Creole-Spiced Jambalaya with Andouille Sausage and Chicken

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty one-pot Creole jambalaya bursting with smoky andouille sausage, tender chicken, and a flavorful blend of spices and vegetables. This American-inspired one-pot recipe, ready in about 60 minutes, pairs olive oil, andouille sausage, sliced, boneless chicken thighs, diced 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

• 2 tbsp olive oil
• 8 oz andouille sausage, sliced
• 1 lb boneless chicken thighs, diced
• 1 cup yellow onion, diced
• 1 cup 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 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup scallions, sliced
• 2 tbsp fresh parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 8 oz sliced andouille sausage and cook for 3-4 minutes until browned and fragrant.
2. Step 2: Add 1 lb diced boneless chicken thighs to the pot, sautéing for 5 minutes until lightly browned on all sides.
3. Step 3: Stir in 1 cup diced yellow onion, 1 cup diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves. Cook for 5 minutes until vegetables soften.
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, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine and bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed. Remove bay leaf.
6. Step 6: Stir in 1/4 cup sliced scallions and 2 tbsp chopped fresh parsley before serving hot.