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!

If you’ve never tried making Jambalaya at home, I hope this post will answer any questions to inspire and encourage you to try this fabulous dish, which is really quite simple!

When I was growing up, I assumed Jambalaya was one of those meals that required the entire day to perfect. 

This can definitely be true for those who have made this Cajun classic one of their family traditions, but it doesn’t have to be an all day event unless you want it to be.

In fact, from start to finish, this meal takes just over an hour to prepare, and it feeds 6 comfortably, making it well worth the effort.

Comfort food at its finest, this easy jambalaya recipe tastes even better the next day,

What is Jambalaya?:

Jambalaya is a one-pot meal originating from Louisiana consisting of chicken, andouille sausage, shrimp (or crawfish) and rice stewed in a flavorful, generously spiced sauce. You will see this hearty rice dish all over New Orleans year-round, and is a very popular dish during Mardi Gras.

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.

An authentic Jambalaya recipe is prepared in a large pot on the stove top, but it is also possible to make it in the slow cooker or Instant Pot.

The ingredients used in Jambalaya is remarkably similar to those used in Gumbo, but Gumbo is more of a thick stew without rice and Jambalaya is served as a rice dish with much of the sauce and liquid having been absorbed into the rice.

While there are many similarities between classic Seafood Paella and Jambalaya, the spices used to season the dishes are different.

The flavors in paella are subtle with saffron being the main spice to create that delicious yellow rice, whereas Jambalaya uses Cajun seasoning (a combination of dried chilis, cayenne, onion powder, garlic powder, black pepper, etc.) for big, bold flavors.

In addition, paella often includes a wider variety of seafoods, such as clams or mussels, where shrimp or crawfish are typically the only shellfish used in Jambalaya.

Main 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. 

Some people add okra, bay leaves, Worcestershire sauce, red pepper flakes, cayenne pepper, or hot sauce to generate more heat.

I leave out the okra (you can add 1 cup of chopped okra at the same time you add the sausage if you’d like), and I keep my version fairly mild. To spice it up, simply add ½ teaspoon to 1 teaspoon of red pepper flakes, or 1 to 3 teaspoons of your favorite hot pepper sauce.

You can use white or brown rice for Jambalaya. I use brown rice, which has a longer cook time than white. You can also use boneless skinless chicken thighs instead of breasts.

Tomato sauce and tomato paste can be used in place of diced tomatoes, and any pork sausage or Kielbasa can be used in place of the spicy andouille sausage.

How to Make Jambalaya:

Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a Dutch oven 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 much liquid to be fully absorbed before serving the dish, I recommend making it at least 2 hours before you plan to serve it.

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

That’s it! Everything you need to know to make mouth-watering Jambalaya to impress your guests!

If you’re looking for side dishes to serve with Jambalaya, I suggest my Gluten-Free Cornbread, or my Arugula Strawberry Salad with Pickled Red Onions and Strawberry Vinaigrette.

Enjoy!

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