Andouille and Chicken Jambalaya

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons extra-virgin olive oil, plus more for drizzling

2 3-ounce fully cooked andouille sausages, sliced 1/4 inch thick

2 stalks celery, chopped, plus leaves for topping

1 onion, chopped

1 green bell pepper, chopped

Kosher salt

2 tablespoons tomato paste

1 teaspoon Cajun seasoning

3/4 cup converted white rice

1 15-ounce can diced fire-roasted tomatoes

1 15-ounce can no-salt-added kidney beans, drained and rinsed

1 1/2 cups shredded rotisserie chicken or leftover turkey (skin removed; about 8 ounces)


  1. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.
  2. Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.
  3. Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.