Smoked Andouille Sausage Jambalaya with Cajun Spices

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty one-pot jambalaya featuring smoky Andouille sausage, tender chicken, and vibrant Cajun spices simmered with rice and vegetables. This Caribbean Mardi Gras recipe, ready in about 50 minutes, pairs Andouille sausage, boneless chicken thighs, and long grain rice for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 into 1/2-inch rounds
• 8 oz boneless chicken thighs, cut into 1-inch pieces
• 1 1/2 cups long grain rice
• 1 medium bell pepper, diced
• 2 celery stalks, diced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 cup diced tomatoes
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 12 oz sliced Andouille sausage and 8 oz chicken thigh pieces, cooking for 5-6 minutes until browned and edges are crispy.
2. Step 2: Add 1 diced yellow onion, 1 diced bell pepper, and 2 diced celery stalks to the pot and sauté for 4 minutes until vegetables soften and onion becomes translucent.
3. Step 3: Stir in 3 minced garlic cloves and 2 tbsp Cajun seasoning, cooking for 1 minute until fragrant.
4. Step 4: Pour in 1 cup diced tomatoes with juices and 3 cups chicken broth, scraping the bottom of the pot to loosen any browned bits.
5. Step 5: Stir in 1 1/2 cups long grain rice, 1 tsp salt, and 1/2 tsp black pepper. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20-22 minutes until rice is tender and liquid absorbed.
6. Step 6: Remove from heat and let it rest covered for 5 minutes. Fluff with a fork and garnish with 2 tbsp chopped fresh parsley before serving.