One Pot Cajun Jambalaya (Printable)

Vibrant Southern classic with rice, sausage, chicken, and shrimp simmered in spicy Cajun flavors for a hearty meal.

# What You Need:

→ Meats & Seafood

01 - 8 oz andouille sausage, sliced into rounds
02 - 8 oz boneless skinless chicken thighs, cut into ¾-inch pieces
03 - 8 oz large raw shrimp, peeled and deveined

→ Vegetables

04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) diced tomatoes with juice
09 - 2 scallions, sliced for garnish
10 - 2 tablespoons chopped fresh parsley for garnish

→ Rice & Liquids

11 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth

→ Spices & Seasonings

13 - 1 tablespoon Cajun seasoning
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon dried thyme
16 - ½ teaspoon dried oregano
17 - ¼ to ½ teaspoon cayenne pepper to taste
18 - 1 bay leaf
19 - 1 teaspoon salt or more to taste
20 - ½ teaspoon black pepper
21 - 2 tablespoons vegetable oil
22 - Lemon wedges for serving

# How To Cook:

01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add sausage slices and cook until lightly browned, about 3 minutes. Remove sausage and set aside.
02 - Add chicken pieces to the pot and cook until browned on all sides, about 4 to 5 minutes. Remove chicken and set aside with the sausage.
03 - Reduce heat to medium. Add onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
04 - Stir in garlic and cook for 1 minute until fragrant.
05 - Add diced tomatoes with juice, rice, Cajun seasoning, paprika, thyme, oregano, cayenne, bay leaf, salt, and pepper. Stir to combine thoroughly.
06 - Return sausage and chicken to the pot. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
07 - Add shrimp and stir gently. Cover and cook for another 5 to 7 minutes until shrimp turn pink and rice is tender.
08 - Discard bay leaf. Taste and adjust seasoning as needed. Garnish with scallions and parsley. Serve hot with lemon wedges.

# Expert Tips:

01 -
  • Everything cooks together in one pot, meaning maximum flavor with minimal cleanup
  • The shrimp stay perfectly tender while the rice absorbs all those incredible Cajun spices
  • Its a complete meal that feeds a crowd and somehow tastes even better as leftovers
02 -
  • Rinsing the rice until water runs clear removes excess starch and prevents gummy jambalaya
  • Letting the pot come to a full boil before reducing to low ensures even rice cooking
  • Shrimp overcook incredibly fast, so add them last and watch them like a hawk
03 -
  • Toast your rice in the hot fat for 1 minute before adding liquid for extra nutty depth
  • Let the jambalaya rest off the heat for 5 minutes before serving so the rice firms up slightly

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