One Pot Cajun Jambalaya (Printable View)
Spicy rice dish with sausage, shrimp, chicken, and vegetables in Cajun spices.
# 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 thoroughly
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 to taste
20 - ½ teaspoon black pepper
21 - 2 tablespoons vegetable oil
22 - Lemon wedges for serving
# How-To Steps:
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 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 are 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 Advice:
01 -
- Everything simmers in one pot so you get maximum flavor with minimal cleanup
- The combination of andouille, chicken, and shrimp creates layers of savory, smoky depth that feels like a restaurant meal
02 -
- Resist the urge to lift the lid too often while the rice simmers or you will lose the steam needed for perfectly cooked grains
- Taste your Cajun seasoning before adding extra salt because some blends are quite salty on their own
03 -
- Cast iron or enameled Dutch ovens distribute heat evenly and develop better fond than thin pots
- Let the pot rest covered for five minutes after cooking before fluffing the rice