Cajun-Spiced Jambalaya with Andouille Sausage
A hearty and spicy one-pot Cajun jambalaya brimming with smoky andouille sausage and tender chicken, capturing New Orleans’ bold flavors. This latin american-inspired one pot ready in about 60 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 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.
Ingredients
- 12 oz andouille sausage, sliced
- 1 lb boneless chicken thighs, diced
- 1 1/2 cups long grain white rice
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 3 cloves minced garlic
- 14 oz can diced tomatoes with juice
- 3 cups chicken broth
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
- 2 tbsp chopped parsley
- 2 tbsp chopped green onions
Instructions
- 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 4-5 minutes until browned and fragrant. Remove sausage and set aside.
- Step 2: In the same pot, add 1 lb diced boneless chicken thighs. Sauté for 5-6 minutes until golden brown on all sides.
- Step 3: Add 1 cup chopped onion, 1 cup chopped green bell pepper, 1 cup chopped celery, and 3 cloves minced garlic to the pot. Cook for 5 minutes, stirring occasionally, until vegetables are softened and fragrant.
- Step 4: Stir in 1 1/2 cups long grain white rice and 2 tbsp Cajun seasoning; cook for 2 minutes to toast the rice lightly.
- Step 5: Add 14 oz diced tomatoes with juice, 3 cups chicken broth, and the browned sausage back into the pot. Stir well, bring to a boil.
- Step 6: Reduce heat to low, cover, and simmer for 25-30 minutes until rice is cooked through and liquid is absorbed.
- Step 7: Season with salt and black pepper to taste. Garnish with 2 tbsp chopped parsley and 2 tbsp chopped green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cajun-Spiced Jambalaya with Andouille Sausage 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-Spiced Jambalaya with Andouille Sausage?
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 andouille sausage, sliced from drying out.
Can I substitute ingredients in Cajun-Spiced Jambalaya with Andouille Sausage?
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-Spiced Jambalaya with Andouille Sausage 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-Spiced Jambalaya with Andouille Sausage?
Latin American 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.
