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One-Pot Chicken and Sausage Jambalaya

A white bowl filled with flavorful One-Pot Chicken Jambalaya, featuring rice, chicken chunks, and slices of andouille sausage.
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Make flavorful Chicken Jambalaya using just one pot for simple cooking and minimal cleanup. This recipe delivers authentic Cajun taste quickly.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 pound Andouille sausage, sliced
  • 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
  • 1/2 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 cup long-grain white rice, uncooked
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  3. Add the sliced sausage to the pot and cook until lightly browned, about 3 minutes. Remove the sausage and set it aside with the chicken.
  4. Reduce the heat to medium. Add the onion, bell pepper, and celery (the holy trinity) to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  5. Stir in the minced garlic, thyme, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
  6. Return the browned chicken and sausage to the pot. Add the diced tomatoes (with juice), chicken broth, uncooked rice, and bay leaf. Stir everything together well.
  7. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20 minutes without lifting the lid.
  8. Remove the pot from the heat and let it stand, covered, for an additional 10 minutes. Do not lift the lid during this resting period.
  9. Remove the bay leaf. Fluff the rice mixture with a fork. Taste and adjust seasoning with salt and pepper if needed.
  10. Garnish with fresh parsley before serving.

Notes

  • If you cannot find Andouille sausage, smoked sausage or kielbasa makes a good substitute for this one-pot method.
  • Rinsing the rice is not necessary for this jambalaya recipe, as the starch helps create the correct texture in the single pot.
  • Use low-sodium broth if you prefer to control the final salt content.

Nutrition

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