Cajun-Style Jambalaya with Andouille Sausage

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty, spicy jambalaya loaded with smoky andouille sausage, tender chicken, and long-grain rice simmered in a rich tomato base with classic Cajun seasonings. This Cajun-inspired rice and grain recipe, 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 yellow onion, diced
• 1 cup green bell pepper, diced
• 2 medium celery stalks, diced
• 3 garlic cloves, minced
• 14 oz diced tomatoes (canned)
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 12 oz sliced andouille sausage and cook for 4-5 minutes until browned and slightly crisp. Remove sausage and set aside.
2. Step 2: In the same pot, add 1 lb diced boneless chicken thighs and cook for 5-6 minutes until browned on all sides.
3. Step 3: Add 1 cup diced yellow onion, 1 cup diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves to the pot. Sauté for 4-5 minutes until vegetables soften and become fragrant.
4. Step 4: Stir in 1 1/2 cups long-grain white rice, 14 oz canned diced tomatoes with juices, 3 cups chicken broth, and 2 tbsp Cajun seasoning. Bring mixture to a boil.
5. Step 5: Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
6. Step 6: Return cooked andouille sausage to the pot and stir in 2 tbsp chopped fresh parsley. Let rest for 5 minutes before serving to meld flavors.