Spiced Cajun Jambalaya with Andouille Sausage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty and aromatic Cajun classic combining smoky andouille sausage, tender chicken, and rice simmered in a rich tomato and bell pepper base. This american-inspired rice & grains ready in about 60 minutes pairs long grain white rice, chicken broth, (14.5 oz) with juice diced tomatoes 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

• 12 oz, sliced into 1/2-inch rounds andouille sausage
• 1 lb, cut into 1-inch pieces boneless chicken thighs
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 can (14.5 oz) with juice diced tomatoes
• 1 medium, diced green bell pepper
• 1 medium, diced red bell pepper
• 1 large, diced onion
• 2, diced celery stalks
• 3 cloves minced garlic
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 bay leaf
• to taste salt
• to taste black pepper

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 5 minutes until browned and smoky, then remove and set aside.
2. Step 2: In the same pot, add 1 lb boneless chicken thighs cut into 1-inch pieces. Season with salt and black pepper and sauté for 6-7 minutes until browned on all sides.
3. Step 3: Add 1 large diced onion, 1 diced green bell pepper, 1 diced red bell pepper, 2 diced celery stalks, and 3 cloves minced garlic to the pot. Cook, stirring occasionally, for 5 minutes until vegetables soften and become fragrant.
4. Step 4: Stir in 1 1/2 cups long grain white rice and 2 tbsp Cajun seasoning, coating the rice and vegetables evenly.
5. Step 5: Pour in 3 cups chicken broth, 1 can (14.5 oz) diced tomatoes with juice, add 1 bay leaf, then bring to a boil.
6. Step 6: Reduce heat to low, cover, and simmer gently for 20-25 minutes until the rice is tender and liquid is absorbed.
7. Step 7: Return the cooked andouille sausage to the pot, stir gently to combine, and cook uncovered for 5 more minutes to meld flavors. Remove bay leaf before serving.