Let’s take a trip down to Louisiana without leaving the kitchen. This One-Pot Jambalaya is loaded with juicy chicken, smoky andouille sausage, and plump shrimp, all simmered with rice, the classic trio of onion, bell pepper, and celery, tomatoes, and plenty of Cajun spice.
The rice cooks right in the pot, soaking up every bit of that bold, savory flavor, and the shrimp go in at the very end so they stay tender. It’s hearty, a little spicy, and full of personality. It’s also all made in one Dutch oven, so cleanup is a breeze.
You’ll find more satisfying dinners in my main course recipes.
Why You’ll Love This Recipe
- One pot: Everything cooks in a single Dutch oven.
- Three proteins: Chicken, andouille sausage, and shrimp in every bite.
- Bold Cajun flavor: Spices, peppers, and smoky sausage make it sing.
- A complete meal: Rice, protein, and vegetables all together.
- Feeds a hungry crowd: About 6 hearty servings.
Ingredients Breakdown
Here’s what goes into this jambalaya. You’ll find exact amounts in the recipe card at the bottom of the page.
- Olive oil: Divided, for browning the meat and cooking the vegetables.
- Chicken breasts or thighs: One pound, cut into bite-size pieces.
- Andouille sausage: Sliced into rounds. It adds a smoky, spicy kick.
- Okra (optional): A classic Southern addition. Sautéing it first keeps it from turning slimy.
- Onion, bell peppers, and celery: The “holy trinity” of Cajun cooking.
- Jalapeño and garlic: For extra flavor and a little heat.
- Long-grain white rice: Uncooked and rinsed. It cooks right in the pot.
- Cajun seasoning, thyme, and bay leaf: Brands of Cajun seasoning vary a lot in salt and heat, so start with less if yours is strong.
- Crushed tomatoes and chicken stock: The flavorful liquid the rice simmers in.
- Shrimp: One pound of raw large shrimp, peeled and deveined.
- Lemon juice and garnishes: A squeeze of lemon brightens it up, and green onions, parsley, and hot sauce finish it off.
Step-by-Step Instructions
1. Brown the chicken
Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add the chicken in an even layer, season lightly with salt and pepper, and cook for 4 to 5 minutes, stirring now and then, until lightly golden and just cooked through. Move it to a plate.
2. Brown the sausage
Add the sausage to the same pot and cook for 2 to 3 minutes, until lightly browned. Add it to the plate with the chicken.
3. Sauté the okra (optional)
If you’re using okra, add a little more oil if needed and sauté it for 3 to 4 minutes until lightly golden. Set it aside in a small bowl.
4. Cook the vegetables
Add the remaining 2 tablespoons of oil, then the onion, bell peppers, celery, and jalapeño. Cook for 5 to 6 minutes until soft. Add the garlic and cook for 30 seconds.
5. Toast the rice
Add the rice, Cajun seasoning, thyme, and bay leaf. Stir constantly for about 1 minute, until the rice is lightly toasted and fragrant.
6. Simmer
Stir in the crushed tomatoes and 3 cups of stock. Bring it to a gentle simmer, turn the heat to medium-low, cover, and cook for 18 to 20 minutes, until the rice is tender and most of the liquid is absorbed. If the rice needs longer, add up to 1/2 cup more stock, stirring as little as possible.
7. Add the shrimp and meats
Stir in the okra, shrimp, chicken, and sausage. Turn off the heat, cover, and let it steam for 4 to 5 minutes, until the shrimp are pink and opaque.
8. Finish and serve
Remove the bay leaf. Stir in the lemon juice, then taste and adjust with salt, pepper, or more Cajun seasoning. Serve right away with green onions, parsley, and hot sauce.
Tips and Variations
- Know your Cajun seasoning: If your blend is salty or very spicy, start with less and add more at the end. If it has no salt, you may need to add quite a bit more salt.
- Rinse the rice: It removes extra starch so the grains stay separate.
- Don’t over-stir: Stirring the rice while it simmers can make it gummy.
- Add the shrimp last: Letting them steam off the heat keeps them tender, not rubbery.
- Use chicken thighs: They stay extra juicy, but breasts work too.
- Turn up the heat: Leave a few seeds in the jalapeño or add a pinch of cayenne.
How to Serve This Recipe
Spoon the jambalaya into big bowls and top it with sliced green onions, chopped parsley, and a few dashes of hot sauce. It’s a full meal on its own.
For a Southern-style spread, serve it with Southern Fried Corn or Cajun Fried Corn, plus a basket of Easy Dinner Rolls.
Frequently Asked Questions
What is the holy trinity in jambalaya?
It’s the classic Cajun and Creole mix of onion, bell pepper, and celery, which gives jambalaya its signature flavor base.
Is okra required?
No. It’s optional. If you use it, sauté it first and set it aside so it doesn’t turn slimy.
What if my rice is still firm?
Add up to 1/2 cup more stock and keep cooking, stirring as little as possible.
When do I add the shrimp?
At the very end. Stir them in with the chicken and sausage, turn off the heat, cover, and let them steam for 4 to 5 minutes until pink and opaque.
How many servings does it make?
About 6 hearty main-course servings.
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- Sheet Pan Cajun Butter Shrimp
- Cajun Shrimp Pasta
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- One-Pot Chicken and Rice
- Easy Shrimp Stir Fry
One-Pot Jambalaya
Equipment
- Large Dutch oven or heavy-bottomed pot with lid
Ingredients
- 3 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts or thighs cut into bite-size pieces
- fine sea salt and freshly cracked black pepper
- 1 (14-ounce) package andouille sausage thinly sliced into rounds
- 1 cup sliced okra optional
- 1 medium white onion diced
- 2 small bell peppers green, red or a mix, cored and diced
- 2 ribs celery diced
- 1 jalapeño seeded and finely chopped
- 4 cloves garlic minced
- 1 1/2 cups long-grain white rice uncooked, rinsed
- 2 tablespoons Cajun seasoning see Note 1
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 (14-ounce) can crushed tomatoes
- 3-4 cups chicken stock
- 1 pound raw large shrimp peeled and deveined
- 1-2 teaspoons fresh lemon juice optional but recommended
- green onions, parsley and hot sauce to garnish
Instructions
- Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Add the chicken in an even layer, season lightly with salt and pepper, and cook for 4 to 5 minutes, stirring now and then, until lightly golden and just cooked through. Move to a plate.
- Add the sausage to the same pot and cook for 2 to 3 minutes, until lightly browned. Add it to the plate with the chicken.
- If using okra, add a little more oil if needed and sauté the okra for 3 to 4 minutes until lightly golden. Set aside in a small bowl; this keeps it from turning slimy.
- Add the remaining 2 tablespoons of oil, then the onion, bell peppers, celery and jalapeño. Cook for 5 to 6 minutes until soft. Add the garlic and cook for 30 seconds.
- Add the rice, Cajun seasoning, thyme and bay leaf. Stir constantly for about 1 minute, until the rice is lightly toasted and fragrant.
- Stir in the crushed tomatoes and 3 cups of stock. Bring to a gentle simmer, turn the heat to medium-low, cover and cook for 18 to 20 minutes, until the rice is tender and most of the liquid is absorbed. If the rice still needs longer, add up to 1/2 cup more stock, stirring as little as possible.
- Stir in the okra, shrimp, chicken and sausage. Turn off the heat, cover and let it steam for 4 to 5 minutes, until the shrimp are pink and opaque.
- Remove the bay leaf. Stir in the lemon juice, then taste and adjust with salt, pepper or more Cajun seasoning.
- Serve straight away, topped with green onions, parsley and hot sauce if you like.
.
- Cajun seasoning: Brands vary a lot in salt and heat. Start with less if yours is strong and add more at the end. If your blend contains no salt, you may need to add quite a bit more salt.
- Servings: Makes about 6 hearty main-course servings.
- Nutrition: Estimated per serving (based on 6 servings) from the ingredients, using chicken breast, 3 1/2 cups regular chicken stock and no okra; added salt not included. Cajun seasoning and stock brands change the sodium a lot.
