Print

One-Pot Cajun Jambalaya with Chicken, Sausage, and Shrimp

Close-up of a white bowl filled with flavorful jambalaya, featuring shrimp, sliced sausage, chicken, and rice.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, flavorful one-pot Cajun Jambalaya featuring chicken, smoky sausage, and tender shrimp. It delivers authentic Louisiana taste with minimal cleanup, perfect for a weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked andouille sausage, sliced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust for spice preference)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 1/2 cups long-grain white rice, uncooked
  • 1 pound raw shrimp, peeled and deveined
  • 1/2 cup chopped green onions, for garnish

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced sausage and cook until browned, about 4 minutes. Remove the sausage with a slotted spoon and set aside.
  2. Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside with the sausage.
  3. Add the chopped onion, bell pepper, and celery (the ‘holy trinity’) to the pot. Sauté until softened, about 5 to 7 minutes.
  4. Stir in the minced garlic, thyme, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
  5. Return the cooked sausage to the pot. Stir in the diced tomatoes (with their juice) and the chicken broth. Bring the mixture to a boil.
  6. Stir in the uncooked rice. Reduce the heat to low, cover the pot tightly, and simmer for 20 minutes without lifting the lid.
  7. Remove the lid. Gently stir in the cooked chicken and the raw shrimp. Cover the pot again and cook for another 5 to 7 minutes, or until the shrimp are pink and cooked through and the rice has absorbed the liquid.
  8. Remove the pot from the heat. Let it stand, covered, for 5 minutes before serving. Fluff the jambalaya gently with a fork.
  9. Garnish with chopped green onions before you serve this flavorful jambalaya.

Notes

  • For a Creole Jambalaya variation, add 1/2 cup of tomato sauce along with the diced tomatoes.
  • If you prefer a slow cooker jambalaya, brown the meats and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker with the broth and rice. Cook on low for 6-8 hours or high for 3-4 hours. Add shrimp during the last 30 minutes of cooking.
  • This recipe makes a hearty family meal, so feel free to double the ingredients for a crowd.

Nutrition

Find it online: https://hungryhearld.com/easy-one-pot-jambalaya-recipe/