One Pot Cajun Jambalaya (Print version)
Hearty Southern classic with rice, sausage, shrimp, and vegetables simmered in aromatic spices for a satisfying meal.
# What you'll 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 tbsp chopped fresh parsley for garnish
→ Rice & Liquids
11 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth
→ Spices & Seasonings
13 - 1 tbsp Cajun seasoning
14 - 1 tsp smoked paprika
15 - ½ tsp dried thyme
16 - ½ tsp dried oregano
17 - ¼–½ tsp cayenne pepper to taste
18 - 1 bay leaf
19 - 1 tsp salt or to taste
20 - ½ tsp black pepper
21 - 2 tbsp vegetable oil
22 - Lemon wedges for serving
# How to make it:
01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
02 - Add sausage slices and cook until lightly browned, about 3 minutes. Remove sausage and set aside.
03 - Add chicken pieces to the pot and cook until browned on all sides, about 4–5 minutes. Remove and set aside with the sausage.
04 - Reduce heat to medium. Add onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
05 - Stir in garlic and cook for 1 minute until fragrant.
06 - Add diced tomatoes with juice, rice, Cajun seasoning, paprika, thyme, oregano, cayenne, bay leaf, salt, and pepper. Stir to combine thoroughly.
07 - Return sausage and chicken to the pot. Pour in chicken broth and bring to a boil.
08 - Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
09 - Add shrimp and stir gently. Cover and cook for another 5–7 minutes until shrimp are pink and rice is tender.
10 - Remove and discard the bay leaf. Taste and adjust seasoning as needed. Garnish with scallions and parsley. Serve hot with lemon wedges.
# Expert suggestions:
01 -
- Everything cooks in one pot, which means maximum flavor and minimum cleanup
- The layers of spice build gradually, letting you control exactly how much heat you want
- It tastes even better the next day, making it perfect for meal prep or feeding a crowd
02 -
- Rinse your rice until the water runs clear or your jambalaya will turn into a thick, sticky stew
- Let it rest for 5 minutes off the heat before serving so the rice finishes absorbing liquid evenly
03 -
- Use a heavy Dutch oven or cast iron pot for even heat distribution
- Prep everything before you start cooking because once you begin, things move fast