. This cajun-inspired one pot ready in about 60 minutes pairs chicken thighs, andouille sausage, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb chicken thighs
• 1 lb andouille sausage
• 1 large onion
• 1 green bell pepper
• 1 stalk celery
• 2 cloves garlic
• 1 cup rice
• 2 cups chicken broth
• 1 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1 lb boneless chicken thighs and cook for 5 minutes until browned on all sides. Remove and set aside.
2. Step 2: Add 1 chopped large onion, 1 chopped green bell pepper, and 1 chopped celery stalk to the pot. Cook for 5 minutes until vegetables are softened.
3. Step 3: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. Add 1 cup long-grain rice, 1 tbsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until rice is coated.
4. Step 4: Return the chicken to the pot and add 1 lb sliced andouille sausage. Pour in 2 cups chicken broth, bring to a simmer, then reduce heat to low.
5. Step 5: Cover and simmer for 25 minutes, or until rice is tender and liquid is absorbed, stirring once halfway through.