Chicken Jambalaya with Andouille Sausage and Bell Peppers

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

A vibrant one-pot Cajun classic featuring tender chicken, smoky andouille sausage, and colorful bell peppers simmered with rice and spices. This American-inspired rice and grain recipe, ready in about 55 minutes, pairs boneless chicken thighs, andouille sausage, long grain 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

• 400 g, cut into 1-inch pieces boneless chicken thighs
• 200 g, sliced andouille sausage
• 1 1/2 cups long grain rice
• 3 cups chicken broth
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 1 medium, diced red bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 1 can (400 g) diced tomatoes
• 1 tbsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• to taste salt
• to taste black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat and add 400 g chicken thighs cut into 1-inch pieces. Sauté for 5 minutes until golden brown on all sides, then remove and set aside.
2. Step 2: In the same pot, add 200 g sliced andouille sausage and cook for 3 minutes until browned and fragrant.
3. Step 3: Add 1 medium diced yellow onion, 1 medium diced green bell pepper, 1 medium diced red bell pepper, and 2 diced celery stalks to the pot. Sauté for 5 minutes until vegetables soften.
4. Step 4: Stir in 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp dried thyme, and 1/2 tsp cayenne pepper; cook for 1 minute until fragrant.
5. Step 5: Add 1 1/2 cups long grain rice, stirring to coat in the spices and vegetables.
6. Step 6: Pour in 3 cups chicken broth and 1 can (400 g) diced tomatoes with their juice, then return the browned chicken to the pot.
7. Step 7: Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes until rice is tender and liquid absorbed.
8. Step 8: Season with salt and black pepper to taste, then sprinkle 2 tbsp chopped fresh parsley before serving.