Creole-Spiced Jambalaya with Chicken and Andouille

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

A vibrant one-pot jambalaya simmered with diced chicken, smoky andouille sausage, and a blend of Creole spices for deep, layered flavor. This Creole-inspired chicken recipe, ready in about 60 minutes, pairs boneless chicken thighs, andouille sausage, long grain white rice 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

• 1 lb, diced 1-inch boneless chicken thighs
• 8 oz, sliced 1/2 inch thick andouille sausage
• 1 1/2 cups long grain white rice
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3, minced garlic cloves
• 1 (14.5 oz) can diced tomatoes
• 3 cups chicken broth
• 2 tbsp Creole seasoning
• 2 tbsp olive oil
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2, sliced green onions
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Add 1 lb diced chicken thighs and 8 oz sliced andouille sausage, sautéing for 5-7 minutes until both are browned on all sides. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 1 medium diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves. Cook for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 2 tbsp Creole seasoning and 1 (14.5 oz) can diced tomatoes with juices, cooking for 2 minutes.
4. Step 4: Return chicken and sausage to the pot, then add 1 1/2 cups long grain white rice, 3 cups chicken broth, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
5. Step 5: Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove bay leaf and fluff jambalaya with a fork. Garnish with 2 sliced green onions and 2 tbsp chopped fresh parsley before serving.