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Easy Flavor-Packed One-Pot Jambalaya Recipe with Step-by-Step Guide

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A quick and easy one-pot jambalaya recipe packed with smoky sausage, tender chicken, and bold spices, perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 12 oz Andouille sausage, sliced (substitute with smoked kielbasa if needed)
  • Optional: 1/2 lb shrimp, peeled and deveined
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 1/2 cups long-grain white rice, rinsed
  • 3 cups chicken broth (preferably low sodium)
  • 2 tsp Cajun seasoning (or Creole seasoning)
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • 2 tbsp olive oil or vegetable oil
  • Fresh parsley or green onions, chopped (for garnish)

Instructions

  1. Dice the onion, bell pepper, and celery into roughly 1/2-inch pieces. Mince the garlic. Cut chicken into bite-sized chunks, and slice the Andouille sausage. Rinse the rice under cold water until the water runs clear, then drain well.
  2. Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned, about 4-5 minutes, stirring occasionally. Remove the sausage and set aside.
  3. In the same pot, add the onion, bell pepper, celery, and a pinch of salt. Cook, stirring often, until softened and translucent, about 5-7 minutes. Add garlic and cook for another 30 seconds until fragrant.
  4. Add the chicken pieces to the pot and cook until lightly browned on all sides but not fully cooked through, about 5 minutes. Stir occasionally to prevent sticking.
  5. Sprinkle in the Cajun seasoning, smoked paprika, cayenne pepper, thyme, and oregano. Stir well to coat everything evenly. Then add the rinsed rice, stirring to combine and toast it slightly for 1-2 minutes.
  6. Pour in the diced tomatoes with their juices and the chicken broth. Stir well, scraping up any browned bits from the bottom of the pot. Return the browned sausage to the pot.
  7. Bring the mixture to a boil, then reduce heat to low and cover with a tight-fitting lid.
  8. Let it simmer gently for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid too often.
  9. If using shrimp, stir them in during the last 5 minutes of cooking. Cover and cook until shrimp are pink and opaque.
  10. Remove the pot from heat and let it rest, covered, for 5 minutes. Then, fluff the jambalaya gently with a fork. Taste and adjust salt and pepper as needed.
  11. Spoon into bowls and garnish with chopped fresh parsley or green onions.

Notes

Rinse the rice to remove excess starch and prevent gumminess. Brown the sausage and chicken well for added flavor. Use a heavy-bottomed pot to avoid burning. Avoid stirring too much while simmering to keep rice texture perfect. Adjust seasoning gradually and taste at the end. If jambalaya is too wet, cook uncovered on low to evaporate excess liquid. Add more broth if rice is undercooked.

Nutrition

Keywords: jambalaya, one-pot meal, Cajun recipe, easy dinner, chicken jambalaya, sausage jambalaya, spicy rice dish

Find it online: https://emmaoven.com/easy-flavor-packed-one-pot-jambalaya-recipe-with-step-by-step-guide/