Skinny Chicken Andouille Jambalaya

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Skinny Chicken Andouille Jambalaya | Delish D'lites

Happy New Year Delish D’Liters! I’ve been relaxing for the past few days in the great city of New Orleans.  The hubby and I planned a trip to take a New Year’s cruise from NOLA, and then we spent a few days in the city after the cruise returned.  Let me just say, all the hype about the New Orleans and Cajun/Creole food is well deserved.  I’ve had some of the most delicious food ever in this city!  Gumbo, Étouffée, Jambalaya, oh my! Cajun food is the kind of food that feeds your soul, it’s so damn delicious!  However, it can also be really high in calories, so in the spirit of the New Year, New Me mantra we are all chanting, I’ve lightened up this traditionally calorie-laden meal with a few smart swaps.

Skinny Chicken Andouille Jambalaya | Delish D'Lites

The birthplace of jambalaya is the French Quarter of New Orleans. It was an attempt by the Spanish to make paella in the New World, where saffron not readily available due to import costs. Tomatoes became the substitute for saffron. As time went on, French influence became strong in New Orleans, and spices from the Caribbean changed this New World paella into a unique dish. In modern Louisiana, the dish has evolved along a variety of different lines. Creole jambalaya, or red jambalaya, is found primarily in and around New Orleans, where it is simply known as “jambalaya”. Creole jambalaya includes tomatoes, whereas Cajun jambalaya does not.

My skinny chicken andouille jambalaya hits all the right flavor notes, without the unnecessary fat.  Instead of butter, we’re using avocado oil, my favorite cooking oil.  It’s heart-healthy and can be safely used at high cooking temps (up to 500 degrees F).  Instead of fatty pork Andouille sausage, I’m using Bilinski’s chicken Andouille sausage, which contains 80% less fat than the pork equivalent, and tastes amazing!  Each (huge!) link is only 70 calories, and they’re perfectly spiced so you can feel great about eating these delicious sausages.  Ok, let’s make some jambalaya!

5 from 1 vote

Skinny Chicken Andouille Jambalaya

Course Entree
Cuisine Creole
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 347 kcal
Author Delish D'Lites


  • 1 tablespoon avocado oil or sub with canola or vegetable oil
  • 2 links chicken or turkey Andouille sausage sliced lengthwise and cut into 1/4" thick half moons
  • 1 cup celery diced
  • 1 cup onion diced
  • 1 cup bell pepper diced
  • 4 garlic cloves minced
  • 1 1/2 cups parboiled rice
  • 2 1/2 cups low sodium chicken broth
  • 1 14.5 oz can diced tomatoes undrained
  • 2 teaspoons Creole seasoning or more to taste
  • 8 springs fresh thyme
  • 2 dried bay leaves
  • 1/2 teaspoon red pepper flakes
  • 1 sliced green onion for garnish


  1. Chop the peppers, onions, celery, garlic, and sausage.
  2. Heat a Dutch oven or stock pot on medium heat, then add the avocado oil and sausage. Cook the sausage for 2-3 minutes, stirring occasionally, until it's nicely browned.
  3. Add in the peppers, onions, celery. Saute for 5 minutes, then add the garlic and Creole seasoning. Allow the veggies to caramelize, you want the bottom of the pot to be covered in brown bits.
  4. Next, add the chicken broth, diced tomatoes, thyme, bay leaves and red pepper flakes.
  5. Bring the liquid mixture to a boil, then add the rice. Stir, then cover the pot and lower the heat to medium-low.
  6. Cook on medium-low for 25-30 minutes, or until the rice has absorbed the liquid and is cooked through. Garnish with a sprinkle of chopped green onions.
Nutrition Facts
Skinny Chicken Andouille Jambalaya
Amount Per Serving (1 g)
Calories 347 Calories from Fat 37
% Daily Value*
Fat 4.1g6%
Saturated Fat 1g6%
Cholesterol 19mg6%
Sodium 749mg33%
Carbohydrates 65.6g22%
Fiber 3.8g16%
Sugar 4.4g5%
Protein 11.2g22%
* Percent Daily Values are based on a 2000 calorie diet.


Skinny Chicken Andouille Jambalaya


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2 Responses

  1. 5 stars
    Great recipe! Easy to make, relatively light, and tastes great! I made it with smoked turkey sausage links, extra onion instead of celery (I have a celery hater in the house) and added a side of roasted kale with some of the creole seasoning. It was a big hit – will definitely be making this one again!

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I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.