New Orleans-Style Cajun Jambalaya with Andouille Sausage

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A spicy, comforting rice dish simmered with Andouille sausage, chicken, and Creole seasonings for authentic Southern flavor. This American-inspired rice and grain recipe, ready in about 55 minutes, pairs olive oil, Andouille sausage, sliced, boneless chicken thighs, diced 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

• 2 tbsp olive oil
• 12 oz Andouille sausage, sliced
• 1 lb boneless chicken thighs, diced
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 can (14.5 oz) crushed tomatoes
• 2 tbsp Creole seasoning
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 cup scallions, chopped
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 12 oz sliced Andouille sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
2. Step 2: In the same pot, add 1 lb diced boneless chicken thighs and cook for 5-6 minutes until lightly browned and no longer pink.
3. Step 3: Add 1 medium diced onion, 1 medium diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves. Sauté for 4-5 minutes until vegetables are softened and fragrant.
4. Step 4: Stir in 1 1/2 cups long grain white rice, coating it in the oil and vegetables for 2 minutes.
5. Step 5: Pour in 3 cups chicken broth and 1 can (14.5 oz) crushed tomatoes. Add 2 tbsp Creole seasoning, 1 tsp dried thyme, and 1 bay leaf. Return the cooked Andouille sausage to the pot.
6. Step 6: Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove bay leaf and stir in 1/4 cup chopped scallions and 2 tbsp chopped fresh parsley before serving hot.