Old-Style New Orleans Creole Jambalaya

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A robust and flavorful rice dish combining smoked sausage, chicken, and a classic Creole spice blend inspired by historic New Orleans cooking. This caribbean-inspired rice & grains ready in about 50 minutes pairs long grain white rice, large, diced yellow onion, medium, diced green bell pepper 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, sliced into 1/4-inch rounds andouille sausage
• 1 lb, diced into 1-inch pieces boneless chicken thighs
• 1 1/2 cups long grain white rice
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4 cloves, minced garlic cloves
• 1 cup crushed tomatoes
• 3 cups chicken broth
• 3 tbsp olive oil
• 2 tbsp Creole seasoning
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley

Instructions

1. Step 1: Heat 3 tablespoons 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. Remove sausage and set aside.
2. Step 2: In the same pot, add 1 lb diced boneless chicken thighs and cook for 6-7 minutes until browned on all sides. Remove and set aside with sausage.
3. Step 3: Add 1 large diced yellow onion, 1 medium diced green bell pepper, and 2 diced celery stalks to the pot. Sauté for 5 minutes until vegetables soften.
4. Step 4: Stir in 4 minced garlic cloves and 2 tablespoons Creole seasoning, cooking for 1 minute until fragrant.
5. Step 5: Add 1 1/2 cups long grain white rice and stir to coat the grains with the vegetable mixture.
6. Step 6: Pour in 3 cups chicken broth and 1 cup crushed tomatoes, add 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Return sausage and chicken to the pot.
7. Step 7: Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
8. Step 8: Remove bay leaf, fluff rice with a fork, garnish with 2 tablespoons chopped fresh parsley, and serve hot.