One Pot Cajun Jambalaya (Printable)
A spicy Southern classic with rice, sausage, chicken, and shrimp simmered together for a hearty meal.
# What You'll Need:
→ Meats & Seafood
01 - 8 oz andouille sausage, sliced into rounds
02 - 8 oz boneless skinless chicken thighs, cut into ¾-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 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth
→ Spices & Seasonings
13 - 1 tbsp Cajun seasoning
14 - 1 tsp smoked paprika
15 - ½ tsp dried thyme
16 - ½ tsp dried oregano
17 - ¼–½ tsp cayenne pepper to taste
18 - 1 bay leaf
19 - 1 tsp salt, or to taste
20 - ½ tsp black pepper
21 - 2 tbsp vegetable oil
22 - Lemon wedges for serving
# How To Make It:
01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add sliced andouille sausage and cook until lightly browned, approximately 3 minutes. Remove sausage from pot and set aside.
02 - Add seasoned chicken thigh pieces to the hot pot. Cook until browned on all sides, about 4 to 5 minutes. Remove chicken and set aside with the cooked sausage.
03 - Reduce heat to medium. Add diced onion, green bell pepper, and celery to the pot. Sauté vegetables until softened and fragrant, approximately 5 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
05 - Add diced tomatoes with juice, rinsed rice, Cajun seasoning, smoked paprika, dried thyme, dried oregano, cayenne pepper, bay leaf, salt, and black pepper. Stir thoroughly to coat all ingredients and distribute spices evenly.
06 - Return browned sausage and chicken to the pot. Pour in chicken broth and bring mixture to a boil. Reduce heat to low, cover tightly, and simmer for 20 minutes, stirring occasionally to prevent sticking.
07 - Stir in peeled and deveined shrimp gently. Cover pot and continue cooking for 5 to 7 minutes until shrimp turn pink and opaque, and rice is tender.
08 - Remove and discard bay leaf. Taste jambalaya and adjust seasoning with additional salt or cayenne if desired. Garnish with sliced scallions and fresh chopped parsley. Serve immediately with lemon wedges on the side.
# Expert Hints:
01 -
- Everything cooks in one pot, which means maximum flavor and minimum cleanup
- The layers of spices build a deep, complex heat that sneaks up on you
- It feeds a crowd and somehow tastes even better the next day
02 -
- Resist the urge to lift the lid too often. Every peek releases steam and can throw off the cooking time.
- If the rice is still crunchy after 20 minutes, add a splash more broth and cook for another 5 minutes.
03 -
- Prep all your ingredients before you start cooking. Once the pot is hot, everything moves fast.
- Let the jambalaya rest for 5 minutes off the heat before serving. The rice firms up slightly and makes serving easier.