One-Pot Spiced Chicken and Regional Sausage Jambalaya

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A hearty one-pot Cajun-inspired jambalaya combining tender chicken and smoky sausage with aromatic spices and rice. This southern american-inspired one pot ready in about 50 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 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, cut into 1-inch pieces boneless skinless chicken thighs
• 8 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
• 1 cup diced tomatoes
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup for garnish chopped green onions

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces and sauté for 5 minutes until golden brown on all sides, then remove and set aside.
2. Step 2: In the same pot, add 8 oz sliced andouille sausage and cook for 3 minutes until browned and slightly crisp on edges.
3. Step 3: Add 1 medium diced yellow onion, 1 diced green bell pepper, 2 diced celery stalks, and 3 cloves minced garlic to the pot. Sauté for 5 minutes until vegetables are softened and fragrant.
4. Step 4: Stir in 1 1/2 cups long grain white rice, 1 tsp paprika, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper, coating the rice and vegetables evenly with the spices.
5. Step 5: Pour in 3 cups chicken broth and 1 cup diced tomatoes, scraping up any browned bits from the pot bottom.
6. Step 6: Return the chicken to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid absorbed.
7. Step 7: Remove from heat and let the jambalaya rest covered for 5 minutes. Fluff with a fork and garnish with 1/4 cup chopped green onions before serving.