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Quick and easy one-pot Jambalaya
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Author: Julia
  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 1 green bell pepper chopped
  • 3 stalks celery chopped
  • 1 cup brown rice
  • 1-1/2 pounds boneless skinless chicken breasts chopped
  • 12 ounces andouille sausage sliced
  • 1-1/2 cups low-sodium chicken broth
  • ½ cup dry white wine
  • 1 14- ounce can diced tomatoes
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • ½ pound shrimp peeled and deveined
  • ¼ cup fresh parsley chopped
  • Kosher salt to taste
  1. In a large pot or French oven, add the olive oil and heat to medium. Add the chopped onion, bell pepper, celery and brown rice. Sauté, stirring frequently until vegetables have softened but are still al dente, about 10 minutes.
  2. Add the chopped chicken and andouille sausage and continue sautéing until chicken is slightly browned, but not cooked through, about 3 minutes.
  3. Add the chicken broth, white wine, diced tomatoes, Cajun seasoning, and dried thyme and stir everything together. Bring pot to a full boil, then reduce the heat and simmer for 40 to 50 minutes until rice is soft.
  4. Add the peeled raw shrimp and fresh parsley and cook until shrimp is cooked through, about 5 minutes.
  5. Allow the jambalaya to sit about 10 to 15 minutes before serving, allowing it will thicken up. Add salt as desired.