Half Note Club Inspired Cajun Jambalaya with Andouille Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A vibrant one-pot jambalaya bursting with smoky and spicy flavors, inspired by the lively jazz scenes of New Orleans. This southern american-inspired one pot ready in about 60 minutes pairs andouille sausage, sliced, boneless chicken thighs, diced, long grain rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
• 1 lb boneless chicken thighs, diced
• 1 1/2 cups long grain rice
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes with juice
• 3 cups chicken broth
• 3 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 2 green onions, sliced
• 1 bay leaf

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 12 oz sliced andouille sausage and cook for 4 minutes until browned and slightly crisp, then remove with a slotted spoon and set aside.
2. Step 2: In the same pot, add 1 lb diced boneless chicken thighs and cook for 5 minutes until browned on all sides.
3. Step 3: Add 1 medium diced onion, 1 diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves to the pot. Sauté for 6 minutes until vegetables are softened and fragrant.
4. Step 4: Stir in 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute to toast the spices.
5. Step 5: Add 1 1/2 cups long grain rice, 1 can (14.5 oz) diced tomatoes with juice, 3 cups chicken broth, and 1 bay leaf. Stir well to combine.
6. Step 6: Return the andouille sausage to the pot, bring the mixture to a boil, then reduce heat to low and cover. Simmer for 25-30 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove bay leaf, fluff the jambalaya with a fork, and stir in 2 tbsp chopped fresh parsley and 2 sliced green onions before serving.