One Pot Jambalaya Recipe

Best One Pot Jambalaya Recipe

The first time I had real jambalaya in New Orleans, I was blown away by how much flavor could exist in one pot. Every bite was a party—smoky sausage, tender chicken, plump shrimp, and perfectly spiced rice all coming together in this beautiful Cajun symphony. I knew I had to figure out how to make it at home without spending all day in the kitchen.

This one pot jambalaya has become my go-to when I want to bring a taste of Louisiana to my dinner table. It’s got all those bold Cajun flavors—the holy trinity of onions, celery, and bell peppers, smoky paprika, a hint of cayenne heat, and that signature deep color from tomatoes. The rice cooks right in the pot with the proteins, soaking up all those incredible spices and creating layers of flavor in every single grain.

What I love most is how this dish looks impressive and tastes complex, but it’s actually straightforward to make. You just build flavor in stages, let everything simmer together, and boom—restaurant-quality Cajun comfort food that feeds a crowd. This recipe joins our collection of easy one pot meals that prove authentic international flavors belong in your weeknight rotation.

Why You’ll Love This Jambalaya

Authentic Cajun Flavor: Bold spices and the traditional “holy trinity” create that genuine New Orleans taste at home.

Complete One Pot Meal: Protein, rice, and vegetables all cook together—no sides needed for a satisfying dinner.

Perfect for a Crowd: Makes a big batch that’s ideal for parties, potlucks, or meal prep for the week.

Customizable Heat: Easily adjust the spice level from mild to fire-breathing depending on your preference.

Freezer-Friendly: Make a double batch and freeze half for easy future dinners.

Budget-Friendly Feast: Uses affordable ingredients to create an impressive meal that tastes like you spent way more.

Ingredients You’ll Need

For the Proteins:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 12 oz smoked sausage (halal-certified), sliced
• 12 oz large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Holy Trinity:

• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 celery ribs, diced
• 4 cloves garlic, minced

For the Rice & Spices:

• 2 cups long-grain white rice
• 1 (14.5 oz) can diced tomatoes
• 3 1/2 cups chicken broth
• 2 tablespoons Cajun seasoning
• 1 tablespoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust for heat)
• 2 bay leaves

For Finishing:

• 3 green onions, sliced
• Fresh parsley, chopped
• Hot sauce for serving
• Lemon wedges

How to Make One Pot Jambalaya

Step 1: Brown the Chicken and Sausage Season the chicken pieces with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until browned on most sides. It doesn’t need to be cooked through completely—it will finish in the rice. Transfer chicken to a plate. In the same pot, add the sliced sausage and brown for 3-4 minutes, letting it develop some crispy edges and release its smoky flavor. Transfer sausage to the plate with the chicken.

Step 2: Build the Holy Trinity Base In the same pot with all those delicious browned bits (don’t clean it!), reduce heat to medium. Add the diced onion, both bell peppers, and celery—this is the “holy trinity” of Cajun cooking that forms the flavor foundation. Sauté for 6-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Add the minced garlic and cook for another 30-60 seconds until fragrant. Those browned bits will loosen up and flavor the vegetables.

Step 3: Toast the Spices Sprinkle the Cajun seasoning, smoked paprika, thyme, oregano, and cayenne pepper over the vegetables. Stir constantly for about 1 minute to toast the spices and wake up their flavors. You’ll smell the spices bloom and become incredibly aromatic—this is what makes jambalaya taste so complex and layered.

Step 4: Add Rice and Liquids Add the uncooked rice directly to the pot, stirring to coat every grain with the spiced vegetable mixture. Let it toast for about 1 minute. Pour in the diced tomatoes (with their juices) and chicken broth, scraping up any remaining browned bits from the bottom of the pot. Add the bay leaves. Stir everything together so the rice is evenly distributed.

Step 5: Simmer the Rice Bring everything to a boil over high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid. After 15 minutes, add the browned chicken and sausage back to the pot, nestling them into the rice. Re-cover and continue cooking for another 10 minutes until the rice is tender and has absorbed most of the liquid.

Step 6: Add the Shrimp After the rice has cooked for 25 minutes total, nestle the shrimp into the rice. They should be partially buried in the mixture. Re-cover and cook for another 5-7 minutes until the shrimp turn pink and opaque. Don’t overcook the shrimp or they’ll become rubbery—they cook quickly!

Step 7: Final Touches Remove the pot from heat and let it rest, covered, for 5 minutes. This allows any remaining liquid to absorb and the flavors to settle. Remove the bay leaves and discard them. Fluff the jambalaya gently with a fork. Taste and adjust seasoning with more salt, pepper, or Cajun seasoning if needed. Garnish with sliced green onions and fresh parsley.

Tips for Perfect Jambalaya

Use the Holy Trinity: Onion, bell pepper, and celery are non-negotiable for authentic Cajun flavor. Don’t skip any of them!

Brown Your Proteins: Those caramelized bits add incredible depth. Don’t skip this step even though it’s tempting.

Toast the Spices: One minute of toasting spices in the fat makes them exponentially more flavorful.

Don’t Lift the Lid: Once you add the rice and liquid, resist peeking! Steam needs to stay trapped for perfect rice.

Add Shrimp Last: Shrimp overcook easily. Add them in the last 5-7 minutes only.

Let It Rest: That final 5-minute rest off the heat is crucial for fluffy rice and melded flavors.

Common Mistakes to Avoid

Mistake #1: Using Minute Rice Long-grain white rice is essential. Instant rice will turn to mush. Use regular rice and be patient!

Mistake #2: Adding Too Much Liquid Too much liquid makes soupy jambalaya instead of fluffy rice. Stick to the 3 1/2 cups for 2 cups of rice.

Mistake #3: Overcooking the Shrimp Shrimp go from perfectly cooked to rubbery in minutes. Add them last and cook only until pink.

Mistake #4: Skipping the Browning Those caramelized bits on the chicken, sausage, and pot bottom create so much flavor. Don’t skip!

Mistake #5: Lifting the Lid Every time you peek, you release steam and extend cooking time. Keep that lid on!

Mistake #6: Not Adjusting Spice Cajun seasoning varies by brand. Taste before serving and adjust spice levels to your preference.

How to Store and Reheat

Storage: Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even better than the first day!

Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water to loosen it up since the rice absorbs liquid as it sits. Stir occasionally until heated through. You can also microwave individual portions in 2-minute intervals, stirring between each and adding a tablespoon of liquid.

Freezing: Jambalaya freezes beautifully for up to 3 months! Let it cool completely, then transfer to freezer-safe containers. The shrimp texture may change slightly when frozen, but it’s still delicious. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Make-Ahead Tip: You can prep all your vegetables and proteins ahead of time. When ready to cook, just start from Step 1 for an even quicker dinner.

Variations and Add-Ins

Chicken Only Jambalaya: Skip the sausage and shrimp, use 2 lbs of chicken for a simpler, budget-friendly version.

Seafood Jambalaya: Replace chicken with more shrimp, add scallops, or include crawfish tails for authentic Louisiana seafood jambalaya.

Turkey Sausage Version: Use turkey sausage instead of pork for a leaner option. The flavor is still great!

Extra Spicy: Double the cayenne, add diced jalapeños with the holy trinity, and serve with extra hot sauce.

Vegetarian Jambalaya: Skip all proteins and add extra vegetables like zucchini, mushrooms, and okra. Use vegetable broth.

Dirty Rice Style: Add chicken livers with the chicken for traditional “dirty” flavor (not for everyone, but authentic!).

Okra Addition: Add 1 cup sliced okra in the last 10 minutes of cooking for authentic Southern touch.

Brown Rice Version: Use brown rice but increase liquid to 4 cups and cooking time to 40-45 minutes.

What to Serve With Jambalaya

Jambalaya is a complete meal on its own, but these sides make it even better:

• Crusty French bread for soaking up juices
• Simple green salad with vinaigrette
• Cornbread or corn muffins
• Coleslaw for crunch
• Collard greens Southern-style
• Fried plantains for Caribbean flair
• Cold beer or sweet iced tea

I love serving this at parties with our One Pot Chili Recipe for a Cajun-meets-Tex-Mex feast. Both are crowd-pleasers that let guests customize their heat levels with toppings!

Frequently Asked Questions

What’s the difference between jambalaya and gumbo? Jambalaya is a rice dish where everything cooks together. Gumbo is a stew served over rice on the side. Both are Cajun classics but very different!

Can I use brown rice? Yes, but increase the liquid to 4 cups and cooking time to 40-45 minutes. Brown rice takes longer to cook.

My jambalaya is too dry. Help! Add more chicken broth or water, a little at a time, and let it absorb. The rice should be moist but not soupy.

Can I make this in a slow cooker? Yes! Brown the proteins and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 3-4 hours. Add shrimp in the last 30 minutes.

What if I don’t like spicy food? Reduce or omit the cayenne pepper. Use mild Cajun seasoning. You’ll still get great flavor without the heat.

Can I use already-cooked shrimp? You can, but add them at the very end just to warm through. Pre-cooked shrimp overcook easily.

Is jambalaya supposed to be soupy or dry? Traditional jambalaya has moist, fluffy rice—not soupy, not dry. It should hold together but still be tender.

Other Favorite Recipes

If you love this one pot jambalaya, you’ll also enjoy these bold, flavorful dishes:

• One Pot Rice and Beans
• One Pot Chicken and Rice
• One Pot Chili Recipe
• One Pot Risotto Recipe
• One Pot Goulash Recipe
• One Pot Soup Recipes

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