Creole-Style Jambalaya with Andouille Sausage and Chicken

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

A hearty Creole jambalaya bursting with smoky andouille sausage, tender chicken, and a vibrant blend of spices and vegetables. This Creole-inspired rice and grain recipe, ready in about 65 minutes, pairs boneless skinless chicken thighs, diced, long grain white rice, chicken broth 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

• 12 oz andouille sausage, sliced into 1/2-inch pieces
• 1 lb boneless skinless chicken thighs, diced
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 medium green bell pepper, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup diced tomatoes with juice
• 2 tbsp Creole seasoning
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 stalks green onions, sliced
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 12 oz sliced andouille sausage and cook for 4-5 minutes until browned and slightly crisp on edges.
2. Step 2: Add 1 lb diced boneless skinless chicken thighs to the pot and sauté for 6-7 minutes until cooked through and golden.
3. Step 3: Stir in 1 medium diced 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.
4. Step 4: Add 1 1/2 cups long grain white rice, 1 cup diced tomatoes with juice, 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.
5. Step 5: Bring to a boil, then reduce heat to low and cover. Simmer gently for 20-25 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove bay leaf, fluff rice with a fork, and stir in 2 sliced green onions and 2 tbsp chopped fresh parsley. Serve hot.