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.
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the pot from the heat. Discard the bay leaf, taste, and adjust seasoning with additional salt, pepper, or Cajun seasoning if desired.
- 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