Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. The flavors hold up well and it saves time in the evening.

Is turkey andouille different from regular andouille?

Turkey andouille is usually leaner and milder. It still gives the smoky, spiced notes but with less fat. If you prefer richer flavor, use regular andouille or a smoked pork sausage.

Can I use instant rice?

You can, but timing changes. Instant rice cooks much faster and absorbs less liquid. If you use instant rice, cook the other ingredients fully, then stir in the cooked instant rice at the end and warm through. Do not simmer it for 20-25 minutes; that will make it mushy.

How spicy is this for kids?

This version is mild unless you add extra cayenne or hot sauce. You can leave out the cayenne and let adults add heat at the table.

What pot is best for cooking this?

A heavy Dutch oven or a deep, wide skillet with a tight-fitting lid works best. Even heat is important to cook the rice evenly and prevent burning.

Easy Jambalaya Chicken Turkey Sausage 2026

Description

A comforting one-pot jambalaya featuring turkey sausage and an array of vegetables, perfect for busy weeknights.

Ingredients

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
12 oz turkey andouille sausage, sliced into 1/4-inch rounds
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced
1 (14.5 oz) can diced tomatoes with juices
2 green onions, sliced for garnish
2 tbsp fresh parsley, chopped for garnish
1 1/2 cups long-grain white rice, rinsed
3 cups low-sodium chicken broth
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1 tsp kosher salt plus more to taste
2 bay leaves
1/2 tsp hot sauce, optional

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Instructions

Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.
Pat chicken pieces dry, season with salt and pepper, and sauté in the hot pot for 4-5 minutes until lightly browned on all sides. Remove to a plate.
Add turkey andouille sausage to the same pot and sauté for 3-4 minutes until browned. Remove and combine with reserved chicken.
Add onion, bell pepper, and celery to the pot and sauté for 5 minutes until softened and translucent.
Stir in garlic, smoked paprika, thyme, oregano, and cayenne. Cook for 1 minute until fragrant.
Add diced tomatoes with juices, rice, and bay leaves. Stir well to coat the rice.
Return chicken and sausage to the pot, pour in the chicken broth, and bring to a gentle simmer.
Reduce heat to low, cover tightly, and cook for 20-25 minutes until rice is tender and liquid is absorbed. Stir occasionally.
Remove from heat, discard bay leaves, and adjust seasoning as desired.
Top with sliced green onions and fresh parsley. Serve hot.

Notes

For creamier results, stir once or twice in the last 10 minutes. Adjust cayenne to taste for heat level.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Cajun