Easy One-Pot Jambalaya

Easy One-Pot Jambalaya with chicken, andouille sausage, shrimp, and rice stewed in a tomato based sauce and spiced to perfection with Cajun seasoning. This easy take on classic Creole Jambalaya feeds a crowd!

My easy jambalaya recipe helps you enjoy classic Creole cuisine in your own home!

Smoky andouille sausage, tender chicken, and hearty vegetables mix with juicy shrimp and a mouthwatering Cajun sauce to create a stunning one-pot meal. This is one that you need to try.

Few places do comfort food better than Louisiana. Whether it’s gumbo, étouffée, or even a po’boy sandwich, every meal I’ve eaten in New Orleans has been full of heart and soul.

And fewer dishes embody soul better than a hefty helping of jambalaya. One bite of this smoky, savory stew and I was hooked!

So, I set out to make my own quick and easy take on this masterpiece that won’t have you waiting six hours to tuck in. All you need are a few simple ingredients and a big ol’ pot! 

You’ll be tossing in some succulent andouille sausage, chunks of chicken, brown rice, a handful of fresh vegetables, and a mountain of smoky, spicy flavorings. And at the end of it all, you’ll have a delicious and comforting pot of joy!

Cajun food is meant to be shared. So, invite your family and friends over and share the love with this delightful dish!

There are two main types of Jambalaya: Creole Jambalaya and Cajun Jambalaya.

The main difference between the two is there are fresh or diced tomatoes in the Creole version, whereas the Cajun version does not include tomatoes and uses less Cajun spices.

Ingredients for Jambalaya

Traditional ingredients included in Creole Jambalaya are olive oil, chicken, andouille sausage, shrimp (or crawfish), Cajun seasoning (either store-bought or homemade), bell peppers, celery, onion, garlic, white rice, diced tomatoes, and chicken broth.

Here is how I make mine.

Olive Oil: For cooking up the rest of the ingredients! Avocado oil works well, too.

Yellow Onion, Green Bell Pepper, Celery: Known as the ‘holy trinity’ in this jambalaya recipe! These three vegetables form the flavor base of many classic Cajun and Creole dishes. 

Chicken: I use boneless, skinless chicken breasts for my jambalaya recipe. Boneless skinless chicken thighs are a great substitute. Just brown them for a touch longer to break down the tougher meat.

Cajun Seasoning: This smoky blend of herbs and spices is absolutely essential in Cajun cooking. It’s up to you how much you use. Personally, I can’t get enough!

Cooked Andouille Sausage: It’s bold, spicy, garlicky, savory, and delicious. Andouille sausage originated in France and has been embedded in Louisiana culture for generations.

Brown Rice: Don’t cook it first! The rice will cook in the sauce and absorb all of the intense flavors. It’s just as common to use white rice for jambalaya if you prefer it!

Low-Sodium Chicken Broth: Infuses the meat and vegetables with an irresistible umami depth. Plus, it gets absorbed by the rice as it cooks, filling every grain with a deep, savory flavor.

Diced Tomatoes: Technically, we’re making Creole-style jambalaya. Cajun-style doesn’t use tomatoes! They give our dish that beautiful red color and add a touch of acidity to balance the richness of the meat.

Shrimp: Peeled and deveined. Seafood is abundant in Louisiana, so shrimp finds its way into many classic Creole and Cajun recipes. They bring a naturally sweet, briny flavor that lightens our jambalaya a little.

Fresh Parsley: Optionally sprinkle some fresh parsley over your dish before serving. The clean, bright taste pairs well with this rich meal. Fresh thyme is great too! 

Sea Salt and Black Pepper: Season to taste.

Recipe Customizations

• I use cooked chicken Andouille sausage to make my jambalaya. If you can’t find the real thing, Kielbasa, chorizo, or Italian sausage all work too!
• You can use tomato sauce and paste as a substitute for diced tomatoes to save time.
• Okra is often found in a traditional jambalaya. If you fancy more greens, chop up a cup of okra and toss it in when you add the sausage.
• This recipe is pretty mild. Add red pepper flakes or hot pepper sauce if you like it spicy!
• Swap brown rice for long grain white rice if you prefer. If you go this route, the jambalaya requires less cooking time.
• Toss in a bay leaf if you have bay leaves on hand.

Tips to Make the Perfect Jambalaya

1. A really good pot is worth its weight in gold here. If you don’t have a Dutch oven or a cast-iron pot, a heavy-bottomed soup pot will do. A thick vessel prevents hot spots and helps stop your rice from burning.
2. If you leave it simmering for too long and too much liquid evaporates, add some more chicken stock and stir!

​Why You’ll Love This Recipe:

This entire dish is intensely comforting as it’s rich, warming, and loaded with complex flavors! 

There’s a hearty savory base from the vegetables and browned meats. You’ll also get a complex, smoky spiciness from the spicy andouille sausage and pepper. And don’t forget a mild, tangy sweetness from the onions and tomatoes. 

In short, it’s a one-pot masterpiece!

How to Make Jambalaya

Start by heating your oil in the bottom of a large pot over medium-high heat. 

Add the onion and sauté for about 5 minutes until soft.

Stir in the green bell pepper, celery, and garlic, and continue to cook for 2 minutes.

Next, add your chopped raw chicken, Cajun seasoning (or Creole seasoning), and optional red pepper flakes or hot pepper sauce. Give everything a good stir.

Let the chicken brown for a couple of minutes. Then add the sausage, brown rice, chicken broth, and diced tomatoes. 

Stir well, then cover and bring to a full boil.

Reduce the heat to low, and simmer with the lid on for 40 to 50 minutes. 

Check that the rice is soft and there is still a good amount of liquid in the pot, then add the peeled shrimp. 

Cook at a full boil, uncovered, for a final 10 to 15 minutes, until most of the liquid has evaporated. 

Once it’s reached your desired consistency, serve! Spice it up with some hot sauce or Cajun spices if you love spicy food.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

This hearty one-pot meal brings classic creole cooking into the comfort of your own home. The best part? It makes a ton of food. Great for big families or meal prepping.

Hearty, flavorful, and full of soul, this jambalaya recipe is easy to make and delicious to eat. Let me know in the comments if you give it a go!

Enjoy this jambalaya? Here are five more super simple one-pot dishes for you to try!

Easy One-Pot Meals

• One-Pot Lemon Garlic Rosemary Chicken and Rice
• Seafood Paella
• One-Pot Indian Chicken Biryani
• Creamy Tuscan Chicken
• One-Pot Butternut Squash and Sausage Pasta
• Beef Stew

Easy Jambalaya Recipe

4.43 from 14 votes

Easy one-pot Jambalaya is incredibly comforting and loaded with authentic flavor. A Louisiana classic with chicken, sausage, shrimp and rice!

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Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings: 6 Servings

Ingredients

• 2 tablespoons olive oil or avocado oil
• 1 yellow onion chopped
• 1 green bell pepper chopped
• 5 cloves garlic minced
• 3 large stalks celery chopped
• 1 1/2 pounds boneless skinless chicken breasts chopped
• 1 to 2 Tbsp Cajun seasoning to taste*
• 12 ounces cooked andouille sausage sliced**
• 1 cup uncooked brown rice
• 1 1/2 cups low-sodium chicken broth
• 1 (14-oz) can diced tomatoes
• ½ pound shrimp peeled and deveined
• ¼ cup fresh parsley chopped
• Sea salt to taste

Instructions

• Heat the oil over medium-high heat and add the onion. Sauté, stirring frequently, until the onion has softened, about 5 minutes.
• Stir in the green bell pepper, garlic, and celery, and continue cooking for another 2 minutes.
• Add the chopped raw chicken and Cajun seasoning (and red pepper flakes and hot pepper sauce if adding) and stir well.
• Allow the chicken to brown for a minute or two before adding the chopped andouille sausage, brown rice, chicken broth, and diced tomatoes.
• Stir well, cover, and bring everything to a full boil.
• Reduce the heat to a simmer and continue cooking, covered, for 40 to 50 minutes, or until the rice is soft. There will still be a decent amount of unabsorbed liquid in the pot. Add in the peeled shrimp, and cook at a full boil uncovered for another 10 to 15 minutes, until much of the excess liquid has evaporated. 
• Serve, and enjoy!
• Note that the longer the jambalaya sits, the more the liquid will absorb into the rice so if it seems excessively liquidy, no worries. If you want the liquid to be fully absorbed before serving the dish, I recommend making it at least 2 hours before you plan to serve it.

Notes

*For spicy jambalaya, add 1/2 teaspoon of red pepper flakes and 1 to 3 teaspoons of your favorite hot chili sauce or cayenne pepper.

**I use pre-cooked chicken andouille sausage. You can also use Kielbasa, chorizo, or Italian sausage.

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Nutrition

Serving: 1Serving · Calories: 469kcal · Carbohydrates: 31g · Protein: 50g · Fat: 15g · Fiber: 3g · Sugar: 5g

Author: Julia

Course: Main Dishes

Cuisine: American

Keyword: cajun jambalaya, Creole, Creole Cuisine, creole jambalaya, easy jambalaya recipe, fat Tuesday food, jambalaya, Louisiana food, Mardi Gras food, New Orleans

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