Kansas City-Inspired Sweet Corn and Sausage Jambalaya

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A spicy, hearty jambalaya blending sweet corn and smoked sausage with Cajun spices, reflecting the vibrant Kansas City regional palate. This American-inspired rice and grain recipe, ready in about 45 minutes, pairs andouille sausage, sliced, olive oil, yellow onion, diced 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

• 12 oz andouille sausage, sliced
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 1 medium green bell pepper, diced
• 3 cloves minced garlic
• 1.5 cups long grain white rice
• 3 cups chicken broth
• 14 oz canned diced tomatoes with juice
• 1 cup frozen corn kernels
• 2 tsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup green onions, sliced

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 12 oz sliced andouille sausage and cook for 4-5 minutes until browned and slightly crisp, stirring occasionally.
2. Step 2: Add 1 medium diced yellow onion, 2 diced celery stalks, and 1 medium diced green bell pepper to the pot. Sauté for 5 minutes until vegetables are softened.
3. Step 3: Stir in 3 cloves minced garlic and 2 tsp Cajun seasoning, cooking for 1 minute until fragrant.
4. Step 4: Add 1.5 cups long grain white rice, 3 cups chicken broth, 14 oz canned diced tomatoes with juice, 1 cup frozen corn kernels, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
5. Step 5: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and liquid absorbed.
6. Step 6: Remove from heat, fluff rice with a fork, and garnish with 1/4 cup sliced green onions before serving.