Shortcut Chicken and Andouille Jambalaya / Katie Workman / / Photo by Cheyenne Cohen
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Shortcut Chicken and Andouille Jambalaya

The classic Louisiana dish, but simple enough to make on a weeknight.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: American, Creole
Servings: 10 People
Calories: 537.87kcal
Author: Katie Workman


  • 1 tablespoon vegetable oil
  • 1 ½ pounds Andouille sausage cut into 1/4-inch slices
  • 1 ½ pounds boneless skinless chicken thighs, trimmed and cut into 1-inch cubes
  • 2 onions chopped
  • 2 green peppers cored, seeded and diced
  • 4 ribs celery diced
  • ½ cup sliced scallions or green onions, white and green parts
  • 2 tablespoons minced garlic
  • 2 ½ cups long grain rice
  • 1 tablespoon plus 2 teaspoons Zatarain’s Creole Seasoning
  • ½ teaspoon cayenne pepper or to taste (start with less if your kids are not into hot!)
  • 1 14-ounce can crushed tomatoes
  • 3 ½ cups chicken broth


  • Heat the oil in a very large deep saucepan over medium high heat. Cook the sausage for about 5 minutes until browned. Add the chicken and continue to cook until the chicken is lightly browned, but not cooked through, about 5 more minutes. Add the onions, peppers, celery, scallions, and garlic and sauté for another 5 minutes, until the vegetables have started to soften.
  • Stir in the rice, Creole seasoning, and cayenne pepper and stir until the rice is well coated with the mixture. Add the crushed tomatoes and broth and stir well. Bring the mixture to a simmer, then lower the heat to low, cover the pan, and keep at a gentle simmer for about 25 minutes until the rice is tender and the liquid has been absorbed. Stir well and serve hot.


Calories: 537.87kcal | Carbohydrates: 44.67g | Protein: 33.48g | Fat: 24.23g | Saturated Fat: 8.39g | Cholesterol: 100.02mg | Sodium: 1002.15mg | Potassium: 797.99mg | Fiber: 2.49g | Sugar: 3.53g | Vitamin A: 507.98IU | Vitamin C: 32.47mg | Calcium: 57.56mg | Iron: 2.61mg