Creole-Spiced Jambalaya with Andouille Sausage and Chicken
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 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 stalks celery stalks, diced
- 4 cloves 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 leaf bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup scallions, sliced
- 2 tbsp fresh parsley, chopped
Instructions
- 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.
- Step 2: Add 1 lb diced boneless chicken thighs to the pot, sautéing for 5 minutes until lightly browned on all sides.
- 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.
- 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.
- Step 5: Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed. Remove bay leaf.
- Step 6: Stir in 1/4 cup sliced scallions and 2 tbsp chopped fresh parsley before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creole-Spiced Jambalaya with Andouille Sausage and Chicken take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creole-Spiced Jambalaya with Andouille Sausage and Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Creole-Spiced Jambalaya with Andouille Sausage and Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creole-Spiced Jambalaya with Andouille Sausage and Chicken for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creole-Spiced Jambalaya with Andouille Sausage and Chicken?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
