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This one-pot Cajun jambalaya is one of those dinners I come back to again and again. It’s loaded with smoky sausage, tender shrimp, vegetables, tomatoes, Cajun seasoning, and rice that cooks right in the same pot and soaks up all that flavor. Best of all, there’s no cooking everything separately and piling up dishes along the way.
What I love most about this recipe is how easy it is once everything is prepped. I chop and measure everything before I start, then it all goes into the same pot as I cook. No browning something, taking it out, cooking something else, and adding everything back later. It’s simple, hearty, and one of those dinners that always works for me.
One-Pot Cajun Jambalaya
Course: DinnerCuisine: CajunDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
40
minutesTotal time
1
hourA hearty one-pot Cajun jambalaya with smoky sausage, tender shrimp, vegetables, tomatoes, and perfectly seasoned rice. Add chicken for an even heartier version and cayenne for extra heat.
Ingredients
1 lb boneless, skinless chicken breast or thighs, diced (optional)
12 oz andouille sausage, sliced
1/2 lb shrimp, peeled and deveined
2 Tbsp olive oil
1 onion, diced
1 bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
2 cups long-grain white rice
4 cups chicken broth
1 (14.5 oz) can diced tomatoes, with juices
2 Tbsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp cayenne pepper, optional
1 bay leaf
2 green onions, thinly sliced
Fresh parsley, chopped, optional
Directions
- Prep everything first. Before you start cooking, have the chicken (if using), sausage, shrimp, vegetables, garlic, rice, seasonings, broth, and tomatoes prepped and ready to go. Once the pot gets going, everything comes together pretty quickly.
- Brown the sausage and chicken. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced sausage and cook for 3–4 minutes, until lightly browned. If using chicken, add it directly to the pot and cook for another 3–4 minutes, stirring occasionally, until lightly browned. No need to remove anything from the pot.
- Add the vegetables. Add the onion, bell pepper, and celery. Cook for about 5 minutes, stirring occasionally, until they begin to soften. Add the garlic and cook for another 30 seconds.
- Add the rice and seasonings. Stir in the rice, Cajun seasoning, smoked paprika, thyme, black pepper, salt, cayenne (if using), and bay leaf. Cook for 1–2 minutes, stirring to coat the rice well with the seasonings.
- Simmer. Pour in the chicken broth and diced tomatoes with their juices. Stir well and bring to a boil. Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Add the shrimp. Once the rice is tender, gently stir in the shrimp. Cover and cook for about 5 minutes, or just until the shrimp are pink, opaque, and cooked through. Remove the bay leaf.
- Finish and serve. Remove from the heat and let the jambalaya rest, covered, for about 5 minutes. Fluff gently, then top with sliced green onions and fresh parsley, if desired. Serve hot with Cheddar Garlic Biscuits.
Notes
- Sausage: Andouille is the traditional choice for jambalaya, but I usually use smoked or Polish sausage instead. It still gives the dish plenty of smoky flavor while making it a little milder and less greasy.
- Heat: The Cajun seasoning already gives this jambalaya plenty of flavor. For extra heat, add the 1/4 teaspoon cayenne. I often leave it out for a milder version.
