One-Pot Cajun Jambalaya with Chicken and Andouille

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A hearty one-pot jambalaya loaded with spiced chicken, smoky andouille sausage, and tender rice, delivering a classic Cajun flavor in an easy meal. This cajun-inspired one pot ready in about 55 minutes pairs olive oil, medium, 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

• 2 tbsp olive oil
• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 8 oz, sliced into 1/2-inch rounds andouille sausage
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 14 oz can, undrained diced tomatoes
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2, sliced for garnish scallions
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb diced chicken thighs and cook for 5-6 minutes until browned on all sides but not fully cooked through. Remove chicken and set aside.
2. Step 2: In the same pot, add 8 oz sliced andouille sausage and cook for 3-4 minutes until browned and fragrant. Remove and set aside with the chicken.
3. Step 3: Add 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the pot. Sauté for 5 minutes until softened and translucent.
4. Step 4: Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant.
5. Step 5: Add 14 oz canned diced tomatoes with juices, 1 1/2 cups long grain white rice, 3 cups chicken broth, 2 tbsp Cajun seasoning, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
6. Step 6: Return the browned chicken and andouille to the pot, nestling into the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove from heat and let stand covered for 5 minutes. Discard bay leaf.
8. Step 8: Fluff jambalaya with a fork and garnish with 2 sliced scallions and 2 tbsp chopped fresh parsley before serving.