Spicy Creole Jambalaya with Andouille Sausage and Chicken

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

A hearty Creole jambalaya bursting with smoky andouille sausage, tender chicken, and a fragrant blend of spices simmered with rice. This creole-inspired one pot ready in about 60 minutes pairs olive oil, medium, 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 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

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

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 4-5 minutes until browned and slightly crisp; remove and set aside.
2. Step 2: In the same pot, add 1 lb diced boneless chicken thighs and sauté for 5-6 minutes until browned and cooked through.
3. Step 3: Add 1 diced medium yellow onion, 1 diced medium green bell pepper, 2 diced celery stalks, and 4 cloves minced garlic. Cook, stirring frequently, for 5 minutes until vegetables soften and become fragrant.
4. Step 4: Stir in 14 oz canned diced tomatoes, 1 1/2 cups long grain white rice, 3 cups chicken broth, 2 tbsp Creole seasoning, 1 tsp dried thyme, and 1 whole bay leaf. Return the andouille sausage to the pot.
5. Step 5: Bring the mixture to a boil, then reduce heat to low and cover. Simmer gently for 20-25 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove from heat, discard the bay leaf, and season with salt and black pepper to taste. Garnish with 2 sliced green onions and 2 tbsp chopped fresh parsley before serving.