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-inspired one-pot recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, diced, Andouille sausage, sliced, long-grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 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.