One-Pot Cajun-Spiced Jambalaya with Andouille Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A hearty Southern U.S. regional dish combining smoky sausage, tender chicken, and aromatic spices in a single pot for an easy, flavorful meal. This latin american-inspired one pot ready in about 60 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 420 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
• 8 oz, sliced into 1/4-inch rounds andouille sausage
• 1 lb, cut into 1-inch pieces boneless chicken thighs
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4 cloves minced garlic
• 14 oz can 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 Dutch oven over medium-high heat. Add 8 oz sliced andouille sausage and cook for 4-5 minutes until browned and edges are crispy, then remove sausage and set aside.
2. Step 2: In the same pot, add 1 lb cut chicken thighs and brown on all sides for 5 minutes, stirring occasionally until golden and cooked through. Remove and set aside with sausage.
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 over medium heat until softened and fragrant.
4. Step 4: Stir in 4 cloves minced garlic and cook for 30 seconds until aromatic. Then add 14 oz canned 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, and 1/2 tsp black pepper. Stir thoroughly to combine.
5. Step 5: Return the browned sausage and chicken to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove from heat, discard bay leaf, and let sit covered for 5 minutes. Fluff rice with a fork and garnish with 2 sliced scallions and 2 tbsp chopped fresh parsley before serving.