Creole-Spiced Jambalaya with Andouille and Bell Peppers

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

A hearty one-pot dish combining spicy Andouille sausage, tender chicken, and vibrant bell peppers simmered in a savory Creole tomato base. This caribbean-inspired rice & grains ready in about 55 minutes pairs olive oil, Andouille sausage, sliced, medium yellow onion, 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

• 2 tbsp olive oil
• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 8 oz Andouille sausage, sliced
• 1 medium yellow onion, diced
• 1 large green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves minced garlic
• 14 oz can diced tomatoes with juice
• 2 cups chicken broth
• 1 cup long grain rice
• 2 tbsp Creole seasoning
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp chopped fresh parsley
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb boneless chicken thighs cut into 1-inch pieces and 8 oz sliced Andouille sausage. Cook for 5-6 minutes until chicken is browned and sausage is slightly crisp. Remove and set aside.
2. Step 2: In the same pot, add 1 diced medium yellow onion, 1 large diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves. Sauté over medium heat for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 cup long grain rice, 2 tbsp Creole seasoning, 1 tsp dried thyme, and 1 bay leaf, coating the rice and vegetables well for 1 minute.
4. Step 4: Add 14 oz can diced tomatoes with juice and 2 cups chicken broth, then return the cooked chicken and sausage to the pot. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove from heat, discard bay leaf, and fluff the jambalaya with a fork. Season with salt and black pepper to taste, then stir in 2 tbsp chopped fresh parsley before serving.