One Pot Cajun Jambalaya (Printable Version)

Spicy Southern rice dish with sausage, shrimp, and chicken simmered in one pot with aromatic vegetables and bold Cajun spices.

# What You’ll Need:

→ Meats & Seafood

01 - 8 oz andouille sausage, sliced into rounds
02 - 8 oz boneless skinless chicken thighs, cut into 3/4-inch pieces
03 - 8 oz large raw shrimp, peeled and deveined

→ Vegetables

04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) diced tomatoes with juice
09 - 2 scallions, sliced for garnish
10 - 2 tbsp chopped fresh parsley for garnish

→ Rice & Liquids

11 - 1 1/2 cups long-grain white rice, rinsed
12 - 3 cups chicken broth

→ Spices & Seasonings

13 - 1 tbsp Cajun seasoning
14 - 1 tsp smoked paprika
15 - 1/2 tsp dried thyme
16 - 1/2 tsp dried oregano
17 - 1/4 to 1/2 tsp cayenne pepper to taste
18 - 1 bay leaf
19 - 1 tsp salt or to taste
20 - 1/2 tsp black pepper
21 - 2 tbsp vegetable oil
22 - Lemon wedges for serving

# Directions:

01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add sausage slices and cook until lightly browned, approximately 3 minutes. Remove sausage and set aside.
02 - Add chicken pieces to the hot pot and cook until browned on all sides, about 4 to 5 minutes. Remove chicken and set aside with the sausage.
03 - Reduce heat to medium. Add onion, bell pepper, and celery to the pot. Sauté vegetables until softened, approximately 5 minutes.
04 - Stir minced garlic into the vegetables and cook for 1 minute until fragrant, being careful not to burn.
05 - Add diced tomatoes with juice, rinsed rice, Cajun seasoning, smoked paprika, thyme, oregano, cayenne pepper, bay leaf, salt, and black pepper. Stir thoroughly to combine all ingredients.
06 - Return browned sausage and chicken to the pot. Pour in chicken broth and bring mixture to a boil.
07 - Reduce heat to low, cover pot, and simmer for 20 minutes. Stir occasionally to prevent rice from sticking to bottom.
08 - Add shrimp and stir gently into the mixture. Cover and continue cooking for 5 to 7 minutes until shrimp turn pink and rice is tender.
09 - Remove and discard bay leaf. Taste jambalaya and adjust seasoning if necessary. Garnish with sliced scallions and fresh parsley. Serve hot with lemon wedges on the side.

# Top Tips:

01 -
  • Everything cooks in one pot, meaning maximum flavor and minimum cleanup
  • The rice absorbs all those spicy, smoky juices as it simmers
  • Its a complete meal that feeds six people without any fancy techniques
02 -
  • Resist the urge to keep lifting the lid while the rice simmers or youll lose steam and the rice wont cook evenly
  • Let the pot rest for 5 minutes off the heat before serving to let the rice settle and the flavors meld
03 -
  • Toast the rice in the pot with the vegetables for a couple minutes before adding liquid for a nuttier flavor
  • If the rice absorbs all the liquid before its tender, add hot broth in half cup increments rather than cold water

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