Spiced Jazz Club Jambalaya with Andouille Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A vibrant one-pot jambalaya bursting with smoky andouille sausage, tender chicken, and fragrant spices inspired by the lively rhythms of jazz. This southern american-inspired chicken ready in about 55 minutes pairs olive oil, large, diced yellow onion, medium, diced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 5, 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

• 3 tbsp olive oil
• 1 lb, cut into 1-inch pieces boneless chicken thighs
• 12 oz, sliced into 1/2-inch rounds andouille sausage
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 14 oz can diced tomatoes
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 3, sliced for garnish green onions
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb chicken thigh pieces and 12 oz sliced andouille sausage. Cook for 6-7 minutes until browned on all sides. Remove meat and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 1 medium diced green bell pepper, and 2 diced celery stalks. Sauté over medium heat for 5-6 minutes until softened.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 14 oz canned diced tomatoes, 1 1/2 cups long grain white rice, 3 cups chicken broth, 2 tbsp Cajun seasoning, 1 tsp dried thyme, and 1 bay leaf. Stir well to combine.
5. Step 5: Return the browned chicken and sausage to the pot. Season with 1 tsp salt and 1/2 tsp black pepper.
6. Step 6: Bring mixture to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove bay leaf and fluff the jambalaya with a fork. Garnish with 3 sliced green onions and 2 tbsp chopped fresh parsley before serving.