Creole-Spiced Jambalaya with Andouille and Chicken

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty one-pot jambalaya bursting with smoky and spicy Creole seasonings, tender chicken, and flavorful andouille sausage. This Creole-inspired rice and grain recipe, ready in about 55 minutes, pairs olive oil, boneless chicken thighs, diced, andouille sausage, sliced 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, diced
• 8 oz andouille sausage, sliced
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves minced garlic
• 14 oz diced tomatoes, canned
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 2 tbsp Creole seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp chopped parsley
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb diced boneless chicken thighs and 8 oz sliced andouille sausage, cooking for 5-6 minutes until browned and cooked through. Remove and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion, 1 medium diced green bell pepper, and 2 diced celery stalks. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 3 cloves minced garlic, 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. Mix well.
4. Step 4: Return the chicken and sausage to the pot. Bring to a boil, then reduce heat to low, cover, and simmer gently for 25 minutes until rice is tender and liquid absorbed.
5. Step 5: Remove bay leaves, season with salt and black pepper to taste, and sprinkle 2 tbsp chopped parsley before serving.