Slow-Simmered Cajun Chicken and Andouille Sausage Jambalaya

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty and aromatic jambalaya featuring tender chicken, smoky andouille sausage, and classic Cajun spices slow-simmered with rice. This Cajun-inspired chicken recipe, ready in about 55 minutes, pairs long grain white rice, chicken broth, green bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 8 oz andouille sausage, sliced into 1/4-inch rounds
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 cup diced tomatoes, canned
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 2 tsp Cajun seasoning
• 1 tsp thyme, dried
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 green onions, sliced
• 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: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1 lb chicken thigh pieces and 8 oz sliced andouille sausage. Brown the meat for 5-6 minutes until golden, stirring occasionally.
2. Step 2: Add 1 medium diced yellow onion, 1 diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 2 cups chicken broth, 1 cup canned diced tomatoes, 2 tbsp tomato paste, 1 1/2 cups long grain white rice, 2 tsp Cajun seasoning, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a boil.
4. Step 4: Reduce heat to low, cover the pot, and let simmer gently for 25-30 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove the bay leaf and fluff the jambalaya with a fork. Garnish with 2 sliced green onions and 2 tbsp chopped fresh parsley before serving.