Slow-Cooked Cajun Jambalaya with Andouille Sausage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty slow-cooked jambalaya rich with smoky Andouille sausage, tender chicken, and the holy trinity of Cajun vegetables. This cajun-inspired one pot 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.

Prep: 15 min Cook: 45 min Serves 6 Cajun cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Cajun Jambalaya with Andouille Sausage take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Cajun Jambalaya with Andouille Sausage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep andouille sausage, sliced from drying out.

Can I substitute ingredients in Slow-Cooked Cajun Jambalaya with Andouille Sausage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Cajun Jambalaya with Andouille Sausage for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Cajun Jambalaya with Andouille Sausage?

Cajun one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes