One Pot Jambalaya Recipe

I put together a One Pot Jambalaya Recipe that combines shrimp, chicken, and sausage with bold Cajun spices and an unexpected pantry twist that keeps readers curious.

I love when a meal feels dangerous but actually easy, so this One Pot Jambalaya Recipe hooked me fast. I love shrimp and Andouille sausage together, they mingle and the kitchen fills up with spice while I pretend I understand the whole Cajun thing.

It’s not fancy, its just honest and every bite keeps surprising me, like why did I wait so long. I never plan it, it just becomes the dish I brag about.

People have called it the Best Jambalaya Recipe, but I like that it stays rough around the edges, the kind of dinner that’s loud and disappears fast.

Ingredients

• Shrimp adds lean protein low fat briny sweetness cooks fast and boosts umami
• Chicken thighs give juicy protein and richer fat they keep the dish hearty
• Smoked sausage brings spice fat and smoky saltiness adds bold savory flavor
• Rice supplies carbs and bulk soaks up juices for fluffy comforting texture
• Tomatoes give brightness and acidity a touch of sweetness plus some fiber
• Green pepper adds crisp fiber vegetal freshness and a tiny bitter edge
• Cajun seasoning brings heat herbs and complexity but watch the sodium

Ingredient Quantities

• 1 pound medium shrimp, peeled and deveined, tails removed or left on
• 1 pound boneless skinless chicken thighs, cut into bite sized pieces
• 12 ounces Andouille sausage or smoked kielbasa, sliced
• 1 1/2 cups long grain white rice, rinsed
• 3 cups low sodium chicken broth
• 1 can 14.5 ounces diced tomatoes with juices
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 2 tablespoons olive oil or vegetable oil
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley for garnish
• 2 green onions, sliced for garnish
• Lemon wedges for serving, optional
• Hot sauce for serving, optional

How to Make this

1. Prep everything first: pat the shrimp dry and season lightly, cut chicken thighs into bite sized pieces, slice the Andouille or kielbasa, rinse the rice until the water runs clear, dice the onion, green pepper and celery, mince the garlic, measure out the Cajun seasoning, smoked paprika, thyme (1 tsp dried or 1 tbsp fresh), bay leaf, Worcestershire, oil, salt and pepper, and chop parsley and green onions for garnish.

2. Heat 2 tablespoons oil in a large heavy pot or Dutch oven over medium high heat. Add the sausage and brown it well, about 3-4 minutes, so it releases its fat, then scoop it out and set aside leaving the flavorful oil in the pot.

3. Season the chicken with a little salt, pepper and about 1 tablespoon of the Cajun seasoning, add to the pot and brown on all sides but dont worry about cooking through, 4-5 minutes, then remove and set with the sausage.

4. Add the onion, green pepper and celery to the pot and cook until softened, about 4-6 minutes, scraping up browned bits. Add the garlic and cook 30-45 seconds until fragrant.

5. Stir in the rinsed rice, the remaining Cajun seasoning, 1 teaspoon smoked paprika, thyme, and the bay leaf, toasting the rice in the oil for 1-2 minutes so it gets coated and picks up flavor.

6. Pour in the 1
4.5 oz can diced tomatoes with juices, 3 cups low sodium chicken broth and 1 tablespoon Worcestershire sauce, stir once to combine and deglaze any stuck bits. Return the browned chicken and sausage to the pot, bring to a simmer, then reduce heat to low, cover and cook undisturbed for about 15-18 minutes until the rice is nearly tender. If it looks too dry, add a splash of broth.

7. Nestle the shrimp into the top of the rice mixture, sprinkle the remaining 1 teaspoon salt (or to taste) and 1/2 teaspoon black pepper, cover and cook 4-7 minutes until the shrimp are pink and opaque and the rice is fully cooked. Dont overcook the shrimp or they’ll get rubbery.

8. Turn off the heat, remove the bay leaf and let the jambalaya rest covered for 5 minutes so flavors settle and any excess liquid absorbs. If it’s a bit soupy, leave the lid off for a couple minutes.

9. Fluff gently with a fork, garnish with the 2 tablespoons chopped parsley and sliced green onions, serve with lemon wedges and hot sauce on the side, and taste for final seasoning tweaks. Enjoy.

Equipment Needed

1. Large heavy pot or Dutch oven (for browning the sausage and simmering the rice) — if you dont have one a big stockpot will work
2. Chef’s knife and cutting board for chopping the chicken, veggies and herbs
3. Wooden spoon or heatproof spatula for stirring and scraping up browned bits
4. Tongs or slotted spoon to remove sausage and chicken and to nestle the shrimp in
5. Measuring cups and measuring spoons for rice, broth, spices and Worcestershire
6. Fine mesh sieve or colander to rinse the rice until the water runs clear
7. Mixing bowls for mise en place and holding prepped ingredients
8. Can opener and a fork (can opener for the tomatoes; fork to fluff the rice and check doneness)

FAQ

One Pot Jambalaya Recipe Substitutions and Variations

• Shrimp: swap with scallops or a firm white fish like cod or pollock, or just skip the seafood and add extra sausage and chicken. Fish and scallops cook fast so stir them in at the end.
• Chicken thighs: use boneless chicken breast, turkey breast, or firm tofu for a vegetarian option. Chicken breast cooks quicker so watch it, tofu should be pressed and browned first.
• Andouille sausage: replace with smoked kielbasa, Spanish chorizo, or thick-cut ham. Chorizo will be spicier and fattier so you might want less added oil.
• Long grain white rice: sub with jasmine or basmati for a similar result, or brown rice if you up the broth to about 3 1/4 to 3 1/2 cups and cook longer. For low carb use cauliflower rice added in the last 5 minutes instead of cooking it with the liquid.

Pro Tips

– Pat the shrimp bone dry and season them lightly before they hit the heat, then add them only at the very end so they turn just opaque; overcooked shrimp get rubbery fast and you wont be able to hide it.
– Brown the sausage and chicken well, dont overcrowd the pot — those browned bits are gold, scrape and deglaze them with the tomatoes/broth to fold that flavor back in.
– Toast the rinsed rice briefly in the rendered fat so each grain gets coated, and stick with low sodium broth so you can control salt at the end; if the rice isnt done but the liquid is gone, add hot broth a little at a time.
– Let the finished pot rest covered for 5 minutes before fluffing, then finish with a squeeze of lemon, fresh parsley and green onions and taste for final seasoning tweaks, hot sauce last if you want an extra kick.