We Are Young-Inspired Sweet and Spicy Jambalaya

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant and hearty jambalaya featuring a balance of smoky sausage, tender chicken, and a sweet-spicy tomato base. This southern american-inspired one pot ready in about 55 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 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

• 8 oz, sliced into 1/4-inch rounds andouille sausage
• 1 lb, boneless skinless, cut into 1-inch pieces chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3, minced garlic cloves
• 14 oz can diced tomatoes
• 2 cups chicken broth
• 1 cup, rinsed long grain rice
• 2 tsp cajun seasoning
• 1 tbsp hot sauce
• 1 tsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 2, 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 8 oz sliced andouille sausage and sauté for 4-5 minutes until browned and crispy around the edges.
2. Step 2: Add 1 lb diced chicken thighs to the pot and cook for 6-7 minutes until the chicken turns golden and is no longer pink inside.
3. Step 3: Stir in 1 diced medium yellow onion, 1 diced green bell pepper, and 2 diced celery stalks, cooking for 5 minutes until the vegetables soften and become fragrant.
4. Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then pour in 14 oz can diced tomatoes, 2 cups chicken broth, 1 cup rinsed long grain rice, 2 tsp Cajun seasoning, 1 tbsp hot sauce, 1 tsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
5. Step 5: Bring the mixture to a boil, reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and liquid absorbed.
6. Step 6: Remove from heat and let it sit covered for 5 minutes. Fluff the jambalaya with a fork, then garnish with 2 sliced green onions and 2 tbsp chopped fresh parsley before serving.