One-Pot Cajun Chicken and Sausage Jambalaya

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

A hearty, spicy Cajun one-pot dish featuring tender chicken and smoky sausage simmered with rice and vegetables. This southern-inspired one pot ready in about 55 minutes pairs long grain white rice, chicken broth, medium, 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 4, 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

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 12 oz, sliced into 1/4-inch rounds andouille sausage
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3 cloves minced garlic
• 14 oz can diced tomatoes
• 2 tbsp cajun seasoning
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 2 tbsp, for garnish chopped parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb chicken thighs and season with 2 tbsp cajun seasoning, salt, and black pepper. Sauté for 5-6 minutes until browned and cooked through, then remove to a plate.
2. Step 2: In the same pot, add 12 oz sliced andouille sausage and cook for 3-4 minutes until browned and fragrant. Remove and set aside with chicken.
3. Step 3: Add diced 1 medium yellow onion, 1 medium green bell pepper, and 2 diced celery stalks to the pot. Sauté over medium heat for 5 minutes until softened and aromatic. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Step 4: Add 1 1/2 cups long grain white rice to the pot, stirring to coat the grains with the vegetables and oil. Pour in 3 cups chicken broth and 14 oz diced tomatoes with their juice, stirring to combine.
5. Step 5: Return the cooked chicken and sausage to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove from heat and let sit, covered, for 5 minutes. Fluff the jambalaya with a fork and garnish with 2 tbsp chopped parsley before serving.