Slow-Simmered Cajun Jambalaya with Andouille Sausage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty one-pot Cajun jambalaya simmered low and slow with smoky andouille sausage, tender chicken, and fragrant spices for a comforting Louisiana classic. This cajun-inspired one pot ready in about 60 minutes pairs boneless chicken thighs, diced, olive oil, large yellow onion, diced 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
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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 4-5 minutes until browned and slightly crispy, then remove and set aside.
  2. Step 2: In the same pot, add 1 lb diced boneless chicken thighs and sauté for 5-6 minutes until golden and cooked through.
  3. Step 3: Add 1 large diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the pot. Cook for 5 minutes until softened, then stir in 3 cloves minced garlic and cook an additional 1 minute until fragrant.
  4. Step 4: Pour in 14 oz can diced tomatoes with juice and 3 cups chicken broth. Stir in 1 1/2 cups long-grain white rice, 2 tbsp Cajun seasoning, 1 tsp dried thyme, and 1 bay leaf. Return the cooked sausage to the pot.
  5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer gently for 25-30 minutes until rice is tender and liquid is absorbed. Remove bay leaf, season with salt and black pepper to taste, and stir in 2 tbsp chopped parsley before serving.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered 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-Simmered 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 olive oil from drying out.

Can I substitute ingredients in Slow-Simmered 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-Simmered 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-Simmered 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.