One Pot Cajun Jambalaya (Printable Version)
Hearty Southern classic with rice, sausage, chicken, and shrimp simmered in aromatic spices
# Ingredient List:
→ 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
# Step-by-Step Instructions:
01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
02 - Add sliced andouille sausage to the hot oil. Cook for approximately 3 minutes until lightly browned. Remove sausage with a slotted spoon and set aside on a plate.
03 - Place chicken pieces in the pot and cook for 4–5 minutes, turning occasionally, until browned on all sides. Remove chicken and add to the plate with sausage.
04 - Reduce heat to medium. Add diced onion, green bell pepper, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften and onion becomes translucent.
05 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
06 - Add diced tomatoes with juice, rinsed rice, Cajun seasoning, smoked paprika, thyme, oregano, cayenne pepper, bay leaf, salt, and black pepper. Stir thoroughly to coat all ingredients and distribute spices evenly.
07 - Return browned sausage and chicken to the pot. Pour in chicken broth and bring mixture to a rolling boil, stirring occasionally.
08 - Reduce heat to low, cover tightly, and simmer for 20 minutes. Stir once or twice during cooking to prevent rice from sticking to the bottom.
09 - Gently fold in shrimp, stirring carefully to avoid breaking them. Cover and continue cooking for 5–7 minutes until shrimp turn pink and opaque, and rice is tender.
10 - Remove and discard the bay leaf. Taste jambalaya and adjust salt, pepper, or cayenne as needed.
11 - Sprinkle generously with sliced scallions and chopped fresh parsley. Serve immediately while hot, offering lemon wedges on the side for squeezing over individual portions.
# Tips from hearthlykitchen:
01 -
- One pot means minimal cleanup and maximum flavor development as everything simmers together
- The combination of andouille, chicken, and shrimp creates layers of savory depth that feel like a celebration
- Its forgiving enough for beginners yet impressive enough to serve at your next dinner party
02 -
- Resist the urge to lift the lid too often during simmering, as the trapped steam is essential for properly cooking the rice
- The rice continues to absorb liquid after you remove it from heat, so stop cooking when its slightly al dente
- Let the dish rest covered for 5 minutes before serving to allow the flavors to redistribute fully
03 -
- Toast your rice in the hot pot for 2 minutes before adding liquid for extra nutty flavor
- Prep all ingredients before you start cooking once the pot is hot, everything moves quickly