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–+ servings
Large green pot of finished Jambalaya with a blue striped napkin to the side
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4.43 from 14 votes

Jambalaya

Easy one-pot Jambalaya is incredibly comforting and loaded with authentic flavor. A Louisiana classic with chicken, sausage, shrimp and rice!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Dishes
Cuisine: American
Servings: 6 Servings
Calories: 469kcal
Author: Julia

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-ounce 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.
    Onion sautéing in the Dutch oven
  • Stir in the green bell pepper, garlic, and celery, and continue cooking for another 2 minutes.
    Onion, garlic and green bell pepper sautéing in a Dutch oven
  • Add the chopped raw chicken and Cajun seasoning (and red pepper flakes and hot pepper sauce if adding) and stir well.
    Process shot of making jambalaya with sautéed vegetables, chicken, sausage and rice in a large pot with seasonings
  • Allow the chicken to brown for a minute or two before adding the chopped andouille sausage, brown rice, chicken broth, and diced tomatoes.
    Jambalaya ingredients cooking in a Dutch oven
  • Stir well, cover, and bring everything to a full boil.
    Chicken broth being poured into the pot of Jambalaya ingredients
  • 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. 
    Horizontal image of Dutch oven filled with finished Jambalaya
  • 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.

Nutrition

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