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

A close-up of a white bowl filled with savory jambalaya, featuring shrimp, sliced sausage, and green onions.
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Make this simple, flavorful Cajun Jambalaya in one pot. This recipe focuses on achieving perfectly cooked, non-mushy rice while combining chicken, shrimp, and andouille sausage for a hearty weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked andouille sausage, sliced
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large 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 to your spice preference)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 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 andouille 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 aside with the sausage.
  3. Add the onion, bell pepper, and celery (the trinity) to the pot. Cook, stirring occasionally, until the vegetables soften, about 6 to 8 minutes.
  4. Stir in the minced garlic, thyme, oregano, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
  5. Return the browned chicken and 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 long-grain white rice. Once the liquid returns to a simmer, reduce the heat to low, cover the pot tightly, and cook for 20 minutes without lifting the lid. This step is crucial for non-mushy rice.
  7. After 20 minutes, remove the pot from the heat but keep it covered for another 10 minutes. Do not lift the lid during this resting period.
  8. Gently stir in the raw shrimp. Replace the lid and let it sit for 5 to 7 minutes, or until the shrimp are pink and cooked through. The residual heat will cook the shrimp perfectly.
  9. Fluff the jambalaya gently with a fork. Taste and add salt and pepper if needed. Garnish with chopped green onions before serving.

Notes

  • Use long-grain white rice only; do not rinse the rice before adding it, as the starch helps the texture.
  • For authentic flavor, use good quality smoked andouille sausage.
  • If you prefer a slower cooking method, you can adapt this to a slow cooker after browning the meats and sautéing the vegetables, adding the rice and broth, and cooking on low for 3-4 hours. Add shrimp in the last 30 minutes.

Nutrition

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