One-Pot Cajun Chicken and Andouille Sausage Jambalaya
A hearty one-pot Cajun jambalaya with tender chicken, smoky Andouille sausage, and aromatic spices simmered with rice for a flavorful Southern classic. This american-inspired chicken ready in about 55 minutes pairs olive oil, sliced Andouille sausage, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 3 tbsp olive oil
- 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
- 8 oz, sliced Andouille sausage
- 1 large, diced yellow onion
- 1 medium, diced green bell pepper
- 2, diced celery stalks
- 4, minced garlic cloves
- 14 oz can, undrained diced tomatoes
- 3 cups chicken broth
- 1 1/2 cups long grain white rice
- 2 tbsp Cajun seasoning
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 3, sliced for garnish green onions
- 2 tbsp, chopped for garnish fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb chicken thigh pieces and 8 oz sliced Andouille sausage. Brown for 5-6 minutes until the chicken is golden on all sides. Remove and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion, 1 diced medium green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until vegetables soften and become fragrant.
- Step 3: Stir in 2 tbsp Cajun seasoning, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute to toast the spices.
- Step 4: Add 14 oz undrained diced tomatoes, 3 cups chicken broth, and 1 1/2 cups long grain white rice to the pot. Stir to combine.
- Step 5: Return the browned chicken and sausage to the pot along with 2 bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
- Step 6: Remove bay leaves. Fluff the jambalaya with a fork and garnish with 3 sliced green onions and 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does One-Pot Cajun Chicken and Andouille Sausage Jambalaya take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Cajun Chicken and Andouille Sausage Jambalaya?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Cajun Chicken and Andouille Sausage Jambalaya?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Cajun Chicken and Andouille Sausage Jambalaya for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Cajun Chicken and Andouille Sausage Jambalaya?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
