Andouille Sausage Jambalaya


Andouille Sausage Jambalaya is a traditional Louisiana Creole dish that originated in the French Quarter of New Orleans. It is a one-pot dish that typically consists of rice, meat (often Andouille sausage), and vegetables that are cooked together with spices and seasonings.

Andouille sausage is a smoked sausage that is made with pork, and it is a staple ingredient in many Cajun and Creole dishes. In Jambalaya, Andouille sausage adds a spicy and smoky flavor to the dish.

To make Andouille Sausage Jambalaya, rice is first cooked in a flavorful broth made from chicken, beef, or pork stock. Andouille sausage, onions, bell peppers, and celery are then added to the pot and cooked until the vegetables are tender and the sausage is cooked through. Other seasonings such as garlic, cayenne pepper, and thyme are added to enhance the flavor of the dish.

Andouille Sausage Jambalaya is a hearty and flavorful dish that is often served as a main course. It is a popular dish during Mardi Gras season and is enjoyed by many people throughout the year.




  • 1 pound Andouille sausage, sliced into rounds
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 can diced tomatoes (14.5 ounces)
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley leaves


  1. In a large saucepan, heat a little oil over medium-high heat. Add the Andouille sausage and cook for about 5 minutes, until browned.
  2. Add the onion, bell pepper, and garlic to the saucepan and cook for another 5 minutes, until softened.
  3. Stir in the diced tomatoes, paprika, thyme, basil, oregano, and cayenne pepper. Cook for 2 minutes.
  4. Stir in the rice and chicken broth and bring the mixture to a boil.
  5. Reduce heat to low, cover and simmer for 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed.
  6. Stir in the chicken pieces and continue cooking for about 10 minutes, or until the chicken is cooked through.
  7. Season the jambalaya with salt and pepper to taste.
  8. Serve hot, sprinkled with fresh parsley leaves.


  • This jambalaya is delicious served with crusty bread to soak up all the flavors.
  • You can also add some sliced okra to the jambalaya for added texture and flavor.

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