Stovetop Cajun Chicken and Andouille Sausage Jambalaya

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A flavorful, hearty Cajun rice dish simmered with spicy chicken and smoked sausage, perfect for a comforting meal. This caribbean-inspired chicken ready in about 55 minutes pairs boneless skinless chicken thighs, andouille sausage, sliced, long grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 1 lb boneless skinless chicken thighs
• 8 oz andouille sausage, sliced
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup diced tomatoes with juice
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped green onions
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1 lb diced boneless skinless chicken thighs and 8 oz sliced andouille sausage, cooking for 5-6 minutes until browned and cooked through. Remove and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion, 1 medium diced green bell pepper, and 2 diced celery stalks. Sauté for 4-5 minutes until softened and fragrant. Add 4 minced garlic cloves and cook for 1 minute until aromatic.
3. Step 3: Stir in 1 1/2 cups long grain white rice, 2 tbsp Cajun seasoning, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper, coating the rice evenly with the spices.
4. Step 4: Pour in 3 cups chicken broth and 1 cup diced tomatoes with juice, stirring to combine. Bring to a boil, then reduce heat to low and cover.
5. Step 5: Simmer gently for 18-20 minutes until the rice is tender and liquid absorbed. Remove the bay leaf, then fold in the cooked chicken and sausage.
6. Step 6: Let the jambalaya rest covered off heat for 5 minutes, then garnish with 1/4 cup chopped green onions and 2 tbsp chopped fresh parsley before serving.