Cajun-Spiced Jambalaya with Andouille and Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty one-pot jambalaya bursting with smoky andouille sausage, tender chicken, and a robust blend of Cajun spices, reflecting classic New Orleans flavors. This cajun-inspired rice & grains ready in about 50 minutes pairs andouille sausage, sliced, boneless chicken thighs, diced, 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

• 8 oz andouille sausage, sliced
• 1 lb boneless chicken thighs, diced
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 14 oz canned diced tomatoes
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 8 oz sliced andouille sausage and 1 lb diced boneless chicken thighs, cooking for 5-6 minutes until browned and cooked through. Remove and set aside.
2. Step 2: In the same pot, add 1 diced medium onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 5 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp Cajun seasoning, 1 1/2 cups long-grain white rice, and 14 oz canned diced tomatoes with their juice. Cook for 2 minutes to toast the rice lightly.
4. Step 4: Pour in 3 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Return the cooked sausage and chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid absorbed.
5. Step 5: Remove from heat and let stand covered for 5 minutes. Fluff the jambalaya with a fork and garnish with 2 tbsp chopped fresh parsley before serving hot.