One Pot Cajun Jambalaya (Printer-friendly)

A vibrant, spicy Southern classic with rice, sausage, shrimp, and chicken simmered together for a hearty, flavorful meal.

# What You’ll Need:

→ Meats & Seafood

01 - 8 oz andouille sausage, sliced into rounds
02 - 8 oz boneless skinless chicken thighs, cut into ¾-inch pieces
03 - 8 oz large raw shrimp, peeled and deveined

→ Vegetables & Aromatics

04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 14 oz can diced tomatoes with juice
09 - 2 scallions, sliced for garnish
10 - 2 tablespoons fresh chopped parsley for garnish

→ Rice & Liquids

11 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth

→ Spices & Seasonings

13 - 1 tablespoon Cajun seasoning
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon dried thyme
16 - ½ teaspoon dried oregano
17 - ¼ to ½ teaspoon cayenne pepper to taste
18 - 1 bay leaf
19 - 1 teaspoon salt or to taste
20 - ½ teaspoon black pepper
21 - 2 tablespoons vegetable oil
22 - Lemon wedges for serving

# How to Make It:

01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add sliced andouille sausage and cook until lightly browned, approximately 3 minutes. Remove sausage from pot and set aside.
02 - Add chicken thigh pieces to the hot pot and cook until browned on all sides, about 4 to 5 minutes. Remove browned chicken and set aside with the sausage.
03 - Reduce heat to medium. Add diced onion, green bell pepper, and celery to the pot. Sauté vegetables until softened, about 5 minutes.
04 - Stir minced garlic into the vegetable mixture and cook for 1 minute until fragrant.
05 - Add diced tomatoes with juice, rinsed rice, Cajun seasoning, smoked paprika, thyme, oregano, cayenne pepper, bay leaf, salt, and black pepper. Stir thoroughly to combine all ingredients.
06 - Return browned sausage and chicken to the pot. Pour in chicken broth and bring mixture to a boil. Reduce heat to low, cover tightly, and simmer for 20 minutes, stirring occasionally to prevent sticking.
07 - Stir in peeled deveined shrimp gently, cover pot, and cook for another 5 to 7 minutes until shrimp turn pink and rice is tender. Discard bay leaf.
08 - Taste jambalaya and adjust salt, pepper, or cayenne as desired. Garnish with sliced scallions and fresh chopped parsley. Serve hot with lemon wedges on the side.

# Expert Tips:

01 -
  • Everything happens in one pot, so you get maximum flavor with minimum cleanup
  • The combination of andouille, chicken, and shrimp creates layers of smoky, spicy depth that builds as it cooks
  • It feeds a crowd and tastes even better the next day, making it perfect for meal prep or feeding unexpected guests
02 -
  • Rinse your rice thoroughly until the water runs completely clear or your jambalaya will turn gummy and sticky
  • Don't be tempted to lift the lid too often during the simmering stage or you'll lose the steam needed to properly cook the rice
  • The rice continues to absorb liquid after cooking, so remove from heat when it still has a tiny bit of bite to avoid mushy results
03 -
  • Prep all your ingredients before you start cooking since this recipe moves quickly once you begin
  • Let the pot rest covered for 5 minutes off the heat before serving, this helps the rice settle and makes fluffing easier

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