Creole-Spiced Andouille Sausage Jambalaya

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A hearty Creole jambalaya featuring smoky andouille sausage, tender chicken, and aromatic spices simmered with rice for a flavorful one-pot meal. This Southern-inspired one-pot recipe, ready in about 60 minutes, pairs andouille sausage, sliced, boneless chicken thighs, diced, olive oil 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 andouille sausage, sliced
• 1 lb boneless chicken thighs, diced
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 14 oz diced tomatoes, canned
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 2 tbsp Creole seasoning
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup green onions, sliced
• 2 tbsp fresh parsley, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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 with a slotted spoon and set aside.
2. Step 2: In the same pot, add 1 lb diced boneless chicken thighs and cook for 5 minutes until browned on all sides.
3. Step 3: Add 1 diced medium onion, 1 diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves. Sauté for 5 minutes until vegetables are softened and fragrant.
4. Step 4: Stir in 14 oz canned diced tomatoes, 1 1/2 cups long grain white rice, 3 cups chicken broth, 2 tbsp Creole seasoning, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Return the cooked sausage to the pot.
5. Step 5: Bring 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 the bay leaf and fluff the jambalaya with a fork. Garnish with 1/4 cup sliced green onions and 2 tbsp chopped fresh parsley before serving.