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One Pot Jambalaya Recipe

One pot jambalaya in Dutch oven with chicken, sausage, shrimp, and colorful vegetables
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Authentic Cajun jambalaya with chicken, sausage, and shrimp in bold spices—all cooked in one pot with rice for ultimate comfort in 45 minutes.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 12 oz smoked sausage, sliced
  • 12 oz large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 celery ribs, diced
  • 4 cloves garlic, minced
  • 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
  • 2 bay leaves
  • 3 green onions, sliced
  • Fresh parsley, chopped
  • Hot sauce for serving

 

  • Lemon wedges

Instructions

  • Season chicken with salt and pepper.
  • Heat olive oil in large Dutch oven over medium-high heat.
  • Add chicken and cook 5-6 minutes until browned. Transfer to plate.
  • Add sausage and brown 3-4 minutes. Transfer to plate with chicken.
  • Reduce heat to medium. Add onion, bell peppers, and celery. Sauté 6-7 minutes until softened.
  • Add garlic and cook 30-60 seconds until fragrant.
  • Add Cajun seasoning, smoked paprika, thyme, oregano, and cayenne. Stir constantly 1 minute.
  • Add rice and stir to coat. Toast 1 minute.
  • Pour in diced tomatoes and chicken broth. Scrape up browned bits. Add bay leaves.
  • Bring to boil over high heat.
  • Reduce heat to low, cover, and simmer 15 minutes without lifting lid.
  • Add chicken and sausage back to pot, nestling into rice. Re-cover and cook 10 minutes.
  • Nestle shrimp into rice. Re-cover and cook 5-7 minutes until shrimp are pink.
  • Remove from heat and let rest covered 5 minutes.
  • Remove bay leaves. Fluff with fork.
  • Taste and adjust seasoning.

 

  • Garnish with green onions and parsley. Serve with hot sauce and lemon wedges.

Notes

  • Use long-grain white rice, not instant
  • Don’t skip browning proteins for maximum flavor
  • Holy trinity (onion, bell pepper, celery) is essential
  • Toast spices for deeper flavor
  • Don’t lift lid while rice cooks
  • Add shrimp last to prevent overcooking
  • Let rest 5 minutes for fluffy rice
  • Freezes beautifully for up to 3 months

 

  • Adjust cayenne for desired heat level

Nutrition

Find it online: https://fabiloustaste.com/one-pot-jambalaya-recipe/