Jambalaya with Chicken, Andouille, and Cajun Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty one-pot Louisiana classic combining tender chicken, smoky Andouille sausage, rice, and vegetables infused with bold Cajun spices. This American-inspired Mardi Gras recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, Andouille sausage, long grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, cut into 1-inch pieces boneless skinless chicken thighs
• 8 oz, sliced into 1/2-inch rounds Andouille sausage
• 1 1/2 cups long grain white rice
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3, minced garlic cloves
• 14 oz can, undrained diced tomatoes
• 3 cups chicken broth
• 2 tbsp cajun seasoning
• 3 tbsp olive oil
• 1 bay leaf
• to taste salt
• to taste black pepper
• 2, sliced for garnish green onions
• 1/4 cup chopped for garnish fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb cut chicken thighs and 8 oz sliced Andouille sausage. Sauté for 6-7 minutes until chicken is browned and sausage edges are crisp.
2. Step 2: Add 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the pot. Cook for 5 minutes until the vegetables soften. Stir in 3 minced garlic cloves and cook for 1 additional minute until fragrant.
3. Step 3: Add 1 1/2 cups long grain white rice and stir to coat with the oil and vegetables. Pour in 14 oz canned diced tomatoes with juices, 3 cups chicken broth, 2 tbsp Cajun seasoning, and 1 bay leaf. Season with salt and black pepper to taste.
4. Step 4: Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 20-25 minutes until the rice is tender and liquid is absorbed.
5. Step 5: Remove from heat and let sit covered for 5 minutes. Discard bay leaf, fluff the rice with a fork, then garnish with 2 sliced green onions and 1/4 cup chopped fresh parsley before serving.