Slow-Cooked Cajun Jambalaya with Andouille Sausage

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

A hearty slow-cooked jambalaya rich with smoky Andouille sausage, tender chicken, and the holy trinity of Cajun vegetables. This Cajun-inspired one-pot recipe, ready in about 60 minutes, pairs Andouille sausage, sliced, boneless chicken thighs, diced, long-grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 12 oz Andouille sausage, sliced
• 1 lb boneless chicken thighs, diced
• 1 1/2 cups long-grain white rice
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 3 cloves minced garlic
• 1 can (14.5 oz) diced canned tomatoes
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 bay leaf
• 2 tbsp chopped parsley
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 12 oz sliced Andouille sausage and cook for 5 minutes until browned and crisp on edges. Remove sausage and set aside.
2. Step 2: In the same pot, add 1 lb diced boneless chicken thighs and cook for 4-5 minutes until lightly browned but not fully cooked through.
3. Step 3: Add 1 cup chopped onion, 1 cup chopped green bell pepper, 1 cup chopped celery, and 3 cloves minced garlic to the pot. Sauté for 5 minutes until vegetables soften and become fragrant.
4. Step 4: Stir in 1 1/2 cups long-grain white rice, coating grains in the oil and vegetables for 2 minutes.
5. Step 5: Add back the cooked sausage, 1 can (14.5 oz) diced canned tomatoes with juices, 3 cups chicken broth, 2 tbsp Cajun seasoning, 1 bay leaf, salt, and black pepper to taste. Bring mixture to a boil.
6. Step 6: Reduce heat to low, cover pot tightly, and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove bay leaf, fluff jambalaya with a fork, and garnish with 2 tbsp chopped parsley before serving warm.