Cajun-Style Jambalaya with Andouille Sausage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 & grains 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.

Prep: 15 min Cook: 45 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-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.

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Frequently asked questions

How long does Cajun-Style 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-Style 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-Style 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-Style 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-Style Jambalaya with Andouille Sausage?

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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