Slow-Simmered Cajun Chicken and Sausage Jambalaya

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty, slow-simmered jambalaya packed with tender chicken, smoky sausage, and fragrant Cajun spices, capturing the essence of Louisiana comfort food. This cajun-inspired chicken ready in about 65 minutes pairs andouille sausage, sliced, olive oil, diced onion 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

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 8 oz andouille sausage, sliced
• 3 tbsp olive oil
• 1 cup diced onion
• 1 cup diced green bell pepper
• 1 cup diced celery
• 4 cloves minced garlic
• 1 1/2 cups long grain white rice
• 14 oz diced tomatoes, with juice
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 1 lb chicken thighs cut into 1-inch pieces and 8 oz sliced andouille sausage. Brown for 6-7 minutes until golden, then remove and set aside.
2. Step 2: In the same pot, add 1 cup diced onion, 1 cup diced green bell pepper, 1 cup diced celery, and 4 cloves minced garlic. Cook over medium heat for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 1/2 cups long grain white rice, coating the grains with the vegetable mixture for 2 minutes.
4. Step 4: Add 14 oz diced tomatoes with juice, 3 cups chicken broth, 2 tbsp Cajun seasoning, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Stir to combine.
5. Step 5: Return browned chicken and sausage to the pot, bring to a boil, then reduce heat to low. Cover and simmer gently for 25-30 minutes until rice is tender and liquid absorbed.
6. Step 6: Remove the bay leaf, fluff the jambalaya with a fork, and stir in 1/4 cup chopped green onions and 1/4 cup chopped fresh parsley before serving hot.