Sautéed Chicken and Andouille Jambalaya

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A one-pot celebration of smoky sausage, tender chicken, and vegetables simmered in a tomato-infused broth. This French Mardi Gras recipe, ready in about 55 minutes, pairs chicken thighs, andouille sausage, and vegetable oil for a weeknight-friendly dinner. Each serving lands at about 420 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 "Build a week of meals around this recipe" 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 lbs chicken thighs, boneless and skinless, cut into 1-inch pieces
• 8 oz andouille sausage, sliced 1/4-inch thick
• 2 tbsp vegetable oil
• 1 medium onions, finely diced (1 cup)
• 1 cup celery, finely diced
• 1 cup bell pepper, finely diced
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 (14.5 oz) can diced tomatoes
• 2 cups chicken broth
• 2 cups white rice, cooked
• 2 tbsp fresh parsley, chopped

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

Instructions

1. Step 1: Season 1.5 lbs chicken thighs (cut into 1-inch pieces) with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp vegetable oil in skillet over medium-high heat. Add chicken and cook 5-7 minutes until browned on all sides; remove and set aside.
2. Step 2: Add remaining 1 tbsp vegetable oil to skillet. Add 1 cup diced onions, 1 cup diced celery, and 1 cup diced bell pepper. Cook 5 minutes until softened. Add 4 minced garlic cloves, 1 tsp dried thyme, 1 tsp dried oregano, and 1/2 tsp cayenne pepper; cook 1 minute until fragrant.
3. Step 3: Add 8 oz sliced andouille sausage and cook 2 minutes. Stir in 1 (14.5 oz) can diced tomatoes and 2 cups chicken broth, scraping pan bottom.
4. Step 4: Return browned chicken to skillet. Simmer covered 20 minutes over low heat.
5. Step 5: Stir in 2 cups cooked white rice and cook 5 minutes until heated through. Adjust seasoning with salt and pepper. Stir in 2 tbsp chopped parsley before serving.