Classic New Orleans Jambalaya with Andouille Sausage

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

A hearty Creole jambalaya featuring smoky andouille sausage, tender chicken, and aromatic spices simmered with rice for a soulful Louisiana meal. This caribbean-inspired rice & grains ready in about 55 minutes pairs Olive oil, large, diced Yellow 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 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, sliced into 1/4-inch rounds Andouille sausage
• 1 lb, diced into 1-inch pieces Boneless chicken thighs
• 2 tbsp Olive oil
• 1 large, diced Yellow onion
• 1 medium, diced Green bell pepper
• 2, diced Celery stalks
• 3 cloves Minced garlic
• 1 1/2 cups Long grain white rice
• 3 cups Chicken broth
• 1 cup Diced tomatoes with juice
• 2 tsp Creole seasoning
• 1 tsp Dried thyme
• 1 Bay leaf
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Chopped green onions
• 1 tbsp, chopped Fresh parsley

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 sauté for 4 minutes until browned and crispy around edges. Remove sausage and set aside.
2. Step 2: In the same pot, add 1 lb diced chicken thighs. Cook for 5-6 minutes until browned on all sides but not fully cooked through.
3. Step 3: Add 1 large diced yellow onion, 1 diced green bell pepper, 2 diced celery stalks, and 3 cloves minced garlic. Sauté for 4-5 minutes until vegetables soften and become fragrant.
4. Step 4: Stir in 1 1/2 cups long grain white rice and cook for 2 minutes to toast the rice slightly.
5. Step 5: Pour in 3 cups chicken broth, 1 cup diced tomatoes with juice, and add 2 tsp Creole seasoning, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
6. Step 6: Return the cooked andouille sausage to the pot. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove bay leaf, fluff jambalaya with a fork, and garnish with 2 tbsp chopped green onions and 1 tbsp fresh parsley before serving.