One-Pot Jambalaya

This One-Pot Jambalaya is a hearty, flavor-packed dish loaded with smoky andouille sausage, tender chicken, and juicy shrimp all simmered together with rice, veggies, and bold Cajun spices. Everything cooks in a single pot for a comforting, no-fuss meal that tastes like it’s been simmering all day perfect for busy weeknights or casual entertaining.

Ingredients

• 1 pound andouille sausage, sliced
• 1 pound chicken breast, diced
• 1 medium onion, chopped
• 1 bell pepper, chopped (any color)
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 cup long-grain rice, rinsed
• 3 cups chicken broth
• 2 teaspoons Cajun seasoning (more to taste)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 cup frozen shrimp, peeled and deveined
• 2 green onions, sliced, for garnish
• Fresh parsley, chopped, for garnish
• 1–2 tablespoons cooking oil (for sautéing)

Instructions

1. Heat 1–2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer the sausage to a plate and set aside.
2. In the same pot, add the diced chicken breast. Season lightly with salt and pepper and cook, stirring occasionally, until browned on the outside and cooked through, 5–7 minutes. Transfer the chicken to the plate with the sausage.
3. Add the chopped onion, bell pepper, and celery to the pot. Sauté for 3–4 minutes, scraping up any browned bits from the bottom, until the vegetables begin to soften. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
4. Pour in the diced tomatoes with their juices, the rinsed rice, chicken broth, Cajun seasoning, dried thyme, bay leaf, and a pinch of salt and pepper. Stir well to combine and bring the mixture up to a boil.
5. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid too often so the rice steams properly.
6. Return the cooked sausage and chicken to the pot, along with the frozen shrimp. Stir to combine, then cover and cook for an additional 5 minutes, or until the shrimp are pink, opaque, and cooked through.
7. Remove the pot from the heat. Discard the bay leaf, taste, and adjust seasoning with additional salt, pepper, or Cajun seasoning if desired.
8. Let the jambalaya sit, covered, for 5 minutes to thicken slightly. Fluff gently with a fork, then garnish with sliced green onions and chopped fresh parsley before serving.

Variation

1. Seafood-forward jambalaya: Skip the chicken and double the shrimp, adding additional seafood like scallops or crab meat during the last few minutes of cooking.
2. Spicy jambalaya: Use extra-hot andouille, add a minced jalapeño or serrano with the veggies, and increase the Cajun seasoning to taste.
3. Brown rice option: Substitute long-grain brown rice and increase the broth to about 3 1/2–4 cups. Simmer covered for 35–40 minutes, or until the rice is tender, before adding the shrimp.

Cooking Notes

1. Keep the heat low once the rice is added so it simmers gently; high heat can scorch the bottom before the rice is cooked.
2. If the liquid is absorbed but the rice is still a bit firm, add 1/4–1/2 cup more broth or water, cover, and cook a few minutes longer.
3. Frozen shrimp can go in straight from the freezer; just make sure they’re peeled and deveined so they cook quickly and evenly.

Serving Suggestions

1. Serve with warm crusty bread or cornbread to soak up every last bit of the spicy tomato broth.
2. Add a simple side salad with a tangy vinaigrette to balance the richness and spice of the jambalaya.
3. Offer hot sauce, extra Cajun seasoning, or crushed red pepper at the table so everyone can adjust the heat level to their liking.

Tips

• Cut the sausage and chicken into similar bite-sized pieces so they cook evenly and are easy to scoop in each serving.
• For deeper flavor, lightly brown the vegetables until they get a bit of color rather than just softening them.
• Jambalaya thickens as it sits; if reheating leftovers, splash in a bit of broth or water to loosen it back to a saucy consistency.

Prep Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutritional Information (Per Serving)

• Calories: 450 kcal
• Protein: 28 g
• Sodium: 1150 mg

Frequently Asked Questions

1. Can I use a different sausage if I can’t find andouille?
   Yes, you can substitute another smoked sausage or kielbasa. The flavor will be slightly different but still delicious.
2. Can I make this jambalaya ahead of time?
   Yes. Cook as directed, cool completely, and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or water.
3. Can I freeze jambalaya?
   You can freeze cooled jambalaya in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating, adding a bit of liquid to loosen.
4. How can I make this dish less spicy?
   Use a mild smoked sausage, choose a low-heat Cajun seasoning, and start with 1 teaspoon of seasoning, adding more only if desired.

Conclusion

This One-Pot Jambalaya brings all the soulful flavors of Cajun cooking to your kitchen with minimal effort and cleanup. Smoky sausage, tender chicken, sweet shrimp, and aromatic vegetables simmer together with rice in a boldly seasoned broth for a complete meal in a single pot. It’s vibrant, filling, and endlessly adaptable ideal for weeknights, game days, or anytime you’re craving a cozy, crowd-pleasing dish.

One-Pot Jambalaya

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• Author: Avery
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Non-vegetarian

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Description

This One-Pot Jambalaya is a hearty, flavor-packed dish loaded with smoky andouille sausage, tender chicken, and juicy shrimp all simmered together with rice, veggies, and bold Cajun spices. Everything cooks in a single pot for a comforting, no-fuss meal that tastes like it’s been simmering all day perfect for busy weeknights or casual entertaining.

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Ingredients

Scale 1x2x3x

• 1 pound andouille sausage, sliced
• 1 pound chicken breast, diced
• 1 medium onion, chopped
• 1 bell pepper, chopped (any color)
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 cup long-grain rice, rinsed
• 3 cups chicken broth
• 2 teaspoons Cajun seasoning (more to taste)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 cup frozen shrimp, peeled and deveined
• 2 green onions, sliced, for garnish
• Fresh parsley, chopped, for garnish
• 1–2 tablespoons cooking oil (for sautéing)

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Instructions

1. Heat 1–2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer the sausage to a plate and set aside.
2. In the same pot, add the diced chicken breast. Season lightly with salt and pepper and cook, stirring occasionally, until browned on the outside and cooked through, 5–7 minutes. Transfer the chicken to the plate with the sausage.
3. Add the chopped onion, bell pepper, and celery to the pot. Sauté for 3–4 minutes, scraping up any browned bits from the bottom, until the vegetables begin to soften. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
4. Pour in the diced tomatoes with their juices, the rinsed rice, chicken broth, Cajun seasoning, dried thyme, bay leaf, and a pinch of salt and pepper. Stir well to combine and bring the mixture up to a boil.
5. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid too often so the rice steams properly.
6. Return the cooked sausage and chicken to the pot, along with the frozen shrimp. Stir to combine, then cover and cook for an additional 5 minutes, or until the shrimp are pink, opaque, and cooked through.
7. Remove the pot from the heat. Discard the bay leaf, taste, and adjust seasoning with additional salt, pepper, or Cajun seasoning if desired.
8. Let the jambalaya sit, covered, for 5 minutes to thicken slightly. Fluff gently with a fork, then garnish with sliced green onions and chopped fresh parsley before serving.

Notes

• Rinse the rice under cold water until the water runs mostly clear to help prevent sticking and ensure fluffy grains.
• Cajun seasoning blends vary in saltiness start with 2 teaspoons and adjust to taste at the end.
• If your broth is unsalted, you may need to add a bit more salt to bring out all the flavors.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course, One-Pot Meal
• Method: Stovetop, One-Pot
• Cuisine: Cajun, Creole, Southern

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 450 kcal (approximate)
• Sugar: 5 g (approximate)
• Sodium: 1150 mg (approximate, varies with sausage and broth)
• Fat: 20 g (approximate)
• Saturated Fat: 6 g (approximate)
• Unsaturated Fat: 13 g (approximate)
• Trans Fat: 0 g (approximate)
• Carbohydrates: 38 g (approximate)
• Fiber: 3 g (approximate)
• Protein: 28 g (approximate)
• Cholesterol: 155 mg (approximate)

Keywords: one-pot jambalaya, easy jambalaya, sausage and shrimp jambalaya, chicken and sausage jambalaya, Cajun rice dish, weeknight dinner