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

A close-up serving of rich, orange-hued jambalaya featuring plump shrimp, sliced sausage, and tofu cubes on a white plate.
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Create authentic, bold Cajun Jambalaya using this straightforward one-pot recipe. This hearty rice dish combines chicken, smoky sausage, and shrimp for a flavorful weeknight comfort food dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked andouille sausage, sliced
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust for spice preference)
  • 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 fresh parsley, for garnish
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced sausage and cook until browned, about 4 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat 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 6 to 8 minutes.
  4. Stir in the minced garlic, thyme, oregano, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
  5. Return the cooked sausage and chicken to the pot. Stir in the diced tomatoes and 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. Arrange the raw shrimp over the top of the rice mixture. Cover the pot again and cook for another 5 to 7 minutes, or until the shrimp are pink and cooked through and the liquid is absorbed.
  8. Remove the pot from the heat. Let it stand, covered, for 10 minutes before serving.
  9. Fluff the jambalaya gently with a fork, season with salt and pepper as needed, and garnish with fresh parsley.

Notes

  • For a more authentic Creole flavor, use a tomato-based broth; for a more Cajun style, reduce the tomatoes or omit them entirely.
  • You can adapt this recipe for a slow cooker by browning the meats and sautéing the vegetables first, then combining everything except the shrimp in the slow cooker for 4-6 hours on high. Add the shrimp during the last 30 minutes of cooking.
  • If you prefer beef jambalaya, substitute the chicken with 1 pound of cubed stew beef, browning it well before proceeding with the recipe.

Nutrition

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