Cajun Smoked Andouille Jambalaya with Bell Peppers and Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty one-pot Cajun jambalaya packed with smoky andouille sausage, bell peppers, and ripe tomatoes, simmered with fragrant spices. This cajun-inspired rice & grains ready in about 50 minutes pairs long grain white rice, medium (1 cup) yellow onion, diced, medium (1 cup) green bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 35 min Serves 6 Cajun cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 12 oz sliced andouille sausage and sauté for 5 minutes until browned and smoky; remove sausage and set aside.
  2. Step 2: In the same pot, add 1 cup diced yellow onion, 1 cup diced green bell pepper, 1 cup diced red bell pepper, and 1 cup diced celery. Sauté for 6-7 minutes until vegetables are softened and fragrant.
  3. Step 3: Stir in 3 minced garlic cloves, 2 tbsp Cajun seasoning, and 1 tsp dried thyme; cook for 1 minute until spices are aromatic.
  4. Step 4: Add 1 1/2 cups long grain white rice and toast for 2 minutes, stirring frequently to coat grains with oil and spices.
  5. Step 5: Pour in 14 oz canned diced tomatoes with juice and 3 cups chicken broth, add 1 bay leaf and season with salt and black pepper to taste. Bring to a boil, then reduce heat to low and cover.
  6. Step 6: Simmer covered for 20 minutes, then remove lid, stir in the browned andouille sausage, and cook uncovered for another 5-7 minutes until rice is tender and liquid is absorbed.
  7. Step 7: Remove bay leaf, sprinkle 2 tbsp chopped fresh parsley over the top, and serve warm.

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Frequently asked questions

How long does Cajun Smoked Andouille Jambalaya with Bell Peppers and Tomatoes take to make?

Total time is about 50 minutes (15 min prep + 35 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 Smoked Andouille Jambalaya with Bell Peppers and Tomatoes?

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 long grain white rice from drying out.

Can I substitute ingredients in Cajun Smoked Andouille Jambalaya with Bell Peppers and Tomatoes?

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 Smoked Andouille Jambalaya with Bell Peppers and Tomatoes 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 Smoked Andouille Jambalaya with Bell Peppers and Tomatoes?

Cajun rice & grains 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.

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