Spiced Chicken Jambalaya with Andouille Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A hearty and vibrant jambalaya loaded with tender chicken, smoky andouille sausage, and fragrant Cajun spices. This American-inspired chicken recipe, ready in about 50 minutes, pairs boneless chicken thighs, chopped, andouille sausage, sliced, 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

• 400 g boneless chicken thighs, chopped
• 200 g andouille sausage, sliced
• 1 cup long grain rice
• 2 cups chicken broth
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalk, diced
• 3 garlic cloves, minced
• 1 cup diced tomatoes, canned
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp fresh thyme
• 1 bay leaf
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 400 g chopped boneless chicken thighs and 200 g sliced andouille sausage, sauté for 5-6 minutes until browned on all sides and cooked through. Remove from pot and set aside.
2. Step 2: In the same pot, add 1 medium diced onion, 1 medium diced green bell pepper, and 2 diced celery stalks. Sauté for 4-5 minutes until vegetables are soft and fragrant. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup long grain rice, 2 tbsp Cajun seasoning, 1 tsp smoked paprika, and 1 tsp fresh thyme, coating the rice and vegetables evenly for 2 minutes.
4. Step 4: Add 1 cup canned diced tomatoes with their juices, 2 cups chicken broth, and 1 bay leaf. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
5. Step 5: Return the cooked chicken and sausage to the pot, stirring gently to combine. Season with salt and black pepper to taste. Cook uncovered for 3-4 minutes to heat through and allow flavors to meld.
6. Step 6: Remove bay leaf, garnish with 2 tbsp chopped fresh parsley, and serve hot.