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

A close-up, appetizing shot of shrimp and sliced sausage mixed into savory rice, featuring a delicious jambalaya.
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Bring the bold flavors of Louisiana home with this easy one-pot Cajun Jambalaya. This recipe combines chicken, smoky sausage, and shrimp with seasoned rice for a hearty, authentic Southern comfort food meal perfect for weeknight dinners.

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 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 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 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 5 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 5-7 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 the vegetables soften, about 6-8 minutes.
  4. Stir in the minced garlic, thyme, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
  5. Return the sausage and chicken to the pot. Add the diced tomatoes (with their juice) and the 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 and gently stir in the raw shrimp. Cover the pot again and cook for another 5-7 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 the jambalaya stand, covered, for 10 minutes before fluffing with a fork.
  9. Taste and adjust seasoning with salt and pepper if needed. Garnish generously with fresh green onions before serving this hearty rice dish.

Notes

  • For a Creole Jambalaya variation, add 1/2 cup of tomato paste with the vegetables for a richer, tomato-based flavor.
  • If you prefer a milder dish, reduce the cayenne pepper or omit it entirely.
  • This recipe works well for family style dinner gatherings. You can adapt this method for a slow cooker jambalaya by browning the meats and vegetables first, then transferring everything to the slow cooker with the broth and rice (adjusting liquid slightly) and cooking on low for 4-6 hours.

Nutrition

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