One-Pot Southern Style Regional Chicken and Sausage Jambalaya

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A hearty one-pot dish combining tender chicken thighs and spicy sausage with classic Cajun flavors, simmered with rice and vegetables for a comforting regional taste. This southern united states-inspired chicken ready in about 50 minutes pairs boneless skinless chicken thighs, sliced 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 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 boneless skinless chicken thighs
• 8 oz, sliced andouille sausage
• 1 1/2 cups long grain white rice
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 1 cup diced tomatoes
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces and 8 oz sliced andouille sausage. Sauté for 5-6 minutes until the chicken is browned and sausage is slightly crisp, stirring occasionally.
2. Step 2: Add 1 large diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the pot. Cook for 4-5 minutes until the vegetables soften and become fragrant.
3. Step 3: Stir in 4 minced garlic cloves, cooking for 1 minute until aromatic. Then add 1 1/2 cups long grain white rice, stirring to toast the rice for 2 minutes.
4. Step 4: Pour in 3 cups chicken broth and 1 cup diced tomatoes, then add 2 tbsp Cajun seasoning, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid absorbed.
5. Step 5: Remove from heat, discard the bay leaf, and fluff the jambalaya with a fork. Stir in 2 tbsp chopped fresh parsley before serving warm.