One Pot Cajun Jambalaya (Printable)
Spicy Southern classic with rice, sausage, chicken, and shrimp simmered to perfection.
# 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 yellow onion, diced
05 - 1 green bell pepper, seeded and diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) diced tomatoes with juice
09 - 2 scallions, thinly sliced
10 - 2 tablespoons fresh parsley, chopped
→ Rice & Liquids
11 - 1½ cups long-grain white rice, rinsed and drained
12 - 3 cups chicken broth
→ Spices & Seasonings
13 - 1 tablespoon Cajun seasoning blend
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon dried thyme leaves
16 - ½ teaspoon dried oregano
17 - ¼ to ½ teaspoon cayenne pepper
18 - 1 bay leaf
19 - 1 teaspoon kosher salt
20 - ½ teaspoon freshly ground black pepper
21 - 2 tablespoons vegetable oil
22 - Lemon wedges for serving
# How to Prepare:
01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
02 - Add andouille sausage slices in a single layer. Cook until lightly browned and edges are crisp, approximately 3 minutes. Transfer to a plate, leaving rendered fat in the pot.
03 - Place chicken pieces in the hot pot. Cook until golden brown on all sides, turning occasionally, about 4 to 5 minutes. Remove and combine with the sausage.
04 - Reduce heat to medium. Add diced onion, bell pepper, and celery. Cook until vegetables are softened and onions are translucent, about 5 minutes.
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, bay leaf, salt, and black pepper. Stir thoroughly to coat rice evenly.
07 - Return browned sausage and chicken to the pot. Pour in chicken broth and bring mixture to a rolling boil.
08 - Reduce heat to low, cover tightly, and simmer for 20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
09 - Nestle shrimp into the rice mixture. Cover and continue cooking for 5 to 7 minutes until shrimp turn pink and opaque, and rice is tender.
10 - Remove and discard bay leaf. Taste jambalaya and adjust salt, pepper, or cayenne as desired.
11 - Sprinkle with sliced scallions and chopped parsley. Serve immediately in bowls with lemon wedges on the side.
# Expert Advice:
01 -
- Everything cooks in one pot, meaning less cleanup and more time enjoying the meal
- The layers of flavor build on each other, creating something far greater than the sum of its parts
- It feeds a crowd beautifully and tastes even better the next day
02 -
- Dont lift the lid too often during simmering, or you'll lose essential steam needed for perfectly cooked rice
- The rice continues absorbing liquid after you turn off the heat, so remove it from the burner while it still has a tiny bit of bite
- Let the pot rest covered for 5 minutes before serving to allow flavors to settle
03 -
- Cook your meats in batches rather than crowding the pot, ensuring proper browning that adds layers of flavor
- Use a heavy pot like a Dutch oven to prevent hot spots that can scorch the rice at the bottom