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

Close-up of a hearty bowl of seasoned jambalaya featuring plump shrimp and slices of andouille sausage, topped with green onions.
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Make a flavorful, authentic Cajun Jambalaya in one pot using chicken, Andouille sausage, and shrimp. This recipe simplifies cleanup for a hearty weeknight meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 pound Andouille sausage, sliced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • 2 bay leaves
  • 1 1/2 cups long-grain white rice, uncooked
  • 1/2 pound raw shrimp, peeled and deveined
  • 1/4 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 chicken and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the sliced sausage to the pot and cook until lightly browned, about 3 minutes. Remove the sausage and set it aside with the chicken.
  3. Add the onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Return the chicken and sausage to the pot. Add the diced tomatoes, chicken broth, thyme, smoked paprika, cayenne pepper, and bay leaves. 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. Remove the lid. Stir in the raw shrimp. Cover the pot again and let it stand off the heat for 5 to 10 minutes, or until the shrimp are pink and cooked through and the rice has absorbed the liquid.
  8. Remove the bay leaves. Fluff the Jambalaya gently with a fork. Garnish with chopped green onions before serving.

Notes

  • For a richer flavor, brown the chicken and sausage in batches to avoid overcrowding the pot.
  • If you prefer a milder dish, reduce the cayenne pepper to 1/4 teaspoon or omit it.
  • You can prepare the chicken, sausage, and vegetable base ahead of time; store it in the refrigerator and add the rice, broth, and seasonings when ready to cook.

Nutrition

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