Creole-Spiced Jambalaya with Chicken and Andouille

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 60 minutes pairs diced 1-inch boneless chicken thighs, sliced 1/2 inch thick 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.

Prep: 15 min Cook: 45 min Serves 6 Creole cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Creole-Spiced Jambalaya with Chicken and Andouille take to make?

Total time is about 60 minutes (15 min prep + 45 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 Chicken and Andouille?

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 long grain white rice from drying out.

Can I substitute ingredients in Creole-Spiced Jambalaya with Chicken and Andouille?

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 Chicken and Andouille 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 Chicken and Andouille?

Creole chicken 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.

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