Creole-Style Jambalaya with Chicken and Sausage

By · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 15 min Cook: 40 min Serves 6 Southern cuisine 460 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Creole-Style Jambalaya with Chicken and Sausage take to make?

Total time is about 55 minutes (15 min prep + 40 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-Style Jambalaya with Chicken and Sausage?

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 andouille sausage, sliced from drying out.

Can I substitute ingredients in Creole-Style Jambalaya with Chicken and Sausage?

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-Style Jambalaya with Chicken and Sausage 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-Style Jambalaya with Chicken and Sausage?

Southern one pot 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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