Name: One Pot Jambalaya Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Cajun
Ingredients: 1 tablespoon vegetable oil; 8 ounces andouille sausage, cut into ¼ inch slices; 1 pound boneless skinless chicken, cut into 1 inch pieces; 1 yellow onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 3 stalks celery, chopped; 2 cloves garlic, minced; 14 ounces crushed tomatoes; 1 tablespoon smoked paprika; 1 teaspoon salt; 1 teaspoon cumin; ½ teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon dried thyme; ½ teaspoon ground black pepper; ¼ teaspoon cayenne pepper; 1 cup uncooked white rice (long or short grain – do not use quick cooking rice); 2 cups chicken broth; 1 pound medium or large shrimp, peeled and deveined; Scallions for garnish

This irresistible One Pot Jambalaya brings the heart and soul of Louisiana right to your dinner table in just under an hour! Packed with succulent shrimp, tender chicken, and smoky andouille sausage, this dish delivers an explosion of Cajun flavors in every bite. It’s the perfect solution for busy weeknights when you want something hearty and impressive without spending hours in the kitchen!

Why You’ll Love This Recipe

True One-Pot Wonder: Everything cooks in a single Dutch oven, which means maximum flavor development and minimal cleanup—exactly what you need on a busy weeknight.
Customizable Heat Level: You control the spice! Adjust the cayenne pepper to make it as mild or fiery as your taste buds desire.
Incredible Flavor Depth: The combination of three proteins with the “holy trinity” of Cajun cooking (onion, bell pepper, and celery) creates a dish that tastes like it’s been simmering all day.
Family-Friendly: This crowd-pleaser satisfies everyone from picky eaters to culinary enthusiasts, and the leftovers taste even better the next day!

Ingredients You’ll Need

Andouille Sausage: Brings that authentic smoky, spicy flavor that’s essential to jambalaya. It releases oils that season the entire dish.
Chicken: Boneless, skinless pieces provide a tender protein that absorbs all the wonderful flavors in the pot.
Shrimp: Adds a sweet seafood element that balances the savory components. They cook quickly at the end to maintain their perfect texture.
Onion, Bell Peppers, and Celery: This classic Cajun “holy trinity” forms the aromatic foundation of the dish, providing sweetness and texture.
Garlic: Adds depth and complexity that ties all the flavors together.
Crushed Tomatoes: Provides acidity and richness to the sauce while helping to cook the rice to perfection.
Spices: Smoked paprika, cumin, oregano, basil, thyme, black pepper, and cayenne create that distinctive Cajun flavor profile.
Rice: Absorbs all the incredible flavors while providing the hearty base of the dish. Regular long or short grain white rice works best.
Chicken Broth: Infuses the rice with flavor as it cooks and creates the perfect consistency.
Scallions: A fresh, crisp garnish that adds color and a mild onion flavor to finish the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this jambalaya your own? Here are some delicious twists to try:

Seafood Lover’s Version: Skip the chicken and sausage and double up on the shrimp, or add crawfish tails and lump crab meat for a seafood extravaganza.
Vegetarian Option: Replace the meats with hearty mushrooms, kidney beans, and additional bell peppers for a satisfying meatless version.
Extra Spicy: Double the cayenne and add a diced jalapeño or two with the bell peppers for serious heat seekers.
Creole Style: Add a cup of okra and a splash of Worcestershire sauce for a New Orleans Creole twist.

How to Make One Pot Jambalaya

Step 1: Brown the Meats

Heat vegetable oil in a large Dutch oven over medium heat. Add the sliced andouille sausage and chicken pieces, searing until they develop a beautiful golden color, about 5 minutes. This step is crucial for building flavor—don’t rush it!

Step 2: Sauté the Vegetables

Add the diced onion, green and red bell peppers, and chopped celery to the pot. Cook until the onion becomes translucent and soft, stirring frequently to prevent burning. The vegetables will release moisture and pick up all those amazing flavors from the bottom of the pot.

Step 3: Add Aromatics and Spices

Stir in the minced garlic and cook for just 1 minute, stirring constantly—garlic burns quickly! Then add crushed tomatoes and all your spices: smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Stir well to coat everything evenly.

Step 4: Cook the Rice

Add the uncooked white rice and chicken broth, bringing the mixture to a gentle boil. Reduce heat to medium-low, cover the pot, and let it simmer until the rice is just cooked, about 20 minutes. Give it a stir every few minutes to prevent sticking and ensure even cooking.

Step 5: Finish with Shrimp

Once the rice is tender, gently stir in the peeled and deveined shrimp. Cover again and simmer for about 5 minutes until the shrimp turn pink and opaque. They cook quickly, so keep an eye on them!

Step 6: Serve and Garnish

Remove from heat, let stand for 5 minutes, then fluff with a fork. Garnish with fresh sliced scallions for a pop of color and fresh flavor before serving.

Pro Tips for Making the Recipe

Layer Your Flavors: Brown the meats properly before adding vegetables—this creates those rich, deep flavors that make jambalaya special.
Rice Selection Matters: Stick with regular white rice (not quick-cooking varieties), which absorbs flavors beautifully without becoming mushy.
Check Your Rice: Different brands may need slightly different cooking times. If your rice isn’t quite done but the liquid is absorbed, add ¼ cup more broth and continue cooking.
Shrimp Timing: Add shrimp at the very end to prevent overcooking—they only need a few minutes to turn pink and tender.
Let It Rest: Give the jambalaya 5 minutes to rest after cooking. This allows the flavors to meld and the rice to absorb any remaining liquid.

How to Serve

Jambalaya is a complete meal on its own, but here are some perfect pairings:

Simple Sides:

Serve with a crisp green salad dressed with a light vinaigrette to balance the rich flavors of the jambalaya.

Southern Accompaniments:

A slice of buttery cornbread or garlic bread makes an excellent partner for soaking up the flavorful sauce.

Beverage Pairings:

A cold beer, sweet tea, or—if you’re feeling festive—a hurricane cocktail complements the Cajun flavors perfectly.

Make Ahead and Storage

Storing Leftovers

Transfer cooled jambalaya to an airtight container and refrigerate for up to 4 days. The flavors actually intensify overnight, making this dish even more delicious the next day!

Freezing

Portion jambalaya into freezer-safe containers and freeze for up to 3 months. The texture may change slightly upon thawing, particularly with the rice and shrimp, but the flavor will still be wonderful.

Reheating

For best results, reheat refrigerated jambalaya in a skillet over medium heat with a splash of chicken broth to restore moisture. Stir gently to prevent breaking up the shrimp. Microwave in 1-minute intervals, stirring between each, until heated through.

FAQs

Can I make this jambalaya with brown rice instead of white?
Absolutely! Brown rice requires more liquid and longer cooking time. Use 3 cups of broth instead of 2, and extend the cooking time to about 45 minutes before adding the shrimp. Keep an eye on the liquid level and add more if needed until the rice is tender.

What if I can’t find andouille sausage?
Mexican chorizo or any smoked pork sausage makes an excellent substitute. Each will bring its own unique flavor profile to the dish. In a pinch, kielbasa works too, though you might want to add a bit more cayenne to compensate for the milder flavor.

Can I make this dish less spicy for my family?
Definitely! Simply omit the cayenne pepper and use a mild smoked paprika instead of hot. You can always serve hot sauce on the side for family members who enjoy more heat.

How do I know when the shrimp are perfectly cooked?
Shrimp cook very quickly and overcooking results in a rubbery texture. Watch for them to turn from gray and translucent to pink and opaque with a slight C-shape—usually 4-5 minutes. They should feel firm to the touch but still have a slight bounce.

This One Pot Jambalaya brings the vibrant flavors of Louisiana to your dinner table with remarkable ease. It’s the kind of dish that feels like a special occasion meal but is simple enough for a weeknight. The combination of perfectly cooked rice, tender proteins, and a symphony of spices creates a truly memorable experience that will have everyone asking for seconds. So grab your Dutch oven and transport your family to the French Quarter tonight—no plane ticket required!

One Pot Jambalaya Recipe