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

A close-up, appetizing bowl of shrimp and sausage jambalaya topped with fresh green onions.
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Make this classic Louisiana dish quickly in one pot. This recipe delivers authentic Cajun flavor using chicken, shrimp, and smoky sausage for a satisfying, easy weeknight dinner.

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 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust for spice preference)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 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 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
  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 ‘holy trinity’) to the pot. Cook, stirring occasionally, until softened, about 7 minutes.
  4. Stir in the minced garlic, thyme, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
  5. Return the sausage and chicken to the pot. Add the diced tomatoes (with their juice) and the chicken broth. Bring the mixture to a boil.
  6. Stir in the uncooked rice. Reduce the heat to low, cover the pot tightly, and simmer for 20 minutes without lifting the lid.
  7. After 20 minutes, remove the lid. Stir gently to fluff the rice and check for doneness. If the liquid is absorbed, the rice should be tender.
  8. Stir in the raw shrimp. Cover the pot again and cook on low heat for 5 to 7 minutes, or until the shrimp are pink and cooked through.
  9. Remove the pot from the heat. Let it stand, covered, for 5 minutes before serving.
  10. Garnish with chopped green onions before serving this hearty rice dinner.

Notes

  • For a Creole Jambalaya variation, add 1/2 cup of tomato sauce with the broth for a richer color and flavor.
  • If you prefer a less spicy dish, reduce the cayenne pepper to 1/4 teaspoon.
  • This recipe works well for feeding a crowd; simply double the ingredients and use a larger stockpot.

Nutrition

Find it online: https://gourmetgaze.com/easy-one-pot-jambalaya-quick-dinner-recipe/