Spicy 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 one-pot Cajun dish combining tender chicken, smoky andouille sausage, and vibrant spices simmered with rice for a comforting meal. This caribbean-inspired rice & grains ready in about 50 minutes pairs boneless chicken thighs, diced, 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, diced
• 200 g andouille sausage, sliced
• 1 cup (200 g) long grain rice
• 2 cups (480 ml) chicken broth
• 1 medium green bell pepper, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup (240 g) diced tomatoes (canned)
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp green onions, sliced

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 400 g diced boneless chicken thighs and 200 g sliced andouille sausage; sauté for 5-6 minutes until browned and cooked through.
2. Step 2: Add 1 medium diced onion, 1 medium diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves to the pot; cook for 4-5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper; cook spices for 1 minute to release aroma.
4. Step 4: Add 1 cup (200 g) uncooked long grain rice, 1 cup (240 g) canned diced tomatoes, 2 cups (480 ml) chicken broth, and 1 bay leaf; stir well and bring to a simmer.
5. Step 5: Reduce heat to low, cover, and cook for 20-25 minutes until rice is tender and liquid is absorbed; remove bay leaf.
6. Step 6: Garnish with 2 tbsp sliced green onions before serving warm.