Cajun-Spiced Andouille Sausage Jambalaya

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A hearty jambalaya with spicy andouille sausage, tender chicken, and fragrant rice simmered in a bold Cajun tomato base. This Southern USA-inspired rice and grain recipe, ready in about 55 minutes, pairs andouille sausage, boneless chicken thighs, long grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 12 oz, sliced into ½-inch rounds andouille sausage
• 1 lb, cut into 1-inch pieces boneless chicken thighs
• 1 ½ cups long grain white rice
• 1 medium, diced onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3, minced garlic cloves
• 14 oz can diced tomatoes
• 3 cups chicken broth
• 2 tbsp cajun seasoning
• 2 tbsp olive oil
• 1 tsp dried or 1 tbsp fresh fresh thyme
• 1 bay leaf
• to taste salt
• to taste black pepper

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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 cook for 4 minutes until browned, then remove and set aside.
2. Step 2: In the same pot, add 1 lb diced chicken thighs seasoned with 1 tsp salt and ½ tsp black pepper; sauté for 6-7 minutes until browned and cooked through.
3. Step 3: Add 1 diced medium onion, 1 diced green bell pepper, and 2 diced celery stalks to the pot; cook for 5 minutes until softened.
4. Step 4: Stir in 3 minced garlic cloves and 2 tbsp Cajun seasoning and cook for 1 minute until fragrant.
5. Step 5: Add 1 ½ cups long grain white rice, 14 oz canned diced tomatoes with juice, 3 cups chicken broth, 1 tsp fresh thyme, and 1 bay leaf; stir well.
6. Step 6: Return the sausage to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid absorbed.
7. Step 7: Remove bay leaf, fluff rice gently with a fork, adjust seasoning with salt and pepper, and serve hot.