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

A close-up, appetizing photo of shrimp and sliced andouille sausage mixed into flavorful orange rice, garnished with green onions, representing delicious jambalaya.
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Create a flavorful, authentic Cajun Jambalaya in a single pot. This recipe combines tender chicken, smoky sausage, and shrimp with seasoned rice for a hearty, easy weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked Andouille sausage, sliced
  • 1 pound boneless, skinless chicken breasts, 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 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to your heat 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 green onions, 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 Andouille 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. Season the chicken pieces lightly with salt and pepper. Add the chicken 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 chopped 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 browned sausage and chicken to the pot. Add the diced tomatoes (with juice) 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. Remove the lid. Stir in the shrimp. Cover the pot again and cook for another 5 to 7 minutes, or until the shrimp are pink and cooked through and the rice has absorbed most of the liquid.
  8. Remove the pot from the heat. Let it stand, covered, for 10 minutes before fluffing the rice gently with a fork.
  9. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh green onions before serving.

Notes

  • For a richer, more authentic Creole flavor, you can substitute 1/2 cup of the chicken broth with dry white wine when adding the liquid.
  • If you prefer a less spicy dish, reduce the cayenne pepper to 1/4 teaspoon or omit it entirely.
  • This recipe works well for family style jambalaya; double the ingredients and use a very large pot, adjusting liquid slightly.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-one-pot-jambalaya-recipe/