New Orleans-Style Creole Jambalaya with Andouille Sausage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty Creole jambalaya simmered with smoky andouille sausage, tender chicken, and fragrant spices, delivering a soulful taste of New Orleans. This creole-inspired rice & grains ready in about 60 minutes pairs andouille sausage, sliced, boneless chicken thighs, diced, long-grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 white rice
• 3 cups chicken broth
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 14 oz can diced tomatoes with juices
• 2 tbsp Creole seasoning
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp vegetable oil
• to taste salt
• to taste black pepper
• 2 tbsp, for garnish chopped green onions
• 2 tbsp, for garnish chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Add 12 oz sliced andouille sausage and cook for 5 minutes until browned and fragrant, stirring occasionally.
2. Step 2: Add 1 lb diced boneless chicken thighs to the pot and sauté for 6-8 minutes until lightly browned and cooked through.
3. Step 3: Stir in 1 medium diced yellow onion, 1 diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves. Cook for 5 minutes until vegetables soften and become fragrant.
4. Step 4: Add 1 1/2 cups long-grain white rice to the pot and stir to coat grains with oil and vegetables for 1 minute.
5. Step 5: Pour in 3 cups chicken broth, 14 oz can diced tomatoes with juices, 2 tbsp Creole seasoning, 1 tsp dried thyme, and 1 bay leaf. Stir well to combine.
6. Step 6: Bring mixture to a boil, then reduce heat to low and cover the pot. Simmer gently for 25-30 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove bay leaf, season with salt and black pepper to taste. Garnish with 2 tbsp chopped green onions and 2 tbsp chopped fresh parsley before serving.