Smoked Andouille Sausage Jambalaya with Cajun Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired Mardi Gras recipe, ready in about 50 minutes, pairs Andouille sausage, boneless chicken thighs, long grain rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

• 12 oz, sliced into 1/2-inch rounds Andouille sausage
• 8 oz, cut into 1-inch pieces boneless chicken thighs
• 1 1/2 cups long grain rice
• 1 medium, diced bell pepper
• 2, diced celery stalks
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 cup diced tomatoes
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

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.