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

Close-up of a hearty bowl of shrimp and sausage jambalaya, garnished with fresh parsley.
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You can make this hearty, flavorful Cajun Jambalaya in a single pot. It combines chicken, smoked sausage, and shrimp with seasoned rice for a classic Louisiana dinner that is simple enough for weeknights.

Ingredients

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  • 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
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust for your spice preference)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 1/2 cups long-grain white rice, uncooked
  • 1 pound raw shrimp, peeled and deveined
  • 1/2 cup chopped green onions, for garnish

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 with salt and pepper. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. You do not need to cook it through.
  3. Add the chopped onion, bell pepper, and celery (the trinity) to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  4. Stir in the minced garlic, thyme, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
  5. Return the cooked sausage to the pot. Add the diced tomatoes (with juice), chicken broth, and uncooked rice. Stir everything together well.
  6. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20 minutes without lifting the lid. The rice should absorb most of the liquid.
  7. Remove the lid. 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.
  8. Remove the pot from the heat. Let it stand, covered, for 5 minutes before fluffing the rice gently with a fork.
  9. Serve immediately, garnished with chopped green onions.

Notes

  • For a more authentic Cajun flavor, skip the tomatoes. For a Creole style, keep the tomatoes in.
  • You can substitute chicken breast for thighs, but thighs stay moister during cooking.
  • This recipe works well for meal prepping; leftovers reheat nicely.

Nutrition

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