Cajun Chicken and Sausage Jambalaya
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
- 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.
- 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.
- 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.
- 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.
- Step 5: Cover and simmer for 25 minutes, or until rice is tender and liquid is absorbed, stirring once halfway through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cajun Chicken and Sausage Jambalaya take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cajun Chicken and Sausage Jambalaya?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Cajun Chicken and Sausage Jambalaya?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cajun Chicken and Sausage Jambalaya for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cajun Chicken and Sausage Jambalaya?
Cajun one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Very good for a 45-minute recipe. Would bump up the spice level though.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
