One-Pot Spicy Cajun Chicken and Andouille Sausage Jambalaya

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty and spicy one-pot jambalaya featuring tender chicken thighs and smoky Andouille sausage infused with Cajun spices. This american-inspired chicken ready in about 55 minutes pairs tablespoons olive oil, medium, diced yellow onion, large red, diced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 1.5 pounds, cut into 1-inch pieces boneless skinless chicken thighs
• 12 ounces, sliced into 1/4-inch rounds Andouille sausage
• 3 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 large red, diced bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 1 1/2 cups long grain white rice
• 1 (14.5 oz) can, undrained diced tomatoes
• 3 cups chicken broth
• 2 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• 3 stalks, sliced green onions
• 2 tablespoons, chopped fresh parsley

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 pounds diced boneless skinless chicken thighs and 12 ounces sliced Andouille sausage; sauté for 5-6 minutes until browned but not fully cooked. Transfer to a plate.
2. Step 2: Add 1 medium diced yellow onion, 1 large diced red bell pepper, and 2 diced celery stalks to the pot. Cook for 5 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves, 2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, and 1 bay leaf; cook for 1 minute to toast spices.
4. Step 4: Add 1 1/2 cups long grain white rice and 1 (14.5 oz) can undrained diced tomatoes. Stir to combine and coat rice with spices.
5. Step 5: Return chicken and sausage to the pot. Pour in 3 cups chicken broth and bring to a boil.
6. Step 6: Reduce heat to low, cover, and simmer gently for 20-25 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove bay leaf, stir in 3 sliced green onions and 2 tablespoons chopped fresh parsley. Let rest covered for 5 minutes before serving.