Classic Cajun Jambalaya with Andouille Sausage and Chicken

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

A hearty and aromatic one-pot Cajun jambalaya combining smoky andouille sausage, tender chicken, and long-grain rice simmered with tomatoes and spices. This latin american-inspired one pot ready in about 60 minutes pairs long-grain white rice, medium yellow onion, diced, medium green bell pepper, diced 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 into 1/2-inch rounds
• 1 lb boneless, skinless chicken thighs, diced
• 1 1/2 cups long-grain white rice
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves minced garlic
• 1 can (14.5 oz) diced tomatoes with juice
• 3 cups chicken broth
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf
• to taste salt
• to taste black pepper
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped green onions

Instructions

1. 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 slightly crisp. Remove sausage and set aside.
2. Step 2: In the same pot, add 1 lb diced boneless chicken thighs and season with 2 tbsp Cajun seasoning, 1 tsp dried thyme, salt, and black pepper to taste. Sauté for 5-6 minutes until browned on all sides.
3. Step 3: Add 1 medium diced yellow onion, 1 medium diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves to the pot. Cook for 4-5 minutes until vegetables are softened and fragrant.
4. Step 4: Stir in 1 1/2 cups long-grain white rice, coating the grains with the vegetables and oil for 2 minutes.
5. Step 5: Add 1 can (14.5 oz) diced tomatoes with juice, 3 cups chicken broth, and 1 bay leaf. Return the cooked andouille sausage to the pot. Bring the mixture to a boil.
6. Step 6: Once boiling, reduce heat to low, cover, and simmer gently for 20-25 minutes until the rice is tender and the liquid is absorbed. Remove bay leaf.
7. Step 7: Stir in 2 tbsp chopped fresh parsley and 2 tbsp chopped green onions before serving hot.