One-Pot Chicken and Sausage Jambalaya with Bell Peppers

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty one-pot jambalaya simmered with smoky sausage, tender chicken, and vibrant bell peppers for a comforting and flavorful meal. This American-inspired one-pot recipe, ready in about 60 minutes, pairs boneless skinless chicken thighs, andouille sausage, long grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 8 oz, sliced andouille sausage
• 1 1/2 cups long grain white rice
• 1 medium, diced yellow onion
• 1 large, diced green bell pepper
• 1 large, diced red bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 3 cups chicken broth
• 1 can (14.5 oz), undrained diced tomatoes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 2, sliced for garnish green onions
• 2 tbsp chopped for garnish fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1 lb chicken thigh pieces and 8 oz sliced andouille sausage; cook 5-6 minutes until browned on all sides. Remove and set aside.
2. Step 2: In the same pot, add 1 diced medium yellow onion, 1 diced large green bell pepper, 1 diced large red bell pepper, and 2 diced celery stalks. Sauté for 5 minutes until softened.
3. Step 3: Stir in 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp dried thyme, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute until fragrant.
4. Step 4: Add 1 1/2 cups long grain white rice to the pot and stir to coat with spices and vegetables.
5. Step 5: Pour in 3 cups chicken broth and 1 (14.5 oz) can diced tomatoes with juices. Return browned chicken and sausage to the pot, bring to a boil.
6. Step 6: Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove from heat and let sit covered for 5 minutes. Fluff with fork, garnish with 2 sliced green onions and 2 tbsp chopped fresh parsley before serving.