Classic New Orleans Creole Jambalaya

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

Hearty Creole jambalaya featuring smoky sausage, tender chicken, and fragrant spices simmered with rice for a soulful Louisiana favorite. This creole-inspired rice & grains ready in about 60 minutes pairs olive oil, large, diced onion, medium, diced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, sliced into 1/4-inch rounds andouille sausage
• 1 lb, cut into 1-inch pieces boneless chicken thighs
• 3 tbsp olive oil
• 1 large, diced onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4 cloves minced garlic
• 14 oz can diced tomatoes
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 2 tbsp Creole seasoning
• 1 tsp dried thyme
• 2 bay leaves
• to taste salt
• to taste black pepper
• 1/4 cup chopped green onions
• 2 tbsp chopped parsley

Instructions

1. Step 1: Heat 3 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.
2. Step 2: Add 1 lb cut chicken thighs and cook for 5-6 minutes until browned on all sides.
3. Step 3: Stir in 1 large diced onion, 1 diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves. Sauté for 5 minutes until vegetables soften and become fragrant.
4. Step 4: Add 14 oz canned diced tomatoes, 1 1/2 cups long-grain white rice, 3 cups chicken broth, 2 tbsp Creole seasoning, 1 tsp dried thyme, and 2 bay leaves. Stir to combine.
5. Step 5: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove bay leaves, season with salt and black pepper to taste, and garnish with 1/4 cup chopped green onions and 2 tbsp chopped parsley before serving.