Creole-Style Jambalaya with Chicken and Sausage

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A classic Creole rice dish simmered with chicken, Andouille sausage, and a blend of vibrant spices for a hearty one-pot meal. This Southern one-pot recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, diced, Andouille sausage, sliced, and long-grain white rice for a weeknight-friendly dinner. Each serving lands at about 460 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 "Build a week of meals around this recipe" 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 boneless skinless chicken thighs, diced
• 8 oz Andouille sausage, sliced
• 1 1/2 cups long-grain white rice
• 3 tbsp olive oil
• 1 medium (1 cup) yellow onion, diced
• 1 medium (1 cup) green bell pepper, diced
• 2 (1 cup) celery stalks, diced
• 4 garlic cloves, minced
• 1 cup diced tomatoes
• 3 cups chicken broth
• 2 tbsp Creole seasoning
• 2 bay leaves
• 1 tsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp green onions, sliced

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

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Add 1 lb diced boneless skinless chicken thighs and cook for 5-6 minutes until browned on all sides.
2. Step 2: Add 8 oz sliced Andouille sausage to the pot and sauté for 3 minutes until browned and fragrant.
3. Step 3: Stir in 1 cup diced yellow onion, 1 cup diced green bell pepper, 1 cup diced celery, and 4 minced garlic cloves. Cook for 5 minutes until vegetables soften.
4. Step 4: Add 1 1/2 cups long-grain white rice, 1 cup diced tomatoes, 3 cups chicken broth, 2 tbsp Creole seasoning, 2 bay leaves, 1 tsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
5. Step 5: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove and discard bay leaves. Fluff the jambalaya with a fork and garnish with 2 tbsp sliced green onions before serving.